Introduction

This White and Dark Chocolate Marble Cake offers a delightful contrast of rich bittersweet cocoa and creamy white chocolate in a moist, tender crumb. Perfect for chocolate lovers seeking an elegant yet simple dessert to share with family and friends.

A loaf of marble cake is shown on a white marbled surface, with three slices cut and placed around it. The cake has two main layers inside: one is light cream colored and airy, while the other is dark brown and denser, swirling together in a marbled pattern. The top crust is golden brown with darker swirls and a slightly cracked texture. Cake crumbs are scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, at room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
2/3 cup (160 ml) buttermilk or sour cream
140g (5 oz.) white chocolate, melted
120g (4 oz.) bittersweet chocolate, melted
1 tablespoon cocoa powder, sifted

Instructions

Step 1: Preheat your oven to 325°F (160°C). Butter a loaf pan (9×5-inch or 8.5×4.5-inch) and line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: Using an electric mixer with a paddle attachment or a handheld mixer, beat the butter and sugar on medium speed for 4 to 5 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Mix in the vanilla extract.
Step 5: On low speed, alternate adding the flour mixture and the buttermilk or sour cream to the butter mixture, starting and ending with the flour. Mix just until combined; avoid overmixing.
Step 6: Divide the batter evenly in two bowls. Fold the melted white chocolate into one half. In the other half, fold in the melted bittersweet chocolate along with the sifted cocoa powder.
Step 7: Spoon the white and dark chocolate batters alternately into the prepared pan like a chessboard pattern, layering them next to and on top of each other.
Step 8: Insert a knife into the batter all the way to the bottom and gently swirl to create a marbled effect. Be careful not to overmix so the two batters remain distinct.
Step 9: Bake for about 90 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan briefly, then turn it out onto a wire rack to cool completely. The cake is best served at room temperature.

Tips & Variations

Use a food scale to divide the batter evenly for a balanced marbling effect.
For a stronger chocolate flavor, use high-quality bittersweet chocolate with at least 60% cocoa.
If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes.

Storage

Store the cake covered in the refrigerator for up to 5 days. To freeze, wrap tightly and keep for up to 2 months. Thaw the cake by leaving it covered on the counter or overnight in the refrigerator.

How to Serve

The image shows three pieces of marble cake arranged on a white marbled surface. Each slice reveals two main layers swirled together: a light beige vanilla cake layer with a soft, slightly porous texture and a dark brown chocolate cake layer with a moist and dense texture. The swirls form irregular patterns, with the dark chocolate sections creating bold contrasts against the lighter vanilla parts. At the bottom of the image, a larger part of the cake loaf is visible, showing a smooth, slightly cracked brown crust with swirling patterns. The overall look is warm and inviting, highlighting the marbled effect of the two cake flavors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk or sour cream?

Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or white vinegar to 2/3 cup milk and letting it sit for about 5 minutes to mimic buttermilk’s acidity.

What if my chocolate mixture is too thick to fold easily?

Gently warm the melted chocolate slightly to loosen it, but avoid overheating to prevent it from seizing. This will make folding into the batter easier and smoother.