Marble Cake Recipe

I absolutely love this marble cake recipe because it brings back the perfect balance of soft vanilla and rich chocolate flavors in every slice, satisfying my nostalgia for a classic treat with modern flair. Plus, it’s super fun to create that gorgeous marbled pattern, making every baking session feel like a delightful artistic experiment!

The classic charm of a Marble Cake, which combines the richness of chocolate with a tender vanilla base, is something I truly adore. With 2 cups of all-purpose flour, 1 1/4 cups of sugar, and a hint of unsweetened cocoa, this cake is swirled together for a delightful treat.

Ingredients

Universally usable flour: Gives form and feel; all-important platter of carbs.

Butter: Provides opulence, moisture, and a nearly imperceptible, creamy essence.

Sugar in granulated form: The cake’s sweetness is due to this; it assists in being creamed into a state of tender crumb.

Eggs: Hold components together; incorporate liquid and air; provide a tender and delicate crumb.

Extract of vanilla: Enriches the general taste with warm, sweet undertones.

Cocoa powder: Provides deep chocolate taste; contributes slight bitterness.

Baking powder: Supplies leavening; aids the even rising of the cake.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons boiling water

Instructions

1. Set your oven to 350° Fahrenheit (175° Celsius) to warm up. Prepare a loaf pan of 9 inches for baking, using grease and flour.

2. In a bowl of medium size, combine and whisk well the flour, the baking powder, the baking soda, and the salt. Set aside.

3. In a big mixing bowl, beat the softened butter and sugar together until airy and fluffy.

4. Incorporate the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

5. Slowly incorporate the dry ingredients into the moist mixture, interspersing the milk, and starting and finishing with the flour mixture. Stir until merely united.

6. Split the batter into two equal parts. Take a small bowl and mix the cocoa powder with boiling water until the mixture is smooth. Pour this mixture into one half of the batter and stir until completely uniform.

7. Dollops of the vanilla and chocolate batters should be spooned alternately into the prepared loaf pan.

8. Using a knife or skewer, gently swirl the batters together to create a marbled effect.

9. Place in the preheated oven and allow to bake for about 50-60 minutes. Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.

10. Let the cake cool in the pan for 10 minutes. Then, move it to a wire rack, where it can cool completely before you slice and serve. And enjoy your marble cake!

Equipment Needed

1. Oven
2. 9-inch loaf pan
3. Mixing bowl (medium size)
4. Large mixing bowl
5. Small bowl
6. Whisk
7. Electric mixer or hand mixer
8. Measuring cups
9. Measuring spoons
10. Spoon (for dollops)
11. Knife or skewer (for swirling)
12. Toothpick (for doneness testing)
13. Wire rack

FAQ

• Can I use salted butter instead of unsalted?Butter that has had salt added to it can be used, but you may want to hold back on the salt that the recipe calls for.
• What if I don’t have whole milk?1. You can substitute whole milk with 2% milk. 2. You can also use a mixture of half milk and half heavy cream.
• Is there an alternative to boiling water?Dissolving cocoa powder takes some heat. Boil water, then let it cool slightly before mixing with the cocoa. Or use hot milk to mix with the cocoa. Be very careful when using these solvent options; they can cause a severe burn.
• Can I make this recipe gluten-free?For best results, use an all-purpose gluten-free flour blend that substitutes with a 1:1 ratio as regular flour.
• How can I ensure a good marble effect in the cake?A butter knife is the ideal tool for gently swirling the batter without over-mixing. Use it to ensure that distinct vanilla and chocolate sections remain in your cake. You want to see where the batters were layered and not where they were mixed.
• How should I store the marble cake?Keep the cake in a sealed container at room temperature. It will last 3 days. If you want it to last longer, put it in the fridge.
• Can I add chocolate chips to the batter?Certainly, you have the option to fold chocolate chips into either the vanilla or chocolate part of the mixture, which would give added texture and flavor.

Substitutions and Variations

All-purpose flour: For a lighter texture, substitute with the same amount of cake flour. For a version without gluten, use a gluten-free all-purpose flour blend.
Butter that is not salted: Substitute with an equal amount of margarine or margarine-like spread for a dairy-free option.
Whole milk: Use almond milk or oat milk as a dairy-free alternative, or substitute with buttermilk for a slightly tangier flavor.
Coconut sugar or brown sugar in the same amount can replace granulated sugar. The latter will yield a more intensely flavored outcome, while the former can produce a similar sweetness with a much lower glycemic index.
Almond extract: You can use the same proportion of almond extract for a completely different (and delicious!) flavor profile, or use it if you want a non-vanilla flavor.

Pro Tips

1. Room Temperature Ingredients Ensure all your ingredients, especially the eggs and butter, are at room temperature before starting the mixing process. This helps them emulsify better, resulting in a smoother batter and a more tender cake.

2. Sifting Dry Ingredients Sift the flour, baking powder, baking soda, and salt together before mixing. Sifting aerates the ingredients, preventing clumps and ensuring they are evenly distributed, which can help in achieving a lighter cake.

3. Measuring Flour Correctly Use the spoon and level method to measure the flour. Scoop the flour into the measuring cup with a spoon and level it off with a straight edge. This ensures you don’t accidentally add too much flour, which can make the cake dense.

4. Swirling Technique When swirling the batters together, make sure not to overmix. Use a gentle hand and create marble patterns by swirling a knife or skewer a few times. Overmixing can result in a fully combined batter, which will lose the marbled effect.

5. Even Cooking Halfway through the baking process, rotate the loaf pan to ensure even baking. Some ovens have hot spots, and rotating can help the cake bake more uniformly.