Description
This Classic Marble Cake combines rich vanilla and chocolate flavors swirled together in a moist, tender cake. Perfect for any occasion, this cake is easy to prepare using simple ingredients and baking techniques to create a beautiful marbled design that’s as delightful to look at as it is to eat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ½ cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly to prevent sticking.
- Combine ingredients: In a large bowl, add flour, sugar, milk, eggs, softened butter, baking powder, vanilla extract, and salt. Begin mixing slowly just to moisten the ingredients.
- Mix batter: Using an electric mixer at medium speed, beat the mixture for about 2 minutes or until the batter is smooth and well combined.
- Separate batter: Reserve ¾ cup of the batter and set it aside. Pour the remaining batter into the prepared cake pan, spreading it evenly.
- Make chocolate batter: Stir the cocoa powder into the reserved batter until the color is uniform and chocolate batter is smooth.
- Create marble effect: Spoon the chocolate batter in large spoonfuls over the vanilla batter in the pan. Using a knife, gently swirl the chocolate into the vanilla batter to create a marbled appearance without fully mixing them.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Once baked, cool the cake briefly on a wire rack, then carefully invert it onto a serving plate or wire rack. Allow it to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for smooth mixing and better texture.
- Do not over-swirl the batter to maintain distinct marble patterns.
- Check the cake at 30 minutes to avoid overbaking, as oven temperatures vary.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra flavor, add a pinch of cinnamon or almond extract to the batter.
