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This delicious marble loaf cake is simple to make and perfect for anyone who misses the Starbucks version. You just have to make 2 batters and swirl them together to create the marbled effect. This vanilla and chocolate marbled loaf is one of the most delicious recipes you can make in a loaf pan. Marble pound cake is a versatile treat – enjoy it with brunch, as a snack or even for dessert. It’s like your favorite chocolate marble pound cake but is definitely tastier than any store-bought cake.
Can’t decide between vanilla and chocolate? This recipe swirls both vanilla cake batter and chocolate cake batter together to make a tasty marble loaf cake.
Love loaves? You might also like to try this sweet apple cinnamon loaf, a festive gingerbread loaf, or a sour cream pound cake baked in a loaf pan.
Why You’ll Love It
Easy to make: You simply need to combine the ingredients to make two sets of batter and then swirl them together for the marble effect and bake to perfection.
Really delicious: The combination of vanilla and chocolate is a winning mix, and this cake is soft, tender and sweet. The whole family will love this marble cake recipe – it’s almost like two cakes in one! It’s just as buttery as pound cake but has a more tender crumb.
A versatile treat: Have it with breakfast or brunch, enjoy a slice or two as a snack or have it for dessert.
Marble Loaf Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: The main ingredient. You can use gluten-free flour if needed.
Baking soda and baking powder: To get the texture light and airy.
Sugar: You need both brown and white sugar for this marble pound cake loaf.
Vanilla extract: Use the Real McCoy, not synthetic vanilla.
Sour cream and milk: These add both moisture and a tasty tang.
Cocoa powder: Use unsweetened cocoa powder, either Dutch process or regular.
How to Make Chocolate-Vanilla Marble Bread
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the batter: Mix the flour, baking powder, baking powder and salt together in one bowl and mix the butter and sugar together in another. Add the eggs and vanilla to the butter mixture and then the sour cream, milk, and the flour mixture.
Divide the batter: Divide the batter between 2 mixing bowls. Mix the cocoa powder into one.
Fill the loaf pan: Spoon dollops of both mixtures into a greased loaf pan, alternating between the vanilla batter and the chocolate batter. Swirl the mixture with a skewer or similar, without mixing it.
Bake, cool and serve: Bake the marble loaf cake until golden brown and cooked through. Let it cool in the pan briefly and then turn it out on to a cooling rack and let it cool completely. Slice and serve.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour (I like this one!)
Richer chocolate flavor: Use dark cocoa powder.
More chocolate: Add mini chocolate chips or flour-coated chocolate chunks to the chocolate cake batter.
Go a little nuts: Add crushed pecans, hazelnuts or walnuts.
Espresso yourself: A spoonful of espresso powder fortifies the chocolate taste (without adding a coffee flavor).
Serving Suggestions
With brunch: Enjoy this marble loaf as a sweet option with a hash brown breakfast casserole and air fryer potatoes.
As a snack: Sip a banana smoothie and serve marble bread as a snack. For a savory contrast, add a beer cheese muffin.
For dessert: Add whipped cream, fresh fruit, a drizzle of maple syrup, and perhaps also some homemade ice cream.
How to Store Marble Bread
Store: Keep leftovers in an airtight container at room temperature. It should stay fresh for 3 or 4 days. Don’t refrigerate it – it will dry out if you do.
Freeze: You can freeze slices of marble bread in an airtight container for up to 3 months, although the texture will be a bit dryer when thawed (so serve it with plenty of whipped cream or ice cream).
Thaw: Either defrost in the fridge overnight or on the counter for an hour or so.
Top Tips
Don’t mix the batter: Swirl the 2 mixtures together to make the marbled pattern, using a long toothpick, skewer or chopstick but do not mix.
Bread browning too fast? Cover the loaf loosely with aluminum foil for the rest of the cooking time. You can also reduce the oven temperature to 325°F and cook for another 5 or 10 minutes (do this if you know your oven runs hot).
Let it cool completely: You will be able to cut clean slices without much crumbling if you let the marble loaf cake cool completely before slicing.
Marble Loaf FAQs
It’s very similar (and just as delicious). The Starbucks version of this marble pound cake was discontinued in 2014 so if you miss it you can now recreate your own version.
You can use whichever you prefer. Some home cooks prefer using oil because it makes the chocolate flavor shine through and also keeps the marble cake moist, while others either use butter or use half butter and half oil. Feel free to experiment!
You don’t have to but you can if you like. Combine 4 ounces of finely chopped semisweet chocolate with 6 tablespoons of heavy cream in a double boiler (or glass bowl over a pan of simmering water). Take it off the heat and let it cool for 30 minutes before pouring it over the loaf. It will harden in about 2 hours.
Chocolate Marble Loaf Cake Recipe
Marble Loaf Cake
Equipment
- Loaf Pan 5 x 9-Inch
- Cookie Scoop 3-Tablespoon
Ingredients
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup butter, melted
- ½ Cup white granulated sugar
- ¼ Cup light brown sugar, packed
- 2 eggs
- 2 Teaspoons vanilla extract
- ½ Cup sour cream
- ½ Cup milk
- 3 Tablespoons cocoa powder
Instructions
- Preheat the oven to 350°F and grease a 5 x 9-inch loaf pan with butter or cooking spray. Set aside.
- Mix the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- In a large mixing bowl, using a hand mixer, mix the butter, granulated sugar, and brown sugar. Mix until all ingredients are combined.
- Add the eggs and vanilla extract to the butter mixture. Mix well.
- Add the sour cream to the mixture. Mix until all ingredients are combined.
- Add half of the flour mixture and mix until the flour is almost all integrated.
- Add the milk. Mix well.
- Add the remaining of the dry mixture. Mix until all combined, and no more dry flour is visible.
- Divide the batter equally between 2 bowls.
- In one bowl add the cocoa powder. Mix well.
- Using a large cookie scoop, 3 tablespoons, scoop the batter into the prepared loaf pan, alternating chocolate and vanilla batter.
- Use a long toothpick or a knife, and carefully swirl the mixture, DON’T MIX.
- Bake in the preheated oven for 50 to 55 minutes or until the marble bread is golden brown. A toothpick inserted in the middle will come out clean once the bread is baked.
- Allow it to cool in the pan for 10 minutes. Remove the bread from the loaf pan and place it on a cooling rack. Cool completely before serving.
Notes
Bread browning too fast? Cover the loaf loosely with aluminum foil for the rest of the cooking time. You can also reduce the oven temperature to 325°F and cook for another 5 or 10 minutes (do this if you know your oven runs hot).
Let it cool completely: You will be able to cut clean slices without much crumbling if you let the marble loaf cake cool completely before slicing.
Nutrition
This marble cake loaf is buttery, moist and sweet. It’s like enjoying two cakes in one – a vanilla cake and a chocolate cake. Whether you enjoy a slice or two for brunch, as a snack or for dessert, you’re sure to love the rich flavors in every bite. Chocolate marble loaf cake is so simple to make; all you need to do is swirl both batters together in a loaf pan and bake.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The marble loaf cake turned out so rich and moist! It’s the perfect blend of chocolate and vanilla, just like a bakery treat but better homemade.
This marble loaf cake was a dream to make and tasted even better! The chocolate and vanilla swirl is delicious, and it’s just like the Starbucks one but way better.