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Marble Tea Cake (Chocolate & Vanilla)

Fluffy vanilla and chocolate marble cake that is buttery, tender and light. The perfect tea cake recipe that is easy to make and very delicious. 

This is one of those must-have recipes. It is simple to make and the beauty about it, is, we make one batter and turn it into two flavors. The recipe itself needs few basic pantry ingredients which am sure you have in your cupboard at the moment. 

A little side story: I’ve grown up eating marble cake. We would buy them from the local store near my house after school. The only difference was they would use food coloring and it would all be vanilla flavored. Hence I wanted to make a version that needed no artificial coloring but also had two distinct flavors. This recipe follows the reverse creaming method which ensures the cake is tender once baked as the fat hydrates the flour ensuring it doesn’t develop the gluten once baked. 

What ingredients do you need to make this Marble tea cake?

The main cake batter is made with butter, flour, sugar, vanilla, eggs, baking powder, baking soda, salt and milk. We divide the batter into two parts and the second part is flavored with melted dark chocolate, cocoa powder, coffee powder and a little more milk. 

Vegan option –

To make this cake vegan, substitute the butter with a vegan butter spread. Instead of eggs you can use flax seed eggs or egg replacer powder. As of the milk you can use almond milk or any milk you prefer. The chocolate must be dairy free too.

Gluten free option –

Replace the all purpose flour with cup for cup gluten free flour mix. You will also need to substitute the baking powder with gluten free baking powder. 

Chocolate –

The chocolate part of this cake needs dark chocolate that is melted and cocoa powder. You can use milk chocolate but I prefer using 70% and above for this recipe. 

What equipment do you need to make this Marble tea cake?

You could use a stand mixer with a paddle attachment however I have used a mixing bowl and whisk to make this cake batter. The marble cake is b

How to make this Marble tea cake?

Preheat the oven to 180℃, Line a loaf tin with baking spray and parchment paper. Melt the dark chocolate in a mixing bowl and set aside to cool. In another large bowl add the butter and flour, rub together with your fingers until it resembles damp sand Add the sugar, vanilla, eggs, baking powder, baking soda, salt and milk. Whisk until smooth. Divide the batter into half, place half the batter into the melted chocolate bowl. Add the cocoa powder, coffee powder, milk and whisk together. Spoon the vanilla batter and chocolate batter into the lined loaf tin, alternating. Continue until all the batter is finished. Using a butter knife swirl the batters together and bake for 28-30 mins until risen and tooth pick inserted into the center comes out clean. Let it cool before slicing.

Storing this Marble tea cake?

Once the cake is baked it can be sliced and stored in an air tight container or zip lock bags at room temperature for 2 days. Alternatively you can store it in the fridge for upto 5 days. If you are not going to consume the entire cake immediately, I like to wrap the cake whole in cling wrap, transfer to a zip lock bag and freeze for up to 1 month. 

Now that we have covered how to make this Marble Tea Cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Marble Tea Cake

Fluffy vanilla and chocolate marble cake that is buttery, tender and light. The perfect tea cake recipe that is easy to make and very delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Brunch, Cake, Dessert, High Tea, Sweet tooth, tea time
Cuisine American, French

Equipment

  • Mixing bowl
  • Whisk
  • 8inch Loaf tin
  • Baking paper

Ingredients
  

Vanilla batter:

  • 1/2 cup butter soft
  • 1/2 cup flour
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp milk

Chocolate batter:

  • Half of vanilla batter
  • 2 tbsp dark chocolate melted
  • 1 tbsp cocoa powder
  • 1/2 tsp coffee powder
  • 1 tbsp milk

Instructions
 

  • Preheat oven to 180 deg c. Line a loaf tin with baking spray and parchment paper.
  • Melt the dark chocolate in a mixing bowl and set aside to cool.
  • In another large bowl add the butter and flour, rub together with your fingers until it resembles damp sand
  • Add the sugar, vanilla, eggs, baking powder, baking soda, salt and milk. Whisk until smooth.
  • Divide the batter into half, place half the batter into the melted chocolate bowl. Add the cocoa powder, coffee powder, milk and whisk together.
  • Spoon the vanilla batter and chocolate batter into the lined loaf tin, alternating. Continue until all the batter is finished.
  • Using a butter knife swirl the batters together and bake for 28-30 mins until risen and tooth pick inserted into the center comes out clean.
  • Let it cool before slicing

Notes

  • Do not over bake the cake as it will continue to cook as it cools down in the tin.
  • Instead of milk you can use brandy or rum.

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