Desserts · ALWAYS FREE
Cocoa & vanilla marble cake
Vanilla and cocoa batters are lightly swirled into a tender loaf cake with a distinct two-tone crumb.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cut butter into cubes and allow about 30 minutes to soften until pliable, longer in a cold room. Heat oven to 350°F (175°C). Line a 9-by-5-inch (23-by-13 cm) metal loaf pan at least 2 1/2 inches (6 cm) deep with parchment, leaving lifting tabs. Mix cocoa with about 2 tbsp (30 g) hot water into a smooth paste and let it cool while mixing batter.
- Beat butter and sugar 3–4 minutes until lighter. Beat in eggs gradually, scraping the bowl, then vanilla. Whisk flour, baking powder and salt separately. Fold dry mixture into butter mixture in three additions, alternating with milk, just until combined. Do not taste raw batter.
- Transfer one third of the base batter to a second bowl and fold in all cocoa paste. Alternate dollops of pale and cocoa batter in the lined pan, scraping both bowls. Draw a table knife through the batter in three broad curves only; do not stir the colors together. Level gently.
- Bake 55–70 minutes until the center springs back lightly and a skewer inserted into the center comes out without wet batter. Tent loosely with foil if top browns before center sets. Cool in pan 15 minutes, then lift to a rack and cool at least 60 minutes before slicing into ten equal portions. Store fully cooled cake wrapped for up to 3 days, or freeze for longer storage.
Estimated nutrition
Per serving · 1 of 10- Calories
- 267 kcal
- Protein
- 5 g
- Total carbohydrate
- 34.9 g
- Total fat
- 12.4 g
- Total sugars
- 16.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Complete loaf divided into ten equal slices. Contains wheat, milk and egg. Check baking powder and vanilla labels for vegetarian suitability. No icing, glaze, chocolate chips or powdered sugar included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cocoa & vanilla marble cake: all-purpose enriched flour; unsalted butter; granulated sugar; whole egg without shells; whole milk; unsweetened cocoa powder; hot water for cocoa paste; double-acting baking powder; vanilla extract; salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
