Chocolate Vanilla Marble Cake
Yields: 1 loaf cake
Tender and moist, this is an impressive yet easy cake that makes a perfect snack to serve with tea or coffee.
  • 1¾ cups (250 g/8.8 oz) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g/6 oz) butter, at room temperature
  • 1¼ cups (250 g/8.8 oz) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup whole milk, buttermilk, or sour cream
  • 4 oz (120 g) bittersweet or semisweet chocolate, melted*
  1. Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
  2. In a large bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk in 2 additions, starting and ending with the flour. Do not over mix.
  4. Divide batter into two and fold the melted chocolate into one of the two mixtures.
  5. Dollop the vanilla and chocolate mixtures alternately into the pan like a chess board – first next to each other, then in layers on top of each other. When done, insert a knife all the way down and start swirling the batter. Avoid mixing to the point where all the batter turns chocolaty.
  6. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool for 10 minutes on a wire rack, then turn out from the pan and let cool completely.
  7. Cake will keep for 3 days in an airtight container at room temperature. Alternatively, it can be frozen for 1 month. To thaw, leave on the counter, still covered, or overnight in the fridge.
Recipe by Pretty. Simple. Sweet. at