Easy & Moist Vanilla Chocolate Marble Loaf Cake: A Childhood Classic with a Twist

Indulge in the nostalgic comfort of this incredibly Easy & Moist Vanilla and Chocolate Marble Loaf Cake. Perfectly swirled with two beloved flavors, this cake, made delightfully tender with yogurt, is an undeniable classic. Whether it’s for a relaxed afternoon tea, a special breakfast treat, or a delightful dessert, this Half Vanilla Half Chocolate Cake is a timeless pleasure you’ll never grow tired of enjoying.

[feast_advanced_jump_to]

Why You’ll Adore This Easy & Moist Marble Loaf Cake

While fancy novelty cakes certainly have their charm, there’s an undeniable magic in a timeless classic like this Vanilla and Chocolate Loaf Cake. It transports you back to simpler times, evoking the comforting flavors of childhood with every bite. This isn’t just a cake; it’s a warm embrace of nostalgia, promising a delightful experience that never goes out of style.

This easy marble loaf cake is incredibly versatile, making it the perfect companion for virtually any moment. Imagine savoring a slice with your steaming morning coffee or enjoying it as a delightful accompaniment to your afternoon tea. Its balanced sweetness and tender crumb also make it an ideal light dessert after any meal. Honestly, once you taste it, you might find yourself wanting to enjoy it with every meal!

The beauty of a marble cake lies in its stunning visual appeal, and this recipe delivers a truly captivating swirl. By artfully combining a rich vanilla batter with a decadent chocolate batter in a single pan, you create a mesmerizing pattern. The true joy comes when you slice into the baked loaf, revealing the unique, intricate marble effect – a delightful surprise every single time.

If you often find yourself torn between the comforting simplicity of a Chocolate Loaf Cake and the delicate elegance of a vanilla cake, then this marble cake recipe is your ultimate compromise. It offers the best of both worlds in one harmonious bite. Plus, if you’re looking to elevate your baking beyond a straightforward Chocolate Chip Loaf without adding complexity, this recipe is precisely what you need. It’s quick, simple, and yields a show-stopping result that tastes as good as it looks.

Essential Ingredients for Your Perfect Marble Cake

This incredibly moist marble cake stands out for its simplicity and the remarkable texture it achieves. It can be best described as a delightful fusion between a classic, rich Pound Cake and the traditional, light French Yogurt Cake. The secret to its super light, fluffy, and moist crumb lies in the clever incorporation of Greek yogurt into the batter. Beyond texture, yogurt also works wonders to enhance and deepen the overall flavors of the cake, making every bite a truly enjoyable experience.

To bake this delicious moist marble loaf cake, gather these essential ingredients (For exact quantities, please refer to the detailed recipe card below):

• Eggs: Crucial for structure and lift. Always ensure your eggs are at room temperature. This allows them to emulsify better with the sugar and fat, creating a smoother, more uniform batter and a lighter cake.
• Sugar: I specifically use Caster Sugar, also known as fine granulated white sugar. Its fine texture dissolves quickly, contributing to a tender crumb without any grittiness.
• Butter: Unsalted and melted is preferred. After melting, it’s vital to let it cool down to room temperature. Adding hot butter to the egg mixture can prematurely cook the eggs, leading to a less desirable texture.
• Vanilla Extract: The soul of the vanilla batter! Use a good quality vanilla extract for the best flavor. Alternatively, vanilla essence or paste can be used.
• Greek Yogurt: This is the star ingredient responsible for the incredible lightness and moisture in this loaf cake. Its acidity also helps to activate the baking soda, contributing to a beautiful rise and tender texture.
• Flour: Standard All-Purpose (AP) or Plain Flour works perfectly. Ensure it’s accurately measured, ideally by weight for consistent results.
• Baking Powder, Baking Soda & Salt: The leavening agents that work together with the yogurt to give the cake its lift and airy texture. Salt balances the sweetness and enhances all the other flavors.
• Cacao Powder: This creates the rich chocolate portion of the marble effect. Always use an unsweetened variety to control the overall sweetness of the cake. Sifting it is key to prevent lumps.

Optional Flavor Boost: To amplify the chocolate flavor and add an extra layer of indulgence, feel free to fold in some chocolate chips or small chunks of your favorite chocolate directly into the chocolate batter before swirling. This adds a delightful textural contrast and intensifies the chocolate experience.

Step-by-Step Guide: How to Bake the Perfect Marble Loaf Cake

Creating this stunning homemade marble cake is surprisingly simple, making it accessible even for novice bakers. While the recipe is designed for a stand mixer, which offers convenience and efficiency, you can absolutely achieve fantastic results with a hand mixer. If you don’t have an electric mixer, don’t fret – you can even make this cake by hand with a whisk, though it might require a little more elbow grease to incorporate enough air into the batter for that desired light texture.

One of the best features of this recipe is its efficiency: you won’t need to prepare two entirely separate cake batters. This is essentially a one-bowl recipe! You’ll prepare a single vanilla-based batter, then simply split it in half, adding cacao powder to one portion to create the chocolate batter. This streamlines the process significantly, making cleanup easier and baking more enjoyable.

Before you dive into mixing, a little preparation goes a long way to ensure baking success:

• Preheat your oven to 180°C (350°F). Accurate oven temperature is vital for even baking and a beautiful rise.
• Prepare your loaf pan meticulously by both greasing AND flouring it (*). This dual step is critical for a clean release of your baked cake, preventing it from sticking.
• For this recipe, I used a standard 25 cm / 10 inch Loaf Pan. Ensure your pan size is similar for optimal baking times and cake height.

Now, let’s get baking:

• First, gently melt your unsalted butter in the microwave or on the stovetop. Once melted, set it aside to cool completely. It is crucial for the butter to return to room temperature before you incorporate it into the egg mixture to avoid scrambling the eggs.
• In the bowl of your stand mixer (fitted with the whisk attachment) or a large mixing bowl (if using a hand mixer), combine the Caster Sugar and Eggs. Whisk these ingredients on medium to high speed for approximately 3 to 5 minutes. You’ll know it’s ready when the mixture has visibly doubled in volume and taken on a much paler, almost white, color. This step is essential for incorporating ample air into the batter, which is the secret to a light and fluffy cake texture. – Refer to photo 1 & 2
• Next, reduce the mixer speed to low. Gradually pour in the cooled Melted Butter, followed by the Vanilla Extract and Greek Yogurt. Continue to whisk gently until all these wet ingredients are just combined. Remember to occasionally stop the mixer and use a spatula to scrape down the sides and bottom of the bowl. Heavier ingredients like butter and yogurt tend to settle at the bottom, so ensuring they are fully mixed will result in a uniform batter. – Refer to photo 3
• In a separate, medium-sized bowl, thoroughly stir together all your dry ingredients: the All-Purpose Flour, Baking Powder, Baking Soda, and Salt. This pre-mixing step is a crucial baking tip to ensure that the leavening agents and salt are evenly distributed throughout the flour, which in turn guarantees an even rise and consistent texture in your finished cake.
• Add the combined Dry Ingredient Mix to the wet batter. Whisk on a low speed, stopping as soon as the flour is just incorporated. Overmixing at this stage can develop the gluten too much, leading to a tough cake. I find it helpful to add the dry ingredients in two additions; this prevents lumps from forming and keeps the flour from scattering out of the bowl! – Refer to photo 4 & 5

(*) Expert Tip for Pan Preparation: For a hassle-free cake release, proper pan preparation is paramount. I highly recommend both greasing and flouring your loaf pan. You can use an oil spray (or a bit of oil/melted butter applied with a paper towel) to generously coat the entire inside surface of the pan. Then, dust it with a tablespoon or two of flour. Gently tilt and rotate the pan to ensure the flour evenly adheres to the oiled surfaces. Once coated, flip the pan upside down and lightly tap it against your kitchen counter to shake out any excess flour. This creates a non-stick barrier. As an alternative, you can also line your loaf pan with baking paper, creating “slings” that allow you to lift the cake out easily after baking.

The next exciting step involves transforming your single vanilla batter into two distinct, delicious flavors: a pure vanilla batter and a rich chocolate batter. This is where the marble magic begins!

• Carefully pour approximately half of the prepared batter into a separate, clean bowl. This portion will remain as your delightful vanilla batter. Set it aside for a moment. – Refer to photo 6
• Into the remaining half of the batter (still in the main mixing bowl), sift in the Cacao Powder. Sifting is an important step here, as cacao powder has a tendency to form stubborn lumps when stored, and sifting ensures a smooth, even chocolate batter. Slowly mix the cacao powder into the batter until it is fully combined and boasts a uniform, rich chocolate color. Make sure to scrape down the sides and bottom of the bowl with a spatula to ensure all the cacao is incorporated. – Refer to photo 7 & 8

Crafting the Perfect Marble Swirl: Tips for a Beautiful Loaf

Now that both your vanilla and chocolate cake batters are perfectly prepared, it’s time for the most visually exciting part of the recipe: combining them to create that signature marble effect! This step is incredibly fun and allows for a touch of artistic flair, much like crafting my popular Vanilla and Chocolate Marble Cookies.

There are a couple of popular techniques to achieve a gorgeous marble pattern in your loaf cake:

• Using Piping Bags for Precision: This is my preferred method, as I find it offers greater control, less mess, and often quicker execution. Simply transfer each of your cake batters – the vanilla and the chocolate – into two separate piping bags. Snip off the tip of each bag to create a moderately large opening. Then, working strategically, pipe alternating strips of batter into your prepared loaf pan. You can pipe lengthwise or crosswise, ensuring you layer the two flavors side-by-side. – Refer to photo 9
• The Spoon or Ice Cream Scoop Method: If you don’t have piping bags or prefer a more rustic look, you can use a large spoon or an ice cream scoop. Drop small, alternating dollops of vanilla and chocolate batter into the loaf pan. Ensure you distribute the flavors evenly, and don’t be afraid to create multiple layers of these alternating dollops to build up the batter in the pan, ensuring a beautiful pattern throughout the entire loaf.

Once both batters are neatly arranged in the loaf pan, the final step is to create the elegant swirl that defines a marble cake. To do this, take a small, thin knife (or a skewer). Gently insert the knife into the batter on one side of the pan, pushing it all the way down to the bottom (be careful not to scratch your pan). Then, move the knife slowly through the batters towards the other side of the pan in a fluid zigzag or “S” shaped motion. Repeat this motion a few times, but avoid overmixing, as you want distinct swirls, not a fully blended batter. Just a few passes are usually enough to create that beautiful marbled look. – Refer to photo 10 & 11

Your beautifully marbled loaf cake is now ready for the oven! Bake it for approximately 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, with no wet batter clinging to it (*). Once baked, allow the cake to cool down in the pan for at least 15 to 20 minutes before carefully releasing it onto a wire rack to cool completely. This cooling period in the pan helps the cake to set and prevents it from breaking.

(*) Important Baking Note: Please remember that every oven can vary significantly in temperature and performance. Therefore, the baking time provided is an estimate. Your cake might take a few minutes longer or shorter to bake completely. Always rely on the skewer test to confirm doneness. If the skewer comes out with wet batter, continue baking for a few more minutes and re-test.

Common Questions & Baking Tips for Your Marble Loaf Cake

Storing & Freezing Your Marble Loaf Cake for Lasting Freshness

Ensuring your delicious marble loaf cake stays fresh and moist for as long as possible is key to enjoying every last crumb. Proper storage techniques will allow you to savor this treat for days or even weeks.

Once your cake has completely cooled down to room temperature, it will remain wonderfully fresh for up to 3 days. The best way to store it is in an airtight container at room temperature. This prevents the cake from being exposed to air, which is the primary cause of staleness. If you prefer to keep it in its loaf pan, simply cover the pan tightly with plastic wrap or aluminum foil, making sure there are no gaps for air to enter.

I strongly advise against storing this cake in the refrigerator. While it might seem like a good idea to prolong its life, the cold, dry air of a fridge can actually accelerate the drying-out process, resulting in a dense and unappetizing texture. Room temperature storage is always best for loaf cakes.

This Marble Loaf Cake is also an excellent candidate for freezing, which is a huge bonus for meal prep or enjoying a slice whenever a craving strikes! Freezing allows you to extend its shelf life significantly. You have the option to freeze the entire loaf, but I personally find it much more convenient to freeze loaf cakes in individual slices. This method makes thawing quicker and allows you to enjoy just one portion at a time.

To freeze the whole cake: Once the cake is entirely cool, wrap it tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-layer protection guards against freezer burn. Alternatively, you can place the well-wrapped loaf into a large freezer-safe bag, ensuring all air is squeezed out before sealing.

To freeze individual slices: Slice the cooled cake into your desired serving sizes. To prevent them from sticking together, place a small piece of baking paper between each slice. Then, wrap each individual slice tightly in plastic wrap and place them all in a freezer-safe container or bag. When you’re ready for a treat, simply take out a slice or two and let them thaw at room temperature for a few hours. They will taste almost as fresh as the day they were baked!

Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

Full Recipe: Easy & Moist Marble Loaf Cake

Marble Loaf Cake

4.71 from 24 votes

This Vanilla and Chocolate Marble Loaf Cake is always perfect for afternoon tea. The Half Vanilla Half Chocolate Cake made with Yogurt is a classic childhood dessert you never get tired of eating!

Servings: 12 servings

Author: Sylvie

Prep Time20 minutes mins

Cook Time35 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

• 3 Eggs
• 110 gr (1/2 cup) Caster Sugar
• 120 gr (1/2 cup) Unsalted Butter, melted
• 1 1/2 tsp Vanilla Extract
• 120 gr (1/2 cup) Greek Yogurt, or natural plain yogurt
• 200 gr ( 1 1/3 cup) Plain / All Purpose Flour,
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 pinch Salt
• 20 gr (2 tbsp) Unsweetened Cacao Powder

Instructions

• Preheat your oven on 180’c / 350’f. Grease and flour your Loaf Pan (1) and set aside.
• Melt the Butter in the microwave and set aside to cool down.
• In the bowl of your stand mixer (2), whisk the Eggs and Caster Sugar on a medium-high speed for 3 to 5 minutes, or until doubled in size and lighter in colour.
• With the mixer on low, slowly add the Melted Butter then the Vanilla Extract and Greek Yogurt. Whisk until combined, using a spatula to scrap the edges if needed (3).
• In a separate bowl, mix the Flour, Baking Powder, Baking Soda and Salt. Add it to the wet ingredients in two times (4) on low speed, mixing just until combined. Try not to overwork the batter or it will deflate.
• Pour about half of the batter into a separate bowl and set aside.
• Sift in the Cacao Powder into the first bowl and slowly whisk until combined, scrapping the edges of the bowl with a spatula if needed.
• Pour small parts of the batters into the Loaf Pan, alternating between the Vanilla and the Chocolate batter (5).
• To create the Marble Effect, dip a knife all the way down the bottom of the pan (without scratching it) and do a zigzag movement along the pan to mix the two batters together.
• Bake for 35 to 40 minutes, or until a skewer comes out clean.

  Optional: to get a clean ‘crack’ in the centre of the loaf, remove the pan from the oven after about 10 minutes of baking and slash the centre of the cake with a sharp knife. Place back in the oven to finish baking.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Notes

I used a 25 cm / 10 inch Loaf Pan.

 

1. Use a Cooking Spray (or oil / melted butter) to heavily grease the pan, then dust it with Flour. Rotate the pan to make sure there is flour everywhere, then flip the pan and tap it against your kitchen bench to remove any excess. 
2. You can use a hand mixer too – or do it by hands with a whisk but you might not get as much air in the batter as with a mixer.
3. I often find that some of the heavier ingredients fall down the bottom of the bowl before getting mixed in, so it is important to bring them back up with a spatula.
4. You can add it all at once, but it tends to create less lumps when added in two times. It also avoids getting any powders flying out of the mixer.
5. To do it more cleanly, I placed the two batters in two Piping Bags then piped rows of vanilla and chocolate batter next to each other, alternating the two between each layers . You can also just use a large spoon and drop dollops of batters next to each other, alternating between the two.

Nutrition (per serving)

Calories: 195kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 138mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 309IU | Calcium: 58mg | Iron: 1mg