1. Can I make a marble loaf cake without ganache?

Absolutely. The ganache is optional—your cake will still be moist and flavorful without it. You could dust it with powdered sugar instead.

2. Can I freeze marble loaf cake?

Yes. Wrap the cooled cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

3. Why did my cake sink in the middle?

This usually happens if the batter was overmixed, the oven temperature was too low, or the cake was underbaked.

4. How do I make the chocolate flavor stronger?

Use high-quality Dutch-process cocoa powder and consider adding a teaspoon of espresso powder to intensify the chocolate notes.

5. Can I double the recipe?

Yes, but bake the batter in two loaf pans rather than one large one for even baking.

Marble Loaf Cake: 7 Secrets for Perfect Chocolate-Vanilla Swirls

Description

This bakery-worthy marble loaf cake combines buttery vanilla and rich chocolate swirls for a stunning dessert that’s moist, tender, and irresistibly flavorful.

Ingredients

Scale

Cake

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) buttermilk, divided
1/2 teaspoon espresso powder
1/4 cup (21g) Dutch-process cocoa powder

Ganache Topping

4 oz (113g) semi-sweet chocolate bar, finely chopped
6 tablespoons (90ml) heavy cream
Optional garnish: fresh raspberries and mint leaves

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Instructions

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar until light and fluffy (about 5 minutes). Add eggs and vanilla, mixing until combined.
On low speed, alternate adding dry ingredients and 3/4 cup + 2 Tbsp buttermilk, ending with dry ingredients. Mix until just combined.
Warm reserved 2 Tbsp buttermilk, dissolve espresso powder, then stir in cocoa powder. Fold into a portion of the batter to create chocolate batter.
Layer spoonfuls of vanilla and chocolate batters in the pan. Use a knife to swirl gently.
Bake for 65–75 minutes, or until a toothpick comes out clean. Tent with foil if browning too quickly.
Cool 30 minutes in the pan, then transfer to a rack.
For ganache: melt chocolate with cream over simmering water, stirring until smooth. Cool slightly, then drizzle or spread over cake.

Garnish and serve.

Notes

For a stronger chocolate flavor, add 1 tsp extra espresso powder.

Cake can be stored at room temperature for 3 days or refrigerated for 1 week.

Freeze (wrapped) for up to 3 months.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 25g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg