Ingredients:

  • 250g (1 cup + 2 tablespoons) Unsalted Butter, softened
  • 200g (1 cup) Granulated Sugar
  • 1 packet (8g / 2 teaspoons) Vanilla Sugar (can sub with 1 tsp vanilla extract + 1 tbsp sugar)
  • 4 Large Eggs
  • 250g (2 cups + 2 tablespoons) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 120ml (½ cup) Milk
  • 30g (¼ cup) Unsweetened Cocoa Powder
  • 2 tablespoons Milk (extra for the chocolate batter)
  • 100g (¾ cup + 1 tbsp) Powdered Sugar (Optional Glaze)
  • 2-3 tablespoons Milk (Optional Glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan (or line with parchment paper).
  2. Cream together softened butter, granulated sugar, and vanilla sugar until light and fluffy.
  3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together flour and baking powder.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined – don't overmix!
  6. Divide the batter equally into two bowls.
  7. In one bowl, stir in cocoa powder and the extra 2 tablespoons of milk until well combined.
  8. Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan.
  9. Using a toothpick, skewer, or knife, gently swirl the batter to create a marbled effect. Don't over-swirl.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  12. Whisk together powdered sugar and milk until smooth (for optional glaze). Drizzle over the cooled cake.