*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!
Servings: 12 Slices
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
- 150 g Unsalted butter (room temp)(not stork)
- 275 g Icing sugar
- 1 tsp Vanilla extract
- 25 g Cocoa powder
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!
- 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.
Find my other Recipes on my Recipes Page!
© 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.