This classic vanilla and chocolate Marble Loaf Cake is the kind of dessert that looks impressive but is surprisingly simple to make. With its soft, moist texture and beautiful swirl of flavors, it’s the perfect treat for afternoon tea or a cozy coffee break. Whether you’re hosting guests or just want something indulgent to enjoy at home, this loaf cake is one to add to your baking collection.
If you’ve ever had the Starbucks Marble Loaf Cake, you know how well the buttery and soft texture pairs with a warm cup of coffee or tea—it’s that satisfying mix of chocolate and vanilla. This homemade recipe was my mom’s go-to for a quick dessert for guests, and it turned out perfectly every single time. Since then, I’ve been making it when hosting friends and I swear it’s foolproof. What I love about this cake is that it’s as flavorful on its own as it is with a ganache or any topping you like!
Why you’ll love this Marble Loaf Cake
- Easy prep and minimal decorating needed: This recipe requires minimal preparation because it uses the same batter for both the vanilla and chocolate flavors - you don’t need two separate batters! And because all the flavor comes from the swirls, you don’t need to decorate it with anything. Just top with fruits if you wish and you're good to go!
- So simple to make: It’s all ready in just a few simple steps. Easy for beginner bakers too.
- Tastes so rich and moist: This recipe uses oil which makes this cake so buttery and moist that you almost can’t believe there’s no butter in there!
- Fun to make with kids too: With all the fun swirls, this is a fun one to make with your kids and enjoy together as a family.
Enjoy making and sharing this Marble Loaf with family and friends!
FUN FACT!
Marble cake originated in 19th-century Germany, where bakers first swirled molasses or spices into “sweet yeast bread”. Cocoa came later—once it became affordable, and the chocolate marble cake as we know today became a classic!
Ingredients you’ll need
Here’s what you’ll need to make this recipe:
- Eggs: This recipe uses 3 large eggs, make sure the eggs are at room temperature for optimal results.
- Vanilla: I like to use fresh vanilla pods for a more aromatic flavor, but vanilla extract and vanilla sugar work just as well. If you use vanilla extract or sugar, I would recommend increasing to 1 tsp.
- Sugar: I use granulated white sugar, but cane or brown sugar can also work.
- Oil: I only use oil and no butter in this recipe, I feel it gives a lighter, fluffier yet moist texture to the cake. I use coconut oil to give a slight coconut flavor (because who doesn’t love coconut??). But use a neutral oil like vegetable or sunflower oil for a lighter flavor. I also like to use olive oil from time to time as I find it adds an additional depth of flavor.
- Milk: Fresh or non-dairy milk work, using milk helps to add moistness to the cake! I don't use any sour cream in this recipe.
- Salt + baking powder: To help balance sweetness and for your cake to rise.
- Flour: Use all-purpose flour for the best results. I have tried this recipe with whole wheat or semi-whole wheat flour, I find it makes the cake too dense and dry for my liking.
- Cocoa powder: Pure unsweetened cocoa powder gives the deep chocolate flavor in this cake.
How to make Marble Loaf Cake
For the full recipe card, please scroll to the bottom of this post.
For this recipe you’ll need a whisk, a sieve and a 25x12.5x6 cm (9x5x2.5 inch) loaf pan.
In a large bowl crack the eggs, and add the vanilla and salt. Whisk until well combined and has turned frothy. Add the sugar and mix until well combined. Next add the oil and milk and mix well.
Then slowly sift in the baking powder and flour and mix well until all is mixed into a uniform batter. The batter should be runny, if it’s too thick add a splash more of oil or milk. In a medium bowl, pour about ⅔ of the batter and sift in the cocoa powder. Mix until well combined. Set aside with the other ⅓ vanilla batter.
Now it's time to create the swirls!
Grease the loaf pan with little oil, and pour about ¼ of the vanilla batter on the bottom of the pan and then ¼ of the cocoa batter on top of the vanilla along the length of the pan. You can also do it in a zigzag motion.
Repeat and keep alternating with the vanilla and cocoa batters until you’ve filled the pan. You can also use a spoon to alternate smaller spoonfuls of batter for more swirls.
Gently shake the pan to level out the batter if needed.
With a knife or skewer, starting from one side of the pan to the other, swirl the vanilla batter into the cocoa batter in a zigzag or swirl motion to create the marble effect.
Bake at 180C (350F) for 45 minutes. Set aside to cool for at least 30 minutes before removing the cake out of the pan.
Serve on its own, with a chocolate ganache or simply topped with fruit!
TOP TIP: Using only oil and milk in this recipe gives it a moist texture while keeping it light and fluffy.
Tips for the best results
Don’t overmix the batter. When mixing all the ingredients, be careful not to overmix the batter. This can affect the baking process later, so mix just until you get a uniform batter with no lumps.
Don’t overbake it. Since we are making a loaf cake, it tends to keep baking when out of the oven as it retains heat. So be sure to remove it when it’s still slightly sticky. The batter shouldn’t be wet but slight stickiness is good. When you poke the cake with a skewer, you should see a few sticky crumbs.
Grease the pan. Be sure to grease the pan with some oil or butter to make it easier to remove the cake. I don’t use paper in my pan, but you can also do so by greasing the pan and lining it with baking paper. You can let the paper hang out slightly to be able to lift it out later.
Let it cool properly. It’s important to let the cake cool properly before taking it out of the pan and serving it. I like to leave it to cool for at least 30-45 minutes before putting it in the fridge to cool further. It is best served at room temperature.
Use a high quality cocoa powder. If you can, using a higher quality cocoa powder will help that much more in creating the deep chocolatey flavor in this cake.
How to serve
Marble cake can be served as an afternoon snack with tea or coffee, a dessert or just on its own.
I like to serve it with some nut butter from time to time or a homemade chocolate spread.
Try adding toppings like fresh berries for a refreshing touch!
FAQs
I use a 9x5 inch (25x12.5 cm) loaf pan for this marble cake, which gives great results. You can use a different size if needed—just keep in mind that the baking time may vary. A smaller or deeper pan may need more time, while a wider or shallower pan might bake faster. To check if the cake is done, insert a skewer or toothpick in the center; it should come out with a few moist crumbs.
When baking, it’s preferable to use eggs at room temperature to avoid rising or baking issues. If you weren’t able to take your eggs out of the fridge on time, you can try this little hack. Place the eggs in lukewarm water (not too hot) for a few minutes.
Yes, you can! While this recipe is written for a loaf pan, you can use other types of pans like a bundt pan, round cake tins, or even a muffin tin. Just remember to adjust the baking time depending on the size and shape of the pan. For example, muffins will bake faster, while a bundt pan might take a bit longer. Keep an eye on your cake and use a skewer or toothpick to test for doneness.
Storage
This vanilla and chocolate marble loaf can be stored in an airtight container in a cool place like a pantry or a kitchen countertop. If it’s too hot and you prefer to leave it in the fridge, be sure to remove it about 30 minutes before serving. It will last 4-5 days in the container.
If you want to freeze it, you can freeze it in an airtight container or well-wrapped for up to 3 months.
Let me know your thoughts!
If you try out this marble loaf cake, please let me know or leave a comment below. I’d love to hear your feedback!
Don’t forget to share this recipe on social media and with your friends and family! You can tag me on Instagram or save on Pinterest!
Marble Loaf Cake Recipe
Equipment
- 1 Loaf Pan 25x12.5x6 cm (9x5x2.5 inch)
Ingredients
- 3 large eggs room temperature
- ½ teaspoon salt
- ¾ teaspoon fresh vanilla beans or 1 teaspoon vanilla extract or vanilla sugar
- 1 cup granulated sugar
- ½ cup oil i use coconut oil
- 1 cup milk
- 2 teaspoon baking powder
- 2 cups all-purpose flour
- 3 tablespoon unsweetened cocoa powder
Instructions
- In a large bowl crack the eggs, and add the vanilla and salt. Whisk until well combined and has turned frothy.
- Add the sugar and mix until well combined. Next add the oil and milk and mix well.
- Slowly sift in the baking powder and flour and mix well until all is mixed into a uniform batter. The batter should be runny, if it’s too thick add a splash more of oil or milk.
- In a medium bowl, pour about ⅔ of the batter and sift in the cocoa powder. Mix until well combined. Set aside with the other ⅓ vanilla batter.
- Create the swirls!Grease the loaf pan with little oil, and pour about ¼ of the vanilla batter on the bottom of the pan and then ¼ of the cocoa batter on top of the vanilla along the length of the pan. You can also do it in a zigzag motion.Repeat and keep alternating with the vanilla and cocoa batters until you’ve filled the pan. You can also use a spoon to alternate smaller spoonfuls of batter for more swirls.Gently shake the pan to level out the batter if needed.With a knife or skewer, starting from one side of the pan to the other, swirl the vanilla batter into the cocoa batter in a zigzag or swirl motion to create the marble effect.
- Bake at 180C (350F) for 45 minutes. Set aside to cool for at least 30 minutes before removing the cake out of the pan.
- Serve on its own, with a chocolate ganache or simply topped with fruit!
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