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!
Chocolate Marble Cake
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!
Chocolate Marble Loaf Cake
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!
Ingredients
- 3 Eggs
- 110 grams 1/2 cup Caster Sugar
- 120 grams 1/2 cup Unsalted Butter - melted
- 1 1/2 tsp Vanilla Extract
- 120 grams 1/2 cup Greek Yogurt - or natural plain yogurt
- 200 grams 1 1/3 cup Plain / All Purpose Flour -
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Salt
- 20 grams 2 tbsp Unsweetened Cacao Powder
Instructions
- Heat your oven to 180°C (350°F) and prepare a loaf pan by greasing and flouring it.
- Melt the butter in the microwave and let it cool.
- In a mixing bowl, use an electric mixer to beat the eggs and caster sugar until they double in size and become lighter in color (about 3 to 5 minutes).
- With the mixer on low, slowly add the melted butter, then mix in the vanilla extract and Greek yogurt until well combined. Use a spatula to scrape the edges if needed.
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Add this mixture to the wet ingredients in two parts, mixing on low speed each time. Just combine the ingredients; avoid overmixing to prevent the batter from deflating
- Take half of the batter and put it in a separate bowl.
- Add cocoa powder to the first bowl and gently mix until combined, using a spatula to scrape the edges if needed.
- Pour small amounts of the vanilla and chocolate batters alternately into the loaf pan.
- To create a marble effect, use a knife to zigzag through the batter in the pan without scratching it, mixing the two batters together.
- Bake for around 35 to 40 minutes or until a skewer comes out clean.
- Optional: For a clean crack in the center, take the pan out of the oven after around 10 minutes of baking, use a sharp knife to slash the center of the cake, and then put it back in the oven to finish baking.
Notes
- Loaf Pan size 25 cm / 10 inch.
- Use cooking spray, oil, or melted butter to thoroughly coat the pan. Sprinkle flour all over, rotating the pan to ensure even coverage. Flip the pan and tap it on the kitchen counter to remove excess flour.
- You can use a hand mixer or whisk by hand, but using a mixer adds more air to the batter.
- Sometimes, heavier ingredients may sink to the bottom of the bowl. Use a spatula to bring them back up.
- Instead of adding all the ingredients at once, it's better to add them in two parts to reduce lumps and prevent powders from flying out of the mixer.
- For a cleaner approach, put each batter in separate piping bags and pipe rows of vanilla and chocolate batter next to each other, alternating between layers.
- Alternatively, you can use a large spoon to drop dollops of batter next to each other, switching between the two.
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Chocolate Marble Cake