Easy Marble Cake
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5.0
3 reviews
Excellent
Easy Marble Cake
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Welcome to this easy and quick Marble Cake recipe! This classic dessert is made with self-rising flour, making it a breeze to prepare. The recipe is easy to follow and produces a consistently delicious cake every time. The combination of vanilla and chocolate cake swirled together creates a marbled effect that will surely be a hit with children and adults—making it perfect for any occasion, whether it's a birthday party, afternoon tea, or just a sweet treat for yourself.
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Ingredients
- 226 g (2 sticks) unsalted butter softened
- 5 large eggs room temperature
- 15 ml (1 tablespoon) pure vanilla extract
- 300 ml buttermilk or whole milk
- 4 Tablespoons unsweetened cocoa powder
- 500 g (4 cups) self-rising flour , sifted
- 60 ml (4 tablespoons ) avocado oil, grapeseed oil or vegetable oil
- 150 g granulated white sugar
- 150 g light brown sugar
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Instructions
For the vanilla batter:
- Preheat the oven to 350 °F (176.67 °C). Butter the edges of a 12-cup Bundt pan. Dust with 1 tablespoon of flour to coat, and tap off any excess. Using a stand mixer fitted with a paddle attachment, beat the butter, oil, vanilla extract, and sugars together on high speed until smooth and creamy, about 5 minutes.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the sifted self-rising flour in three additions alternating with the buttermilk. Mix each addition just until incorporated; do not over-mix. Divide the batter into two bowls.
For the chocolate batter:
- Add the cocoa powder to one of the bowls and fold until well combined.
To assemble the cake:
- Pour about half of the vanilla batter into the bottom of the Bundt pan. Add the chocolate batter, and top off with the remaining vanilla batter. Give the pan a shake to level it all out and to ensure there aren't any air bubbles.
To design the marble effect:
- Drag a butter knife or skewer through the pan. Be sure to reach the blade to the bottom of the pan, creating broad, distinct swirls. Bake until a toothpick inserted into the cake’s center comes out clean, about 60 minutes. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
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Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow it to cool completely, and then store it in an airtight container at room temperature or in the refrigerator. It can be stored in the fridge for 2-3 days at room temperature or up to a week.
- To store: Allow it to cool completely, and then store it in an airtight container at room temperature or in the refrigerator. It can be stored in the fridge for 2-3 days at room temperature or up to a week.
- To reheat: If you want to reheat individual slices, you can warm them in the microwave using low-power or defrost settings or gently warm them in a low-temperature oven. Just make sure to let the cake cool before reheating.
- To reheat: If you want to reheat individual slices, you can warm them in the microwave using low-power or defrost settings or gently warm them in a low-temperature oven. Just make sure to let the cake cool before reheating.
- Make-Ahead
- Make-Ahead
- Marble Cake can be made ahead of time to save you time and effort. After baking and cooling the cake, you can wrap it tightly in plastic wrap or store it in an airtight container. It's best to refrigerate the cake if you plan to make it more than a day in advance. Then, when you're ready to serve, take the cake out of the refrigerator and let it come to room temperature before slicing and serving. Making the cake ahead allows you to prepare in advance for special occasions or to have a delicious treat readily available whenever you desire.
- Marble Cake can be made ahead of time to save you time and effort. After baking and cooling the cake, you can wrap it tightly in plastic wrap or store it in an airtight container. It's best to refrigerate the cake if you plan to make it more than a day in advance. Then, when you're ready to serve, take the cake out of the refrigerator and let it come to room temperature before slicing and serving. Making the cake ahead allows you to prepare in advance for special occasions or to have a delicious treat readily available whenever you desire.
- How to Freeze
- How to Freeze
- Freeze the marble cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack before serving.
- Freeze the marble cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack before serving.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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