This Speculoos & Vanilla Marble Cake is the perfect blend of buttery vanilla and spiced cookie butter swirls. With a moist, tender crumb and a beautifully marbled interior, it’s just the right amount of sweet, rich, and cozy. Whether I make it in a loaf or a bundt pan, it always looks impressive and tastes even better.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base batter:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs (room temperature)
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
2–3 tbsp milk (if batter is too thick)
Speculoos swirl:
1/3 cup (85g) Speculoos/Biscoff spread (smooth)
1 tsp cinnamon (optional, for more spice)
1–2 tbsp milk (to loosen the spread if needed)
Directions
Preheat & Prep:
I preheat the oven to 350°F (175°C) and grease and flour a loaf pan—or line it with parchment paper. Sometimes I use a bundt pan if I want a fancier presentation.
Make the Batter:
In a large bowl, I cream the butter and sugar until light and fluffy (about 2–3 minutes). Then I add the eggs one at a time, mixing well after each addition. I stir in the vanilla, then mix the flour, baking powder, and salt in a separate bowl. I gradually add the dry ingredients to the wet mix, stirring until just combined. If it’s too thick, a splash of milk helps loosen it.
Divide & Flavor:
I split the batter evenly into two bowls. One half stays as the vanilla base. Into the other half, I stir the Speculoos spread and cinnamon. If it feels thick, I add 1–2 tablespoons of warm milk to make it smoother.
Layer & Swirl:
I alternate spoonfuls of each batter in the pan and use a skewer or knife to swirl them gently. I avoid over-mixing so I can keep the beautiful marbled effect.
Bake:
I bake the cake for 45–55 minutes, or until a toothpick comes out clean. After cooling in the pan for 10–15 minutes, I turn it out onto a wire rack to cool completely.
Servings and timing
This cake serves 8–10 people and takes 15 minutes to prep and 45–55 minutes to bake, depending on the pan and your oven. It’s a great make-ahead dessert or afternoon snack.
Variations
I sometimes fold in crushed Biscoff cookies into the Speculoos batter for added crunch.
White chocolate chips make a nice sweet contrast.
A ripple of dulce de leche or caramel adds extra richness if I want something more indulgent.
For a festive twist, I’ve tried adding orange zest to the vanilla batter—it’s delicious.
Storage/Reheating
I store this cake at room temperature in an airtight container, where it stays fresh for 3–4 days. To keep it longer, I freeze individual slices or the whole cake for up to 2 months. When I want to enjoy it again, I let it thaw at room temp or warm slices slightly in the microwave.
FAQs
How do I know when the marble cake is fully baked?
I insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, it’s done. I make sure not to overbake, or it can dry out.
Can I use crunchy Biscoff spread instead of smooth?
Yes, I can! It gives extra texture. I just make sure to still loosen it with milk if needed so it blends easily into the batter.
What’s the best way to swirl the batters?
I use a knife or skewer and gently swirl in a figure-eight motion. I don’t overdo it—just a few swirls to keep that marbled look.
Can I make this cake dairy-free?
Yes, I swap the butter for a dairy-free alternative and use plant-based milk. I’ve done this before with good results, though the texture may vary slightly.
Can I turn this into cupcakes?
I can! I just divide the batter into muffin tins and reduce the baking time to about 20–25 minutes. Then I keep an eye on them and test with a toothpick for doneness.
Conclusion
This Speculoos & Vanilla Marble Cake is one of my favorite cozy bakes. It’s simple to make, stunning to serve, and full of flavor in every slice. I love how the warm spice of Speculoos pairs with the soft vanilla cake—it’s the kind of treat I come back to again and again.
📖 Recipe:
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Speculoos & Vanilla Marble Cake
- Total Time: 1 hour – 1 hour 10 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Speculoos & Vanilla Marble Cake blends buttery vanilla and spiced cookie butter swirls for a moist, tender crumb and cozy flavor. Perfect for afternoon coffee, special occasions, or just because.
Ingredients
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
2–3 tbsp milk (if batter is too thick)
1/3 cup (85g) Speculoos/Biscoff spread (smooth)
1 tsp cinnamon (optional)
1–2 tbsp milk (to loosen Speculoos spread if needed)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a loaf pan or line it with parchment paper. A bundt pan can also be used for a more decorative look.
- Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined. Add a splash of milk if the batter is too thick.
- Divide the batter evenly into two bowls. Leave one half as vanilla. In the second bowl, stir in the Speculoos spread and cinnamon. Add 1–2 tablespoons of milk if needed to smooth out the batter.
- Alternate spoonfuls of vanilla and Speculoos batter into the prepared pan. Use a skewer or knife to gently swirl the batters together without over-mixing.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months.
Add crushed Biscoff cookies to the Speculoos batter for crunch.
White chocolate chips add a sweet contrast.
Dulce de leche or caramel can be swirled in for added richness.
Orange zest in the vanilla batter offers a festive twist.
Can be made dairy-free with plant-based butter and milk.
Can be adapted into cupcakes—bake for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
