Amazing Marble Loaf Cake: 1 Irresistible Swirled Recipe You’ll Love

Marble Loaf Cake
Marble Loaf Cake

Thank you so much for stopping by—your love for baking means the world to me! I’m thrilled to share this Marble Loaf Cake recipe with you—a buttery, swirled loaf that feels like a hug from Nonna’s kitchen. This is your go-to marble loaf cake recipe for cozy afternoons and simple celebrations. Don’t forget to subscribe by email for more homey recipes just like this!

Overview of Recipe Content

What it is & why you’ll love it
This delightful Marble Loaf Cake is a tender pound‑cake–style loaf with beautiful vanilla and chocolate swirls made from the same batter. It’s richly buttery, moist, and visually charming—perfect for brunch, afternoon coffee, or gifting to friends.

Flavor & texture
Expect a golden crumb with buttery vanilla notes and deep chocolate ribbons. It’s moist without being overly dense, with a soft, tender crumb that stays fresh for days.

Ingredient list

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1¾ cups (220 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup (60 ml) whole milk, room temperature
  • 2 tsp vanilla extract
  • 3 tbsp (15 g) unsweetened cocoa powder
  • 1 tbsp (15 ml) hot water

Tools needed

  • 9×5″ loaf pan, greased and optionally lined with parchment
  • Mixing bowl and whisk or electric mixer
  • Small bowl to blend cocoa paste
  • Butter knife or spatula for swirling

Suggested substitutions and additions

How to Make Marble Loaf Cake

  1. Preheat & prep: Preheat the oven to 325 °F (160 °C) and grease or line a 9×5″ loaf pan.
  2. Cream butter & sugar: In a bowl, beat the softened butter and sugar until light, creamy, and pale (about 3–5 minutes). Scrape down sides as needed.
  3. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract. Mix until combined.
  4. Add dry ingredients & milk: In another bowl whisk flour, baking powder, and salt. With mixer on low, alternate adding dry ingredients and milk until just combined. Don’t overmix.
  5. Separate batter: Scoop roughly ⅓ of the batter into a small bowl. Add the cocoa powder and hot water, stirring until smooth and chocolatey.
  6. Layer & swirl: Spoon alternating dollops of vanilla and chocolate batter into the pan—vanilla, chocolate, vanilla, etc.—then gently swirl with a butter knife in an S or U pattern to create a marbled effect The Pancake PrincessMunaty Cooking.
  7. Bake: Bake at 325 °F for about 1 hour to 1 hour 10 minutes, or until a toothpick comes out with a few moist crumbs attached. If top browns too quickly, tent with foil for the last 15 minutes.
  8. Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

What to Serve with Marble Loaf Cake

Slice thick and serve with a dusting of powdered sugar, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s lovely alongside a latte, cappuccino, or a glass of cold milk. For gatherings, present it with fresh berries or a bowl of seasonal fruit.

Tips for Making It Perfect

Storage Instructions

  • Room temperature: Store in an airtight container for up to 4 days.
  • Refrigeration: Keeps up to a week in the fridge.
  • Freezing: Freeze tightly wrapped for up to 2 months. Thaw fully before serving.

General Information

Marble loaf cakes (or pound cakes) originated in Germany under the name Marmorkuchen, slowly evolving in the U.S. into today’s beloved vanilla-chocolate swirl loaf. Many home bakers prefer sour cream or buttermilk for extra moisture—but a simpler version using milk works wonderfully too The Pancake PrincessKickass Baker.

Here’s a selection of more recipes you might love:

Don’t forget to pin this recipe on Pinterest at https://www.pinterest.com/poulefrecipe/!

Frequently Asked Questions

Q: Can I use cake flour instead of all‑purpose?
A: Yes! Cake flour yields a softer, more delicate crumb—just like lighter bakery-style marble cakes.

Q: What cocoa powder should I use—natural or Dutch‑process?
A: Because this cake uses baking powder (not soda), both work well. Dutch‑process gives a deeper color and flavor Poulef Recipes.

Q: What if my batter is too thick to swirl?
A: Add a splash more milk or cream to the vanilla portion before separating—aim for a slightly looser, spoonable consistency.

Q: How do I store slices after freezing?
A: Wrap each slice tightly in plastic and place in a freezer-safe bag. Thaw overnight at room temperature.

Q: Can I double the recipe for a bundt pan?
A: Absolutely! Double ingredients for a bundt pan—I’d increase baking time by 15–20 minutes, and check center with a toothpick.

Conclusion

From golden vanilla ribbons to dark chocolate swirls, this Marble Loaf Cake is a stunning, surprisingly easy bake you’ll return to again and again. If you loved this, try my Chocolate Marble Pound Cake from Food & Wine, or Sally’s classic version for a slightly richer, sour‑cream‑infused loaf.

I hope this recipe brings a little warmth to your kitchen. If you bake it, leave a review, share a photo on Pinterest, and tag me — I’d love to see how it turns out!

Interactive Elements

Please let me know below how it went—did the swirl come out perfect? Do you prefer it with sour cream? I read and reply to every comment. And if you try it, save it on Pinterest or tag me @poulefrecipe!

Nutritional Information (approx. per slice, yields 10 slices)

NutrientAmount
Calories~320 kcal
Carbohydrates~40 g
Sugars~22 g
Fat~18 g
Saturated Fat~11 g
Protein~5 g
Sodium~150 mg
Fiber~1 g
Print
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Marble Loaf Cake


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  • Author: Poulef
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x

Description

A buttery, moist marble loaf cake with swirls of vanilla and chocolate—perfect for coffee time, brunch, or gifting.


Ingredients

Scale

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

4 large eggs

1¾ cups (220g) all-purpose flour

1 tsp baking powder

¼ tsp salt

¼ cup (60ml) whole milk

2 tsp vanilla extract

3 tbsp (15g) unsweetened cocoa powder

1 tbsp (15ml) hot water


Instructions

1. Preheat the oven to 325°F (160°C). Grease or line a 9×5” loaf pan.

2. Cream the softened butter and sugar until light and fluffy, about 3–5 minutes.

3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. With mixer on low, alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.

6. Transfer about 1/3 of the batter to a small bowl. Stir in cocoa powder and hot water until smooth.

7. Spoon alternating dollops of vanilla and chocolate batter into the pan. Swirl gently with a butter knife.

8. Bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted comes out clean or with moist crumbs.

9. Cool in pan for 10 minutes, then remove and cool fully on a wire rack before slicing.

Notes

Make sure all ingredients are at room temperature for the best texture.

Do not over-swirl the batter; a few figure-8 motions will do the trick.

This loaf freezes well for up to 2 months; wrap tightly in plastic.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22
  • Sodium: 150
  • Fat: 18
  • Saturated Fat: 11
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 95
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I’m Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!. Let’s be friends!