This marble loaf cake is a super moist pound cake. This cake is swirled with vanilla and chocolate cake to create a marble swirled look. It is topped with a chocolate frosting and chocolate sprinkles. This cake is easy to make and super soft!
I created this marble loaf cake because I LOVE a chocolate swirled cake. This cake is so simple because it is baked in a loaf pan. It is great if you want a small batch of cake.
Why You Will Love This
- Easy to make. This cake is incredibly easy to make. Even kids can help make it!
- Swirled marble cake. This cake is swirled with both vanilla and chocolate pound cake.
- Moist cake. This cake is incredibly buttery and soft.
- Chocolate frosting. There is a layer of chocolate ganache frosting on top of this cake. It really pulls the cake together.
- Chocolate flavor- This cake has an amazing chocolate flavor!
- Unsalted Butter- Pull the butter out 2 hours before baking.
- Eggs- Pull these out 2 hours before baking.
- Lifeway Kefir Plain Whole Milk- Use this as replacement for buttermilk. See more below.
- Unsweetened Cocoa powder- Use a dark chocolate cocoa powder to get a darker and more rich chocolate batter.
- Hot water- I got the tap water as hot as it will go and used that.
- Chocolate chips- Use semisweet chocolate chip or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
What Is Lifeway Kefir?
Lifeway Kefir is a tart and tangy cultured milk, which is why it is a great replacement for buttermilk.
Another reason why I love it is the 12 live and active cultures. It feels more like a cross between yogurt and buttermilk. It makes it great for baking!
Step By Step Instructions
Here is how to make and bake this chocolate loaf cake. This recipe is for a stand mixer with a paddle attachment or a hand mixer (electric mixer). For the full recipe, see the recipe card at the bottom of this post.
STEP 1: Spray your loaf pan. Spray the pan with baking non-stick spray.
STEP 2: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour, baking powder, and salt.
STEP 3: Beat butter and white sugar. Beat the butter for 3 minutes on high speed in a large bowl to make it light and fluffy. Add in the vanilla extract and large eggs. Then, beat this for 2 minutes.
Make sure to scrape the sides of the bowl with a rubber spatula.
STEP 4: Add in flour mixture and Kefir. Mix these in until just until combined on low speed. Then, separate the batter into 2 bowls.
STEP 5: Make the chocolate cake batter. Next, mix in the cocoa powder and hot water. Fold this in gently so it isn't over mixed.
STEP 6: Layer in the cake batters. First, do two layers of cake batter in a checkerboard pattern. I used a cookie scoop to scoop the chocolate batter and the vanilla batter. The third layer is the rest of vanilla cake batter.
STEP 7: Swirl the chocolate cake batter. Use a teaspoon to pour dollops with the remaining batter on top of the cake. Then, use a butter knife to swirl the cake to create a marble effect.
STEP 8: Bake the cake. First, bake the cake with aluminum foil so it doesn't over bake on top. Then, take the foil off to bake the rest of the way.
Cool the cake completely on a cooling rack.
STEP 9: Make the chocolate ganache. Mix the chocolate chips and hot heavy cream. Then, let the chocolate sit until it is thick and you can pour it on top of the cake without it running down the sides of the cake.
Expert Baking Tips
The best way to easily remove the cake from the pan, use parchment paper. Have the paper on the bottoms and 2 sides of the pan. Then, spray again. This will let you pull the cake out of the pan using the parchment paper easily.
For best results, it is very important that the vanilla-chocolate cake gets beaten for a total of 5 minutes. This is what gives such a light texture.
Yes! It is very similar. The texture of this cake is just like a pound cake because of the extra butter.
Yes you can. I like to let the chocolate ganache sit so it is thicker. It is more like frosting this way.
This is probably because you used an 8 inch loaf pan which is smaller than the 9 inch loaf pan. If you are using an 8 inch pan, then fill the cake pan ¾ths full. Any leftover batter can be made into cupcakes.
Storing and Freezing
Store this marble loaf cake in an airtight container at room temperature. Store up to 5 days.
Freeze the individual slices in an airtight container up to 30 days. Let it thaw for 1 hour before eating.
Other Cake Recipes To Try
Marble Loaf Cake
- 1 cup Unsalted butter room temperature
- 1 ⅓ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- 2 cups All-purpose flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Lifeway Kefir Plain Whole Milk room temperature
- 4 tablespoon Dutch process cocoa powder
- 1 tablespoon Hot water
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- Preheat oven to 350°F. Spray a 9 inch loaf pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- In a mixing bowl, sift the flour. Add in baking powder and salt. Set aside.2 cups All-purpose flour, 2 ½ teaspoon Baking powder, ½ teaspoon Salt
- Using a mixer, beat the butter and sugar on high for 3 minutes.1 cup Unsalted butter, 1 ⅓ cup White granulated sugar
- Add in vanilla and eggs. Beat on high for 2 minutes. Scrape the bowl halfway through.1 teaspoon Pure vanilla extract, 3 Large eggs
- Add in ⅓rd of the dry ingredients and half of the Kiefir. Mix until almost combined. Add in another third of the dry ingredients and the rest of the Kiefir. Then, add in the rest of the dry ingredients.½ cup Lifeway Kefir Plain Whole Milk
- Separate the batter into two bowls. Add in sifted cocoa powder and hot water to one of the bowls. Fold the batter gently until fully combined.4 tablespoon Dutch process cocoa powder, 1 tablespoon Hot water
- Use two 1 oz cookie scoops (or 1 TBSP) and scoop each batter into the pan into a checkerboard pattern. See pictures in post. Do this twice.
- Add the rest of the vanilla cake batter and spread evenly on top. Use a teaspoon to scoop the rest of the chocolate cake batter on top. Spread the dollop evenly. Use a butter knife to drag the chocolate into the batter. Don't over mix.
- Cover with foil loosely. Bake for 45 minutes. Remove foil. Bake for another 20-30 minutes. The cake is done baking when a toothpick inserted comes out clean.
- Let the cake sit for 10 minutes in the hot pan before transferring to a cooling rack. Cool completely before decorating.
- Start the ganache 30 minutes into the baking. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour over chocolate chips.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
- Let sit for 2 minutes, then stir until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals until melted. Mix in between heating.
- Let the chocolate sit until the cake is room temperature. Then, pour and smooth over the top of the cake.