Vanilla, Chocolate and Raspberry Marble Loaf Cake

Name: Vanilla, Chocolate and Raspberry Marble Loaf Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: France
Ingredients: 150 g of butter (softened at room temperature); 150 g of sugar (granulated); 3 eggs (at room temperature); 1 tsp of vanilla extract; 220 g of flour (all-purpose (T55)); 6 g of baking powder (i.e. 1/2 packet); 1 pinch of salt (fine); 60 ml of milk (whole); 20 g of unsweetened cocoa powder (sifted); 80 g of raspberries (blended and pressed through a sieve into a purée)

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Discover our raspberry chocolate marble cake, a fresh take on the classic with its three elegant shades and irresistible fruity balance. Its fine, tender crumb is perfect for an indulgent break. Serve it as an afternoon snack with a steaming cup of tea or coffee, or as a light dessert.

Total time: 1 h 15
Prep: 25 min
Cook: 50 min
Rest: 10 min
Difficulty: Medium
Per person: €0.69

By the CookinBreak team

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Nutrition facts

per serving · estimate

286kcal

Protein5 g7%
Carbs35 g49%
Fat14 g44%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a well-defined marbling without the raspberry batter making the crumb soggy, reduce the raspberry purée briefly over low heat for a few minutes to remove excess water before folding it in.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2-3 months, tightly wrapped.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Making the cake the day before is possible. Flavors develop.

Reheating : How do you reheat it?

Reheat in the oven for 5-10 min at 150°C. Microwave not recommended (texture affected).

Variations

Mixed berry version: replace the raspberry purée with a thick coulis of blueberries or wild blackberries.
Dairy-free version: use a good-quality plant-based margarine and unsweetened almond milk.
Indulgent version: add a handful of white chocolate chips to the raspberry batter.

Mistakes to avoid

Not straining out the raspberry seeds, which would give an unpleasant texture in the mouth.
Swirling too much with the knife blade in the pan, which would blend the three colors together and turn the crumb gray.
Using cold ingredients straight from the refrigerator, which would make the butter and egg emulsion split.

Frequently asked questions

Can I use frozen raspberries?

Yes, thaw the raspberries, then blend them before pressing the purée through a sieve. Heat it briefly if it releases too much juice to concentrate the flavors and avoid weighing down the batter.

How do I get a nice split on top of the loaf cake?

After 15 minutes of baking, dip the blade of a knife in melted butter and score the cake along its whole length before immediately closing the oven to guide an even rise.

Why is my chocolate batter denser than the others?

Cocoa absorbs moisture. If the chocolate batter seems too thick compared to the vanilla and raspberry batters, simply add a tablespoon of warm milk to balance the texture.

What baking temperature should I use?

Gentle baking at 170°C in conventional mode lets the cake rise evenly without drying out the edges, ensuring a clean marbling and a tender crumb.