Marbled Vanilla Chocolate Loaf Cake Recipe – Easy Bake

Last Updated on 2 months by Neha Deshmukh

Marbled Vanilla Chocolate Loaf Cake Recipe – Easy Bake

Introduction

Oh, this cake! It’s one of those recipes that just feels like a warm hug. I first made this marbled vanilla chocolate loaf cake when I was craving something comforting, and it quickly became a family favourite. It’s surprisingly easy to whip up, looks beautiful, and tastes even better with a hot cup of chai. Perfect for a weekend bake, or when you want to impress without spending hours in the kitchen!

Why You’ll Love This Recipe

This isn’t just any loaf cake. The swirling marble effect is so pretty, and the combination of vanilla and chocolate is a classic for a reason. It’s moist, tender, and not overly sweet – just right for an afternoon treat. Plus, it’s a really forgiving recipe, so even beginner bakers can achieve amazing results.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 1.5 cup all-purpose flour (about 190g)
• 3 tablespoons cornstarch (about 30g)
• 1.25 teaspoon baking powder (about 5g)
• 0.5 teaspoon baking soda (about 2.5g)
• Pinch of salt
• 1.25 cup milk (about 300ml)
• 1 tablespoon + 1 teaspoon white vinegar (about 16ml)
• 0.33 cup oil (about 80ml) – see ingredient notes below!
• 0.75 cup superfine caster sugar (about 150g)
• 1.5 teaspoon vanilla extract (about 7.5ml)
• 2 tablespoons cocoa powder (about 10g)

Ingredient Notes

Let’s talk ingredients! Using superfine caster sugar really makes a difference in the texture of this cake. It dissolves more easily, resulting in a lighter, more tender crumb. Don’t have caster sugar? You can pulse regular granulated sugar in a food processor for a few seconds to make it finer.

Now, about the oil. Traditionally, many Indian home bakers use sunflower or canola oil for cakes. But, my nani (grandmother) always used a little ghee for a richer flavour – about a tablespoon mixed with the rest of the oil. Feel free to experiment! It adds a lovely subtle warmth.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease an 8×4 inch loaf pan and set it aside. This prevents the cake from sticking, of course!
2. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Sifting ensures everything is nicely combined and light.
3. In a separate container, combine the milk and vinegar. Let this sit for 5-10 minutes to curdle. This creates a buttermilk substitute, which adds tenderness to the cake.
4. In another bowl, beat the oil and sugar together with a mixer until it’s nice and creamy. Then, add the vanilla extract and mix well.
5. Now, it’s time to combine everything! Alternately add the dry ingredients and the milk mixture to the oil-sugar blend, mixing until just combined. Don’t overmix – that can make the cake tough.
6. Divide the batter equally into two bowls. Mix the cocoa powder into one portion.
7. Time for the fun part! Layer the vanilla batter (half), then the chocolate batter (all of it!), and finally the remaining vanilla batter into the prepared loaf pan.
8. Grab a knife and gently swirl through the layers to create that beautiful marbled pattern. Don’t overdo it – a few swirls are all you need.
9. Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
10. Let the cake cool completely in the pan before slicing and serving. It’s seriously tempting to dig in while it’s warm, but trust me, it’s even better once cooled!

Expert Tips

• Don’t open the oven door frequently while baking, as this can cause the cake to sink.
• Use room temperature ingredients for best results.
• A toothpick should come out with just a few moist crumbs attached, not completely clean.

Variations

• Cardamom Kiss: Add a pinch (about ¼ teaspoon) of cardamom powder to the vanilla batter for a lovely aromatic twist. My aunt always adds this!
• Citrus Zest: Grate the zest of one orange or lemon into the vanilla batter for a bright, fresh flavour.
• Nutty Delight: Fold in ½ cup of chopped walnuts or pecans into the chocolate batter.

Vegan Adaptation

To make this cake vegan, substitute the milk with plant-based milk (like almond or soy milk) and use a vegan butter alternative instead of oil.

Gluten-Free Adaptation

For a gluten-free version, use a good quality gluten-free flour blend designed for baking. Make sure it contains xanthan gum for binding.

Spice Level

While this cake is traditionally mild, a pinch of cinnamon (about ¼ teaspoon) added to the dry ingredients can add a lovely warmth.

Festival Adaptations

This cake is perfect for gifting during festivals like Diwali or Christmas! Package slices beautifully with ribbon and a handwritten note.

Serving Suggestions

This loaf cake is delicious on its own, but it’s even better with a cup of hot coffee or masala chai. A dollop of whipped cream or a dusting of powdered sugar also makes a lovely addition.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best way to ensure a perfect marble effect?

Don’t over-swirl! Gentle swirls are key. Overmixing will just blend the colours together.

Can I use regular granulated sugar instead of caster sugar?

Yes, you can! Just pulse it in a food processor to make it finer.

What type of oil works best in this recipe?

Sunflower, canola, or even a little ghee work beautifully. Experiment and see what you prefer!

How can I tell if the cake is fully baked?

Insert a toothpick into the centre. If it comes out with just a few moist crumbs attached, it’s done.

Can this cake be frozen after baking?

Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.