What is Marble Cake?
Marble cake originated in nineteenth-century Germany, making its way to the United States with German immigrants. This cake has since evolved from its original recipe, which used spices and molasses to create the marbling effect, to using cocoa powder in today’s recipes. The best thing about the modern-day marble cake recipe is that it is easy to make. It uses only one batter, which is then divided into two portions to create beautiful marbling effects. The finished cake appeals to both sight and taste senses. The beauty of the mottled cream color of the butter vanilla cake batter and the dark brown color of the chocolaty batter give this cake a luxurious velvety look. Marble cake has a rich chocolate taste, but the buttery part removes the overtly overwhelming cocoa taste of rich chocolate cake, making this cake desirable for people who love chocolate cake but not the robust cocoa flavor. Some people love marble cakes because they get to have two of their favorite cakes in one slice. Simply put, Marble cake helps solve the problem of choosing between a chocolate cake and a butter vanilla cake. For whatever reason you love marble cake, here’s an easy and foolproof recipe.
This recipe is easy to make and takes about one and a half hours from start to finish. The finished cake is moist, light, and delicious. This cake is versatile; it can be used as a layered cake, which can be decorated for birthdays and weddings. It can also be served as a tea-time dessert – the possibilities are endless!
Tips for the Best Outcome
For a moist, fluffy cake, be sure to use room-temperature ingredients. Using ingredients at room temperature will ensure that your batter does not cuddle while giving your cake a lift. Use good quality vanilla extract to help elevate the taste of your cake. The salt in the recipe will help balance the sugar, giving your cake a more rounded taste. For this recipe, use dutch processed cocoa powder if you can because it will enhance the cocoa flavor. Adding milk to the chocolate batter helps loosen the batter and helps produce a moist cake. The ratio of butter vanilla batter to chocolate batter is a matter of personal preference. Use more or less chocolaty batter to suit your taste. Adjust the quantity of cocoa powder and milk if using less than a third of the batter.
If you can’t find buttermilk to buy where you live, you can make a substitute by adding two tablespoons of white vinegar to one cup of whole milk, stir, and let sit for five minutes before using it.
Ingredients (Makes 2 nine inches cakes)
230 grams – Unsalted butter
400 grams – Granulated sugar
4 eggs
2 teaspoons – Vanilla extract
450 grams – All-purpose flour
1 teaspoon – salt
3 teaspoons – Baking Powder
I cup – Buttermilk
50g – Cocoa Powder
2 -3 tablespoons – Milk
Let’s Bake Marble Cake!
- Preheat your oven to 350F
- Prep your pan by rubbing butter inside the pan, then add parchment paper to the bottom and sides of the pan. If you don’t have parchment paper, dust the pan with flour.
- In a mixing bowl, add your butter and granulated sugar. Using a hand mixer, mix until the mixture becomes fluffy, light in color, and doubled in size.
- Next, add your eggs – one at a time (mixing well after each addition).
- Scrape the sides of your bowl and continue mixing until you have one homogeneous mixture.
- Add vanilla and mix again (then set aside).
- Next, place a sieve over another bowl, and sift together your flour, salt, and baking powder.
- Using a spatula, fold your dry ingredients into your wet ingredients in three batches, alternating with the buttermilk. (make sure to start and finish with the flour).
- Once your batter is ready, divide it into two portions (one-third and two-thirds), then fold in cocoa powder to the portion you want to use as chocolate.
- Add two to three tablespoons of milk to the chocolate batter (mix well)
- Begin layering the two batters in your prepared pan (do this carefully so the batter doesn’t become homogeneous).
- After filling your pan, use your spatula to smoothen the top then…
- Bake in the center rack of your oven for about 45 minutes or until you insert a skewer and it
comes out clean.
- Remove your cake from the oven and let it sit in the pan for five minutes before unmolding it.
- Unmold it unto a wired rack and let it cool completely.
- Serve and enjoy!
Leave a comment for me in the comment box and tell me if you tried this recipe.