This Marble Loaf Cake is from food writer, photographer and blogger Jane’s Patisserie
I’m always drawn to a Marble Cake, not only because the marble affect looks pretty but because it also gives the perfect combination of vanilla and chocolate sponge in one cake. I always find vanilla sponge a bit boring on its own so I find adding chocolate alongside it always works well.
The main reason this loaf cake caught my eye was the attractive chocolate and vanilla buttercream frosting and of course the sprinkles, which just add the finishing touch. Using two flavours of buttercream is a good way to make a cake look even more impressive. My attempt at pipping the buttercream came out better than I thought it may however there is still definitely room for improvement.
Unlike many of the recipes from the Jane’s Patisserie website or book, I wouldn’t class this cake as super indulgent. It’s a tasty, classic sponge, made more special by the buttercream, which is exactly what you want for some occasions. It goes perfectly with a nice cup of tea, without being a rich or heavy cake.
Obviously you don’t have to do the two flavours of vanilla and chocolate icing together, you could just stick to one flavour or not add any buttercream at all. However I think buttercream, icing or some kind of chocolate topping, always works well with marble cake to make it slightly more moist.
250 g unsalted butter or Stork
250 g caster sugar
250 g self raising flour
1 tsp vanilla extract
30 g cocoa powder
150 g unsalted butter at room temperature
275 g icing sugar
25 g cocoa powder
1 tsp vanilla extract
- Preheat your oven to 180C/160C Fan. You’ll need to grease and line a 2lb loaf tin.
- In a large bowl weigh out the unsalted butter and sugar and beat together until they become light and creamy.
- Next, add the flour and eggs and beat in until combined and the mixture is smooth.
- Split the mixture equally into two bowls. Then add the cocoa to one, and the vanilla extract to the other, mixing them both in well.
- Finally, to your lined loaf tin, add spoon full’s of each mixture into the cake tin randomly and swirl together using a handle of a spoon. Bake the cake for 55-65 minutes – but check from 50 minutes onwards. If an inserted knife comes out clean, remove the cake from the oven.
- Leave the cake to cool in the tin for 20 minutes and then place on a wire rack to cool completely, before decorating.
- For the buttercream, beat the softened unsalted butter with the icing sugar until light and fluffy.
- Split the buttercream between two bowls, and add the cocoa to one and the vanilla extract to the other.
- In order to add both buttercreams to a pipping bag, first use a large piece of clingfilm and put two lines of the buttercreams side by side and gently wrap it up into a sausage shape. If you need to snip off the end of the buttercream sausage, and place it into a piping bag with a pipping nozzle attached.
- Pipe the buttercream onto the cake and add some sprinkles to finish it off.