Simple Marble Cake Recipe (Moist)

Super simple Chocolate Marble Cake that is rich, fluffy, and extraordinarily beautiful. It doesn't need any decoration as it has this beautiful marble effect and is made with sour cream, which gives a moist, fluffy and light texture to the loaf cake.

Marble Cake

This Chocolate Marble Loaf is an excellent cake to enjoy for breakfast with a cup of coffee, afternoon tea or as a dessert.

This chocolate marble cake is moist and fluffy, with elegant swirls of vanilla and chocolate, and it has a texture of a rich pound cake.

My recipe is straightforward, and it stores and freezes so well. The marble effect gives this cake a lovely look, and it will vary each time you make the cake. Just follow the exact instructions to get a perfect result every time.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Sugar: I use caster sugar as it dissolves so quickly. However, you can replace it with granulated sugar if you like.
• Butter: Make sure to use unsalted & soft butter for this recipe.
• Eggs: I use 3 large eggs that are at room temperature.
• Flour: I tested this recipe with all purpose flour.
• Vanilla extract: It adds a great flavour to the loaf. You may also use vanilla paste for this recipe.
• Sour cream: It adds a rich flavour to the loaf and also makes the loaf moist and fluffy.
• Baking soda and baking powder: Adding a mix of baking soda and the baking powder will help the loaf rise and make it fluffier.
• Cocoa powder: I make sure to use good quality cocoa powder.
• Light brown sugar: It adds the right amount of sweetness to the dark batter of the loaf.

How To Make This Moist Marble Cake Recipe?

One: Grease a 2 lb loaf tin with butter or line with baking parchment. Preheat the oven to 180C / 350F.

Two: Add butter and caster sugar to a mixing bowl and mix using the electric mixer until soft and fluffy. Add the eggs one at a time, mix.

Three: Mix in the vanilla soured cream, then stir in the flour, baking soda, baking powder and salt; mix well until combiner.

Four: Pour 2 cups of the butter into a small bowl, add cocoa powder and light brown sugar, mix until combined (forming the darker cake batter).

Five: Add alternate spoonfuls of the light and chocolate batters until you use all the batters. Use a toothpick to decorate the top and bake for 50-55 minutes.

Six: Allow the cake to cool down before serving.

How To Create The Marble Effect In This Loaf?

There are two methods of adding the batter into the loaf tin. You can choose the best method suited for you.

1- Using a spoon or dough scoop: I used this method to add alternate spoonfuls of the light and chocolate batters until you use all the batters.

2- Using piping bags: Using this method, you will divide the batter into two piping bags then pip the batter into the loaf tin, alternating between the dark and light batter.

Now, the only thing you have to do is to make the swirls. To do so, use a toothpick to create swirls into the batter.

Some Variations

• You can add orange zest for a fruity flavour. Add the zest right before adding the flour.
• You may also add some semi-sweet chocolate chips to make it a Chocolate chip loaf.
• You can top this marble cake with buttercream frosting, peanut butter or almond butter too.
• Use this batter to make marble cupcakes and change the baking time accordingly.
• You can use milk, buttermilk or Greek yoghurt for the recipe instead of sour cream.

Storage

To store: This marble swirl cake will stay soft and fresh for 2-3 days at room temperature and 5-7 days in the fridge; keep it in a well-sealed container.

To freeze: Put it in an airtight container and keep it in the freezer for 2-3 months; thaw at room temperature.

Recipe FAQs

More Loaf Cake Recipes

• Chocolate banana bread
• Walnut Date Loaf Cake Recipe
• Strawberry Loaf Cake
• Coffee and Walnut Loaf Cake Recipe
• Chocolate Coffee Loaf Cake
• Super Moist Pumpkin Bread Recipe
• Chocolate Chip Zucchini Bread

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Recipe Card