Chocolate Marble Bread – Deliciously moist and fluffy bread marbled with vanilla and chocolate!


Chocolate Marble Bread | Marsha's Baking Addiction

Can’t decide whether you want to bake vanilla bread, or chocolate bread? Today, I have combined the two together so you can have the best of both!

Chocolate Marble Bread | Marsha's Baking Addiction

To create the marbled effect, I simply poured half of the bread batter into a separate bowl, and folded in two tablespoons of cocoa powder, then spooned each mixture into the prepared pan alternately. I then grabbed a toothpick, and swirled the two mixtures together. Simple, yet gorgeous!

I LOVE using sour cream in my bread recipes, it creates the moistest crumb. I know I sound like a broken record here going on about moist baked goods, but seriously. 😉 A good substitution if you can’t get hold of sour cream, is plain yogurt. I like to use Greek Style yogurt.

Chocolate Marble Bread | Marsha's Baking Addiction


Chocolate Marble Bread | Marsha's Baking Addiction

Chocolate Marble Bread

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Yields 1 loaf


For the Bread

  • 2 cups plain/all-purpose flour 250g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter 115g, melted
  • 1 cup sour cream 226ml, room temperature
  • 2 tablespoons cocoa powder I used Callebaut Cocoa Powder

For the Glaze

  • 1/2 cup chocolate chips 100g
  • 2 tablespoons unsalted butter 30g
  • 2 teaspoons light corn syrup/golden syrup


For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Butter or spray an 9x5" loaf pan. Set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt
  3. Whisk together the eggs, vanilla extract, butter, and sour cream. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Pour half of the mixture into a separate bowl, and fold in the cocoa powder.
  4. Spoon a dollop of each mixture alternately into the prepared pan, then using a toothpick, swirl the two mixtures together. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.

For the Glaze

  1. Place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 10 seconds. Drizzle the glaze over the cooled bread, and leave to set.

Chocolate Marble Bread | Marsha's Baking Addiction

Chocolate Marble Bread | Marsha's Baking Addiction


19 comments on “Chocolate Marble Bread”

  1. This brings back memories of my granny and her various marble cakes! I love how moist it looks and I have to definitely agree with the soured cream, or in my case, buttermilk. Fantastic recipe!

  2. I made this cake yesterday and substituted butter for regular canola oil, and it was great on the outside and the edges however it was EXTREMELY underbaked on the inside. I dont know what happened

    • Hi Sam! How long did you bake it for? To avoid overbaking the outside of the loaf before the middle is done, I like to cover it loosely with foil about halfway through the baking time.

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