Marble Cake Recipe That Always Turns Out Moist

Let me show you how to make this amazingly moist, bakery-style marble cake with perfect vanilla and chocolate swirls. The recipe is super easy and foolproof, and you only need simple ingredients you probably already have in your kitchen. This is definitely one of my favorite loaf cakes.

Watch the full video below for my Amazingly Moist Marble Loaf Cake and bake it with me step by step. If you enjoyed it, like the video, and subscribe to my YouTube channel here for more easy loaf cakes and simple bakery-style bakes.

---

Why This Moist Marble Cake Recipe With Oil Works

I use oil in this marble loaf cake because it keeps the crumb soft and moist even after the cake cools. When I have used butter in similar loaf cakes, they tasted lovely, but the next day, the texture was not as moist, especially around the edges.

The coconut helps with moisture, too. Desiccated coconut is dry coconut flakes, so it soaks up some of the milk and oil in the batter. That moisture stays through the loaf as it bakes, so the slices feel tender instead of dry and crumbly. You also get a light coconut flavour in the background, and it works really nicely with the vanilla and chocolate swirl.

Ingredients for Vanilla and Chocolate Marble Cake Recipe

Here is what you need. Nothing fancy, just the basics for a good marble loaf. I am using cups first since that is easiest for a lot of home bakers, with grams in brackets for anyone using a scale.

Vanilla batter ingredients

• 1 cup oil (240 ml, about 220 g)
• 1 cup sugar (200 g)
• 3 eggs
• 1 cup milk (240 ml)
• 1 and 1 half cups all-purpose flour (180 g)
• 2 tsp baking powder (8 g)
• 1 half tsp vanilla extract (2.5 ml)
• 1 half cup desiccated coconut (40 g)

TAP ON IMAGE TO VIEW PRICE

Did You Know: If you want a darker, more bakery-style swirl, use unsweetened Dutch process cocoa powder. It gives a deeper colour and a smoother chocolate taste. Natural cocoa powder works too, but it can taste more bitter, and the swirl usually looks lighter.

Chocolate swirl ingredients

• 3 tsp cocoa powder (about 7 to 8 g)

Note: If you only have vanilla powder, use about 1 half a teaspoon. Vanilla powder strengths vary a lot, so start small.

Equipment for Marble Loaf Cake

You do not need anything fancy, but the right pan and a simple skewer really help.

TAP ON IMAGE TO VIEW PRICE

• 9-inch loaf pan
• Parchment paper
• Mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Sieve for flour
• Small bowl for the chocolate batter
• Skewer or the tip of a knife

Top Tip: If your loaf pan is dark metal, your cake can brown faster. Check the cake a few minutes earlier, especially the first time you bake it in that pan.

Step-by-Step Marble Cake Recipe

Step 1: Preheat and prep the pan

Preheat your oven to 180°C or 350°F. Line your loaf pan with parchment paper so you can lift the cake out easily later.

Step 2: Mix oil, eggs, and sugar

Add a cup of oil to a mixing bowl. Add 3 eggs, then add a cup of sugar. Whisk until the mixture looks smooth and glossy, and you do not see any streaks of egg.

Step 3: Add milk

Add a cup of room-temperature milk. Whisk again just until the milk blends in and the batter looks even.

Step 4: Sift in flour

Sift in one and a half cups of all-purpose flour. Sifting breaks up lumps so the flour mixes in smoothly, and you do not get little dry bits in the baked loaf.

Step 5: Add baking powder and vanilla

Add 2 teaspoons of baking powder and half a teaspoon of vanilla extract. Mix gently just until the batter looks smooth. Stop once you do not see dry flour.

Step 6: Stir in the coconut

Add half a cup of desiccated coconut. Mix gently until it is evenly mixed through, and you do not see it sitting in one place. Stop mixing as soon as it looks even.

Step 7: Make the chocolate batter

Take one cup of the batter and put it into a separate bowl. Add 3 teaspoons of cocoa powder. Mix until the cocoa is fully mixed in and you do not see dry powder on top or around the sides.

Top Tip: If your cocoa batter looks thicker than the vanilla batter, add 1 to 2 teaspoons of milk and mix again. This helps the chocolate layer swirl instead of sinking into one heavy ribbon.

Step 8: Layer the marble loaf cake batter

Pour half of the remaining vanilla batter into your parchment paper-lined loaf pan. Pour half of the chocolate batter evenly over the top. Pour the rest of the vanilla batter over that. Finish by drizzling the remaining chocolate batter across the surface.

Try not to pour the chocolate batter all in one spot. A slow drizzle across different areas gives you a better marble look when you swirl.

Step 9: Swirl

Take a skewer or the tip of a knife and gently swirl through the batter. Use slow, simple passes. Stop while you can still see clear lines of vanilla and chocolate.

Top Tip: If you swirl too much, you will get a brown loaf instead of a marble loaf. A few gentle passes are enough.

Step: 10 Bake

Bake at 180°C or 350°F for 35 to 40 minutes. The top should look golden brown, and a skewer should come out clean or with a few moist crumbs.

How to Know When Your Cake Is Done?

Look for a steady rise and a set top. If the top looks wet in the middle, it usually needs more time. If the top is golden but the center is still not done, cover the top loosely with foil and keep baking in short checks.

If you are not sure it is baked, do this. Push a skewer into the center. If it comes out with wet batter, give it a few more minutes.

Note: Try not to open the oven too early. A big heat drop can make the loaf sink in the middle.

Cooling and Slicing

Let the loaf cool in the pan for 10 to 15 minutes, then lift it out using the parchment paper. If you want neat slices and a sharp marble swirl, let it cool longer before you cut it. If you just want to eat it warm, wait until it is warm and not hot, then slice gently with a sharp knife.

Personally, I do both. I let it cool enough to hold its shape, then I sneak a warm slice. I save the pretty slices for later when the loaf is fully cool.

What Does This Marble Cake Taste Like?

This marble loaf cake tastes so delicious. You get a soft vanilla flavour, then little pockets of chocolate swirl that make each bite more interesting.

It is sweet, but it does not feel too heavy. The crumb is moist and tender, with that bakery-style loaf texture that slices nicely and still melts in your mouth. The desiccated coconut adds a gentle coconut flavour and a little texture, and it helps the loaf stay moist so it still tastes great the next day.

Serving and Storing This Marble Loaf Cake

Serve thick slices with tea, chai, or coffee. Store leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, store it in the fridge, then let the slices come to room temperature before eating, so the crumb feels soft again.

Related Recipe: If you liked this moist marble cake recipe, you are absolutely going to like my swirly coffee loaf cake recipe here too.

More easy loaf cake recipes you might like

If you enjoyed this Amazingly Moist Marble Loaf Cake, scroll down and check out the other loaf cake recipes below.

• Moist Coffee Cake in 45 Minutes – Super Easy Recipe – A quick and fuss-free coffee cake with a soft, moist crumb and rich coffee flavor, perfect when you need a homemade treat in under an hour.
• Simple Moist Madeira Cake Recipe – A classic Madeira-style loaf that’s light, buttery, and beautifully moist, ideal for afternoon tea or a simple everyday bake.
• The EASIEST Christmas Loaf Cake Recipe You’ll Ever Bake! – A festive loaf cake that’s incredibly easy to make, lightly spiced, and perfect for the holiday season or whenever you’re craving cozy flavors.

And if you have any questions about this marble cake recipe, or if you try it and want to share how it turned out, leave a comment here or in the YouTube video comments. Ask anything you want. I will try to reply to every question and comment.