Classic Marble Cake
Marble cake combines vanilla and chocolate batters in the same tin, then swirls them together just before baking to create the distinctive two-tone pattern inside. Rooted in traditional German home baking, it is straightforward to make and keeps well for several days. Expect about 1 hour and 15 minutes from mixing bowl to cooling rack.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- 9-inch round cake pan
- Spatula
- Toothpick
- wire rack
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 2 cups all-purpose flour sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa powder preferably Dutch-processed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper
- .In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition to incorporate them fully.
- In another bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract to the batter.
- Remove one-third of the batter and place it into a separate bowl. Sift in the cocoa powder and mix until smooth and well incorporated.
- Spoon the vanilla and chocolate batters alternately into the prepared cake pan. Using a skewer or a knife, swirl through the mixtures to create a marbled effect.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer chocolate flavor, consider adding a handful of chocolate chips to the chocolate batter.
- If you prefer a lighter cake, substitute whole milk with buttermilk for added tenderness.
Nutrition
Calories: 523kcalCarbohydrates: 64gProtein: 8gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 158mgSodium: 277mgPotassium: 151mgFiber: 2gSugar: 39gVitamin A: 894IUCalcium: 110mgIron: 2mg
Tried this recipe?Rate This Recipe!
