Chocolate Vanilla Marble Cake
This classic homemade chocolate vanilla marble cake features a tender, buttery crumb with stunning swirls of rich cocoa and fragrant vanilla.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 teaspoons baking powder
- •1/2 teaspoon salt
- •1 cup unsalted butter, softened (226g)
- •1 cup granulated sugar (200g)
- •3 large eggs, room temperature
- •2 teaspoons pure vanilla extract
- •1/2 cup whole milk (120ml)
- •1/3 cup unsweetened cocoa powder (30g)
- •2 tablespoons granulated sugar (for the cocoa mixture)
- •3 tablespoons warm water
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour a 9x5-inch loaf pan.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar together until light and fluffy, about 3 to 4 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
- 6
Divide the batter evenly into two bowls (about half in each bowl).
- 7
In a small bowl, whisk together the cocoa powder, 2 tablespoons of sugar, and warm water until smooth.
- 8
Pour the cocoa mixture into one of the bowls of batter and stir gently until completely incorporated, creating the chocolate batter.
- 9
Drop spoonfuls of the vanilla and chocolate batters alternately into the prepared loaf pan.
- 10
Take a butter knife or a skewer and gently drag it through the batters in a zigzag motion to create the marble effect.
- 11
Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- 12
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- Ensure all refrigerated ingredients like eggs and milk are at room temperature to prevent the batter from curdling.
- Do not overswirl the batter with your knife, or the distinct vanilla and chocolate sections will muddy together.
- Store the cake in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.
✅ How it should turn out
The finished cake has a beautiful golden-brown exterior with a moist, tender crumb that reveals a gorgeous, aromatic black-and-white swirl pattern and a rich buttery flavor.