Triple Chocolate-Vanilla Swirl Crumb Cake

Triple Chocolate-Vanilla Swirl Crumb Cake 057

Triple Chocolate-Vanilla Swirl Crumb Cake 013

This is a hybrid dessert situation – a cross between a marble cake and a streusel cake: chocolate-vanilla swirled batter sprinkled with chocolate chips and covered with chocolate-cinnamon streusel. I don’t think it could get better than that! It’s triple chocolate and as we all know, MORE chocolate is always BETTER!

Triple Chocolate-Vanilla Swirl Crumb Cake 034

Triple Chocolate-Vanilla Swirl Crumb Cake

4.8 from 5 votes


For the topping:

  • 3 tbsp (45g) unsalted butter, melted
  • 2 tsp milk
  • 1/3 cup (65 g) granulated sugar
  • 2/3 cup (83 g) all purpose (plain) flour
  • 1/4 tsp ground cinnamon
  • 2 tbsp cocoa powder
  • 1/3 cup semisweet , (plain) chocolate chips

For the Cake:

  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs
  • 2/3 cup (130 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 3/4 cup all purpose flour
  • 1/4 cup cocoa powder


  • Preheat the oven to 350 F (180 C). Butter and flour a large loaf tin (I used a 12 inch tin).
  • Place the butter for the topping into a medium heatproof bowl and place into the oven for 3 minutes so the butter melts (or place it in a microwave safe bowl and microwave until melted). Stir in the other topping ingredients - except the chocolate chips - to make a moist crumbly mixture. Set aside.
  • For the cake: In a large bowl, beat together the oil, eggs, sugar, vanilla, salt and baking soda. Stir in half of the flour, then half of the milk, then the rest of the flour, then the rest of the milk. Pour 2/3 of this mixture into a jug and set aside. To the remaining 1/3 of the batter left in the bowl add the cocoa powder and stir together.
  • To assemble: Pour half of the vanilla batter into the prepared loaf pan. Top with half of the chocolate batter and then half of the topping mixture. Cover with the rest of the vanilla batter, then the rest of the chocolate mixture and the chocolate chips. Take a knife and gently swirl it through the batter a few times. Cover the batter with the rest of the topping mixture and bake for 45-60 minutes until a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the tin for 10 minutes before running a butter knife around the edges of the cake and turning it out onto a wire rack to cool completely.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

92 thoughts on “Triple Chocolate-Vanilla Swirl Crumb Cake”

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  5. Sarah | The Sugar Hit

    Haha, my understanding of ‘trashed up’ was exactly the same as yours! And it’s a philosophy that I embrace in my life. Just as I would embrace this cake, because it looks like pure chocolaty, swirly, crumb topped goodness! And yes, good friends all bringing food = the best kind of party.

  6. Belinda@themoonblushbaker

    Loaf cake is a party pleasure anywhere ( even online) I simply love the theme and I would highly recommend this come to life somewhere. Sweat pants for all!
    Chocolate crumbs and double swirl n the loaf; I am in heaven

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  9. Kirsty @ Ever So Sweet

    This cake looks beautiful and I bet it tastes ridiculously good! I can’t get over how sweet it is (pun intended!) for you guys to throw Jessica a baby shower! I adore her blog and her writing and the mega list just shows how lovely she is! I’m also finding lots of new blogs which is awesome too.

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  14. Liz @ Floating Kitchen

    This cake looks absolutely beautiful. Love that swirl! And it is the perfect way to celebrate Jessica!

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  21. Ksenia @ At the Immigrant's Table

    I agree, triple chocolate is always better. And I love me some marble cake! Great recipe.

  22. OMG. Y’all are killing me. I want to be in a kitchen so bad right now trying every one of those gazillion amazing recipes!

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  31. Julia @ Sprinkled With Jules

    This is such a sweet thing for you guys to do for her! I love her blog, and I can’t say I’m surprised to see how many bloggers are participating! This is amazing.

  32. Sini | My Blue&White Kitchen

    So many great, blowing-my-mind posts in the blogosphere today! Love this cake, Izy! Those crumbs makes this perfect.

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  34. it’s too bad we couldn’t have this shower in real life – i would be in the biggest food coma right now! gorgeous, gorgeous cake.

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  40. Usually when I eat marbled cake I find myself taking the pieces with the most chocolate! Like you said, more chocolate is always better!

  41. Alexandra @ Confessions of a Bright-Eyed Baker

    Love love love what’s going on here. Marble cake + crumb topping? HECK YES.

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  46. Di @ Bibby's kitchen at 36

    Trying to give up sugar or chocolate, or cake for that matter is futile. Anything with a streusel topping is irresistible.

  47. Phi @ The Sweetphi Blog

    I can’t believe it’s taken me this long to come over and comment on this! This cake is just gorgeous and sounds SO delicious, and that beautiful Julia Child’s quote is one that I think of every time I enjoy cake (with is a lot lol)!

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  49. Hi! This recipe looks great. Do you think soy or almond milk would work in place of dairy milk? I would use margarine in place of butter.

    Thank you!

        1. Hannah Steinblatt

          I made two of these for Thanksgiving, and they were a huge hit! Almond milk and margarine made it dairy-free, and it tasted perfect.

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  53. I made the cake and the taste was as beautiful as I thight it would be! I did find it to be a bit denser than what yours seems to look like. I live in Australia and here with have baking powder and bicarbonate soda. I was wondering what one you think would be the right one to use for this recipe as I feel this could have made a difference to the end result. Many thanks and I adore your blog! xx

    1. Definitely bicarbonate of soda – it’s stronger than baking powder so will produce more of a rise! 🙂

  54. Hi there! So, I baked The triple chocolate crumble cake yesterday. The chocolate share was delicious and the half-melted chips, well, what can I say. But, for a reason I still ignore, the vanilla share didn’t rise as it should. It is gummy. I wonder if the blending process could be the One to blame. For his long do you stir the eggs mixture? Xoxo

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  57. Would I be able to make this in a 9 inch loaf pan? I’m planning on making it for my parent’s anniversary this weekend 🙂

    1. I think it would work but maybe only make 3/4 of the recipe? (Use 6 tbsp of beaten egg if you do). Otherwise I’d fear that there’d be too much batter for the pan!

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