This Sally’s Baking Addiction recipe makes a dense and delicious marble loaf cake with an orange glaze. This is one of the best recipes to make if you’re looking for something sweet, yet not too heavy!.
“Fluffy Marble Cake Recipe” is a fluffy, marble-look cake that is topped with a rich chocolate ganache. This cake recipe has been shared by Sally’s Baking Addiction.
With this buttery rich marble loaf cake, you get two cakes in one! Baking a cake in a loaf pan allows for quick prep and minimum decoration while retaining all of the cake’s taste. You don’t need to make two distinct recipes since the chocolate batter is created from the vanilla batter. Don’t forget about the two-ingredient ganache on top!
Swirled pastries have a magical quality to them. I’m no stranger to marbled cakes, and one of my faves is this wild zebra cake (which I used as the centerpiece for my daughter’s “safari” birthday celebration!) as well as this massive chocolate marble banana Bundt cake. Have you tried any of these options?
We’re using our loaf pan today, the magical machine that makes banana bread, loaf pan cheesecake, and even blueberry lemon icebox cake.
Here are some reasons why you’ll like this cake:
- Tastes rich and moist with prominent vanilla & chocolate flavors.
- It has the same buttery flavor of pound cake but a lighter crumb.
- One simple mixture yields two distinct cake tastes.
- It’s as simple as spooning batter into a loaf pan and twirling with a knife to put it together.
- All the beauty is on the inside, so there’s no need to fuss with it!
This simple but stunning dessert is for you if you love handmade cake but don’t require a towering behemoth with gobs of sugary icing.
You’ll need the following ingredients to make a Marble Loaf Cake:
This marble loaf cake is made using simple baking materials and is adapted from a popular chocolate chip loaf cake. All of the items, as well as flour, baking powder, and salt, are required. Let me go through a few of the more essential ones:
- Creamed Butter & Sugar: Like most cake recipes, the wet ingredients start with room temperature butter and granulated sugar to create a fluffy creamed base. Unlike most cake recipes, we’ll also add some oil.
- Oil is a cake’s greatest friend since it provides a tremendous amount of moisture. Without the oil, the test cake was a little dry. Test cake #2 tasted moister and richer after replacing some butter with vegetable oil. However, tasters and I both agreed that the chocolate flavor was stronger in the loaf baked using oil.
- Sour Cream & Whole Milk: Both help create a tender, cake-like crumb.
- Cocoa Powder: To create your chocolate batter, you’ll need cocoa powder. Because this cake recipe calls for baking powder, you may use either dutch-process or natural cocoa powder.
- Espresso Powder: Espresso powder enhances the taste of chocolate, as seen in chocolate cake and chocolate chess pie. This cake does not have a coffee flavor; rather, it enhances the chocolate flavor.
Use ingredients that are at room temperature as a success tip.
All refrigerated ingredients should be at room temperature in order for the cake batter to blend together smoothly and evenly. Simply explained, cold ingredients will not mix adequately to create a smooth cake crumb. The batter will contain lumps, as seen below, but if you use cold ingredients, you may anticipate a lot of lumps that will prevent the cake from baking correctly.
Transfer part of the vanilla batter to a separate dish and stir in the chocolate powder, additional milk, and espresso powder:
Here’s How to Swirl the Batters Together Exactly
- On the bottom, spread a thin layer of simple vanilla batter.
- Spoonfuls of each batter should be layered on top. Cover the bottom vanilla layer with a few spoonfuls of chocolate batter, then a few spoonfuls of vanilla batter, then more chocolate batter, then more vanilla batter, and so on until the cake batter is gone.
- Shake the pan gently to level the batters.
- Make rounded horizontal zig-zags from one side of the pan to the other with a knife, then rounded vertical zig-zags from top to bottom with a knife.
Topping: 2 Ingredient Chocolate Ganache
Let’s finish off the cake with ganache, a delicious dessert concoction. Normally, chocolate ganache is created with a 1:1 ratio of semi-sweet chocolate to heavy cream or heavy whipping cream, but I wanted a richer ganache for this cake, so I lowered the quantity of cream. It’s better to melt these two ingredients together rather than pour heated cream over the chocolate since there’s less liquid.
In the cake displayed, I used milk chocolate, and if you do, please notice my recipe note since you’ll need much less heavy cream.
Allow 20-30 minutes for the ganache to thicken before draping your cake. It’s fantastic!
With almost no embellishment, a marble loaf cake has built-in beauty. That is something we can all appreciate!
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This buttery and luscious marble loaf cake is simple to create, construct, and serve, and it doesn’t need any elaborate decorations. You don’t need to make two different cake recipes since the chocolate batter is produced from the vanilla batter. Before you start, go through the recipe notes.
- 2 cups (255g) all-purpose flour (spoon & leveled)
- 1 1/2 tablespoons of baking powder
- salt (1/4 teaspoon)
- 1/2 cup unsalted butter, melted to room temperature (1 stick; 115g)
- 1 cup granulated sugar (200g)
- Vegetable oil, 1/4 cup (60ml)
- 2 big room-temperature eggs
- At room temperature, 1/4 cup (60g) full-fat sour cream
- 1 tbsp pure vanilla essence (that’s right, 1 tbsp!)
- 2/3 cup + 2 tsp (190ml) whole milk, split and at room temperature
- 3 tblsp (16 g) cocoa powder, unsweetened natural or dutch-process
- optional, but strongly suggested: a quarter teaspoon of espresso powder
Topping: Thick Ganache
- roughly chopped one 4-ounce (113g) grade semi-sweet chocolate bar (see note)
- 6 tbsp. heavy cream or heavy whipping cream (90 mL) (see note)
- Preheat the oven to 350°F (177°C) and butter a 9-inch loaf pan thoroughly.
- Make the cake batter as follows: Combine the flour, baking powder, and salt in a mixing bowl. Remove from the equation.
- Beat the butter and sugar together on medium-high speed with a handheld or stand mixer equipped with a paddle or whisk attachment until smooth and creamy, approximately 2 minutes. With a rubber spatula, scrape along the sides and up the bottom of the bowl as required. Mix in the oil until everything is well mixed. Even so, the mixture will be extremely creamy. Beat the eggs for 1 minute on high speed, then add the sour cream and vanilla extract. As required, scrape along the sides and up the bottom of the basin. It’s OK if the mixture is lumpy. Combine the dry and wet ingredients in a mixing bowl. Slowly add in 2/3 cup (160ml) milk while the mixer is running on low speed. Just until all of the ingredients are mixed, beat on low speed. Do not over-mix the ingredients. To make sure there are no giant lumps at the bottom of the bowl, mix it all together by hand. The batter will have a small thickness to it.
- Transfer a little less than half of the batter to another bowl (just eyeball it; it doesn’t have to be perfect). Add the remaining 2 Tablespoons (30ml) milk, cocoa powder, and espresso powder and stir to combine.
- Layer and swirl the batters: Spread a thin layer of the plain vanilla batter in the bottom of your prepared loaf pan. Now you will layer spoonfuls of each batter on top– cover bottom vanilla layer with a few spoonfuls of the chocolate batter, then a few spoonfuls of the vanilla batter, then more chocolate batter, then more vanilla batter, and so on until all of the cake batter is used. Shake the pan gently to level the batters. Make rounded horizontal zig-zags from one side of the pan to the other with a knife, then rounded vertical zig-zags from top to bottom with a knife.
- Preheat oven to 350°F and bake for 65-75 minutes, or until toothpick inserted in middle comes out clean. That time is just a guide—every oven is different, so check the cake after 55 minutes. If the top of the cake is browning too rapidly, lightly tent it with aluminum foil during baking.
- Before removing the cake from the pan, let it cool for 1 hour in the pan on a wire rack. It’s important to note that the cake will somewhat sink as it cools, which is entirely natural. You can either continue cooling the cake on a wire rack or top and slice it while it’s still slightly warm after 1 hour of cooling in the pan.
- Make the ganache topping while the cake cools: In a medium heat-safe dish, combine the chocolate and cream and lay it over a medium pot of boiling water. (Alternatively, if you have one, use a double boiler.) Do not allow the bowl’s bottom to come into contact with the water. Stir constantly until all of the chocolate has melted and the ganache is smooth. Remove from the heat and leave aside for 20-30 minutes at room temperature, or until somewhat thickened.
- Drizzle or distribute the topping on top of the cake. After many hours, the topping has thickened into a fudge-like consistency.
- Cover leftovers firmly and keep at room temperature for 3 days or in the refrigerator for up to 1 week (with or without topping).
- Instructions for Freezing: A topped or plain cake may be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before serving at room temperature or chilled.
- Use vegetable oil for the greatest flavor and texture. Canola or olive oil may be used in a pinch. With melted coconut oil, the cake may taste oily, but if you attempt it, make sure the other components are at room temperature so the coconut oil doesn’t harden when mixing the mixture together.
- Whole Milk & Sour Cream: Feel free to replace the sour cream with low fat plain yogurt. For best results, use whole milk. Lower fat or nondairy milks work in a pinch. I don’t recommend replacing the sour cream and/or milk with buttermilk in this recipe.
- Ingredients at Room Temperature: All refrigerated ingredients should be at room temperature so the batter can combine quickly and evenly. Learn more about baking with room temperature ingredients.
- Espresso Powder: Espresso powder will not provide a coffee flavor to the cake. Rather, it intensifies the chocolate taste. It’s optional, however I strongly suggest it for the greatest flavor. If desired, you may use instant coffee (the powder) for the espresso powder.
- Ganache Topping: I used 4 ounces of Trader Joe’s “Milk Chocolate Pound Plus” milk chocolate baking bar for the ganache topping shown. Because milk chocolate is softer than semi-sweet chocolate, the ganache is thinner. Reduce the heavy cream to 1/4 cup if using milk chocolate, which is often offered as “sweet chocolate” or “German’s chocolate” under the Bakers brand (4 Tbsp; 60ml). To make a good thick ganache using semi-sweet chocolate, use 6 Tablespoons (90ml) heavy cream as directed above.
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Sally’s Baking Addiction is a blog dedicated to baking and cooking. They have a chocolate marble cake recipe that you should try out!
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