This Marble Cake is luxuriously buttery with its chocolate elements not neglected. I believe that a marble cake require a good balance of vanilla and chocolate since it contains of elements of both. The chocolate portion shouldn’t be there for the sake of being there, but should contribute to the flavour profile as well!

Marble Cake Recipe by Bakeomaniac

This Marble Cake tastes better when stored overnight at room temperature. As such, I find this to be a perfect cake to be bake during the weekends for me to snack on or for tea during the weekdays when I am not able to or too tired to make any food!

This is a slightly dense cake but not too dense as well. It is slightly spongy and airy due to the addition of baking powder. I do not like the usage of egg whites as they both achieve more or less the same purpose but well, I don’t really want to wash an extra bowl!

This Marble Cake tastes better when stored overnight at room temperature.

As such, I find this to be a perfect cake to be bake during the weekends for me to snack on or for tea during the weekdays when I am not able to or too tired to make any food!

This is a slightly dense cake but not too dense as well. It is slightly spongy and airy due to the addition of baking powder. I do not like the usage of egg whites as they both achieve more or less the same purpose but well, I don’t really want to wash an extra bowl!

They honestly tastes the same too, and to back it up, technically its just that one has air beaten into it, and one has a leavening agent!

I will not explain much about the method and the ingredients. This is because the method is pretty clear cutachievable, and even easy if you are using a hand mixer. It is foolproof and don’t require much effort. For the ingredients, they are pretty common too for every butter cake, just in different proportions. Do give my cake a try if you still haven’t found the marble or butter cake of your liking!

For the marbling, it is pretty flexible. I have placed the explanation of my marbling process below.

You can definitely browse how other people marble their cakes, this just serves as a rough guide line!

  1. Place three generous tablespoons of chocolate batter at the base.
  2. Spread the vanilla batter all over the top and even out with the back of your spoon!
  3. Drop the chocolate batter tablespoonfuls all over the top.
  4. Hit against the counter multiple times to even out the batter as much as possible. After which, use a spoon to further even it out.
  5. Use a knife and make “S” patterns.

It is really not that difficult, and any way you marble, it is still a marble cake! Just express yourself as you like, no stress! Even mine looks so ugly, and it still works out!

Without further ado, the recipe!

Marble Cake Recipe
by Javier Tan September-23-2017

A cake recipe that allows you to express your creativity based on Marbling! Its impossible to fail here, so this is perfect for any beginner!

Ingredients

  • 1 Cup or 225g Unsalted Butter, softened at room temperature
  • 3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
  • 1 and 3/4 Cups or 210g All Purpose Flour, Sifted
  • 1 Teaspoon or 4g Baking Powder
  • 1/4 Teaspoon or 1.4g Table Salt
  • 3 Tablespoons or 21g Cocoa Powder, Unsweetened
  • 1/3 Cup or 90ml Full Cream Milk, Room Temperature
  • 3 Large Eggs, Room Temperature, 55g each
  • 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence

Instructions

  1. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
  2. Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
  3. Add in the sugar to the butter and cream both together until light and fluffy.
  4. Add in the eggs one by one, mixing well after each addition.
  5. Add in the vanilla extract and salt and mix well.
  6. Mix in the milk and mix well.
  7. In a separate bowl, combine the flour and baking powder and mix well. It doesn’t matter whether you do this before or after sifting the flour.
  8. Add in the flour and baking powder and mix until there are no longer any lumps of flour.
  9. Divide the batter into approximately two halves.
  10. Add in 3 tablespoons of cocoa powder to one half and stir well. If your cocoa powder is lumpy, then sift it in.
  11. Marble the cake ( instructions in the preview ).
  12. Bake the cake for about 52-55 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
  13. Cool at room temperature for an hour before serving. This cake tastes best after being stored overnight.

Details

  • Prep time:20 mins
  • Cook time:50 mins
  • Total time:1 hour 10 mins
  • Yield: 1 8 x 8 Inches Cake

Notes:

  1. Store at room temperature for up to 6 days. If placed in the fridge, it will be slightly hardened. Can be softened again after exposure to room temperature for a couple of hours.
  2. This cake tastes better with each day up to the 6 days mark. You should leave it to rest at least one day overnight!
  3. If using less sugar, adjust the cocoa powder added to 2 Tablespoons or 14g, otherwise the chocolate portion will be slightly bitter.
  4. To pin it, click here.
  5. If you are sharing this recipe on your social media, please do feel free to link it back here or give me a mention! Its a much appreciated reward and encouragement for the hard work I put in to create this recipe, to me! If sharing on your personal website, please contact me for permission.
  6. For any questions, feel free to contact me on any of my social media platforms!

Enjoy, and Thanks for Checking it out! 🙂

– Bakeomaniac, Javier Tan