This Chocolate Marble Bread is a delightful twist on classic pound cake, combining rich chocolate and buttery vanilla batters in one beautifully swirled loaf. Every slice reveals a stunning marbled pattern and an irresistible blend of flavors—soft, moist, and just the right amount of sweetness. The first time I baked this, I was captivated by how impressive it looked despite being so simple to make. It’s perfect for breakfast, brunch, or dessert, and tastes even better the next day as the flavors meld together.
Why You’ll Love This Recipe
This marble bread is a classic for good reason—easy to make, visually stunning, and incredibly tender. You’ll love how the vanilla and chocolate layers complement each other in both flavor and texture. The loaf stays moist thanks to the butter and milk, and the marbling makes each slice look bakery-perfect. It’s a comforting, all-occasion treat that pairs wonderfully with coffee, tea, or a dusting of powdered sugar.
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Chocolate Marble Bread – Soft, Moist & Beautifully Swirled
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Chocolate Marble Bread is a beautifully swirled, tender loaf featuring ribbons of rich chocolate intertwined with a buttery vanilla batter. Moist, soft, and perfectly sweet, this loaf is ideal for breakfast, dessert, or an indulgent afternoon snack with coffee or tea.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp hot water
- 1/4 cup semisweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide the batter in half. In one bowl, whisk together cocoa powder and hot water until smooth, then stir it into one half of the batter to create the chocolate mixture.
- Spoon alternating dollops of vanilla and chocolate batters into the loaf pan. Use a butter knife to gently swirl the batters together for a marble effect — do not overmix.
- Sprinkle chocolate chips on top, if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra richness, use buttermilk instead of regular milk.
- You can add a teaspoon of espresso powder to enhance the chocolate flavor.
- Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 5 days.
- This bread also freezes beautifully — slice before freezing for easy grab-and-go portions.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: Provides the perfect base for a soft, fluffy crumb.
Baking Powder and Baking Soda: Help the bread rise and stay tender.
Salt: Balances the sweetness and enhances both flavors.
Unsalted Butter: Adds richness and ensures a moist texture.
Granulated Sugar: Sweetens the batter while keeping it light.
Eggs: Bind the ingredients and give structure.
Vanilla Extract: Adds warmth and depth to the vanilla portion.
Whole Milk or Buttermilk: Keeps the loaf soft and rich.
Cocoa Powder: The key to that deep chocolate flavor in the marbled portion.
Hot Water or Coffee: Intensifies the chocolate flavor and keeps the batter smooth.
Optional Add-ins: Chocolate chips or a handful of chopped nuts for extra texture.
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
Transfer one-third of the batter to a separate bowl. Stir in the cocoa powder and hot water (or coffee) until smooth and evenly colored. Spoon alternating dollops of vanilla and chocolate batters into the loaf pan. Use a butter knife or skewer to gently swirl the batters together in a figure-eight motion—just enough to create a marbled pattern without overmixing.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with melted chocolate if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12 people. Preparation time: 15 minutes. Baking time: 60 minutes. Cooling time: 30 minutes. Total time: approximately 1 hour 45 minutes.
Storage/reheating
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. To freeze, wrap the loaf (or slices) tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. Warm individual slices in the microwave for 10–15 seconds for that just-baked softness.
Variations and Customizations
Chocolate Chip Marble Bread: Stir chocolate chips into the chocolate portion for extra decadence.
Espresso Marble Bread: Add a teaspoon of instant espresso to the chocolate batter for a mocha flavor.
Coconut Marble Bread: Replace part of the milk with coconut milk for a tropical twist.
Nutty Marble Bread: Add chopped walnuts, almonds, or pecans for crunch.
Glazed Marble Bread: Top with a simple vanilla or chocolate glaze for a bakery finish.
Marble Muffins: Divide the batter into a muffin tin and bake for 20–22 minutes.
Whole Wheat Marble Bread: Replace half the flour with whole wheat flour for a hearty version.
Marble Bundt Cake: Double the recipe and bake in a Bundt pan for a stunning dessert centerpiece.
Orange Chocolate Marble Bread: Add orange zest to the vanilla batter for a citrus-chocolate combination.
Dairy-Free Version: Use plant-based butter and almond or oat milk instead of dairy.
FAQs
How do I get the perfect marble effect?
Spoon the batters alternately and swirl gently—don’t overmix, or the colors will blend.
Can I make it ahead?
Yes, the flavor deepens the next day, making it perfect for prep-ahead baking.
Why is my bread dry?
It may have been overbaked—check for doneness early and avoid overmixing the batter.
Can I use oil instead of butter?
Yes, but the flavor will be slightly lighter and less rich.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Can I skip the coffee?
Yes, but coffee enhances the chocolate flavor without making it taste like coffee.
How long does it stay fresh?
Up to 3 days at room temperature when properly stored.
Can I use cocoa mix instead of cocoa powder?
No, use pure unsweetened cocoa powder for the best flavor and texture.
Can I make this into cupcakes or mini loaves?
Yes—adjust the baking time to 20–25 minutes for smaller portions.
What should I serve it with?
It’s delicious with coffee, tea, or a scoop of vanilla ice cream.
Conclusion
This Chocolate Marble Bread is as beautiful as it is delicious—soft, moist, and perfectly swirled with chocolate and vanilla goodness. It’s a timeless recipe that feels special enough for guests but simple enough for everyday baking. Whether you enjoy it warm from the oven or as a make-ahead treat, each slice delivers the perfect balance of rich chocolate and buttery sweetness. A true classic that will earn a spot in your favorite baking rotation.
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