Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk (for cocoa mixture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- On low speed, add the dry mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix just until smooth.
- In a separate small bowl, combine cocoa powder and 2 tablespoons of milk to make a paste.
- Transfer ⅓ of the vanilla batter to another bowl and mix in the cocoa paste to make the chocolate batter.
- Spoon half of the vanilla batter into the prepared pan. Drop spoonfuls of the chocolate batter over it, followed by the remaining vanilla batter.
- Use a knife or skewer to swirl the batters gently in a figure-eight motion for a marbled effect.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Do not overmix once the flour is added to keep the cake tender.
Avoid over-swirling the batters or the marbling effect will be lost.
This recipe is perfect with a simple glaze or served plain.
- Prep Time: 20
- Cook Time: 60