Description
This delicious marble cake combines moist vanilla and rich chocolate flavors swirled together to create a visually stunning and delectable dessert perfect for any occasion. Easy to bake and wonderfully flavorful, this classic American marble cake promises a tender crumb and a beautiful presentation.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Chocolate Mixture
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons milk (for cocoa mixture)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually mix the dry ingredients into the wet alternately with the whole milk, beginning and ending with the dry mixture to maintain batter consistency.
- Prepare cocoa mixture: In a small separate bowl, combine the unsweetened cocoa powder with 2 tablespoons of milk; stir until smooth and no lumps remain.
- Divide batter and form marble: Pour two-thirds of the vanilla batter into the prepared pan. Add the cocoa mixture to the remaining batter, stirring gently to combine, then spoon this chocolate batter over the vanilla base. Use a knife to gently swirl the two layers to create the characteristic marble effect.
- Bake the cake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is baked through.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as is, or optionally with a dusting of powdered sugar or a chocolate glaze.
Notes
- For added richness, drizzle the cooled cake with a simple chocolate glaze or dust with powdered sugar before serving.
- Store the cake in an airtight container to keep it moist for several days.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.
- The swirling effect can be customized by varying how much and where you swirl the chocolate and vanilla batters.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
