Chocolate Marble Cake—Moist, Swirled, and Perfectly Balanced

Chocolate Marble Cake is the best of both worlds—a moist, buttery vanilla cake swirled with deep, rich chocolate. This stunning loaf is as beautiful to slice as it is delicious to eat. The tender crumb and elegant marbling make it perfect for everyday snacking, cozy afternoons, or as the star of a brunch table. It bakes up golden with a moist texture, and each bite offers a balanced mix of sweet vanilla and bold cocoa. Whether you serve it plain, dusted with powdered sugar, or glazed with chocolate or vanilla icing, this classic loaf cake is sure to please everyone at the table.

Why You’ll Love This Cake

It’s soft, moist, and simple to make, with an eye-catching swirl that makes it feel a little fancy. You don’t need any frosting or layers—just a good loaf pan and a fork to swirl the batters together. The chocolate portion uses real cocoa powder and a splash of milk to keep it rich without drying out the cake. It slices beautifully, stores well, and is freezer-friendly too.

Ingredients

• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• ¼ cup sour cream
• ¼ cup unsweetened cocoa powder
• 2 tbsp milk (for chocolate batter)
• Optional: powdered sugar for dusting

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan. Line with parchment for easy removal.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating after each. Stir in vanilla.
5. Mix in the flour mixture in three additions, alternating with the ½ cup milk and sour cream.
6. Remove ¾ cup of the batter and transfer to a small bowl. Mix in cocoa powder and 2 tbsp milk until smooth.
7. Pour half the vanilla batter into the prepared pan, then dollop the chocolate batter over it. Top with the remaining vanilla batter and gently swirl with a knife or skewer.
8. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.
10. Once fully cooled, dust with powdered sugar if desired.

Tips for the Best Marble Swirl

Don’t over-swirl—the goal is ribbons, not fully mixed batter. Use a sharp skewer or thin knife for clean lines. Make sure both batters are similar in texture to prevent sinking. Let the loaf fully cool before slicing for the cleanest cuts.

Optional Add-Ons

Add a chocolate or vanilla glaze for a bakery-style finish. Fold chocolate chips into the cocoa batter for extra richness. Sprinkle the top with turbinado sugar before baking for a caramelized crust. Serve slices with whipped cream or berries for dessert.

Storage

Store at room temperature wrapped tightly for up to 3 days. Refrigerate for up to 5 days or freeze slices individually for up to 2 months. Warm in the microwave for 10–15 seconds before serving.

Final Thoughts

Chocolate Marble Cake is timeless, cozy, and as pretty as it is delicious. With just a few pantry staples, you can bake a cake that looks impressive and tastes even better.

Stick around—every visit tastes better than the last at The Buttered Bliss.