Hazelnut-Chocolate Marble Cake

Another loaf cake recipe is here!

While I actually wanted to make bread for the first time, flour and yeast in supermarkets are non-existent these days. So, a loaf cake recipe it is! I’ve found that if I don’t want to spend too much time making buttercream, decorating and cleaning so many utensils, I’ll just make a loaf cake of some sort.

This time, I’ve baked a vanilla and hazelnut-chocolate marble loaf cake. Find the recipe below.

Note: Below’s recipe is for a 3lb tin, but just do some quick maths to adjust the measurements for a smaller or larger tin.

Serves 8-10


  • 400g plain flour, sieved
  • 300g caster sugar
  • 300g unsalted butter, at room temperature, soft
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 5 large eggs
  • 200ml soured cream
  • 100g ground hazelnuts
  • 40g cocoa powder, sieved
  • 2 tsp vanilla extract


  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Grease a 3lb (28 x 13 cm) loaf tin with butter and lightly coat with flour.
  2. In a larger bowl, cream together the butter and caster sugar with an electric whisk until well combined, fluffy and paler in colour.
  3. Beat in the eggs one at a time, then beat in the flour, baking powder, baking soda, and soured cream until well combined.
  4. Split the cake batter in half so you have two bowls of cake batter.
  5. In one bowl, add in the vanilla extract and beat in. In the other bowl, add in the cocoa powder and ground hazelnuts and beat until combined.
  6. Spoon each batter into the loaf tin alternately, then use small knife or spatula to roughly swirl each batter into each other.
  7. Place into the oven for 50 minutes to 1 hour 15 mins, or until the cake springs back when tapped gently.
  8. Leave to cool, then enjoy with a cup of tea!

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