This Chocolate Marble Loaf Cake is a timeless treat suitable for afternoon tea, breakfast, or dessert. The cake, featuring a classic combination of half vanilla and half chocolate, made with yogurt, evokes nostalgic memories of a childhood favorite that you never grow tired of enjoying!
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Reasons We Love This Recipe:
- Childhood Nostalgia: Novelty cakes are fun, but there’s something special about a Childhood Classic like the Vanilla and Chocolate Loaf Cake that’s hard to beat.
- Versatility: It’s perfect for morning or afternoon tea, and personally, it’s tempting to enjoy it with every meal!
- Marble Magic: The mesmerizing marble effect is achieved by combining Vanilla and Chocolate Cake Batter in one pan. Slicing the cake reveals the delightful marbled pattern, adding an element of fun to the experience.
- Moist and Simple: This super moist marble cake is both basic and easy to make. Think of it as a delightful mix between a classic Pound Cake and a traditional French Yogurt Cake.
- Yogurt Boost: The use of yogurt in the batter gives the cake a wonderfully light and fluffy texture. Plus, it’s a fantastic ingredient for enhancing flavors!
To bake this cake, gather these ingredients (check the recipe card below for specific amounts):
- Eggs (ensure they’re at room temperature)
- Sugar (I used fine granulated white sugar, also known as Caster Sugar)
- Butter (unsalted and melted, and it’s better if it’s cooled to room temperature)
- Vanilla Extract (you can use Essence or Paste if you prefer)
- Greek Yogurt (this is what will make the cake light and moist!)
- Flour (All-Purpose or Plain)
- Baking Powder, Baking Soda, and Salt
- Cacao Powder (make sure it’s unsweetened)
- Optional: To enhance the chocolate flavor, you can also add chocolate chips or chunks to the chocolate batter!
FAQs
Marble Cake Variation:
- This cake has both vanilla and chocolate flavors, but you can get creative with other combinations for a marbled cake! Instead of using only vanilla in the second batter, try adding Orange Zest or Coffee Extract—both delicious with chocolate. Explore original combos like Chocolate and Strawberry, Berry and Vanilla, Chocolate and Peanut Butter, or Banana and Chocolate. As long as you have two cake batters, making a marble loaf is super easy!
Substitute for Greek Yogurt:
- If you don’t have Greek Yogurt, you can use any Plain Natural Yogurt (unflavored and unsweetened) or even Sour Cream. However, for a lighter crumb, I recommend using Greek Yogurt when possible.
Self-Rising Flour Option:
- Yes, you can use Self-Rising Flour instead of Plain/AP Flour, Baking Powder, and Salt. Just remember to add a bit of Baking Soda since Self-Rising Flour often lacks this ingredient.
Storing & Freezing:
- Once cooled, the marble loaf cake stays fresh for up to 3 days. Store it at room temperature in an airtight container or in the loaf pan covered with wrap or foil. Avoid putting it in the fridge to prevent dryness.
- This Marble Loaf Bread freezes well, a big plus! You can freeze it whole or in individual slices. If freezing individual slices, separate them with baking paper to prevent sticking. When ready to eat, let them thaw at room temperature for a few hours. To freeze it whole, wait until it cools completely, then cover it with plastic wrap and aluminum foil or place it in a freezer bag.
Love Cakes? Be sure to check out these other great cake recipes!
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