An easy and straight forward marble cake recipe with a hint of orange zest. It’s made with ingredients that you probably already have in your kitchen!
Makes one 9”x5” (23x12cm) loaf
Recipe adapted from 600 Acres blog
1 cup (226g, 2 sticks) unsalted butter, at room temperature
1¾ cups (210g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 tablespoons cup yogurt
1 teaspoon vanilla extract
1 cup (200g) sugar
¼ cup (25g) cocoa powder, sifted
56 grams (2oz) semisweet chocolate, melted and cooled slightly
Zest of half an orange
Preheat the oven to 325°F (165°C). Grease a 9″x5” (23x12cm) loaf pan.
Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
Add the eggs one at a time, sour cream, and vanilla and mix to combine well, scraping the bottom of the bowl if needed.
Add the flour, baking powder, and salt, and mix until just combined – don’t overmix.
Pour half of the batter into another bowl. Fold in the sifted cocoa powder, melted chocolate, and orange zest until smooth.
Dollop big spoonfuls of the chocolate and vanilla batter in a checkerboard pattern, alternating and layering to create a marble design. See video here.
Using a knife or skewer, swirl the two batters together in an infinity shape. (don’t over-do it or the marbling won’t look precise).
Bake for about 65-70 minutes—start checking after an hour until a screwer inserted comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to finish cooling.