This Chocolate Vanilla Marble Cake is typically what we name a “Gateau regressif” in French – which means it makes you sense like a child once more.


Now, as an person, I nevertheless have a ardour for ingesting marbled cakes, and developed a ardour for baking them too.

here is the loaf I make again and again again, on every occasion I yearn for that taste from my adolescence. It’s buttery, wet, smooth and with its quite chocolate-vanilla swirls.

A Gateau Marbre is traditionally baked in a loaf tin in France, which I assume is a exquisite manner to showcase the marbled swirls. It’s a remarkable recipe to have to your baking repertoire, as it is each  delicious and classically proper for any event – be it a toddler’s “gouter” (after-faculty snack) or a fancier tea time amassing.



  • 2/3 cup (150g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 165g eggs (3 eggs)*
  • 2 cups (235g) flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cups (60g) milk
  • 2 tsp (8.5ml) vanilla extract
  • 3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
  • Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.


  1. Preheat oven to 390°F (2 hundred°C). Grease a 9×five-inch loaf pan with butter and dirt with flour.
  2. Using a spatula or a whisk, cream butter and sugar collectively until light and fluffy. add in the eggs and mix until nicely included.
  3. In a separate bowl, sift collectively the flour, baking powder, baking soda and salt. integrate with the moist substances, and mix till simply included. add inside the 60g of milk, and blend until just integrated.
  4. Divide the batter in  separate bowls. inside the first bowl, stir within the vanilla extract. inside the 2d bowl, stir in the cocoa powder with one tablespoon of milk.
  5. Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and unfold it evenly alongside the bottom. using every other large spoon, dollop the identical amount of chocolate batter within the center, and spread it out (pushing it down barely in the middle and leaving some of the vanilla cake blend visible all around the rims). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake blend (always pushing the batter barely in the middle, and leaving some of the batter beneath visible round the rims – to create that wavy marbled sample while sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a pointy knife via the batter in a swirling motion.
  6. Bake for 10 minutes. lower the heat to 350°F (180°C) and bake for forty mins, until a cake tester comes out smooth.
  7. Transfer to a cooling rack, and let cool at least 15 minutes earlier than cutting.
  8. This cake is scrumptious heat or cool. you can hold it for up to a few days for your kitchen counter, nicely wrapped in foil.

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