A Classic
Marble cake was one of the first cakes that I've tried when I was a kid. I remember my mother preparing the ingredients, whisking everything by hand as back then we didn't have any mixers.
The part that got me excited the most was when she started to dollop the chocolate batter and make some swirls. I was so fascinated with that!
And then when she sliced the cake, I would be in awe looking at the marble of the cake. Eating it was heaven! I know you have similar memories like me because marble cake is a classic everywhere.
It can be a different type of marble cake of a different flavors, it doesn't matter. Right?
The Vanilla Batter
This cake is super soft, moist and bursting with that chocolate and vanilla flavors. It's very easy to prepare, trust me. It doesn't require such fancy ingredients either, trust me on that too.
For this cake I first prepared the vanilla batter. Into a bowl, I sifted the flour, baking powder and salt. I put them aside while I proceeded with the wet ingredients. Using another bowl, I put the sugar, butter and oil.
I used both butter and oil because butter gives the cake its rich taste and oil makes it super moist. Then I mix them until very creamy.
After that I added vanilla extract and the eggs, one by one and mixing good to combine after each addition. While mixing I poured in the milk and I continued mixing until it was fully combined. Then came the flour.
I added only half of the flour mixture first because I wanted it to be easier to mix. After fully combined, I added the rest of the flour. I always try not to over-mix any batter after adding flour. Why? Because I don't want the cake, muffins or whatever to be hard and dense.
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The Chocolate Batter
For this recipe I used semi-sweet 55% cocoa baking chocolate bar. I cut the chocolate bar into small chunks first. Then I used the microwave to melt it. How? I put the chocolate chunks in a microwave safe bowl.
Then I microwave it at max for 30 seconds. I took the bowl out and stir everything together. I repeated until all the chocolate chunks were fully melted. I rather melt chocolate using microwave because it's easier than double-boiler method. Well for me at least, personally.
For the chocolate batter, I scooped ⅓ of the vanilla batter into a bowl. Then I poured in the melted chocolate, and immediately folded it in. Again, I tried not to over-mix the batter.
Baking
I used a round 10 inch pan with a hole in the middle for this recipe. I greased it before hand, generously. You can flour it too, just to make sure the cake comes out easily after baking. For me, greasing generously was enough.
Now comes the simple part. I simply poured in all the vanilla batter into the pan. Then I spooned in the chocolate batter on top. There's no rule for this, just spoon it in 😀 . Then using a knife, I just make some swirls.
I didn't go crazy with the swirls because I didn't want the batters to mix that much and ended up with just 1 chocolate cake.
Like always, I preheated my oven already by now. I baked the cake at 160ºC (320ºF) and it took 1 hour for the cake to cook. Since all ovens varies in temperature, you just adjust to yours. To check if the cake is fully cooked, simply insert a knife in the center and if it comes out clean then the cake is fully cooked.
The hardest part of making this cake is to wait for it to cool down. I got anxious! I just wanted to take it out from the pan and start cutting it right after it came out from the oven! But of course, I couldn't. Patience, patience, patience!
But it was worth the wait! The cake was super moist! It tastes buttery and the chocolate taste was heaven! Do give this a try, you will not regret it.
More Cake Recipes
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📖 Recipe
Marble Cake
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Ingredients
Dry Ingredients
- 2 ½ cup all purpose flour (325 gr)
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 cup granulated sugar (400 gr)
- ½ cup unsalted butter (113 gr), room temperature
- ½ cup sunflower oil (125 ml)
- 1 tablespoon vanilla extract
- 4 large eggs , room temperature
- 1 cup milk (250 ml), room temperature
- 4 oz semisweet chocolate bar (100 gr), (55% cocoa), melted
Instructions
Dry Ingredients
- Sift all dry ingredients into a bowl, set aside.
Wet Ingredients
- In another bowl, add in sugar, butter and oil. Mix until they're very creamy. Add in vanilla extract and the eggs, 1 by 1, mixing to combine well after each addition. While still mixing, pour in the milk and continue mixing until fully combined.
- Add in ½ of flour mixture and mix to combine. Do not over-mix to avoid hard, dense cake. Add the rest of the flour and mix to combine also. Again do not over-mix.
Assemble & Bake
- Take out ⅓ of batter and put it in a separate bowl. Pour in the melted chocolate and immediately fold everything together. Do not over-mix.
- Pour the vanilla batter into a generously greased 10 inch pan. Spoon in the chocolate batter on top. Using a knife, make some swirls but not too much as we don't want the batters to mix into one.
- Bake at 160ºC (320ºF) preheated oven for 1 hour or until golden brown and fully cooked. Remove from the pan after 5 minutes and leave to cool completely on a rack. Slice and serve!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Priya says
Oh gosh. It's yummy 😋
Bea & Marco says
Happy to hear that you liked it, thanks Priya!
Tessa says
Hi! How much cocoa powder if you do not have chocolate chips please?
Gwenlyn says
I was ready to give up on baking cakes, for various reasons, but a request from a dear one, make me seek out a recipe I could use. I didn't make a marble but a ribbon, and it turned out perfect. Will soon make a marble. Thank you for the recipe.
Bea says
I'm happy that you're baking again, Gwenlyn. My recipes here are all the ones that I make and enjoy at home also, easy and reliable, as my readers put it. Do check around for anything that interest you, and thank you for your feedback!
Retni says
Hi Bea, instead of a bundt pan, which other size pan is suitable for the amt.of batter? 9" square or 9" round.
Bea says
Hi Retni! I'd say 9 inch square is more suitable. hope it helps!
Reham Darweesh says
Can I know the calories in it
Bea says
Will try to calculate and add it in the future.
Aisha says
I made this today and all my housemates love it! Thank you for the recipe 😊
Bea says
Thanks for the feedback Aisha! I'm happy to know you and your friends liked it 🙂
Jennifer Angeles says
Hi Bea!
This cake looks so delicious. Can I use this recipe for a layered? Will it a good structure to stack it up?
Bea says
Hi Jennifer! Honestly I haven't tried layering it so I can't really say, sorry! Let me know if you did.
Ranya Azmat says
hi, so i also want to do this and i am wondering if it worked for u??
Ranya Azmat says
i've done it, it was amazingggggggggggg
Judith says
Just made it the second time because it's so delicious. but this time I put the batter into Muffin tins and will eyeball the time. After baking and cooling I will Glace Thema with pure dark chocolate sooo good!
Bea says
Sounds delish! Happy that you liked it, thank you Judith!
Ranya says
have you ever tried layering the cake with circular pans?
Meejin says
Does it have to be sunflower oil?
Bea says
It can be whatever oil that doesn't have strong flavour 🙂
Meejin says
And also is it normal that the top part is crumbly?
Rumesa Nazeer says
The cake is in the oven!!
Marwaaah says
Amazing cake! I’ve made it many times & it’s a family favorite. Thank you sooo much ❤️
Bea says
That's great! I'm happy to know that it has taken a spot in your family's heart, thank you Marwaah!
agnes says
Hi Bea,2 1/2 cups of flour is 325gr and 2 cups sugar is 400gr?
is ok or i am confused?
Bea says
Hi Agnes, yes that’s correct.
prachi says
Hi
Can I use cocoa powder instead of chocolate ?
Sal says
Made it two days ago and too it to my kids school and everyone loved it. One is in the oven right now because my kids requested for more. Thanks for sharing the recipe .
Bea says
I'm happy to know everybody loved it especially your kids 😀 Thank you so much Sal!
Shankari says
I tried this yesterday and the cake came out really well. It took 1 hour and 10 min to completely bake plus I kept it in the oven for 5 more minutes. Thanks for the wonderful recipe!! 🙂
Bea says
That's great, I'm happy to know that. Thank you so much Shankari!
lorna says
Why you use 1/2 cup and 1/2 oil instead of 1 full cup of butter?
Thanks
Lorna
Bea says
Hi Lorna. I combine them because the oil makes the cake more moist. The butter is to give it the buttery taste because the oil doesn't. Hope this helps 🙂
sonu nepali says
i love your recipes
El Mundo Eats says
Hi Sonu! Thank you very much, I'm so happy to hear that! 🙂