Introduction
Marble Loaf Cake is a delightful combination of rich chocolate and vanilla batters swirled together to create a visually stunning pattern and a deliciously moist texture. This classic treat is perfect for breakfast, an afternoon snack, or as a sweet dessert. With its soft crumb and buttery flavor, each slice offers a perfect balance of chocolate and vanilla in every bite. The simple recipe yields a gorgeous loaf that’s easy to make and impressive to serve!
Ingredients Quantity
For the Cake Batter
- All-purpose flour: 1 ¾ cups (220g)
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Unsalted butter: ¾ cup (170g), room temperature
- Granulated sugar: 1 cup (200g)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Milk: ½ cup (120ml)
- Cocoa powder: ¼ cup (25g)
- Boiling water: 2 tablespoons (to dissolve cocoa powder)
For the Optional Vanilla Glaze
- Powdered sugar: 1 cup (120g), sifted
- Milk: 2-3 tablespoons
- Vanilla extract: ½ teaspoon
Instructions
For the Marble Loaf Cake
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
- Alternate the Dry Ingredients and Milk:
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined — do not overmix.
- Create the Chocolate Batter:
- In a separate bowl, dissolve the cocoa powder in 2 tablespoons of boiling water to form a smooth paste. Take 1 cup of the vanilla batter and mix it into the cocoa paste until fully combined to create the chocolate batter.
- Layer the Batter in the Pan:
- Spoon dollops of vanilla and chocolate batter alternately into the prepared loaf pan. Using a butter knife or skewer, gently swirl the batters together to create a marbled pattern. Be careful not to overdo the swirling to keep the distinct marble effect.
- Bake the Cake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Cool and Remove:
- Let the cake cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
For the Vanilla Glaze (Optional)
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, add another tablespoon of milk until you reach your desired consistency.
- Glaze the Cake:
- Drizzle the glaze over the cooled marble loaf cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Tips for Success
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature for a smooth batter and even baking.
- Perfect Swirl: Don’t over-swirl the batters; a few gentle swirls will give you that classic marble effect.
Recommendations
- Serving Suggestions: Serve slices of this cake with a cup of coffee or tea for a comforting afternoon treat, or with a dollop of whipped cream for an elegant dessert.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
Enjoy the delicate marbling and luscious flavor of this beautiful Marble Loaf Cake — a delightful treat for any occasion! 🍫🍰✨
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