Marble Loaf Cake

This easy marble loaf cake is a chocolate and vanilla dream come true! It’s soft, sweet, and topped with a rich ganache that takes it over the top. Whether you're celebrating something special or craving something sweet, this moist pound cake hits the spot.

Jump to:

• Starbucks Marble Cake
• Why I Love This Recipe
• Key Ingredients
• How To Make A Marble Loaf Cake
• Storage Recommendations
• Tips and Tricks
• More Loaf Cake Recipes
• Recipe

Starbucks Marble Cake

Over the years, I have recreated several Starbucks treats at home. A few of my favorites are lemon loaf, iced matcha latte, and this salted caramel mocha.

Years ago, I used to buy marble cake from Starbucks, but they no longer sell it. Since this item was discontinued, I created my own version from scratch.

I tested this recipe multiple times to get it just right, and it was worth it. The dense crumb texture is moist and delicious and melts in your mouth. The best part is that it's incredibly easy to make at home. So, no more waiting in line at the coffee shop!

Why I Love This Recipe

A marble cake is the best of both worlds. Why choose between vanilla and chocolate when you can have both?

• The cake starts with one batter. I love how easy it is to make the batter with my mixer and then split it into two bowls.
• It is seriously delicious! It's super soft and has the perfect chocolate and vanilla flavors.
• Marble cakes are so fun to serve. Because of the marble effect, no two cakes are ever the same. Get ready to impress your friends and family with gorgeous swirls.

Key Ingredients

This marble loaf recipe uses basic pantry staples found in most kitchens. Here are my notes on the most important ingredients you will need. The full printable recipe card is at the bottom of the post.

• Unsalted Butter: This cake batter needs real butter for its fat and flavor. Margarine will not yield the same results.
• Granulated Sugar: Sweetens the cake and helps incorporate air into the butter.
• Sour Cream: I love using this ingredient in cakes because it adds a moist texture. If you don't have it, you can substitute plain Greek yogurt.
• Buttermilk: Provides extra moisture for the batter and a nice tangy flavor. In a pinch, you can use regular or whole milk.
• Cake Flour: The extra fine powder gives the loaf a soft, cakey texture with a tight crumb. 
• Baking Soda: The leavener provides an even rise as it bakes.
• Unsweetened Cocoa Powder: I like using Hershey's dark cocoa powder in most recipes. It gives the batter a rich flavor and dark color.

How To Make A Marble Loaf Cake

This swirled loaf begins with a simple cake batter that gets divided into two flavors. It looks extra fancy but is very simple to make. Begin by preheating your oven and greasing a loaf pan.

1. Cream the butter and sugar on high speed with an electric mixer for at least four minutes. You want it smooth and creamy. Add the eggs, vanilla extract, and sour cream and mix again.
2. Whisk together the dry ingredients in a small bowl. Then, slowly mix them into the wet ingredients with the buttermilk.
3. Spoon some vanilla cake batter into a separate bowl, then gently mix the cocoa powder into it.
4. Add vanilla batter into the prepared pan, then drop spoonfuls of chocolate cake batter on top. Gently swirl with a butter knife, then repeat. Bake until a wooden skewer inserted in the center comes out with a few moist crumbs.

Storage Recommendations

I recommend storing the frosted cake in an airtight container on the counter for 1-2 days. If you have it longer, keep it in the fridge so the ganache doesn't spoil.

The marble cake can also be frozen for later. It is best to freeze it before adding the glaze. Wrap the cooled loaf tightly in plastic wrap and aluminum foil.

Freeze the bread for up to two months. Allow it to thaw to room temperature before adding the glaze and serving.

Tips and Tricks

• Spray the pan with nonstick baking spray. I like to sprinkle granulated sugar on the bottom and sides to give the baked bread a sweet, crunchy exterior.
• Set the butter out for 30-40 minutes before mixing the ingredients.
• If your cake is dry, you may have over baked it or used too much flour. I recommend using a kitchen scale for the most accurate flour measurement.
• Avoid overbaking the marble cake. Insert a toothpick or skewer into the center of the cake to test if it is done. You should see a few moist crumbs on it.
• Do not let the cake cool in the pan; it may stick to the bottom. After 10-15 minutes, flip the cake onto a plate, turn it over, and place it on a wire rack.
• If you use a metal loaf pan, reduce the baking time to 50-52 minutes. We tested this recipe in an 8 ½ x 4 ¼ metal loaf tin, and ours was done around 52 minutes.
• For best results, let the cake cool completely before adding the glaze. The chocolate glaze will melt and drip off the loaf if the cake is slightly warm.

More Loaf Cake Recipes

• Key Lime Pound Cake
• Carrot Bread
• Raspberry Loaf
• Vanilla Pound Cake
• Chocolate Pumpkin Bread

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