Marbled Chocolate & Vanilla Cake (Bakery-Style)
Adapted by JojoM
Soft, tender marbled chocolate–vanilla cake made with almond flour, real chocolate, and vanilla beans—layered, swirled, and baked to golden perfection.
Marbled Chocolate & Vanilla Cake (Bakery-Style) 🍫🍰
A beautifully swirled marbled chocolate–vanilla cake is one of those timeless bakes that brings instant joy. This version uses almond flour, real dark and white chocolate, and vanilla beans to create a loaf that’s tender, aromatic, and irresistibly moist. Perfect for afternoon tea, weekend baking, or gifting, it delivers a bakery-style finish with minimal effort.
What Makes This Marble Cake Special? ✨
This recipe layers two distinct batters—deep chocolate and fragrant vanilla—each enriched with cream and oil for maximum softness. Almond flour adds a delicate nuttiness, while melted chocolate boosts richness and gives each swirl a luxurious texture. The result is a cake that stays tender for days and slices beautifully.
Chocolate vs. Vanilla: Two Batters, One Gorgeous Loaf 🍫🤍
The chocolate batter gets its flavour from cocoa powder and melted dark chocolate. Meanwhile, the vanilla batter uses fresh vanilla beans and white chocolate for a creamy sweetness. Together, they create striking ribbons of flavour in every slice.
The magic lies in the layering: alternating spoonfuls of batter, finishing with a gentle zigzag to create that iconic marbled effect.
Tips for a Perfect Bakery-Style Marble 🎨
- Let both batters rest briefly so the textures match when layering.
- Swirl gently—too much mixing weakens the pattern.
- Use the best chocolate and vanilla you can find for exceptional results.
- A thin line of softened butter piped on top helps the loaf bloom evenly as it rises.
How It's Assembled 🧁
Once your chocolate and vanilla mixtures are ready, you’ll:
- Grease and flour the loaf pan.
- Layer the batters—chocolate, vanilla, chocolate, vanilla, until you have six layers.
- Drag a knife through in loose zigzags.
- Pipe softened butter along the centre for that signature bakery crack.
- Bake low and slow for a golden, tender crumb.
The result? A cake that’s moist, marbled, and picture-perfect every time.
Why You’ll Love This Cake ❤️
- Soft, rich crumb
- Stunning swirl effect
- Almond flour for depth
- Simple ingredients, elevated technique
- Perfect for brunch, dessert, or gifting
Frequently Asked Question ❓
Can I replace trimoline?
Absolutely. Honey or light corn syrup works at a 1:1 substitution. The crumb may be slightly different, but the cake will still bake beautifully.
Reader Notes 💬
This cake has already won hearts—whether enjoyed with coffee, shared at brunch, or baked for loved ones. Its moist texture and striking swirl make it a recipe you’ll come back to again and again.
Enjoy every slice! 🍰✨
Marbled Chocolate & Vanilla Cake (Bakery-Style)
Adapted by JojoMSoft, tender marbled chocolate–vanilla cake made with almond flour, real chocolate, and vanilla beans—layered, swirled, and baked to golden perfection.
Chef's Tips
Ensure both batters are at room temperature for smooth marbling.
Tap the pan lightly to remove air pockets before baking.
Use high-quality chocolate and fresh vanilla beans for the best flavour.
Tools Used
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Ingredients
Chocolate Batter
Vanilla Batter
For the Pan
Instructions
Chocolate Batter
- 1
Mix the eggs, trimoline, sugar, and ground almonds in a stand mixer.
- 2
In a separate bowl combine flour, baking powder, and cocoa powder.
- 3
Add the dry ingredients to the egg mixture and mix until smooth.
- 4
Stir in room-temperature cream, then oil.
- 5
Add melted dark chocolate and mix just to combine.
Vanilla Batter
- 1
Prepare the batter as for the chocolate version.
- 2
Add scraped vanilla beans and melted white chocolate.
- 3
Continue mixing as above until incorporated.
Marbling & Baking
- 1
Grease and flour a cake pan.
- 2
Layer chocolate batter, then vanilla batter—repeat to create six layers.
- 3
Drag a knife through the batter in zigzags for the marbled effect.
- 4
Soften butter, pipe a line across the centre.
- 5
Bake at 180°C (360°F) for 20 minutes.
- 6
Reduce to 160°C (320°F) and bake for 25 minutes more.
- 7
Rest 15 minutes before unmoulding.
Comments & Reviews
Aileen
4/18/2025
Rich but not too sweet. Great recipe!
Marco
4/10/2025
Loved the dual batters. The almond flour adds a beautiful texture.
Sarah L.
4/2/2025
Made this for a weekend brunch—so moist and the marbling looked perfect!
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Nutrition Facts
Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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