Sometimes, a recipe isn’t just a recipe. It’s a love letter to a past experience. This one starts in Napa, California, where I found myself amidst the rolling vineyards and the pure euphoria of attending the Cherry Bombe Wine Country Jubilee. Somewhere between the inspiring panel discussions, wine tasting, and the baker's breakfast, inspiration struck. Enter one of my favorite sweet treats Chocolate and Vanilla Marble Loaf Cake: a dessert that’s decadent, a touch wholesome, and unapologetically indulgent.
{{The recipe for this loaf cake and the post that goes with it was made in partnership with California Prunes. We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}
And yeah, it’s got prunes in it. This means a slice is far better for me than the Marble Loaf of my youth. Don’t roll your eyes just yet. Let’s dive in.
Why Choose a Loaf Cake?
Loaf cakes. They’re like that underrated band your friend keeps hyping up—humble, reliable, but oh-so-good when you finally give them a chance. No frills, no flashy ingredients, just honest-to-goodness flavor in every bite. This marble loaf cake isn’t here to play second fiddle to a towering layer cake or a trend-chasing cupcake. No, it's here to shine on its own as a delicious breakfast with coffee or as a not-too-sweet dessert after a meal.
Here’s why this loaf cake deserves a starring role in your kitchen:
- Moist texture: Sour cream and prune puree tag-team to deliver a cake so tender, it practically melts in your mouth.
- Balanced flavors: Cocoa powder and vanilla bean paste bring their A-game, ensuring every bite hits the sweet spot.
- Simple ingredients: Nothing pretentious here—just pantry staples doing the heavy lifting.
The Secret Ingredient: California Prunes
Prunes. Yeah, I said it. Before you start making jokes about your grandmother’s snack of choice, let me tell you something: California prunes are a game changer. They bring a natural sweetness and moisture that’ll have you wondering why you didn’t invite them to the baking party sooner. Plus, they’re a nutritional powerhouse—fiber, antioxidants, vitamins—the whole package.
Fun Fact: California grows 99% of the U.S. supply of prunes. That’s right, these little gems are homegrown heroes, nurtured in sun-drenched orchards by farmers who know a thing or two about quality.
Creating the Perfect Marble Swirl
The marble swirl isn’t just a design choice; it’s iconic. A chaotic, beautiful mess of chocolate and vanilla batters coming together in perfect harmony. Here’s how to get it right:
- Whip up your base vanilla batter and separate ⅓ of it into a second mixing bowl. Now add cocoa powder and prune puree to make the chocolate batter. No shortcuts here—commit to the process.
- Layer spoonfuls of each batter in your prepared loaf pan, alternating naturally without overthinking it—let the chocolate and vanilla mingle.
Pro tip: Line your pan with parchment paper. It’s the unsung hero of the baking world, making cleanup a breeze and ensuring your cake doesn’t cling to the loaf pan for dear life.
The Cherry Bombe Experience
The Cherry Bombe Wine Country Jubilee wasn’t just another food-filled event—it was arguably one of the most inspirational events I have ever attended. Some of the most vibrant, inspiring women I have ever met gathered in one place, conversations with passionate walnut farmers and fantastical bakers, and the unmistakable hum of people who genuinely love what they do. It’s the kind of place where inspiration finds you, not the other way around.
This marble loaf cake? It’s the inspiration of that experience all wrapped up in a recipe that I can bake anytime and anywhere. From the California prunes that have become my most trusted pantry staple to the classic flavor combination of chocolate and vanilla. It's a real showstopper.
If you ever get the chance to attend a Cherry Bombe event, do it. Trust me. It’s like walking into a food lover’s daydream, complete with endless inspiration, delicious food and wine from inspiring people, and a palpable energy in the air that fuels your motivation for what's coming next on your own journey.
Tips for a Flawless Loaf Cake
Want to make a loaf cake so good it’ll have people thinking you’ve got a secret pastry chef on speed dial? Follow these tips:
- Room temperature ingredients: If your eggs, sour cream, and butter aren’t at room temperature, don’t even think about starting. Room-temperature ingredients just blend together better, creating the perfect batter.
- Don’t overmix: This isn’t CrossFit. Gentle mixing is the way to go.
- Use a cooling rack: Let the cake cool in the pan for 30 minutes before removing from the pan. Patience is a virtue, especially in baking.
Equipment You’ll Need
- A stand mixer with a paddle attachment or a hand mixer.
- Medium and large mixing bowls
- Prepared loaf pan (9x5-inch)
- Parchment paper
- Cooling rack
Serving and Storing Your Marble Loaf Cake
This cake doesn’t need much to shine, but if you’re feeling extra, drizzle on a thick ganache made with good quality chocolate, heavy cream, and prune juice. Serve it slightly warm or at room temperature, and watch as people’s eyes light up with their first bite.
Storing Tips:
- Room temperature: Airtight container. Three days max.
- Refrigeration: Extend its lifespan to a week.
- Freezing: Wrap slices individually and stash them in a freezer-safe bag. They’ll keep for months—if they last that long.
Why Chocolate Lovers Will Rejoice
Let’s talk about the chocolate batter. Rich cocoa powder, a hint of espresso, prune puree—this isn’t your average loaf cake layer. It is next-level delicious.
Quite possibly the only way to inovate on a marble loaf cake is to enrobe it in a rich chocolate ganache icing. From the flavor of the semisweet chocolate to the lucious cream and sweet prune juice. This ganache is unlike any you have ever tried. It is rich and perfectly decadent.
A Great Recipe for Any Occasion
Whether it’s a brunch spread, a dinner party finale, or just a random Tuesday where you’re craving something sweet, this loaf cake delivers. It’s the kind of cake that makes you look like you tried way harder than you did. And let’s be real—we all need a recipe like that in our back pocket.
Bake Your Heart Out
Ready to bake it? The full recipe for this delicious way to savor winter citrus is waiting for you below. Don’t forget to rate the recipe and let me know how it turned out.
PrintMarble Loaf Cake
- Prep Time: 25
- Cook Time: 65
- Total Time: 1 hour 30 minutes
- Yield: 8-10 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
2 cups all-purpose flour
1 and ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened to room temperature
¾ cup granulated sugar
⅓ cup vegetable oil
2 large eggs, at room temperature
¼ cup full-fat sour cream, at room temperature
1 tablespoon pure vanilla bean paste
⅓ cup prune puree
⅔ cup + 2 tablespoons whole milk, divided and at room temperature
3 tablespoons dutch-process cocoa powder
½ teaspoon espresso powder
Ganache Topping
1 (4-ounce) quality semi-sweet chocolate bar, finely chopped or chocolate morsels
3 tablespoons heavy cream
3 tablespoons prune juice
Instructions
Preheat the oven to 350°F and generously grease a 9×5-inch loaf pan.
Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat until combined. The mixture will still be quite creamy. Add the eggs and beat on high speed for 1 minute and then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be lumpy—that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed, and as the mixer runs, slowly pour in ⅔ cup milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick.
You’ll have around 3-3.5 cups of batter. Transfer a little less than half to another bowl. Stir in the remaining 2 tablespoons of milk, cocoa powder, and the espresso powder.
Spread a thin layer of the plain vanilla batter in the bottom of your prepared loaf pan. Now, you will layer spoonfuls of each batter on top—cover the bottom vanilla layer with a few spoonfuls of the chocolate batter, then a few spoonfuls of the vanilla batter, then more chocolate batter, then more vanilla batter, and so on until all of the cake batter is used. Gently shake the pan to level out the layers.
Bake for about 65-70 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline—all ovens differ, so keep an eye on the cake after 50 minutes. If the cake is browning too quickly on top, loosely tent it with aluminum foil as it bakes.
Cool the cake in the pan and set it on a wire rack for 30 minutes before removing it from the pan. The cake will slightly sink as it cools. Feel free to continue cooling the cake directly on a wire rack, or you can top it and slice it while it’s still slightly warm after 30 minutes of cooling inside the pan.
Place the chocolate and cream in a double boiler or a medium heat-safe bowl set over a medium saucepan of simmering water. Do not let the bottom of the bowl touch the water. Stir frequently until the chocolate has melted and the ganache is smooth. Remove from heat and set aside at room temperature for 20-30 minutes or until slightly thickened.
Drizzle or spread topping on the loaf cake. Topping sets into a fudge-like consistency after several hours.
Notes
Cover leftovers tightly and store cake (with or without ganache) at room temperature for 3 days or in the refrigerator for up to 1 week.
Prune puree:
- 16 ounces pitted California prunes
- 1 ½ cups hot water
Nutrition
- Serving Size: One slice
- Calories: 425
- Sugar: 27.4 g
- Sodium: 87.7 mg
- Fat: 23.1 g
- Carbohydrates: 51.5 g
- Protein: 6 g
- Cholesterol: 67.9 mg
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