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Chocolate Vanilla Marble Cake

Chocolate Vanilla Marble Cake

YIELD 1 loaf cake


  • 1 1/2 cups (210g) all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup (160 ml) buttermilk or sour cream
  • 120 g (4 oz.) bittersweet or semisweet chocolate, melted


  1. Preheat oven to 300°F/150°C. Butter an 8.5 x 4.5-inch or a 9×5-inch loaf pan.

  2. In a medium bowl whisk 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 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.

  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 swirl the batter gently. Avoid mixing to the point where all the batter turns chocolaty.

  6. Bake for 80-90 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.

  7. 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.