Marble Loaf Cake Recipes

Steps:

• In a small bowl, combine 1/2 cup batter and chocolate syrup. Pour the remaining batter into a greased and floured 9x5-in. loaf pan. Spoon chocolate batter over the top; gently cut through batter with a knife to swirl., Bake at 350° for 15 minutes. Reduce heat to 325°; bake 40 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost top and sides of cake. Garnish with strawberries if desired.

Steps:

• Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
• Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
• Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
• Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
• Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
• Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

Steps:

• Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
• In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
• Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
• Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
• Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
• Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Steps:

• Preheat the oven to 350°.
• Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
• Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
• Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
• Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
• Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.

Steps:

• Start by melting the butter and cooling it down. Heat the oven to 180C/fan 160C/gas 4. Beat the eggs with the sugar in a mixer until pale and fluffy, then fold in the flour, vanilla pudding, baking powder, vanilla and cooled butter to make a smooth batter.
• Pour ¾ of the prepared dough into a 950g loaf tin or 20cm round lined cake tin, and add the cocoa to the remaining batter. Pour the chocolate mixture down the centre of the pale batter. Bake for 40 mins. After baking, cool the cake and sprinkle it with icing sugar or cover it with chocolate glaze, if you prefer.

Steps:

• Adjust rack one-third up from bottom of oven; preheat oven to 325 degrees F. Grease a 10 by 4 inch tube pan. Line the bottom with a circle of wax paper cut to fit; grease the paper, then lightly flour the entire inside of the pan (including the tube), knocking out any excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
• Melt the chopped chocolate in microwave or stove; set aside.
• Fit a stand mixer with paddle beater, if available. In large mixer bowl, beat softened butter at medium speed until smooth. Add sugar and vanilla. Beat at a low speed until incorporated, then scrape beater(s) and bowl with rubber spatula (repeat this scraping often throughout the mixing process to ensure complete blending of ingredients). Increase speed to medium; beat for 3 full minutes. At a low speed, add eggs, two at a time. When all eggs have been added, increase speed to medium once more; beat for 1 minute (mixture may look curdled now - OK).
• At lowest speed, add about half of sifted dry ingredients, mixing only until blended. Add orange liqueur. Add remaining dry ingredients and mix in, then remove bowl from mixer and fold in lemon zest with large spatula. Note: This is a large amount of thick, heavy batter. It may be necessary to increase mixer speed slightly to get dry ingredients to incorporate. I always end up removing the bowl from the mixer before the last of the dry ingredients are blended in completely, adding the lemon zest, then folding everything together with a large, sturdy rubber spatula. Batter may still look slightly curdled at this point - OK.
• Measure out a generous 4 cups of the batter and set aside. To remaining batter in mixer bowl, add the melted chocolate (which may still be slightly warm) all at once; whisk in with large, sturdy whisk.
• Place alternating spoonfuls of dark and light batters into prepared pan. To level batter in pan, grasp pan on opposite sides with both hands; twist briskly in short, back-and-forth motions. To marble, run a knife in a circular motion all around the batter in several concentric circles, going almost down to the bottom of the pan (don't overdo the marbling). With back of a large spoon, push batter slightly higher onto pan edges and tube, leaving a "trench" in the middle.
• Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 25 minutes. Turn pan back-to-front once about halfway through baking time. If top of cake begins to become too brown, cover loosely with aluminum foil. Cake is done when a toothpick inserted into the crack that will form all around the top emerges with a few moist crumbs still clinging to it. Do not overbake! My experience with this cake is that it will pull away from the sides of the pan only after it is removed from the oven.
• Remove to cooling rack; allow to stand 15 to 20 minutes. Carefully loosen cake from pan edges and tube; invert onto another cooling rack (be careful! This is a large, tall cake). Re-invert to cool completely right side up. When completely cool, store airtight. Allow to stand at least overnight before serving. To cut, use a large, sharp, serrated knife.