Marble Loaf Cake

5 from 23 votes

This marble loaf cake is a moist vanilla pound cake. It is swirled with chocolate cake. The cake is topped with chocolate ganache and sprinkles.

Prep Time20

Cook Time1 10

Total Time1 30

Servings: slices

Calories: 588kcal

Author: Stephanie Rutherford

Ingredients

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

Chocolate Ganache

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

US Customary - Metric

Instructions

Cake

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.

Chocolate Ganche

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull butter, eggs, Kefir out 2 hours before baking.

Nutrition