Chocolate and Vanilla Marble Cake

A super moist, buttery and a slightly dense cake with beautiful swirls of chocolate and vanilla.

Today’s marble cake is a way to have the best of both worlds – vanilla and chocolate! Why choose when you can have both?

Though this recipe took a few hits which are best left forgotten, I have found THE perfect recipe…not too crumbly, not too buttery and not super dense.

As with all my recipes, this cake can be made with simple ingredients which you probably already have in your pantry. Also the best part is both flavors come from the same batter so it can be very quick to whip up.

Frosting or no frosting is left to you! A cake without frosting goes great with a cup of tea or coffee. Or a marble cake made with your favorite chocolate frosting makes an extra delicious birthday cake!

So try this fun, simple and beautiful marble cake swirled with contrasting flavors of chocolate and vanilla and let me know what you think!

In a nutshell

Remember…

To line the loaf tin, cut parchment paper to fit the bottom and sides separately. With a little bit butter, stick the parchment paper to the baking tin so it is easy to remove the cake right out of the pan.

To get that beautiful marble effect on the cake, drop spoonfuls of batter onto the baking tin, alternating between vanilla and chocolate. Shake the tin lightly. Then using a skewer, make random swirls on the batter to get a marbled effect but don’t overdo it. Make sure the skewer reaches the bottom otherwise you will have the swirls only on the top layer.

Print Recipe

Chocolate and Vanilla Marble Cake

(4 votes, average: 4.25 out of 5)

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Serves: 12 slices

Prep Time: 20 minutes – Cooking Time: 55 minutes

A super moist, buttery and a slightly dense cake with beautiful swirls of chocolate and vanilla.

Ingredients

• 175 g butter, softened
• 200 g powdered sugar
• 225 g all purpose flour
• 2 teaspoons baking powder
• 4 large eggs, room temperature
• 3 tablespoons milk, divided
• 1 teaspoon vanilla essence
• 3 tablespoons cocoa powder
• 2 teaspoons hot water

Instructions

1

Preheat the oven to 160°C (320°F). Line the sides and bottom of a 9 inches loaf tin with parchment paper.

2

In a medium sized bowl, sift the flour and baking powder. Set aside.

3

Mix the cocoa powder with the hot water and 1 tablespoon of milk making sure there are no lumps and keep aside.

4

In a large mixing bowl, cream the butter and sugar until pale.

5

Beat in the eggs one at a time making sure they are incorporated well into the butter.

6

Stir in the vanilla and 2 tablespoons of milk.

7

Add in the flour mix and beat on low until well combined.

8

You will have approximately 820 grams of batter. Divide the batter into 300 grams and 520 grams separately. Keep the 520 grams of vanilla batter aside.

9

To the 300 grams batter add the cocoa paste and mix thoroughly.

10

Now drop blobs of batter alternating between the vanilla and chocolate till all the batter is poured into the baking tin. Give the tin a light shake.

11

Using a skewer, do random swirls on the batter. Make sure the skewer reaches to the bottom or else you will be have the marble effect only for the top layer. But don’t overdo it.

12

Bake for 55 minutes or until a tooth pick inserted into the cake comes out clean.

13

Remove the cake from the oven and allow it to rest for about 5 minutes. Now invert the cake and remove the cake from the parchment paper and move it onto the wire rack to cool completely.

14

Store in an airtight container for up to 4 days.