Easy Marble Chocolate Orange Loaf Cake
This zesty Marble Chocolate Orange Loaf Cake combines rich chocolate swirls with bright citrus notes for an impressive yet effortless loaf. A simple treat made with less than 10 ingredients, is not too sweet and perfect for any occasion!
Servings: 10 slices
Calories: 278kcal
Equipment
Ingredients
- 1 stick butter, at room temperature ½ cup
- 1 cup sugar
- 2 large eggs at room temperature
- 2 small tangerines one peeled and one unpeeled
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- Milk or heavy cream if needed
Instructions
- Plan ahead! The eggs and butter have to be at room temperature so make sure to take them out at least an hour before you plan to start making this recipe.
- Preheat your oven to 350 degrees F or 175 degrees C. Grease a loaf pan with butter or non-stick baking spray and line with parchment paper. Add oranges (one peeled and one unpeeled) to a blender jar
- Blend until the oranges are crushed but not completely juiced
- In the bowl of your stand mixer ( I love my Kitchenaid Stand Mixer) fitted with the paddle attachment, cream the butter and sugar until well mixed and light, about a minute at medium speed. Crack the eggs and add them to the butter and sugar mixture.
- Beat in the eggs until silky and pale in color. Add the crushed oranges and mix on low speed for about 10 seconds.
- In a mixing bowl, whisk together the dry ingredients (flour, salt, baking powder and baking soda). Add them to the stand mixer bowl with the wet ingredients.
- Mix on medium low speed until just combined, about 30 seconds or less. Do not over mix.
- Take out 1 cup of the batter in a separate bowl and add the remaining batter to the prepared loaf pan.
- To the batter that you took out in a separate bowl, add the cocoa powder and mix to combine. You can add a splash of milk or heavy cream (recommended) if the batter is too thick.
- Add spoon fulls of the chocolate batter to the orange batter in the loaf pan and swirl or slice through the two batters to create a marble effect in the loaf cake.
- Bake for 25-30 minutes and carefully take it out of the oven. The loaf should spring back slightly when pressed in the middle, and a toothpick inserted should come out with no raw batter. Let cool for about 10 minutes. Slice and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: This loaf cake is perfect for making ahead! Keep it in an airtight container at room temperature for up to 5 days, and you'll find it actually tastes better every passing day.
TIP 1: Use room temperature butter and eggs.
TIP 2: Leave out the orange peel if you cannot find thin skinned oranges like tangerines.
TIP 3: Don't over mix the dry ingredients into the batter. You want the wet and dry ingredients to be just combined. The orange batter should be thick.
TIP 4: Time to bake depends on your oven. Every oven is different. Start checking the cake at the 25-minute mark.
Nutrition
Calories: 278kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 115mg | Fiber: 2g | Sugar: 22g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
