*This post may contain affiliate links. Please see my disclosure for more details!*

 A yummy chocolate and vanilla loaf cake, topped with chocolate and vanilla buttercream frosting – the best Marble Loaf Cake! 

Let’s be honest now… this recipe was a long time coming. A marble cake is an absolute classic and you just can’t go wrong with it! I am sorry that it took so long to come to my blog… but here we are!! 

When you combine the two flavours of vanilla cake and chocolate cake, you can’t really go wrong! I am a lover of all types of cakes, but these are so classic and everyone has eaten them at some point. Combining them together makes it even better though! 

I decided to make this cake into a loaf cake because I know how you all love loaf cakes so much… and I am just as obsessed myself. You have the light sweetness of vanilla, mixed in with the rich chocolatey flavour and I find its the perfect balance! 

Whenever I make marble cakes, or multi flavoured sponges – I just one base mixture and split it into different bowls. It does create a lot of washing up, but if you are smart about it you don’t need too many. For example, I will weigh half the mixture into a new bowl, and keep the rest in the bowl it was already in! 

I always get a little carried away when it comes to the swirling of the mixture, as you can see from the photos, but it’s totally okay. You can just blob the mixtures in if you wanted, but I find swirling the cake mix so satisfying! 

For the buttercream frosting I decided to go with the vanilla and chocolate theme as well – I mean.. how can you not?! Of course… you can pick just one, but I just love looking at cakes like this! It’s almost like an animal pattern and its so cute!

As always, I use this 2lb loaf tin for all my loaf cakes! I always use the same tin because then my bakes are consistent – however, some ‘2lb loaf tins’ are in fact smaller. If you cake mixture fills the tin, the cake may over flow – always fill to about 2/3 full, and then use any spare mix for cupcakes if you have it! 

And as always, I also used this 2d closed star piping tip! I am fully obsessed with this piping tip as you can tell if you have followed my blog for a while.. but its just sooo cute!! I always randomly top my cakes with sprinkles – but you can use whatever you fancy! 

Marble Loaf Cake!

 A yummy chocolate and vanilla loaf cake, stopped with chocolate and vanilla buttercream frosting - the best Marble Loaf Cake! 
Print Pin Rate
Category: Cake
Type: Loaf Cake
Keyword: Chocolate, Vanilla
Prep Time: 15 minutes
Cook Time: 1 hour
Decorating Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

For the Cake

  • 250 g Unsalted butter/stork
  • 250 g Caster sugar
  • 250 g Self raising flour
  • 5 medium Eggs
  • 30 g Cocoa powder
  • 1 tsp Vanilla extract

Decoration

  • 150 g Unsalted butter (room temp)(not stork)
  • 275 g Icing sugar
  • 1 tsp Vanilla extract
  • 25 g Cocoa powder

Instructions

  • Preheat your oven to 180C/160C Fan - grease and line your 2lb loaf tin!
  • Beat together your unsalted butter and sugar together until light and creamy!
  • Add in the flour and eggs and beat again until combined. It'll be a smooth cake mixture!
  • Split the mixture into two bowls, and add the vanilla extract to one, and the cocoa powder to the other!
  • Add the mix into the cake tin randomly with spoons and swirl together. Bake the cake for 55-65 minutes - but check from 50 minutes onwards.
  • Once the cake has baked, leave in the tin for 10-20 minutes, and then cool fully on a wire rack!
  • Beat the room temperature unsalted butter on its own for a few minutes to loosen and soften.
  • Add the icing sugar and beat together until light and fluffy!
  • Split the mixture between two bowls, and add the vanilla extract to one and the cocoa powder to the other!
  • Mix well - if its too stiff, add 1-2tbsp of boiling water to the buttercreams to loosen.
  • Add the buttercreams to a piping bag - I get a large piece of clingfilm and add the two buttercreams in two lines and wrap this up into a sausage. You then snip off the end, and add it to a piping bag with your favourite piping tip!
  • Pipe the buttercream onto the cake and add some sprinkles of choice!

Notes

  • I use this loaf tin
  • If it helps, I also use this baking parchment in my bakes! 
  • If you are using large eggs - use four large eggs, and 240g flour, sugar, butter. 
  • If your cake sinks, it hasn't finished baking! Loaf tin baking times can vary so check on the cake from 50 minutes onwards. 
  • This cake will last for 4-5 days at room temp! I store it in a cake storage tin. 

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

28 Comments

  1. Mandy on September 24, 2021 at 8:45 pm

    Hi, can I use this recipe to make a 7inch round cake for a birthday ?

  2. Caroline Horne on August 19, 2021 at 12:51 pm

    5 stars
    This came is a winner, thank you the best marble cake I have made and everyone has enjoyed it. Xx

  3. Caitlin on July 30, 2021 at 10:44 am

    what would i have to do to make this all vanilla sponge?

    • Charlotte on August 12, 2021 at 8:30 pm

      Don’t half it and just put vanilla essence in lol?



  4. Charlotte Doyle on July 28, 2021 at 12:54 pm

    Hi. If I wanted to bake this in 8″/20cm cake tins, would the recipe still stay the same please? Thank you in advance 🙂

  5. Dakshee Haryani on July 5, 2021 at 10:08 pm

    Hello! How can I substitute all purpose flour for the self raising flour in this recipe?

    Thank you xx

  6. Rachel on May 10, 2021 at 5:56 pm

    Could this be baked in a 6 inch round cake please? ☺️ Xx

  7. Aileen on April 10, 2021 at 11:04 pm

    5 stars
    Thanks so much for the recipe, this worked great generally, super tasty. It was a little under baked just in the very middle of the cake but the skewer came out clean – what is the best way to know a loaf cake is done?
    I tried it with chocolate chips and they did disintegrate but made it taste more chocolatey which was great!

    • Jane's Patisserie on April 13, 2021 at 12:50 pm

      Hey! You are very welcome. You can carefully listen to the cake and if it is still making a crackling, bubbling sound it needs bit longer. Bake until silent!xx



  8. Nic | Nic's Adventures & Bakes on April 7, 2021 at 10:31 am

    5 stars
    Thanks for sharing, this cake looks amazing 🙂

  9. Sarah Auld on April 6, 2021 at 7:53 pm

    Hi I baked the marble loaf cake and it has cracked on the top what can I do to prevent this

    • Jane's Patisserie on April 6, 2021 at 8:30 pm

      Loaf cakes do classically do that and its part of their charm in my opinion, but one way to maybe reduce it slightly is to reduce the oven temp by 20c and bake for quite alot longer instead!



  10. Donna Downing on April 6, 2021 at 4:45 pm

    4 stars
    I made this loaf cake at the weekend. It was slightly dry on top & at the edges. It looks great & the flavours were nice too. 🙂

  11. Cakenx on March 30, 2021 at 6:42 pm

    Really want to try this do you think a normal cake tin would work following this recipe? X

    • Abby on September 11, 2021 at 5:52 pm

      5 stars
      Perfect and easy to make for someone who isn’t really a good baker!
      Mine both came out beautifully.
      Thank you so much for sharing I know have a
      favourite cake ❤ I’m baking 2 more tomorrow!



  12. I on March 30, 2021 at 1:02 pm

    Could you do a double tier/sandwich version of this pleeeeaaassse 😉🤗

  13. Harriet on March 30, 2021 at 8:42 am

    Hi! Love all your recipes!! If I wanted to use a 1lb loaf tin would I just halve the ingredients for this? And how long would I bake for? X

  14. Beth on March 29, 2021 at 1:19 pm

    Can you add choc chips to the cake mix or will they melt away to nothing?

    • Jane's Patisserie on March 29, 2021 at 2:13 pm

      Hello! It is definitely worth a try!xx



  15. Chloe on March 28, 2021 at 12:03 am

    What cocoa powder do you use? Whenever I use cocoa powder, I never seem to get as dark buttercream or sponge? I use cadburys milk cocoa or bourneville dark cocoa. Thanks cx

    • Jane's Patisserie on March 29, 2021 at 3:10 pm

      Hey! I use Barry cacao 100% powder x



  16. maheen on March 27, 2021 at 11:17 pm

    Hi, might be odd but where is the marble serving tray from in all the pics? xx

  17. Florence Starkey on March 27, 2021 at 11:27 am

    Ordered you’re book really excited can I ask could I do this in a 23cm Bundt tin bought a new tin weeks ago desperate to try out need a cake with keeping quality.

    • Jane's Patisserie on March 27, 2021 at 2:48 pm

      Have a look at my marble bundt cake recipe! X



  18. Farrah on March 27, 2021 at 10:57 am

    Looks delicious😍
    Can I use oil instead of butter? If yes how much should I use?

    • Jane's Patisserie on March 27, 2021 at 11:27 am

      Hello! Have a look at my mini egg loaf cake as that recipe uses oil xx



  19. 2teaornot2tea on March 27, 2021 at 10:39 am

    Looks lovely I am going to make your chocolate cream egg loaf cake this weekend. Will tag you in on Instagram once made.

    • Jane's Patisserie on March 27, 2021 at 10:41 am

      Thank you so much! Yes definitely do, I hope it goes well!xx



Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.