Description
This Classic Marble Cake recipe combines rich vanilla and chocolate batters swirled together to create a beautifully marbled effect. Moist and tender, this cake is perfect for any occasion and simple to prepare with basic pantry 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 white sugar
- 1 cup milk
- 2 large eggs
- ½ cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick.
- Combine Ingredients: In a large bowl, place the all-purpose flour, sugar, milk, eggs, softened butter, baking powder, vanilla extract, and salt.
- Mix Batter: Mix the ingredients slowly just to moisten them, then beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Separate Batter: Reserve ¾ cup of the batter in a separate bowl, and pour the remaining batter into the prepared cake pan.
- Add Cocoa: Stir the unsweetened cocoa powder into the reserved batter until the mixture is evenly colored and chocolatey.
- Create Marble Effect: Drop large spoonfuls of the chocolate batter on top of the vanilla batter in the pan. Using a knife, swirl the two batters together carefully to create a marbled pattern without overmixing.
- Bake: Place the pan in the preheated oven and bake until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes.
- Cool: Remove the cake from the oven and allow it to cool briefly on a wire rack. Carefully invert the cake onto a serving plate or another cooling rack and let it cool completely before serving.
Notes
- Use room temperature butter and eggs for better batter consistency.
- Be careful not to over-swirl the batter to maintain the distinct marble design.
- You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
- If you don’t have a 9-inch pan, adjust baking time accordingly for other pan sizes.
- Check doneness with a toothpick around 30 minutes to avoid overbaking.
