This Chocolate Vanilla Marble Cake is what we in France like to call a “Gâteau régréssif” – a treat that brings back the joy of childhood. With its soft, buttery crumb and delightful chocolate and vanilla swirls, it’s a beloved snack for both kids and adults. Are you ready to indulge in this nostalgic favorite?

INGREDIENTS

• 2/3 cup (150g) unsalted butter, at room temperature
• 1 cup (200g) sugar
• 165g eggs (about 3 eggs)
• 2 cups (235g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• ¼ cup (60g) milk (2% or whole)
• 2 tsp (8.5ml) vanilla extract
• 3 tbsp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk

Note: Whisk the eggs in a small bowl and weigh them to ensure you have 165g. Adjust by removing any excess egg mixture if necessary.

INSTRUCTIONS

• Preheat the oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour.
• Cream the butter and sugar together using a spatula or whisk until light and fluffy. Add the eggs and mix until fully combined.
• Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet mixture and stir until just combined. Add the milk and mix gently until incorporated.
• Divide the batter into two separate bowls. Stir the vanilla extract into the first bowl. In the second bowl, mix the cocoa powder with 1 tbsp of milk.
• Layer the batter: Dollop about 1/3 cup of vanilla batter into the prepared pan and spread it evenly. Then add 1/3 cup of chocolate batter in the center, spreading it out while leaving some vanilla batter around the edges. Repeat the process, alternating layers of vanilla and chocolate, always pushing the batter slightly in the center, leaving the edges exposed to create a marbled effect when sliced.
• Create the marble effect: Use a sharp knife to swirl through the batter in an “S” shape to achieve the marbled pattern.
• Bake for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 40 minutes, or until a cake tester comes out clean.
• Cool: Let the cake cool for at least 15 minutes on a cooling rack before removing from the pan and slicing. Enjoy!