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A sliced marble loaf cake features contrasting swirls beneath a dripping dark glaze.

Marble Loaf Cake

5 from 1 vote
Aliana Recipes
Soft, rich, and beautifully swirled. This elegant loaf features a tender vanilla crumb intertwined with deep cocoa, finished with a crisp, nutty chocolate glaze.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings:10 slices
Course:Dessert
Cuisine:American
Calories:380kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 160 g unsalted butter Room temperature, soft
  • 160 g granulated sugar For creaming with butter
  • 1 teaspoon vanilla extract For flavor
  • 3 large eggs Room temperature
  • 60 g Greek yogurt Room temperature
  • 105 g flour For the vanilla part
  • ¾ teaspoon baking powder For the vanilla part
  • ¼ teaspoon salt For the vanilla part
  • 80 g flour For the chocolate part
  • 25 g cocoa powder Unsweetened, for the chocolate part
  • ¾ teaspoon baking powder For the chocolate part
  • ¼ teaspoon salt For the chocolate part
  • 70 g water For the syrup
  • 70 g granulated sugar For the syrup
  • 250 g Callebaut Dark Chocolate Callets, or good quality semi-sweet chocolate
  • 38 g vegetable oil For the glaze
  • 30 g hazelnuts Roasted and chopped

Equipment

  • 1 Electric Hand Mixer For creaming butter and sugar
  • 1 Loaf pan For baking the cake
  • 2 piping bags For cleanly layering batters
  • 1 digital thermometer For tempering the glaze

Method
 

  1. Beat the soft butter and sugar with a mixer until fluffy, then whip in the eggs, yogurt, and vanilla.
    A hand mixer whips a thick, smooth pale yellow batter inside a bowl.
  2. Divide the wet mixture in two, gently folding the sifted vanilla dry ingredients into one half and the chocolate dry ingredients into the other.
  3. Pipe the batters alternately into a prepared pan, drag a knife through in a zigzag pattern, and pipe a thin butter line on top.
    Hands use a knife to swirl thick dark chocolate and pale vanilla batter.
  4. Bake at 347°F (175°C) for 45 minutes until a skewer comes out clean, then pour boiled sugar syrup over the warm sponge.
  5. Chill the cake for one hour, then pour the melted, tempered chocolate and hazelnut glaze over the top to set.

Nutrition

Serving: 120g (1 slice)Calories: 380kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 28gVitamin A: 15IUCalcium: 4mgIron: 10mg

Notes

Avoid overmixing the two batters in the pan to ensure your final slices display distinct, clean layers rather than a muddy color.