Ingredients
Method
- Prepare the Oven
- Preheat the oven to 340°F (170°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter, oil, and sugar until light and fluffy.
- Add Eggs
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Finish the Batter
- Alternate adding the dry ingredients and milk, mixing just until combined. Do not overmix.
- Make the Chocolate Batter
- Transfer about one-third of the batter to another bowl. Stir in the cocoa powder, milk, and optional sugar until smooth.
- Create the Marble Effect
- Alternate spoonfuls of vanilla and chocolate batter into the prepared loaf pan. Use a butter knife or skewer to gently swirl the batters together without overmixing.
- Bake
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for about 1 hour before slicing.
- Serve
- Dust with powdered sugar or drizzle with chocolate ganache before serving, if desired.
Notes
Use room-temperature ingredients for the best texture.
Avoid overmixing the batter to keep the loaf light and tender.
Swirl the batters only a few times for distinct marble patterns.
Let the cake cool completely before slicing for neat slices.
Store in an airtight container for maximum freshness.
Avoid overmixing the batter to keep the loaf light and tender.
Swirl the batters only a few times for distinct marble patterns.
Let the cake cool completely before slicing for neat slices.
Store in an airtight container for maximum freshness.