This Chocolate Vanilla Marble Cake is typically what we call a “Gâteau régréssif” in French – meaning it makes you feel like a kid again.
Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store-bought chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best!
Now, as an adult, I still have a passion for eating marbled cakes, and developed a passion for baking them too.
Here is the loaf I make over and over again, whenever I yearn for that taste from my childhood. It’s buttery, moist, tender and eye-catching with its pretty chocolate-vanilla swirls.
A Gâteau Marbré is traditionally baked in a loaf tin in France, which I think is a great way to showcase the marbled swirls. It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suited for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.
My Cooking note:
- This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
I hope you’ll this Chocolate Vanilla Marble Cake. It is simple to make, and a great staple for your baking repertoire. It is moist, delicious and not too sweet.
You may also like:
- Orange Yogurt Cake
- Chocolate Fondant Cake from La Baule
- Poached Pear Vanilla Yogurt Cake
- Breton Pound Cake
- Classic-French Cherry Clafoutis
2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.
Make sure you read the cooking notes before you start.
Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.
Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.
Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.
Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.
Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S".
Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.
Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.
This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.