Not only this classic marble cake is a sight to behold but it delivers on flavour and texture. Simple, beautiful cake with a tender, light and moist texture and swirls of chocolate and vanilla with a rich buttery flavour.
I always like marble cake because we can taste two flavours distinctly in one cake. And in this recipe, you don’t have to make two different batters. With one base batter, two different flavours are created. That means easy prep and minimal effort. And all of this is possible without any sacrifice in flavour or texture.
Marble cake is perfect for people who are always confused between chocolate and vanilla. Well, Why choose one when you can have both right? And if you are not one of the confused souls check out my vanilla cake and chocolate cake.
This marble cake comes together with basic baking ingredients. Also, this recipe is pretty simple and straightforward. Looking at the texture and pattern of this cake you may feel it will be quite difficult to achieve on the contrary it’s pretty easy to achieve.
Ingredients used
Butter
Sugar
All-purpose flour
Cornflour
Eggs
Vanilla extract
Baking powder
Salt
Milk
Cocoa powder
How to make classic marble cake?
Step 1: Prepping the oven and loaf pan
Preheat the oven. Grease the a loaf pan with butter/oil and place parchment/butter paper at bottom of pan.
Step 2: Wet ingredients
Cream butter and sugar. Add other wet ingredients and mix to form a creamy and smooth batter.
Step 3: Dry ingredients
Sift in all dry ingredients except cocoa powder and mix until just combined.
Mix milk and cocoa powder. In to this add some part of the vanilla batter and mix till well combined.
Step 4: Marble Pattern
Alternately pour vanilla and chocolate batter till all batter is used up. Use a skewer to swirl the batter.
Step 5: Baking
Bake the in a preheated oven till a skewer inserted in the centre of cake comes out clean.
Take the marble cake out of baking pan after 10 minutes and place on a wire rack to cool completely.
Storage of classic marble cake
This cake can be stored in an airtight container for up to 3-4 days.
To freeze wrap the cake in a plastic wrap or foil paper after it has completely cooled down and place in the freezer for up to 3 months. Thaw for a couple of hours at room temperature before consumption.
Tips for successful baking
- Room temperature ingredients- For proper mixing baking it is necessary that the butter and eggs are at room temperature.
- Do not over-swirl- To ensure you have a beautiful marble pattern do not swirl too much.
- Proper measurement- Properly measure your ingredients, especially the flour. I recommend a scale but if you don’t have one properly fluff your flour before filling the measuring cup with a spoon.
- Do not over-mix- After adding dry ingredients mix only till just combined. Otherwise, our cake can become dry and dense.
- Line the bottom of the pan with parchment/butter paper for proper removal.
If you liked this recipe, try these!
Classic Marble cake
Ingredients
- 110 g Butter (room temperature, unsalted) ½ cup
- 90 g Sugar(granulated) 5½ tbsp
- 97 g All-purpose flour 8¾ tbsp
- 21 g Cornflour 3 tbsp
- 2 Eggs (room temperature) large size
- ½ tsp Baking powder
- ¼ tsp Salt
- 32 g Milk (room temperature) 3 tbsp
- 16 g Milk (lukewarm) 2 tbsp
- 8 g Cocoa powder 1½ tbsp
Instructions
- 1. Heat oven to 180℃/350℉. Grease a 20 cm loaf pan with oil/butter and line the bottom with parchment/butter paper.
- 2. In a large bowl cream butter and sugar together till smooth and light.
- 3. Add vanilla extract and eggs, one at a time, mixing well after each addition. Beat till fluffy and pale. Add milk and mix until creamy and smooth.
- 4. Sift in flour, cornflour, baking powder, and salt. Mix till just combined.
- 5. In another bowl mix cocoa powder and lukewarm milk till well combined. In to this add ¼ part of vanilla batter. Mix till a smooth batter is achieved.
- 6. Alternately fill the loaf pan with vanilla and chocolate batter. Tap the bottom of the loaf pan on your work surface to ensure that there aren’t any air bubbles.
Notes
- Room temperature ingredients- For proper mixing baking it is necessary that the butter and eggs are at room temperature.
- Do not over-swirl- To ensure you have a beautiful marble pattern do not swirl too much.
- Proper measurement- Properly measure your ingredients, especially the flour. I recommend a scale but if you don’t have one properly fluff your flour before filling the measuring cup with a spoon.
- Do not over-mix- After adding dry ingredients mix only till just combined. Otherwise, our cake can become dry and dense.
- Line the bottom of the pan with parchment/butter paper for proper removal.