This recipe makes a rich, buttery pound cake swirled with both white and bittersweet chocolate cakes. I love the combination of flavors and it looks absolutely stunning when sliced!
Pound cakes and loaf cakes are some of my favorite cakes to bake because they are simple yet delicious. I love the rich, buttery flavors and they make a great dessert or even midday treat with a cup of tea or coffee. Some of my favorites include my easy orange cake and chocolate, dulce de leche and vanilla marble cake – both are bursting with tons of flavor!
This white and bittersweet chocolate marble cake is a combination of two cakes swirled together into one heavenly, decadent loaf. I love the subtle flavor of white chocolate and it perfectly complements and balances the bittersweet chocolate. The two together have a unique, delicate, and delicious flavor that I just love. This cake is a winner!
How to make this marble cake
This is pretty standard cake recipe. However, once you make the base, you’ll need to divide the batter in half and mix melted white chocolate into one half and melted bittersweet chocolate and cocoa powder into the other.
Here’s how to make this cake absolutely perfect:
- Combine the dry ingredients. In a mixing bowl, mix together flour, baking powder, and salt.
- Melt the chocolates. Melt the white and bittersweet chocolates separately and set aside. I prefer to do this in the microwave in 20-30 second increments, but you can also use a double boiler to melt each if you prefer.
- Cream butter and sugar together. Then, in an electric mixer fitted with the paddle attachment or using a handheld mixer, beat the butter until it appears lightened and fluffy, about 1 minute. Then, add the sugar and continue to beat together for another 2 minutes.
- Add the eggs and vanilla extract. Add the eggs one at a time, incorporating each completely before adding the next. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure all the batter gets incorporated. Then, combine the vanilla extract.
- Add the dry ingredients and sour cream or buttermilk. On low speed, mix in the flour mixture in 3 additions, alternating with the buttermilk/sour cream in 2 additions, starting and ending with the flour.
- Divide the batter in half. You can eyeball this or use a food scale for precision.
- Fold in the chocolates. Fold the melted white chocolate into one half of the batter with a rubber spatula. Then, fold the dark chocolate and sifted cocoa powder into the other half, combining together gently to not overmix the batters.
- Pour into a parchment-lined loaf pan. Dollop the white chocolate and bittersweet chocolate batters alternately into the pan like a chess board – first next to each other, then in layers on top of each other. Then, insert a knife all the way down and swirl the batter gently. Avoid swirling to the point where all the batter appears the color of dark chocolate.
- Bake. Bake the cake for about 90 minutes at 325°F/160°C until a toothpick inserted comes out clean.
Tips for making perfect white and dark chocolate marble cake
-Use good quality chocolates. The better quality chocolate you use, the better your cake will taste.
-Don’t overmix the batter. To avoid a dense cake, try to mix the batter gently and as little as possible once you add the dry ingredients. I recommend using a rubber spatula to gently fold in the melted chocolates to the batters because it’s less aggravating than a spoon or whisk.
-Use room temperature ingredients. Room temperature ingredients emulsify better and ensure the cake rises well. I recommend leaving the refrigerated ingredients out on the counter for 30 minutes to 1 hour before baking.
-Use a food scale to split your batter in half. I prefer using a food scale for accuracy with all my recipes, but it’s particularly useful to equally divide your batter in half. However, if you don’t have one, it’s okay to eyeball.
-Use a very sharp knife to swirl the batter. This helps prevent your batters from running together too much and creates a beautifully swirled cake.
Should you use sour cream or buttermilk?
You can use either for this recipe. Both produce exquisite flavor and help keep the cake moist for longer.
More of my favorite loaf cake recipes
- Chocolate Vanilla Marble Cake: Moist chocolate and vanilla cakes swirled together.
- Mom’s Honey Cake: Bursting with flavors of honey and warm spices.
- White Chocolate Raspberry Loaf Cake: Juicy raspberries combined with rich white chocolate.
- Chocolate Chip Cake: Buttery, vanilla pound cake with loads of chocolate chips.
- Nutella Banana Bread: Heavenly Nutella swirled into moist banana bread.
- Coconut Cake: Made with rich coconut milk, coconut chips and creamy icing.
A rich, moist pound cake swirled with white and bittersweet chocolate batters.
- 1 1/2 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (160 ml) buttermilk or sour cream
- 140g (5 oz.) white chocolate, melted
- 120g (4 oz.) bittersweet chocolate, melted
- 1 tablespoon cocoa powder, sifted
Preheat oven to 325°F/160°C. Butter a loaf pan (both 9×5-inch or 8.5×4.5-inch would work) and line it with a piece of parchment paper for easy removal.
In a medium bowl whisk together flour, baking powder, and salt. Set aside.
In an electric mixer bowl fitted with the paddle attachment or using a handheld mixer, beat butter and sugar on medium speed for 4-5 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 buttermilk/sour cream in 2 additions, starting and ending with the flour. Do not over mix.
Dollop the white chocolate and dark 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 swirl the batter gently, but don't overdo it so as not to combine the batters.
Bake for about 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool slightly in pan, then turn out from the pan and allow to cool completely on a wire rack (or, you can leave it to cool in the pan if you prefer). Serve cake at room temperature.
Cake will keep for up to 5 days in the refrigerator. Alternatively, it can be frozen for 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.