Marble Loaf Cake

5 from 1 vote

This marble loaf cake is a delightful combination of rich vanilla and chocolate flavors, swirled together for a beautiful, moist treat.

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Prep Time 25

Cook Time 1 5

cooling time 3

Total Time 1 33

Servings: 11 slices

Course: Dessert

Cuisine: American, Baked Goods

Calories: 310

Ingredients Method Nutrition Notes

Ingredients

Cake:

2.2 cups all-purpose flour spooned & leveled
1.1 teaspoon baking powder helps the cake rise
0.55 teaspoon baking soda balances acidity
0.55 teaspoon salt enhances flavor
0.82 cup unsalted butter softened to room temperature
1.38 cups granulated sugar provides sweetness and structure
3 large eggs room temperature
1.1 Tablespoons pure vanilla extract adds fragrance and flavor
1.1 cups buttermilk room temperature divided
0.55 teaspoon espresso powder enhances chocolate flavor
0.27 cup Dutch-process cocoa powder adds rich chocolate flavor

Chocolate Ganache Topping:

4.4 oz semi-sweet chocolate bar finely chopped for smooth ganache
6.6 Tablespoons heavy cream for smooth texture

Optional Garnishes:

fresh raspberries for garnish
mint sprigs for garnish

Method

Preheat the oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a mixer, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape the bowl as needed.
Add eggs and vanilla and beat on high for 1 minute until well combined.
Gradually add the flour mixture into the wet ingredients, mixing on low. Slowly pour in 1 cup of buttermilk, then mix until just combined. Don’t over-mix.
Separate a little less than half of the batter into another bowl. Stir the remaining buttermilk with espresso powder and cocoa powder, then mix into the separated batter.
Layer the batters in the prepared pan by alternating spoonfuls of vanilla and chocolate batter, creating a marbled effect.
Swirl the batters with a knife by making horizontal and vertical zig-zags. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 30 minutes, then remove from the pan and place on a cooling rack.
For the ganache topping, place chopped chocolate and cream in a heatproof bowl over simmering water. Stir until melted and smooth.
Let the ganache cool for 20 minutes to thicken slightly, then drizzle or spread over the cooled cake.
Serve the cake warm or at room temperature.

Nutrition

Serving: 150gCalories: 310kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 180mgPotassium: 170mgFiber: 1gSugar: 31gVitamin A: 450IUCalcium: 45mgIron: 1mg

Notes

This cake offers a beautiful swirl of vanilla and chocolate flavors, perfect for any occasion. The ganache topping adds a rich finish.

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