Panqué Marmoleado (marble loaf cake) is a dense, loaf-style marble pound cake made by swirling vanilla batter with chocolate batter and baking it in a loaf pan.
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This easy panqué marmoleado recipe uses a cream-and-oil batter for a moist crumb, with a vanilla-and-chocolate swirl, and is finished with a rich fudge chocolate frosting.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure, helping the loaf hold its shape without becoming dense.
- Granulated sugar: Sweetens the cake and helps create a soft, moist crumb.
- Heavy cream: Adds richness and moisture for a tender loaf texture.
- Avocado oil: Keeps the cake moist and tender, and can be substituted with grapeseed, sunflower, or canola oil.
- Eggs: Bind the batter and support even baking in a loaf pan.
- Milk or buttermilk: Adds moisture and balances sweetness.
- Unsweetened cocoa powder: Used to create the chocolate portion of the marble batter.
- Bittersweet chocolate chips: Provide the base for the fudge frosting for a smooth texture.
- Unsalted butter: Adds body and structure to the frosting.
How to Make Panque Marmoleado
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (180°C) and position a rack in the center. Grease an 8 × 4-inch loaf pan, then line the bottom and sides with parchment paper.
- Add the flour, sugar, and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Briefly whisk to evenly distribute the dry ingredients.
- Pour in the heavy cream, oil, buttermilk, eggs, salt, and vanilla extract. Mix on low speed just until combined, then increase to medium-high and beat for about 2 minutes. Scrape down the bowl, reduce the speed, and mix for an additional 30 seconds.
- Transfer 1 cup of the vanilla batter to a separate bowl. Whisk in the cocoa powder and water until smooth to create the chocolate batter.
- Spoon about one-third of the vanilla batter into the prepared pan, then add one-third of the chocolate batter in a strip down the center. Repeat the layering until all the batter is used.
- Firmly tap the pan on the counter several times to release any trapped air bubbles.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan on a wire rack for 20 minutes, then remove it and let it cool completely, about 2 to 2½ hours.
- To make the fudge frosting, place the chocolate chips and oil in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until melted and smooth.
- In a stand mixer, beat the softened butter on medium speed until smooth and glossy. Scrape the bowl, then add the cocoa powder, confectioners' sugar, salt, vanilla, 2 tablespoons of the heavy cream, and the melted chocolate. Mix on low until combined, then beat on medium speed for about 1 minute. If needed, add the remaining tablespoon of cream to adjust the consistency. Scrape the bowl and mix briefly on low until smooth.
- Once the loaf cake has fully cooled, use a serrated knife to slice it horizontally. Spread about half of the frosting over the bottom layer, place the top layer back on, and frost the top with the remaining frosting.
Hint: Spoon vanilla and chocolate batters in alternating layers, then run a knife through the pan only 2-3 times to create a clean, defined marble effect.
Storage, Make Ahead, & Freezing
Storage: Keep the panqué marmoleado covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make Ahead: Bake the loaf cake 1 day in advance and frost or glaze before serving for the best texture.
Freezing: Freeze the unfrosted loaf tightly wrapped for up to 2 months; thaw overnight and finish before serving.
Camila's Tips & Variations
- For a cleaner marble: Keep the vanilla and chocolate batters slightly thick and swirl only a few times with a knife.
- Chocolate-forward version: Add 1 extra tablespoon of cocoa powder to the chocolate batter for deeper flavor.
- Vanilla-forward version: Use less cocoa in the chocolate batter to highlight the vanilla contrast.
- No frosting option: Serve the loaf plain or lightly dusted with powdered sugar for a simple, coffee-cake-style finish.
Frequently Asked Questions
Why did my panqué marmoleado turn out dry?
Overbaking removes moisture; bake only until a tester shows moist crumbs.
How do I keep the marble from blending together?
Overmixing blends batters; layer them and swirl minimally.
What happens if the loaf sinks in the center?
Underbaking causes collapse; bake until the center is fully set.
Why is my frosting too thin or too thick?
Temperature affects texture; cool to thicken or add cream to loosen.
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Recipe
Panque Marmoleado
Panqué Marmoleado (marble loaf cake) is a dense, loaf-style marble pound cake made by swirling vanilla batter with chocolate batter and baking it in a loaf pan.
Equipment
- 8×4-inch loaf pan
- Knife or skewer (for marbling)
- Microwave-safe bowl
Ingredients
Cake Batter
- 185 g all-purpose flour
- 225 g granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 140 ml (⅔ cup) cold heavy cream
- 118 ml (½ cup) avocado or canola oil
- 45 ml (3 tablespoons) buttermilk or whole milk
- 1 tablespoon vanilla extract
- 2 large eggs , cold
- 2 tablespoons unsweetened natural or Dutch-process cocoa powder
- 1 teaspoon water
Fudge Frosting
- 55 g (⅓ cup) chocolate chips
- 1 teaspoon avocado or vegetable oil
- 113 g (8 tablespoons) unsalted butter, softened
- 25 g (¼ cup) unsweetened natural or Dutch-process cocoa powder
- 170 g (about 1½ cups) confectioners' sugar
- 1 pinch kosher salt
- ½ teaspoon vanilla extract
- 2 -3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and position a rack in the center. Grease an 8 × 4-inch loaf pan, then line the bottom and sides with parchment paper.
- Add the flour, sugar, and baking powder to the bowl of a stand mixer fitted with the paddle attachment. Briefly whisk to evenly distribute the dry ingredients.
- Pour in the heavy cream, oil, buttermilk, eggs, salt, and vanilla extract. Mix on low speed just until combined, then increase to medium-high and beat for about 2 minutes. Scrape down the bowl, reduce the speed, and mix for an additional 30 seconds.
- Transfer 1 cup of the vanilla batter to a separate bowl. Whisk in the cocoa powder and water until smooth to create the chocolate batter.
- Spoon about one-third of the vanilla batter into the prepared pan, then add one-third of the chocolate batter in a strip down the center. Repeat the layering until all the batter is used.
- Firmly tap the pan on the counter several times to release any trapped air bubbles.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan on a wire rack for 20 minutes, then remove it and let it cool completely, about 2 to 2½ hours.
- To make the fudge frosting, place the chocolate chips and oil in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until melted and smooth.
- In a stand mixer, beat the softened butter on medium speed until smooth and glossy. Scrape the bowl, then add the cocoa powder, confectioners' sugar, salt, vanilla, 2 tablespoons of the heavy cream, and the melted chocolate.
- Mix on low until combined, then beat on medium speed for about 1 minute. If needed, add the remaining tablespoon of cream to adjust the consistency. Scrape the bowl and mix briefly on low until smooth.
- Once the cake has fully cooled, use a serrated knife to slice it horizontally. Spread about half of the frosting over the bottom layer, place the top layer back on, and frost the top with the remaining frosting.
Notes
Storage: Keep the panqué marmoleado covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make Ahead: Bake the loaf 1 day in advance and frost or glaze before serving for the best texture.
Freezing: Freeze the unfrosted loaf tightly wrapped for up to 2 months; thaw overnight and finish before serving.
Nutrition
Nutrition Facts
Panque Marmoleado
Amount per Serving
Calories
545
% Daily Value*
Fat
36
g
55
%
Saturated Fat
15
g
94
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
92
mg
31
%
Sodium
260
mg
11
%
Potassium
161
mg
5
%
Carbohydrates
75
g
25
%
Fiber
2
g
8
%
Sugar
33
g
37
%
Protein
5
g
10
%
Vitamin A
685
IU
14
%
Vitamin C
0.2
mg
0
%
Calcium
87
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
