Vanilla and Chocolate Orange Marbled Loaf Cake

Eve 1/09/13

This cake is moist, light, spongy and flavour packed!

Some bites vanilla, some bites chocolate orange, the best of both worlds!
Look at the picture, do you see a difference? That's right, I got a new camera, a 'Canon EOS 500D' My picture are more sharp and focused, yay!
Ok, back to the cake.

Look on the the side of the cake, you can see all of the marbling effect too!
This is a very easy cake to make. The usual main ingredients; flour, sugar, eggs and butter get a slight help from their friends called vanilla, cocoa and orange. Just beat the butter and sugar, add the eggs and fold in the flour, easy peasy! This cake, for me, was even easier for me to make because I used my new 'flexi beater'. If you have a free-standing mixer, this is a great investment. No more scraping down the bowl. Plus, your cake are so much lighter! 

I tried to make this cake moist, and I think I did it! I added a tablespoon of natural yogurt instead of the usual milk to moisten the mix. I also used two eggs and an additional egg yolk. Yolks provide richness and and softness. Whites provide stability and dryness. If I added the white, the cake would be a tiny bit drier in texture and harder. The cake also has a little 'crispy crust' which is actually really nice, the contrast between the soft, eggy sponge with the thin crisp crust.

Instead of using the formula of 115g of butter, sugar and flour with two eggs, I weight out the eggs separately (130g) and weight the butter, sugar and flour to the same weight. This ensured a moist cake.

To marble; divide the mix between two bowls and add the flavorings  Now blob away!

First, blob the vanilla mix into the base of the tin, leaving a space between each blob. Now, fill those spaces with the choco-orange mix. That is the first layer. For the second layer, do exactly the same but put the vanilla mix on top of the choco-orange mix on layer 1 and the choco-orange mix on  top of the vanilla on layer 1. Just repeat until all of the mix is used up.

To complete the effect, drag a skewer through the mix a bit but don't go overboard!

Recipe time!

P.s I used my French Flour!

Vanilla and Chocolate Orange Marbled Loaf Cake
Posted by Eve
Makes 1 - slices 8 - 10 

  • 130g Soft butter
  • 130g Caster sugar
  • 2 Eggs plus 1 Egg yolk at room temperature (medium size)
  • 1 tbsp. Plain yogurt
  • 130g Plain Flour
  • 1 tsp. Baking powder
  • 1 tsp. Vanilla Extract
  • 1 tsp. Orange zest
  • 1 tbsp. Cocoa powder mixed with 1 tbsp. Hot water

  1. Preheat the oven to 160c/ 150c Fan/ gas mark 3 and line, grease and flour a 450g (1 lb) loaf tin.
  2. Beat together the butter and sugar using a free- standing mixer, hand held mixer or wooden spoon until very fluffy and much lighter in colour. Take your time because this will affect the finished cake. Break the eggs into a cup and whisk a little with a fork to combine. 
  3. Very slowly beat in the eggs. I beat the eggs in a tbsp. at a time and leave it to beat in for 30 secs to 1 mins. The longer you leave the eggs to beat in, the less chance of the mixer curdling. Add the yogurt and beat well.
  4. Sieve in the flour and baking powder and gently fold in with a spatula or big metal spoon, trying not to knock out any air.
  5. Weigh the mixture equally into 2 bowls. Add the vanilla to one of the bowl, mix and set aside. Add the cocoa and water with the orange zest to the other bowl. Mix and set aside.
  6. Starting with the vanilla mix, dollop half into the tin, leaving space between each dollop. Put half of the chocolate mix in the spaces of the vanilla. Now, repeat on top of the first layer except put dollops of vanilla mix on top of the chocolate mix and the chocolate on the vanilla.
  7. Finally, Get a skewer and drag it through the mix to marble together the two mixtures.
  8. Level with a knife and bake for 1 hour until a skewer inserted comes out clean. Leave to cool in the tin for 5 mins and turn out on to a wire rack to cool completey before serving.


The cake can be stored in an air tight container at room temperature. The cake should keep for 3 days.