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

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

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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.

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.