Why Make This Recipe
Marble Cake is a classic dessert that beautifully combines two delicious flavors: vanilla and chocolate. It is perfect for birthdays, holidays, or any special gathering. The swirls of chocolate and vanilla not only look great but also create a delightful taste that satisfies everyone’s sweet tooth. What’s more, this cake is easy to make and is sure to impress family and friends with its beautiful marbled pattern.
How to Make Marble Cake Perfection: Easy Swirled Delight
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) milk
- 1/4 cup (30g) cocoa powder
- 3 tbsp hot water
Directions
- Preheat the oven to 350°F (175°C). Grease and line a loaf or bundt pan.
- Sift the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and milk to the butter mixture, starting and ending with the dry mixture.
- Divide the batter into two halves. In one half, mix in the cocoa powder and hot water until smooth.
- Fold the chocolate mixture into one portion of the batter.
- Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a knife to swirl them gently for a marbled effect.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Marble Cake
Once the Marble Cake is cool, slice it into pieces and serve it on a plate. It pairs wonderfully with a cup of tea or coffee. For added delight, you can dust the top with powdered sugar or serve with whipped cream and fresh berries.
How to Store Marble Cake
Store any leftover Marble Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it, where it will last for up to a week. For longer storage, wrap it tightly and freeze it. It can last in the freezer for up to three months.
Tips to Make Marble Cake
- Make sure your butter is softened for easier mixing.
- Sift the dry ingredients to avoid lumps in your batter.
- Do not overmix the batter after adding the cocoa; gentle folding creates a beautiful marbled effect.
- If you want to add extra flavor, consider mixing in chocolate chips or nuts.
Variation
You can add citrus zest, such as orange or lemon, to the vanilla batter for a fruity twist. Another variation is to add a swirl of fruit puree, like raspberry or strawberry, for a fresh, fruity flavor.
FAQs
1. Can I use a different pan?
Yes, you can use either a loaf pan or a bundt pan for this recipe. Just adjust the baking time as needed.
2. What should I do if my batter is too thick?
If your batter seems too thick, add a little bit more milk, one tablespoon at a time, until it reaches the desired consistency.
3. How can I make this cake chocolatey?
To make the cake more chocolatey, you can double the amount of cocoa powder used in the chocolate batter or add chocolate chips for an extra burst of flavor.
Marble Cake
A classic dessert that beautifully combines vanilla and chocolate flavors, perfect for any special occasion.
- Total Time: 70 minutes
- Yield: 8 servings 1x
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) milk
- 1/4 cup (30g) cocoa powder
- 3 tbsp hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf or bundt pan.
- Sift the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and milk to the butter mixture, starting and ending with the dry mixture.
- Divide the batter into two halves. In one half, mix in the cocoa powder and hot water until smooth.
- Fold the chocolate mixture into one portion of the batter.
- Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a knife to swirl them gently for a marbled effect.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve with powdered sugar, whipped cream, or fresh berries. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg