Why Make This Recipe
Marble Cake is a delightful dessert that combines the richness of chocolate with the lightness of vanilla in one beautiful slice. It’s a classic cake that brings joy to any occasion, from family gatherings to simple afternoon tea. Easy to make and visually stunning, this cake is sure to impress your friends and family.
How to Make Marble Cake Perfection
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 your oven to 350°F (175°C). Grease and line a loaf or bundt pan with parchment paper.
- In a bowl, sift the flour, baking powder, baking soda, and salt together.
- In a separate bowl, cream the softened butter and sugar until it is fluffy and light.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Alternately add the dry ingredient mixture and the milk to the wet mixture, starting and ending with the dry ingredients.
- Divide the batter in half. In one portion, mix the cocoa powder with the hot water until smooth, then fold it into that portion of the batter.
- Pour spoonfuls of vanilla and chocolate batter into the prepared pan alternately. Use a knife to swirl gently for a marbled effect.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Marble Cake Perfection
Marble Cake can be served in many ways. You can enjoy it plain, dusted with powdered sugar, or accompanied by whipped cream or ice cream. It also pairs well with a cup of coffee or tea for a sweet afternoon treat.
How to Store Marble Cake Perfection
To store Marble Cake, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for about three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months.
Tips to Make Marble Cake Perfection
- Make sure your butter is softened for easy creaming.
- Don’t overmix the batter when swirling; gentle swirls create the best marble effect.
- Let the cake cool completely before slicing for the neatest cuts.
Variation
You can add nuts or chocolate chips to the batter for extra texture and flavor. Additionally, try using different flavor extracts, like almond or lemon, for a unique twist.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a lighter texture. Just remember that it may affect the rise of the cake.
2. What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can skip the chocolate portion and make it a vanilla cake or use another flavor, like matcha or fresh fruit puree.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean, with no wet batter clinging to it. If there are a few moist crumbs, that’s okay!
Marble Cake
A delightful dessert combining rich chocolate and light vanilla for a stunning presentation.
- Total Time: 70 minutes
- Yield: 12 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 your oven to 350°F (175°C). Grease and line a loaf or bundt pan with parchment paper.
- In a bowl, sift the flour, baking powder, baking soda, and salt together.
- In a separate bowl, cream the softened butter and sugar until fluffy and light.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredient mixture and the milk, starting and ending with the dry ingredients.
- Divide the batter in half. In one portion, mix the cocoa powder with the hot water until smooth and fold into that portion.
- Pour spoonfuls of vanilla and chocolate batter into the prepared pan alternately. Use a knife to swirl gently.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For serving, enjoy plain, dusted with powdered sugar, or with whipped cream or ice cream. Store wrapped at room temperature for three days, refrigerated for a week, or frozen for three months.
- 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: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg