How to Marble a Cake
This marbled cake is visually stunning and delicious! Learn the simple technique to create beautiful swirls of light and dark batters for a perfect treat.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Rubber spatula
- 9x5 inch loaf pan
- Offset Spatula or Knife
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients and Batter Components
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 3 Eggs
- 1 cup Milk whole, skim, or milk alternative
- 2 teaspoons Vanilla Extract for light batter
- 1/4 cup Cocoa Powder for dark batter
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your 9x5-inch loaf pan to prevent the cake from sticking.
Mixing Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Creaming and Mixing Batter
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Preparing Batters and Marbling
- Divide the batter into two bowls. Leave one bowl plain for the light-colored batter. In the second bowl, mix in the cocoa powder until fully incorporated to create the dark-colored batter.
- Spoon alternating dollops of the light and dark batters into the prepared loaf pan. Start with a layer of one color, followed by the other, and repeat until both batters are used.
- Using an offset spatula or a knife, gently swirl through the batters to create a marbled pattern. Be careful not to over-swirl; you want distinct swirls rather than a fully blended mixture.
Baking and Cooling
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- For a richer chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
- If you prefer a lighter cake, substitute half of the all-purpose flour with cake flour.
- Scrape the sides of your mixing bowl to ensure even mixing.
- This cake can be baked in a round cake pan; adjust baking time accordingly.
- Store in an airtight container at room temperature for up to three days or freeze slices for up to three months.