Strawberry and Chocolate Marble Loaf

Breakfast, Desserts

Marble Loaf with Strawberry and Chocolate

I’ve only recently become a weird morning person. I used to seriously turn off my alarm and then sleep the most anxious-ridden extra 15 minutes ever, knowing very well that I had to get up a few minutes later. Not a pleasant sleep but I’d still do it! WHY? So dumb. But now I set no alarm, and every single morning I miraculously wake up a little bit after 7am. (It also helps that I have a little beast of an animal I live with who whimpers at my face until my eyes finally open. So, I guess I do have an alarm clock, just not a traditional one.)

In college I had late night film classes and super early morning classes, which meant I was an awful person to be around before 10am. The one thing that would get me through the drudge of early morning stuff was the local coffee shop which had terrible coffee BUT an awesome marble loaf. It was seriously the only thing that kept me from sleeping through the first day’s class.

Marble Loaf with Strawberry and Chocolate

Marble loaf is kinda one of those things that skates the line between dessert and breakfast.

I’m not complaining (I’d never complain about something like that), because all it means is that you could make one loaf and have a few slices for breakfast with coffee and then have a few slices for dessert with a scoop of ice cream.

This thing is multi-funtional, guys. Like a good unisex t-shirt or something.

Marble Loaf with Strawberry and Chocolate

Now, before you disregard this thing because you see two colors of batter which means two batters must be made, which also means a ton of dishes and nonsense like that. No. I’d never do that to you.

One batter is made and then divided. The second batter is spiked with chocolate. The mixture is added in a checker-pattern and then a skewer makes it all marbly.

Marble Loaf with Strawberry and Chocolate

When you slice it in half, they’ll be lots of ooooos and ahhhs because it’s so dang pretty. And tasty too. The pink parts of this cake very much like fresh strawberry and the chocolate parts, well, taste like a chocolate pound cake.

I love this thing.

Marble Loaf with Strawberry and Chocolate

Strawberry and Chocolate Marble Loaf



  • 5-6 fresh medium strawberries, chopped with stems removed
  • 1/2 cup buttermilk
  • 2-3 drops red food coloring, optional
  • 1/2 cup 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups cake flour, not self-rising
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon Dutch-process cocoa powder


  • In a food processor, add the strawberries. Puree until smooth. Run the mixture through a sieve, discarding the strawberry pulp. Measure out 1/4 cup of strawberry puree and mix it with 1/2 cup buttermilk. If you want it to be a very pink hue, add 2-3 drops of food coloring into the buttermilk mixture and stir until combined. Set aside.
  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the strawberry/buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter (about 1 cup).
  • In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  • Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of strawberry and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  • Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 45 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Recipe adapted from Martha Stewart.

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  • Avatar
    Reply Elisa @ Insalata di Sillabe May 15, 2013 at 1:43 am

    I SO love strawberries but actually never used them in a cake, I’ve always been afraid it would come out too sweet! But mixing it with chocolate sounds a great idea and I’m sure it will balance the sweetness of strawberries pretty well! I’ll try it out and let you know!

    xo, Elisa

  • Avatar
    Reply Marie @ Little Kitchie May 15, 2013 at 4:29 am

    Prettiest marble cake evahhh!

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    Reply Katrina @ Warm Vanilla Sugar May 15, 2013 at 4:38 am

    This looks awesome! I love the marbled look to it too!

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    Reply Tieghan May 15, 2013 at 5:15 am

    Such a pretty cakes! Perfect marble!

  • Avatar
    Reply Monica May 15, 2013 at 5:26 am

    Never seen anything like it. It’s lovely!

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    Reply Heather @ A Sweet Simple Life May 15, 2013 at 6:32 am

    Such a lovely little cake! I love anything strawberries and chocolate!

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    Reply Tina May 15, 2013 at 7:05 am

    What a gorge combo! I think I’ll attempt it this weekend πŸ™‚ I can’t bake for my life but I need this like now!

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    Reply Marta Martita May 15, 2013 at 7:14 am

    Lovely!!!!! πŸ™‚

  • Avatar
    Reply Arthur in the Garden! May 15, 2013 at 9:48 am

    Unusual but tasty!

  • Avatar
    Reply Alexandra @ Confessions of a Bright-Eyed Baker May 15, 2013 at 10:52 am

    Love this! And your writing is so much fun to read. πŸ™‚
    Marble loaves always look so yummy, but sometimes the vanilla part gets a little boring for me. Adding strawberry instead makes it sound SO much better!!
    P.S. Just saw that you wrote a book! Congrats! That’s amazing. πŸ™‚

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    Reply steph@stephsbitebybite May 15, 2013 at 11:00 am

    This is GENIUS!

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    Reply Grace @ Earthy Feast May 15, 2013 at 12:13 pm

    Cute little puppies make the best alarm clocks and that marble loaf looks amazing! πŸ™‚

  • Avatar
    Reply joelle (on a pink typewriter) May 15, 2013 at 12:52 pm

    Looove this.. totally multipurpose, like banana bread.

  • Avatar
    Reply Jennie @themessybakerblog May 15, 2013 at 12:54 pm

    This loaf looks lovely. I have an internal alarm clock now that I’m getting older. It’s weird how that happens.

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    Reply Hilary May 15, 2013 at 8:27 pm

    Aww! the tulips match! so cute!

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    Reply Jayne May 15, 2013 at 9:13 pm

    I love the pink! So very pretty πŸ™‚ Perfect hostess gift for a lunch I’m having at a good friend’s place in 2 weeks. Pinning!

  • Avatar
    Reply Susan May 15, 2013 at 9:41 pm

    This sounds delicious, but when I read the recipe I had questions. How can only 4 to 6 strawberries effectively flavor an entire loaf?

    • Adrianna Adarme
      Reply Adrianna Adarme May 16, 2013 at 1:43 pm

      It should total 4 ounces and when pureed it will be 1/4 cup. That’s a pretty good amount!

  • Avatar
    Reply Francesca May 16, 2013 at 1:30 am

    I love your place setting, Adrianna! Where’s it from?

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    Reply Alexis May 16, 2013 at 12:32 pm

    hi! do you think i could pre-make this and freeze? and/or make the batter the night before then bake the morning of? im hosting a birthday brunch next weekend, but i’m non-functional before 10 a.m. most days. thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme May 16, 2013 at 1:42 pm

      You can make it the night before, wrap it tightly in plastic wrap (after it has cooled) and you should be good to go! Mine was moist for 2-3 days.

      • Avatar
        Reply Alexis May 16, 2013 at 2:54 pm

        Thank you! You’re making breakfast dreams come true πŸ™‚

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  • Avatar
    Reply Lisa May 21, 2013 at 10:49 am

    I don’t like strawberries…I know, I know…how can anyone not like strawberries? If I switched to raspberries, any other changes or substitutions I should make? I β™₯ raspberries and chocolate.

    • Adrianna Adarme
      Reply Adrianna Adarme May 23, 2013 at 1:17 pm

      I think raspberries would work. They’re definitely less juicy so you may need a bit more but it should work like a charm!

  • Avatar
    Reply Rebecca May 21, 2013 at 11:55 am

    Ooooh yours look stunning! I also made some marble cake (to be more precise a guglhupf) this weekend, but it was white-black, not red black πŸ˜› like your version very much, though! will also try it once with strawberries in it πŸ˜€

  • Avatar
    Reply Dana Wong May 22, 2013 at 3:59 am

    This looks really good. What are your thoughts on some type icing or just use ice cream I’m going to try this

    • Adrianna Adarme
      Reply Adrianna Adarme May 23, 2013 at 1:17 pm

      I think a simple icing (powdered sugar and a few teaspoons of milk) would be awesome! Oh and ice cream. Yes. A la mode everything.

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    Reply Marta May 22, 2013 at 6:04 am

    Omg, I thinki I’ve never seen something that I wanted to do more than that! Looks amazing! I’m definitely gonna make it! Soon!

  • Avatar
    Reply Jess May 22, 2013 at 7:30 pm

    Fun twist on a marble loaf. I made this tonight and loved the chocolate flavor but was hoping more of the strawberry would pull through. I think I’d likely add a little more to the batter. Otherwise really tasty – thanks for the recipe!

  • Avatar
    Reply Becky May 23, 2013 at 11:31 am

    Step 4 is unclear in which batter to add the chocolate to. The smaller or the larger better? I like the look of this loaf, but would prefer more strawberry flavor. It’s definitely more of a breakfast cake than a dessert cake! Perfect with coffee.

    • Adrianna Adarme
      Reply Adrianna Adarme May 23, 2013 at 1:15 pm

      I’m sorry this recipe wasn’t a slam dunk for you. Step 4 says add it to the “reserved batter” which is the batter that was set aside in step 3. I can make it clearer! No biggie. Glad you enjoyed it with coffee, nonetheless.

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    Reply Megan May 24, 2013 at 2:46 pm

    This is such a pretty cake! I was just wondering weather or not you used food coloring in the one you made. Just wondering if I really need it to get that pretty color or not πŸ™‚

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    Reply Austin September 4, 2015 at 1:58 am

    Hi! How can I substitute the fresh strawberry with strawberry preserve? There are no frozen strawberries here nor are they in season. But we do have strawberry preserves…

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