Magical Loaf Cakes!
We love a good loaf cake. Whether it’s banana bread, pumpkin bread, pound cake, or our chocolate-orange cake, there’s something magical about it. Who knew that pouring batter into a bread tin could create something so delicious! Our last loaf cake, our chocolate-orange cake, seemed to be a big hit. Many of you reached out to us and told us that you baked it, which made us so happy! And, it inspired us to get to work on developing another loaf cake recipe.
Marbled Loaf Cake
This marmorkage (marble cake) is a simple combination of vanilla and chocolate cake batter swirled together. This creates a fun pattern throughout the loaf, making every slice unique. Our mom says it’s like a Rorschach test in the form of cake! It has an amazing texture, soft and firm at the same time. It’s also very moist, which can be hard to achieve with a pound cake. It doesn’t go stale quickly, so it’s ideal if you want to make something that will last several days. It’s just a simple cake with simple flavors that looks absolutely beautiful and tastes even better.
The Recipe
The recipe is straightforward, but the most important thing to remember is that everything must be room temperature! This includes the butter, eggs, and milk, which are things you would usually keep in the refrigerator. So, give your butter and eggs several hours to come to room temperature (I like to leave them out overnight). Give your milk 10 seconds at a time in the microwave until it’s at the right temp. If you leave this step out, your batter may split. Although you’ll still end up with a delicious cake, the texture won’t be as great!
Final Steps
Finally, make sure to tap the pan with the batter against the counter/table top several times before baking it. This should get rid of any air bubbles in the cake (although it’s not foolproof, as you’ll see by looking at our pictures). Enjoy this recipe – let us know in the comments if you make it.
Marmorkage (Marble Cake)
Ingredients
- 200 grams (1 cup) sugar
- 200 grams (14 tbsp) unsalted butter, softened
- 3 large eggs, room temperature
- 1.5 tsp vanilla extract
- 100 ml (1/2 cup) milk, room temperature
- 200 grams (1 1/4 cups) all-purpose flour
- 1.5 tsp baking powder
- Pinch of salt (omit if using salted butter)
- 2 tbsp cocoa powder, unsweetened
Instructions
- Preheat the oven to 325 F (160 C). Butter a loaf pan or line with parchment paper.
- Cream together the butter and sugar until very light and fluffy. Make sure to scrape down the sides a few times.
- Add the eggs one at a time, letting the previous one become fully incorporated before adding the next. Make sure they are room temperature, so that your batter doesn’t split!
- Add the vanilla extract to the eggs, butter, and sugar. Mix together.
- Measure out the milk in a bowl/cup and mix the flour, baking powder, and salt together in a separate bowl.
- Sift in half of the dry ingredients and mix together until just incorporated. Then add half of your room temperature milk and mix until incorporated. Sift in the remaining dry ingredients, mix, then add the remaining milk. Once incorporated, give the mixture a few folds with a spatula to make sure everything from the bottom has been mixed.
- Now, remove about 1/3 of the vanilla batter and add to a separate bowl. Add the cocoa powder and mix well until it becomes chocolate batter!
- Add half of the vanilla batter to the loaf tin, pour the chocolate batter into the middle, then add the rest of the vanilla batter on top.
- Using a skewer, knife, or spatula, make a zigzag pattern through the batter (this will create the marble effect).
- Tap the pan against the counter a few times (this will ensure that there aren’t any air bubbles in the cake). Then, using the skewer/knife/spatula, slice straight through the middle of the cake. This will give the nice crack on top that is characteristic of a pound cake!
- Bake for 50-55 minutes, or until a cake tester/skewer comes out clean. Enjoy!
