Vanilla and Chocolate Marble Loaf Cake
Vanilla and chocolate flavors are swirled together in this marble loaf cake! This recipe is fluffy, delicious, and so easy to make!
Servings: 12 slices
Calories: 245kcal
Equipment
- Loaf pan 8.5x4.5 or 9x5 inches
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 2¼ cups (281.25 g) all-purpose flour weighed in grams or spooned and leveled
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 cup (236.59 ml) buttermilk room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- 2 teaspoons vanilla extract
- ¼ cup (21.5 g) cocoa powder
- 2 teaspoons hot water
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the eggs. Then, mix in the buttermilk, oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients just until the flour streaks are all gone. Then, transfer half of the batter into a separate bowl and gently stir the cocoa powder and hot water into it.
- Alternately spoon the vanilla and chocolate batters into the prepared loaf pan to create a marbled effect.
- Bake on the middle rack until a toothpick comes out of the center clean (about 55-70 minutes). Let it cool for 10-20 minutes, then lift it out of the pan and move it to a wire cooling rack.
Notes
Storage: Store cooled marble loaf cake in an airtight container at room temperature for 1 week or slice and freeze for 3 months.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 245kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 237mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 78IU | Calcium: 93mg | Iron: 2mg
