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Instructions:
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inches) with butter or cooking spray, and line the bottom with parchment paper for easy removal once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer or stand mixer on medium speed.
Step 4: Add Eggs and Sour Cream
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract. Then, add the sour cream (or yogurt), mixing until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start by adding a third of the dry ingredients, then half the milk, and continue alternating until everything is mixed well. Be careful not to overmix.
Step 6: Make the Chocolate Batter
Now, divide the batter into two equal parts. In one half, stir in the cocoa powder until the batter is smooth and chocolatey. Add a tablespoon of milk if the batter is too thick. You should have a light vanilla batter and a rich chocolate batter.
Step 7: Layer the Batters
To create the marble effect, alternate spoonfuls of the vanilla and chocolate batter into the prepared loaf pan. Start with a spoonful of vanilla batter, then add a spoonful of chocolate batter. Repeat, layering the batters until both are used up.
Step 8: Swirl the Batters
Use a butter knife or a skewer to gently swirl the batters together in the pan. Don’t overdo it – you want a beautiful marbled effect, not a fully mixed batter.
Step 9: Bake the Cake
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so keep an eye on it. If the top begins to brown too quickly, you can cover the cake loosely with aluminum foil for the last 10-15 minutes of baking.
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Step 10: Cool and Serve
Once the cake is done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, slice and enjoy!
Tips for the Best Marble Loaf Cake:
- Softened Butter: Make sure the butter is softened to room temperature before creaming it with the sugar. This helps achieve a fluffy, light texture in the cake.
- Don’t Overmix: Overmixing the batter can make the cake dense and tough. Mix until just combined for the best results.
- Customize the Flavor: Want a little extra richness? Add chocolate chips to the batter! You can also swap out the sour cream for Greek yogurt for a tangier flavor.
- Storage: This cake can be stored in an airtight container at room temperature for up to 3-4 days. It also freezes well—just wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Why You’ll Love This Marble Loaf Cake:
This Marble Loaf Cake is everything you want in a simple, comforting dessert: easy to make, delicious, and versatile. The swirl of vanilla and chocolate batters gives each slice a gorgeous look, while the combination of flavors keeps you coming back for more. Whether served with a cup of coffee or as an after-dinner treat, this cake is sure to be a hit.
It’s perfect for any occasion, whether you’re looking for a simple snack or something to impress at a party. Try it today and enjoy this delightful, marble-patterned masterpiece!
