Originally posted on Nov 1, 2009. Updated with new pictures and recipe. When I first published the post in 2009, I used the recipe from House of Annie. All the comments before Dec 28, 2013 were related to her recipe. You can click here to check out Annie’s marble cake recipe.
This marble cake is adapted from my butter cake recipe, and yields the BEST marble cake I have ever tasted (in my opinion). If there is one marble cake recipe that you wish to try, this is it and is definitely a keeper. It’s super moist, rich, buttery, and loaded with deep chocolate flavor. I just can’t stop my oooh and ahhh for the delicious great taste. Don’t believe it, just look at the pictures…I just had them and I wanted to grab a piece from my screen practically.
I baked my marble cake with mini loaf pans because I love my cake smaller pieces. The batter makes three (mini) loaves. You can use regular loaf pan to make it, or the standard cake pan. It’s totally up to you.
If you love rich, buttery and sweet cakes that fill your house with the lingering aroma, this marble cake recipe is a sure-fire keeper. Try it out, you will thank me!
Prep Time: 15 Minutes | Bake Time: 40 Minutes
Makes 3 mini loaves
2 sticks (220g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 teaspoon baking powder
7 oz (200g) fine or powdered sugar (confectioners sugar or icing sugar)
1/2 tsp salt
4 tablespoons fresh milk
1 teaspoon vanilla essence
2 tablespoons cocoa powder
Preheat the oven to 375°F. Lightly grease the pan with some butter.
Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence and fold in the flour into the mixture and mix well. Finally, add in the milk.
Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the “S” shape with the butter knife a couple of times. Do not overmix.
Bake until golden brown and cooked, about 40 minutes. Insert a cake tester in the middle of the cake to test doneness. Remove it from the oven and let cool on the wire rack for another 5 minutes. Remove from the pan and serve immediately.
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