Marble Loaf Cake

5 from 1 vote

Marble Loaf Cake with Chocolate Ganache is a soft, moist vanilla loaf swirled with rich chocolate batter, creating a beautiful marbled pattern in every slice.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 377kcal

Author: Heather Perine

Ingredients

For Loaf

2 cups (240 g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g, 1 stick) unsalted butter softened
1 ¼ cup (250 g) granulated sugar
3 large eggs room temperature
2 teaspoons vanilla extract
½ cup (120 g) sour cream room temperature
¼ cup (60 ml) milk room temperature
2 tablespoons neutral oil (vegetable, canola or avocado oil work great)

For Chocolate swirl

¼ cup (21 g) Dutch-processed cocoa powder
2 tablespoons hot coffee or hot water

Chocolate Ganache

4 ounces semi-sweet chocolate bar finely chopped
½ cup (120 ml) heavy cream

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper and leave overhang for easy lifting.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder ½ teaspoon salt
In a large bowl with an electric mixer on medium speed, beat butter and sugar for 2–3 minutes until light and fluffy. ½ cup (113 g, 1 stick) unsalted butter 1 ¼ cup (250 g) granulated sugar
Add eggs one at a time, beating well after each addition. Scrape down the bowl after each addition. Add vanilla and mix on low speed to combine. 3 large eggs 2 teaspoons vanilla extract
Add sour cream, milk and oil, mixing just until smooth. ½ cup (120 g) sour cream ¼ cup (60 ml) milk 2 tablespoons neutral oil
Add the dry ingredients and mix on low just until combined stop when the last of the dry ingredients have been incorporated. Don’t overmix.
Transfer about 1 ½ cups of the vanilla batter to another bowl. In the remaining batter, stir in the cocoa powder and hot coffee until evenly combined. ¼ cup (21 g) Dutch-processed cocoa powder 2 tablespoons hot coffee
Spoon alternating dollops of vanilla and chocolate batters into the loaf pan. Use a butter knife to gently swirl about 3–4 passes. Don’t over-swirl.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
To prepare chocolate ganache , heat heavy cream in a small saucepan until just steaming. Pour over the chopped chocolate bar in a bowl. Let sit for 3 minutes. Whisk until smooth and glossy. 4 ounces semi-sweet chocolate bar ½ cup (120 ml) heavy cream
Pour or spoon over the cooled loaf. Let sit for 15–20 minutes. Once the chocolate ganache is set, slice and serve.
To store, keep the loaf cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.

Notes

Storage: To store, keep the loaf cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
Freezing: Freeze slices (best without ganache) for up to 2 months. Thaw at room temperature and add ganache after thawing.
Ganache: This makes quite a bit of ganache - you can either use it all, cut the recipe in half if you don't want as much or use it to serve on the side when serving the cake.
Sour cream: You can use Greek yogurt as a substitute.
Coffee: You can swap the 2 tablespoons of hot coffee with 2 tablespoons of hot water.

Nutrition