Chocolate Marble Bread

A Soft, Swirled Delight of Vanilla and Chocolate in Every Slice

This Chocolate Marble Bread is an irresistible blend of tender vanilla cake and rich chocolate swirls, baked to perfection in a classic loaf pan. Every slice is a beautiful mix of flavor and texture—perfect for breakfast, dessert, or as a sweet snack with coffee or tea.

Why You’ll Love This Recipe

Effortlessly Elegant: The marbled swirl looks impressive but only takes a few simple steps.
Soft and Moist: Cake flour and sour cream ensure the loaf bakes up tender and full of flavor.
Classic Flavor Combination: Rich chocolate and fragrant vanilla batter combine into a beautiful loaf with a balanced taste.
Freezer-Friendly: This bread stores well and freezes beautifully for later.

Ingredients

For the Chocolate Swirl:

4 ounces (115 g) semisweet or bittersweet chocolate, chopped
2 tablespoons freshly brewed coffee or water

For the Vanilla Batter:

1 ½ cups + 2 tablespoons (195 g) cake flour, sifted (or use all-purpose flour as a substitute)
2 teaspoons baking powder
¼ teaspoon salt
½ cup (113 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) sour cream or plain yogurt, at room temperature

Instructions

Step 1: Prepare the Loaf Pan

Preheat your oven to 350°F (180°C). Lightly grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray. Line the bottom with parchment paper to ensure easy removal once baked.

Step 2: Create the Chocolate Mixture

In a heatproof bowl placed over a pot of simmering water (double boiler), melt the chopped chocolate with coffee or water. Stir until smooth, then remove from heat and allow to cool to room temperature.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.

Step 4: Cream Butter and Sugar

Using a stand mixer or handheld electric mixer, beat the softened butter and sugar on medium-high speed until light and fluffy—about 3 minutes. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract. Scrape down the bowl as needed for even mixing.

Step 5: Add Dry Ingredients and Sour Cream

With the mixer on low speed, add the flour mixture in three portions, alternating with the sour cream in two portions (flour, sour cream, flour, sour cream, flour). Mix just until incorporated—do not overmix.

Step 6: Create the Marble Effect

Transfer a little less than half of the batter into a separate bowl. Stir in the melted and cooled chocolate until fully combined.
Using two spoons, alternate dollops of vanilla and chocolate batter into the prepared loaf pan. Once filled, drag a skewer or butter knife through the batter in gentle swirls to create the marbled effect.

Tip: Be careful not to over-swirl—just a few simple motions will give your bread a beautiful look without blending the batters entirely.

Step 7: Bake

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, tent loosely with foil.

Step 8: Cool and Serve

Let the loaf cool in the pan for 10 minutes. Then remove it to a wire rack to cool completely before slicing. This ensures clean cuts and keeps the texture intact.

Storage Tips

Room Temperature: Store the cooled loaf in an airtight container for up to 3 days.
Freezing: Wrap well in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions

Enjoy a slice of Chocolate Marble Bread:

As-is with a cup of coffee or tea
Lightly toasted and spread with butter or mascarpone
Topped with fresh berries and whipped cream for a delicious dessert