Marble Cake Recipe from Scratch
Marble cake is one of my favorite cakes ever. Imagine rich, moist and buttery cake with chocolate swirls that every bite is chocolatey, sweet and decadent. It is great with a cup of coffee or tea and I love it whenever I I need a quick sweet bite.
This is the easiest marble cake recipe step by step. You will learn how to make the cake mix, use cocoa powder to make the chocolate batter, plus techniques to create the marble effect in the cake.
This recipe is adapted from my butter cake recipe; it yields the BEST I have ever tasted.
How to Make Marble Cake without Chocolate
While you can certainly use chocolate in the cake, I prefer to use cocoa powder because it’s easier and cocoa powder doesn’t compromise the taste!
This recipe guaranteed to yield a cake that is rich, buttery with deep chocolate flavor.
What Cake Pan to Use for Homemade Marble Cake?
I baked the cake with mini loaf pans because I love small packages. The batter makes three mini loaves.
You can use regular loaf pan to make it and it will yield one, or a standard rectangle cake pan.
Marble Cake Recipe
Marble Cake - rich and buttery homemade marble cake recipe with lots of chocolate. Every bite is chocolatey and sweet. Make it at home today.
- 2 sticks unsalted butter, at room temperature (220g)
- 7 oz all-purpose flour (200g)
- 1 teaspoon baking powder
- 7 oz fine or powdered sugar (confectioners sugar or icing sugar) (200g)
- 4 eggs
- 1/2 teaspoon salt
- 4 tablespoons whole milk
- 1 teaspoon vanilla essence
- 2 tablespoons cocoa powder
1Preheat the oven to 375°F. Lightly grease the pan with some butter.
2Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
3Use 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.
4Divide 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. If the top turns too brown before the cake is set, cover the top with aluminum foil at 20 minutes mark to prevent the top from being too brown and crusty.
Insert a cake tester in the middle of the cake to test doneness. Bake longer if the middle of the cake is still wet. Remove it from the oven and let cool on the wire rack for 5 minutes. Remove from the pan, sliced and serve immediately.