This is a quick and easy recipe for a soft, spongy yet moist Marble cake.
I like to think of this as my ’emergency’ or ‘last minute’ cake. Why? Well, the ingredients are simple enough that I always have them available at home, so that when, at short notice, guests are expected for tea/coffee or we have to attend a birthday party at the last minute, I always have an easy but elegant cake at hand.
I learned the technique to make a nicer marbling from my mother-in-law. I do not swirl the batter with a knife of fork, I just tap it on the counter everytime I add a layer and this technique; I found, makes a better and cleaner swirls.
You may want to make your marble cake prettier and more presentable and, of course, yummier by adding chocolate glaze like I did. I used chocolate ganache as base and a bit of white chocolate ganache for contrast. Check my previous post for the recipe.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 3/4 cups (or 193g) flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (or 150g) sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 2/3 cup buttermilk
- 1/4 cup or plus 1 tbsp (or 30g) cocoa powder
- Grease and line a 9x5inch (22x13cm) loaf pan or grease and flour a 20cm bundt pan. Preheat oven to 350°F/180°C.
- Combine together the flour, baking powder, and salt and set aside. Dissolve baking soda in buttermilk and set aside.
- In the bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add and beat eggs, one at a time, until well combined. Scrape down the sides of the bowl from time to time. Add vanilla extract . Add half of the flour mixture then the buttermilk and then the other half of flour mixture. Mix well. Set aside 1/3 of the batter.
- In a smaller bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the reserved 1/3 batter to the cocoa mixture and mix well.
- Spoon vanilla batter into the prepared pan to form the first layer then alternate with a thin layer of chocolate batter. Lightly tap the pan on the counter surface 2-3 times every after addition of a layer. Repeat this process until all batter are used up. This will create a cleaner marble effect than swirling a knife through the batter.
- Bake for 40-50 minutes or until toothpick inserted in center comes out clean.
- Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack.
If Buttermilk is not available, alternative for buttermilk can be used.