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Loaf Cake

  • InRecipes

    Chocolate & Vanilla Marble Loaf Cake

    I can’t quite believe it’s been over a YEAR since I last published a baking recipe! Baking/cooking has been such a passion of mine for many years now and I really enjoy sharing my favourite recipes over here on the blog. I promise to make a conscious effort to get into sharing more recipes again!

    Today’s recipe is a new one for me. As I am sure you already know, I love cake. Especially a loaf cake. They are just super easy to whip up and there’s no faffing about with sandwiching multiple sponges together. Which is always my least favourite part of sandwich cakes! My go to loaf cakes are usually always either banana loaf or lemon drizzle.

    But recently I was craving something chocolatey and wanted to bake something new. So I had a quick nose online and came across this Mary Berry recipe. Chocolate and vanilla marble loaf cake sounded amazing to me and exactly what I was after. So Bella and I quickly made it while Hugo has his afternoon nap. And ohmygaaad was it GOOD. The icing is bloody delicious and I very much enjoyed licking the spoon! I think it finishes the cake off perfectly.

    The vanilla sponge marbled through the chocolate helps to stop it from being too rich. It’s definitely a cake I’ll be baking again and again I’m sure. It would be perfect for all occasions. Easy to knock up for a last minute coffee date or even stick a few candles in the top and it would make a lovely birthday cake! I actually remembered to take a couple of photos before diving into it fork first (literally) so I thought I’d share the recipe with you all too!


    For the cake

    • 225g butter, softened or margerine
    • 225g caster sugar
    • 275g self-raising flour
    • 2 level tsp baking powder
    • 4 large eggs
    • 2 tbsp milk
    • ½ tsp vanilla extract
    • 1½ level tbsp cocoa powder
    • 2 tbsp hot water

    For the icing

    • 25g butter
    • 15g cocoa powder, sifted
    • 1-2 tbsp milk
    • 100g icing sugar, sifted
    • about 25g white chocolate, melted (optional)


    1. Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease a 900g (2lb) loaf tin. Line your tin with baking parchment or cheat like I do and use a loaf tin liner! They are a wonderful invention. I get mine from the pound shop!
    2. Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
    3. In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
    4. Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface.
    5. Bake for 50 minutes to one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
    6. To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing to one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top (I didn’t have any and it was just as delicious without!) Leave to set then ENJOY!

  • InRecipes

    Chocolate Chip & Walnut Banana Loaf

    It occurred to me the other day that I haven’t shared a recipe on my blog for weeks! I have in fact got a few recipe posts gathering dust in my drafts folder so hopefully I’ll get round to sharing those shortly. But in the meantime I thought I would share my Chocolate Chip & Walnut Banana loaf recipe which is definitely my current go to when I feel like getting my bake on lately. I totally believe that it should be law that ALL over ripe bananas have to be made into a banana loaf. Waste not, want not and all that jazz. By whipping up my favourite loaf cake using bananas that otherwise would have probably ended up in the bin, I feel like some sort of smug banana recycling domestic goddess! 😉 (I’m not even kidding…)

    Banana loaf really is such a classic bake and it is definitely a firm favourite in this family, with my lemon drizzle loaf cake being a pretty close second of course 😉  I have actually tweaked the original recipe slightly by adding in chocolate chunks and chopped walnuts and my goodness, it is HEAVENLY.

    This recipe is super easy to make and FYI toddlers make pretty good banana mashers! The kitchen mess is minimal as it only requires the one bowl and it also freezes really well, so if you have a few bananas you could make a couple and then stick one in the freezer to enjoy at a later date! Perfect to whip out for a last minute cake date and fool people into thinking that you totally have your shit together, even on days when you really don’t 😉


    • 2 ripe bananas (peeled)
    • 2 tbsp of milk
    • 100g of Stork or unsalted butter
    • 150g of plain flour
    • 150g of caster sugar
    • 1 tsp of bicarbonate of soda
    • 1tsp of baking powder
    • 2 eggs
    • 100g dark chocolate chips
    • A generous handful of chopped walnuts (optional)


    1. Preheat the oven 160C/Gas 3. Grease and line a 2lb loaf tin with non-stick baking parchment or I personally cheat and use a loaf tin liner.

    2. Mash the bananas using a fork in a large mixing bowl. Add the remaining cake ingredients (except the chocolate chips & walnuts) and beat together using an electric hand whisk until combined and smooth.

    3. Fold in the chocolate chips and walnuts until evenly distributed.

    4. Spoon the mixture into the prepared loaf tin and level the top.

    5. Bake for 40-45 minutes or until well risen. When a skewer is inserted it should come out clean and your loaf should be golden-brown.

    6. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

    7. Cut into generous wedges and enjoy!


    Happy Baking!
    Harriet xo

  • InRecipes

    Lemon Drizzle Loaf Cake

    I absolutely love giving and receiving homemade gifts. I find it’s so much more personal and I always really appreciate the thought and effort that has gone into it. I’m a really keen baker and therefore love making baked goods to give to others. Today I’m sharing my lemon drizzle loaf cake recipe which would make a lovely gift for Mothers Day.

    I have made this lemon drizzle cake countless times before and it never lasts long because it’s seriously tasty. I always think that a lemon drizzle is very appropriate for Spring and it would be the perfect addition to a Mothers Day afternoon tea spread. If you really want to impress then you can top the loaf with lashings of cream cheese frosting, lots of fresh blueberries and a dusting of icing sugar.

    This recipe works just as well when doubled and baked in a round bundt tin if you have more mouths to feed or alternatively you can bake lots of mini loafs using cases like these which I have done previously and they were a big hit especially with the little ones!


    • 225g unsalted butter, softened
    • 225g caster sugar
    • 225g self raising flour
    • 4 eggs
    • Finely grated zest & juice of 1 large lemon
    • Juice 1 1/2 lemons
    • 85g caster sugar for the drizzle topping


    1. Heat oven to 180C/fan 160C/gas 4.
    2. Beat together the butter and sugar until pale and creamy. I use my Kenwood K mixer for this but can be done with a hand mixer or even just by hand. Add in the 4 eggs one at a time, slowly mixing through.
    3. Sift in the flour then add the lemon zest and juice and mix until well combined.
    4. Either grease and line a loaf tin (8 x 21cm) or us a loaf tin liner. Spoon the mixture into the prepared tin and level the top with a spoon.
    5. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin.
    6. Mix together the lemon juice with the 85g of caster sugar to make the drizzle topping.
    7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
    8. Leave in the tin until completely cool, then remove and enjoy served in thick slices with a dollop of cream or natural yoghurt and some fresh berries.

    *NOTE* – The loaf will keep in an airtight container for 3-4 days (I doubt it will still be around then 😉 ), or you can freeze it for up to 1 month.











    This recipe is my suggestion as part of the Cotton Traders Mother’s Day Inspiration Guide. You can see some other ideas here.