Classic Marble Loaf Cake

Chocolate and vanilla cake batter are swirled together to create this dense but moist classic marble loaf cake. I like to top it with a dark chocolate ganache or just a simple dusting of powdered sugar. This cake is similar to my original loaf which I still love but inspired by a marble cake I had in Germany last year that was a bit denser with a tighter crumb but still so moist.

How to make Marble Cake moist?

In my original marble cake which I still love, I use sour cream or full fat greek yogurt to keep the cake moist. However, in this recipe, cream cheese is used to create a slightly denser (in a good way) cake.

Can you freeze a Marble loaf cake?

Yes! I prefer to cut the slices, wrap them in plastic and then place the wrapped slices into a resealable freezer bag. They will keep for up to 1 month in the freezer and can be defrosted in the fridge or at room temperature.

What is the difference between Loaf Cake and Pound Cake?

Pound cake refers to a very specific ratio of simple ingredients that is often baked in a loaf tin but not necessarily. However, a loaf cake can be any type of cake as long as it is baked in a loaf pan. I recommend making this cake in a classic 1 lb loaf pan but I also recently made it in my pullman pan, just note you’ll need to increase the batter by 1/3.

How to get the center of the loaf cake to rise?

The rise on a cake can come from many things. First the oven must be hot enough to get the initial rise on the cake – most are best baked at 350 F. Second, this cake uses baking soda and baking powder to give it a good rise and texture so it is important to make sure that they have not yet expired.

Tips for making a Classic Marble Loaf Cake

• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• Check your loaf pan size! This makes a huge difference when it comes to the shape and bake of your cake. I recommend making this loaf cake in this 1 lb loaf pan. If you want to make it in a pullman pan, note that you’ll need to increase everything in the recipe by 1/3 but don’t increase the baking soda or baking powder.
• To make sure the loaf cake comes out of the pan easily and cleanly, you need to line the loaf plan. To properly line the loaf pan, lightly grease the pan and then place a parchment paper sling (a rectangle of parchment paper that is long enough to go down one side of the pan, across the bottom, and back up the other side, it should also be narrow enough as to not go up the two short sides) into the pan. The parchment paper will stick to the grease and the cake will not stick to the parchment paper.
• If the cake starts to get too dark, lay a piece of foil over the top to keep it from browning further.
• Let the cake cool for 10-15 minutes before using the parchment paper to lift it out. Then allow it to cool fully on a wire rack.
• This cake tastes best the next day. So I recommend wrapping it up with plastic wrap or in an airtight ziptop bag once it has cooled and then store it at room temperature over night. The next day you can drizzle the top with the chocolate ganache and leave it to sit for 20 minutes to let the ganache set a little before slicing.

Additional Cake Recipes to try!

• Gugelhupf (German Yeast Bundt Cake)
• Marmorkuchen (Marble Bundt Cake)
• Sachertorte Loaf Cake

Ingredients

• All Purpose Flour: Any all purpose flour will work for this loaf cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
• Vanilla Extract: Vanilla adds flavor and enhances the chocolate.
• Eggs: I use standard large eggs from the store.
• Sugar: This marble loaf only uses granulated sugar in the cake batter.
• Cream Cheese: Cream cheese adds an incredible level of richness to this cake which I love – make sure to use full fat cream cheese.
• Butter: Butter adds moisture and richness to this cake. Salted or unsalted with work!
• Milk: Any milk or non-dairy milk will work for this recipe. *optionally replace with 2 ounces of espresso or cold brew.
• Heavy Cream: This can be either heavy cream or heavy whipping cream – it is melted with the dark chocolate to create the ganache glaze.
• Dark Chocolate: Anything between 60% and 75% will work for the ganache on top. Be sure to use high quality chocolate and not chocolate chips as they won’t melt well.

How to make Marble Loaf Cake?

• Preheat the oven to 350 F and place a rack in the center of the oven. If making a pullman loaf I recommend using the rack just below the center of the oven.

Chocolate and Vanilla cake batter

• In a large bowl, whisk together the flour, salt, sugar, baking soda, and baking powder.
• Add in the eggs, butter, vanilla extract, and cream cheese. Using the paddle attachment, or a hand mixer, beat together all the ingredients for 2 minutes. Start slow and then increase the speed until light and fluffy.
• Scrape down the sides of the bowl as needed.
• Pour a little less than half of the batter into a medium bowl. Sift in the cocoa powder and milk (optionally replace with 2 ounces of espresso or cold brew) to the batter that is still in the stand mixer bowl.
• Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.

Bake the Marble Cake

• Lightly grease a loaf pan then line the pan with a rectangle of parchment paper that goes down one long side, across the bottom and then back up the other side.
• Using a 1/4 cup scoop – scoop the vanilla batter into the bottom of the pan.
• Cover about half of the bottom of the pan, evenly spacing the vanilla batter so there are gaps for the chocolate batter to sit in between.
• Then scoop the chocolate batter and place them in between the vanilla scoops.
• For the next layers, repeat these steps but alternate so that chocolate is stacked on top of vanilla and vice versa.
• Once all the batter has been used up, smooth out the top with a rubber spatula.
• Bake in the preheated oven for 30 minutes, then rotate the cake 180 degrees to ensure even browning and bake for another 25-30 minutes. If making in a pullman loaf this cake will need to be baked for over an hour.
• Check to see if the cake has finished baking by inserting a toothpick in the center. Make sure that it comes out clean or just with crumbs – no wet cake batter.
• Once the cake is finished baking, let it cool for 10 minutes before using the parchment paper to carefully lift it out of the pan and place on a wire rack to cool fully before moving onto the whipped chocolate ganache.
• Ideally allow the loaf to cool at room temperature and then wrap in plastic wrap or place in a ziptop bag and store at room temperature overnight.

Chocolate Ganache

• Finely chop a 4 oz bar of semi-sweet chocolate into small shards and add it to a heat safe bowl.
• Heat the heavy cream in a pot, just until it comes to a boil. You can also microwave the cream in 30 second spurts but be careful when you stir it as it can bubble over and burn you.
• Once the cream is hot, immediately, pour it over the chopped chocolate.
• Let the mixture sit for 1 minute, then whisk the chocolate and cream together until they are one smooth glaze.
• Allow the ganache to sit for about 10 minutes whisking occasionally so that it has a chance to thicken slightly.
• Pour the ganache over the loaf cake to coat it.
• Leave the cake to sit for 20 minutes for the ganache to set slightly before slicing and serving.

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