marble loaf cake

The best marble loaf cake recipe - Starbucks has nothing on this one! It’s a chocolate marble loaf cake with swirls of vanilla and chocolate cake batter. We’re using sour cream to make our marble loaf cake moist and the results are amazing!

Marble Loaf Cake - Starbucks Copycat Recipe

baking spray

sugar

butter

eggs (room temperature)

tbsp pure vanilla extract

sour cream (room temperature)

cake flour

½ tsp baking soda

cocoa powder

water

Prep

Preheat oven to 325°F. Spray a loaf pan with baking spray and line with parchment paper, leaving an overhang for easy removal.

In a large bowl or the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy.

Add eggs one at a time, followed by vanilla and sour cream, mixing well after each addition.

Sift

Sift in flour and baking soda and mix gently until just combined.

Spoon

Spoon ⅓ of the batter into a separate bowl and add cocoa and hot water. Mix until just combined and smooth.

Alternate

Alternate 1/3 cup scoops of vanilla and chocolate batter into the center of prepared loaf pan until all batter is added. Tap loaf pan onto the counter a few times to minimize air bubbles, then gently swirl with a butter knife or toothpick to marble the top of the loaf.

Bake

Bake in preheated oven for 65-70 minutes or until a toothpick in the center of the cake comes out clean. Allow to cool in pan for 15 minutes, then remove to a wire rack to cool completely.

https://www.youtube.com/watch?v=MXNqwNbt5wg

The best marble loaf cake recipe - Starbucks has nothing on this one! It’s a chocolate marble loaf cake with swirls of vanilla and chocolate cake batter. We’re using sour cream to make our marble loaf cake moist and the results are amazing!

Don't forget to SUBSCRIBE for more yummy recipes!

FULL PRINTABLE RECIPE: https://cheneetoday.com/marble-loaf-cake/

baking spray
1 ⅔ cups granulated sugar
¾ cup salted butter - room temperature (1 ½ sticks)
4 large eggs - room temperature
1 tbsp pure vanilla extract
⅔ cup full-fat sour cream - room temperature (about 1 cup)
2 cups cake flour
½ tsp baking soda
⅓ cup unsweetened cocoa powder
¼ cup boiling water

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/marble-loaf-cake/

Chenée Today Blog - Recipes and Baking Tips: https://cheneetoday.com​​​​​
Chenée Today on Instagram: https://www.instagram.com/chenee_today​
Chenée Today on Facebook: https://www.facebook.com/cheneetoday​​​​​
Chenée Today on Pinterest:  https://www.pinterest.com/cheneetoday
Chenée Today on Twitter: http://www.twitter.com/chenee_today
Chenée Today on TikTok: https://vm.tiktok.com/J8NsWg4/​​

#shorts

Marble Loaf Cake - Starbucks Inspired Recipe (but BETTER!)

You'll love this buttery and moist marble loaf cake because it's easy to make, assemble, and serve without any fancy decoration. The chocolate batter is made from the vanilla, so you don’t have to prepare two separate cake recipes. Review the recipe notes before beginning.

Marble Loaf Cake

(255 grams) all-purpose flour (spooned & leveled)

baking powder

salt

(1 stick; 115 grams) unsalted butter, softened to room temperature

(200 grams) granulated sugar

(80 milliliters) vegetable oil

eggs,

(60 grams) full-fat sour cream,

Tablespoon pure vanilla extract (yes, 1 Tbsp!)

Tablespoons (16 grams) unsweetened natural or dutch-process cocoa powder

espresso powder

one 4-ounce (113 grams) quality semi-sweet chocolate bar, finely chopped (see note)

Tablespoons (90 milliliters) heavy cream or heavy whipping cream (see note)

Preheat the oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan.

Make the cake batter

Whisk the flour, baking powder, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat until combined. The mixture will still be quite creamy. Add the eggs and beat on high speed for 1 minute and then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be lumpy– that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in 2/3 cup (160ml) milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick.

You&#8217;ll have around 3-3.5 cups of batter. Transfer a little less than half (just eyeball it, doesn&#8217;t need to be perfect) to another bowl. Stir in the remaining 2 Tablespoons (30ml) milk, the cocoa powder, and espresso powder.

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. Gently shimmy the pan to level out the batters. Using a knife, make rounded horizontal zig-zags from one side of the pan to the other and then make rounded vertical zig-zags from the top to the bottom.

Bake for about 65-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline— all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.

Cool cake in the pan set on a wire rack for 30 minutes before removing from the pan. Note that the cake slightly sinks as it cools and that&#8217;s completely normal. Feel free to continue cooling the cake directly on a wire rack or you can top it and slice it while it&#8217;s still slightly warm after 30 minutes cooling inside the pan.

As the cake cools, make the ganache topping

Place the chocolate and cream in a medium heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and ganache is smooth. Remove from heat and set aside at room temperature for 20-30 minutes or until slightly thickened. 

Drizzle or spread topping on cake. Topping sets into a fudge-like consistency after several hours.

Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.

Thank you. I just took them out of the oven and they look fantastic! They took 33 minutes in my oven to bake based on a toothpick test.

I love the loaf . Thought it seemed a little dry, I used canola not vegetable oil.Should that make a difference? Love your recipes.

This was so easy to put together on a whim (you ever just get hit with the NEED for a cake lol). The only change I made was using your recipe for Perfect Vanilla Icing as I didn’t have the chocolate on hand for ganache. It came out beautifully. Thanks for another great recipe!

I made this yesterday afternoon, because my husband and I love marble cake. I have tried other recipes, but this one is absolutely delicious. It was easy to make, and the flavors are smooth and not too sweet. This recipe is a keeper.

Very good! I’ve tried a few recipes from this site and they’ve all been good.

It's so so so good. Moist and buttery as promised. I baked a loaf yesterday. It was finished within an hour. I'm baking a new loaf today ☺️

I am a super fan of Sally recipes.  I have rated every one 5 stars before this one as they have all been excellent.  I am perplexed why this turned out dry.  I am a very experienced baker. I weighed the ingredients and followed the recipe exactly. My oven temp is correct. Per the recipe I covered the loaf loosely with foil when it was getting a bit dark. I checked it at 55 minutes and I still had wet batter coming out the center.  I checked at 60 minutes and it looked perfect and only a few moist crumbs so I took it out.  So I don't see how it could have been over baked in any way. But when we ate the loaf it was quite dry.  The ganache was delicious - but I don't think I will make this one again.

This recipe was easy to follow.. that being said leaving the cake in the pan for 1 hour resulted in a very DRY  cake! I knew that  most likely would have happened. This has to be a type-o!  It’s to bad.  What a waste of time &amp; money I threw it in the trash ! I’m sure leaving it in the pan 5 min would have had quite a different outcome

This recipe came out great! The cake itself is not too sweet, and I omitted the frosting, making it a great cake to have with tea or coffee. I subbed yogurt for the sour cream and salted butter for the butter + salt, and it came out great! 

The chocolate portion isn't too chocolatey, so I might experiment with some other ways of adding chocolate flavor in future iterations.

This was wonderful but I think I made a mistake with the cooking time. It’s very moist and flavorful, however it breaks down into crumbly pieces and doesn’t hold its shape. Did I take it out too soon? I have a brand new oven and the toothpick test was good- perhaps more time was needed?

This cake was absolutely fabulous.  Rich, moist and full of flavor.  My oven is not overly hot, and i took it out at 55 minutes, which was perfect.  I've been searching for a wonderful Marble Cake, and this recipe won!!  Thank you

Love this recipe, the cake came out moist and buttery this one is a keeper

I was sadly surprised by how badly this came out. I followed the recipe exactly, and I am an experienced baker, so I’m not sure what went wrong. Can’t upload a photo otherwise I would. The end product was a baked pile of sunken mush. It was inedible and crumbled to pieces. I have had some luck with other recipes from Sally, but won’t waste ingredients trying this one again.

https://www.youtube.com/watch?v=qwM63WRFMMc

Enjoy 2 cakes in 1 with this chocolate-vanilla marble loaf cake! Baking a cake in a loaf pan means easy prep and minimal decorating without sacrificing any flavor. And you need just 2 ingredients to make the chocolate ganache topping.

Get the full recipe: https://sallysbakingaddiction.com/marble-loaf-cake/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #marbleloafcake

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Marble Loaf Cake | Sally's Baking Recipes

This wonderful moist Chocolate Marble Loaf cake (Pound cake) is the perfect elegant yet easy teacake to serve for breakfast, or as a dessert! My &quot;Better than Starbucks Marble cake&quot; consists of fluffy and delicious swirl of Vanilla and Chocolate cake covered with a 3 ingredients crunchy chocolate hazelnut glaze!

Chocolate Marble Loaf Cake

Unsalted butter (room temperature soft)

160 g Granulated sugar

Vanilla extract

Eggs (room temperature)

60 g Greek Yogurt (room temperature)

Flour

Baking powder (for the vanilla part)

Salt (for the vanilla part)

Flour (for the chocolate part)

g Cocoa powder (unsweetened, for the chocolate part)

Baking powder (for the chocolate part)

Salt (for the chocolate part)

Water

70 g Granulated sugar

250 g Callebaut Dark Chocolate (callets) (good quality semi-sweet chocolate)

38 g Vegetable oil

g Hazelnut (roasted, chopped)

Prepare your Loaf pan Whisk egg in a separate bowl then slowly mix in while your Electric hand mixer is on.

Preheat oven to 175 C / 347 F

In a bowl beat sugar with room temperature, soft butter with an Electric hand mixer (or stand mixer) for few minutes until fluffy

Mix in egg, small amount at a time, and whip the mixture for another minute

Add yogurt in and mix in vanilla

Sift the dry ingredients for the vanilla part together (flour, baking powder, salt)

Sift the dry ingredients for the chocolate part together into a different bowl (flour, cocoa powder, baking powder, salt)

Divide the wet ingredients into two and Prepare the vanilla cake butter by gently folding the flour, baking powder, salt mixture into one of the wet ingredients.

Prepare the chocolate batter by gently folding the flour, cocoa powder, baking powder, salt mixture into the other wet ingredients.

Fill a piping bag with your chocolate cake batter, another one with your vanilla cake batter and pipe the cake batters into your prepared Loaf tin by alternating between the vanilla and chocolate cake batter

To create the marble effect grab a knife and make some zigzag movement in the pan. Make sure that you do not over mix the cake batters, or they might melt together

On top of the cake apply a very thin butter line (with the help of a pastry bag)– this will help the Loaf cake to open up nicely and evenly

Bake for 45 min or until skewer inserted comes out clean

Towards the end of the baking time make the syrup: boil water and sugar in a saucepan until slightly thickens and reaches syrup consistency

Once loaf is baked, pour the warm syrup over in a few stages, this is the drizzle stage. The syrup will sink in. Let the cake cool few minutes in the tin and move it onto a cooling rack.

Chill the cake 1h in the fridge before glazing (or 15 minutes in the freezer)

For the marble loaf cake

Place Callebaut Dark Chocolate (callets) or your chosen finely chopped high quality chocolate into a bowl, melt in microwave stirring every 30 seconds

When chocolate is melted (temp reached  45C-50C / 45C-50C / 113F - 122F) mix in oil, heat the mixture up again to 45C / 113F then cool it down to about 25C / 77F  by stirring

Mix in hazelnut

When glaze on right temperature (25C / 77F)  pour it over the chilled cake, then pop it back to the fridge for a minute, the glaze will set quickly

Store your Marble Loaf for 2-3 days either on room temperature or in the fridge in air-tight container

Chocolate glaze

Hello Kata, 
Just wanted to let you know that I made the marble loaf cake in a 9” round cake pan and it worked beautifully. I baked it for 28 mins and put the sugar syrup on and it turned out really well. Thank you for your help and advice.

This is the only recipe you will need for marble loaf cake, the taste is amazing, the layers are perfectly marbled together and the glaze is really a nice addition too!! Definitely making it again.

This cake turned out wonderful thanks to you baking tips! What a wonderful blog, I love all your recipes :)

The best marble cake I have ever made..nice texture and a yumy flavor.
Thanks

THE BEST recipe for a beautiful marble cake! Loved everything about it. Katalin’s measurements and tips are just so to the point. Would absolutely recommend this anyone who wants to make a quick, yet impressive, cake.

This easy marble loaf cake is moist and flavorful and topped with a thick and luscious layer of chocolate ganache.

Best Marble Loaf Cake

Buttermilk

Sour cream (or yogurt)

tsp Vanilla extract

Vegetable oil

Eggs

Butter (soft, unsalted)

Baking powder

Salt

Cocoa powder

5.2 oz Dark chocolate

5.2 oz Heavy cream

Preheat an oven to 180c (350f) and prepare a loaf pan with parchment paper.

Into a big measuring cup or a small mixing bowl, add the buttermilk, vanilla extract, vegetable oil, sour cream, and mix with a whisk.

Then into a medium mixing bowl, add the flour and baking powder. Mix with a whisk until combined.

Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 2 minutes.

Add the room temperature eggs and mix until well combined.

Then add 1/2 of the dry mixture and 1/2 of the wet mixture into the butter mixer and mix it until almost combined.

Add the other half of the dry ingredients and the wet mixture until just combined.

Divide the mixture in half sift the cocoa powder into one half of the cake mixture and mix until just combined. Don’t overmix.

Scoop 1/4 cup of the vanilla mixture into the loaf pan, and 1/4 cup of the chocolate mixture. Repeat until you run out of cake batter. (as seen in the video)

Use a toothpick or a butter knife to make swirls in the batter creating a marbled effect. Don’t overdo it so you don’t get a mixed batter.

Bake in a 180c (350f) preheated oven for about 40-50 minutes or until a toothpick inserted into the cake comes out clean.

Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.

Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Place the chocolate ganache in the fridge for about 40 minutes or until it hardens and has a frosting-like texture.

Frost the cake with the chocolate ganache and make a wave pattern with a spatula.

Make the chocolate ganache:

Finally! I’ve been looking for a marble loaf that is moist and a perfect blend of chocolate and vanilla without being too sweet. This was so easy and came out perfectly. Beautiful to look at and delicious. Finally able to save one to my recipe collection!!

Very moist, fluffy, and tender. Just delicious. 
Easy steps to comprehend (FYI: When do we add the salt? This step is not included in the instructions. Thanks :) )
I used plain pure greek yogurt instead of sour cream; it worked out great. 
I'm looking forward to more recipes. 
 I finally found a marble loaf recipe that hubby likes. Yay!
Thank you for this great recipe.

Excellent recipes .. love all your recipes ..

Delicious and beautiful marble loaf cake. The chocolate ganache on top is a must!

Top 4 marble loaf cake recipes from across the web

The most viewed marble loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marble Loaf Cake - Starbucks Copyca...

Marble Loaf Cake

Chocolate Marble Loaf Cake

Best Marble Loaf Cake

Top 4 marble loaf cake recipes from across the web

The most viewed marble loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marble Loaf Cake - Starbucks Copyca...

Marble Loaf Cake

Chocolate Marble Loaf Cake

Best Marble Loaf Cake

The most viewed marble loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine