Certainly! Here’s a detailed description of a Marble Loaf Cake:
A Marble Loaf Cake is a delightful and visually appealing dessert that combines the rich flavors of vanilla and chocolate in a beautifully swirled pattern. This cake is typically baked in a loaf pan, giving it a classic rectangular shape that’s perfect for slicing.
The cake batter is divided into two portions: one flavored with vanilla extract and the other with cocoa powder. These two batters are then alternately spooned into the loaf pan and gently swirled together with a knife or skewer to create the signature marbled effect. The result is a stunning contrast of light and dark swirls that make each slice unique.
The texture of a Marble Loaf Cake is moist and tender, with a fine crumb that melts in your mouth. The vanilla portion of the cake is sweet and fragrant, while the chocolate swirls add a rich, cocoa-infused depth of flavor. This combination makes it a versatile treat that can be enjoyed on its own or with a dollop of whipped cream or a scoop of ice cream.
For the Cake
- 250 g Unsalted butter/stork
- 250 g Caster sugar
- 250 g Self raising flour
- 5 medium Eggs
- 30 g Cocoa powder
- 1 tsp Vanilla extract
Decoration:
- 150 g Unsalted butter (room temp)(not stork)
- 275 g Icing sugar
- 1 tsp Vanilla extract
- 25 g Cocoa powder
Preheat your oven to 180C/160C Fan – grease and line your 2lb loaf tin!
Beat together your unsalted butter and sugar together until light and creamy!
Add in the flour and eggs and beat again until combined. It’ll be a smooth cake mixture!
Split the mixture into two bowls, and add the vanilla extract to one, and the cocoa powder to the other!:
Add the mix into the cake tin randomly with spoons and swirl together. Bake the cake for 55-65 minutes – but check from 50 minutes onwards.
Once the cake has baked, leave in the tin for 10-20 minutes, and then cool fully on a wire rack!:
Beat the room temperature unsalted butter on its own for a few minutes to loosen and soften.
Add the icing sugar and beat together until light and fluffy!
Split the mixture between two bowls, and add the vanilla extract to one and the cocoa powder to the other!
Mix well – if its too stiff, add 1-2tbsp of boiling water to the buttercreams to loosen.:
Add the buttercreams to a piping bag – I get a large piece of clingfilm and add the two buttercreams in two lines and wrap this up into a sausage. You then snip off the end, and add it to a piping bag with your favourite piping tip!:
Pipe the buttercream onto the cake and add some sprinkles of choice!
