Marble Loaf 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.
Servings: 10 slices
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
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.
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
Calories: 207kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 233mg | Potassium: 119mg | Fiber: 1g | Sugar: 17g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg
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