Marble cake is one of the best cake ever. With a rich, moist and buttery cake with chocolate swirls, this cake makes every bite worth it.
Marble cake is great with a cup of coffee or tea, and you can just eat them any time of the day when you need a quick sweet bite. you’ll make the vanilla cake batter. A combination of butter and vegetable oil are used to add both flavor and moisture to the cake.
Butter adds the flavor you really love in a vanilla cake, while oil adds the ever-important moisture. The butter, oil, and sugar are all creamed together until nice and fluffy, then the eggs are added. This batter uses whole eggs, so there aren’t any egg yolks or whites left over that you’re either throwing away or trying to find a use for.
Next up is the vanilla extract and buttermilk, which are added in between the two additions of the dry ingredients. As for marbling the cake when you add the cake batters to the pans – you don’t want to overdo it.
Too much marbling and the chocolate can kind of take over, so keep that in mind. Run a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.
The final cake is covered in a delicious chocolate buttercream frosting. It is finished it off perfectly. However, you could totally use a vanilla frosting as well. The great thing about Marble Cake is that there are many ways to go about it and this recipe is pretty flexible.
Ingredients :
- 225g butter softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 3 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Instructions :
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
Simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
Beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
Fold through 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls.
Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles.
Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. Bake the cake for 45-55 mins until a skewer inserted into the center comes out clean.
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