Marble Cake

4.84 from 12 votes

This deliciously nostalgic cake combines the classic flavor combination of vanilla and chocolate in this retro two-tone bake.

Course Dessert

Cuisine American

Keyword cake, dessert, pound cake

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings Slices

Calories 315

6 oz butter (¾ cup/1½ sticks) softened
1 cup sugar
4 eggs
1 the beans of one vanilla pod or 1 teaspoon vanilla extract or vanilla bean paste
¾ cup Full fat Greek yogurt
2 cups flour
½ teaspoon salt
1¼ teaspoons baking powder
2 oz semi-sweet chocolate chips

Preheat oven 325F
Grease an 8x4 loaf pan
Place the chocolate in a microwave-safe bowl and cook on high for 30 seconds at a time, stirring after each time. Once the chocolate looks almost melted (a few lumps are ok), just stir the chocolate until it is completely smooth. Set aside to cool.
Beat together the butter and sugar until light and fluffy.
Add the eggs one at a time followed by the vanilla beans, and yogurt and mix until smooth.
Add the dry ingredients and mix just until combined.
Transfer 1 cup of the batter to the bowl and mix with the melted chocolate and stir until smooth.
Spoon the batter alternating the vanilla and chocolate batter into the prepared pan (see photos in post). Using a butter knife, cut swirls in the batter.
Bake for 50-60 minutes or until lightly browned and a cake tester comes out with moist crumbs attached.
Leave to cool 5 minutes in the pan.
While the cake is cooling in the pan, mix together the sugar, hot water, and vanilla to make the glaze.
While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the glaze – the vanilla flavor will sink into the cake and the sugar will form a lovely, crisp topping.
Leave to cool completely before serving