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)

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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