Description
This Classic Marble Cake recipe combines vanilla and chocolate batters swirled together to create a beautiful marbled effect. With a moist, tender crumb and balanced sweetness, this cake is perfect for any occasion and easy to prepare using simple ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 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
Sweeteners
- 1 cup white sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix ingredients: In a large bowl, combine the all-purpose flour, white sugar, milk, eggs, softened butter, baking powder, vanilla extract, and salt.
- Beat the batter: Stir slowly until the ingredients are moistened, then beat with an electric mixer at medium speed for approximately 2 minutes until the batter is smooth.
- Divide batter: Reserve ¾ cup of the batter separately, then pour the remaining batter evenly into the prepared cake pan.
- Add cocoa to reserved batter: Stir the cocoa powder thoroughly into the reserved batter until the color is even and consistent.
- Create marble effect: Drop spoonfuls of the chocolate batter over the vanilla batter in the pan. Using a knife, gently swirl the chocolate batter into the vanilla to form a marbled pattern.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool the cake: Remove from oven and cool briefly on a wire rack. Carefully invert the cake onto a serving plate or rack and let it cool completely before serving.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Do not overmix the batter to keep the cake tender.
- Swirling the batter too much can blend the colors; swirl gently for best marble effect.
- Use a toothpick to test doneness to avoid underbaking or overbaking.
- Store the cake in an airtight container at room temperature for up to 3 days.
