Best Marble Loaf Cake
This easy marble loaf cake is moist and flavorful and topped with a thick and luscious layer of chocolate ganache.
Ingredients
- 1 cups Buttermilk
- ½ cups Sour cream or yogurt
- 2 teaspoon Vanilla extract
- ½ cups Vegetable oil
- 4 Eggs
- ½ cup Butter soft, unsalted
- 1 ⅓ cups Granulated sugar
- 2 ½ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ¼ cups Cocoa powder
Chocolate ganache:
- 5.2 oz Dark chocolate
- 5.2 oz Heavy cream
Instructions
- Preheat an oven to 180c (350f) and prepare a loaf pan with parchment paper.
- Into a big measuring cup or a small mixing bowl, add the buttermilk, vanilla extract, vegetable oil, sour cream, and mix with a whisk.
- Then into a medium mixing bowl, add the flour and baking powder. Mix with a whisk until combined.
- Into a big mixing bowl, add the soft butter, and sugar. Mix with an electric hand mixer until creamy and smooth for about 2 minutes.
- Add the room temperature eggs and mix until well combined.
- Then add ½ of the dry mixture and ½ of the wet mixture into the butter mixer and mix it until almost combined.
- Add the other half of the dry ingredients and the wet mixture until just combined.
- Divide the mixture in half sift the cocoa powder into one half of the cake mixture and mix until just combined. Don’t overmix.
- Scoop ¼ cup of the vanilla mixture into the loaf pan, and ¼ cup of the chocolate mixture. Repeat until you run out of cake batter. (as seen in the video)
- Bake in a 180c (350f) preheated oven for about 40-50 minutes or until a toothpick inserted into the cake comes out clean.
Make the chocolate ganache:
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Place the chocolate ganache in the fridge for about 40 minutes or until it hardens and has a frosting-like texture.
- Frost the cake with the chocolate ganache and make a wave pattern with a spatula.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- One of my biggest tips for this cake is to not overmix the swirls to ensure that you'll get a beautiful marble design when you cut into the cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making this, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the mixture.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be firmer and won’t crumble up. This loaf cake is extra moist and melts in your mouth deliciously, so it will be worth it to wait these 20 minutes.
Nutrition
Calories: 502kcalCarbohydrates: 51gProtein: 7gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 97mgSodium: 280mgPotassium: 218mgFiber: 3gSugar: 27gVitamin A: 594IUVitamin C: 0.2mgCalcium: 106mgIron: 3mg
Tried this recipe?Let us know how it was!