Italian Marble Cake
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4.4
54 reviews
Good
Italian Marble Cake
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Italian Marble Cake is an easy & delicious soft cake, with the perfect hint of chocolate. Serve it simple or glazed. Make it for breakfast, snack or even dessert.
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Ingredients
FOR THE CAKE
- 2 cups + 2 tablespoons cake/pastry flour (276 grams total, if you double the recipe the double this amount)
- 1½ teaspoons baking powder
- 1 pinch salt
- 3 large eggs (room temperature)
- 1⅓ cups granulated sugar
- 1 cup vegetable oil ( I use sunflower or corn oil)
- 1 teaspoon vanilla
- 1 cup milk (room temperature, I use 2%)
- 1½ tablespoons dutch processed cocoa (sifted)
CHOCOLATE GLAZE (optional)
- 8 ounces chocolate (dark or milk chocolate, good quality chopped)
- ¼ cup cream whole, whipping, heavy or half and half
- 2 tablespoons butter (softened)
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Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan.
MARBLE CAKE
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl beat on medium speed (#3) the eggs and sugar for approximately 5 minutes, until light and fluffy.
- Slowly add the vegetable oil and vanilla, beating to combine. Then add the flour mixture a little at a time, beating between additions. Add the milk and beat to combine. Pour two-thirds of the cake batter into the prepared pan.
- Add the cocoa powder to the remaining one-third of the batter and stir or beat until well combined. Spoon the cocoa batter on top of the plain batter and swirl lightly with the tip of a knife or a wooden skewer.
- Bake for approximately 50 minutes, or until a toothpick inserted into the centre comes out clean or with a couple of crumbs attached. Let the cake cool completely and dust it with powdered sugar or drizzle with the chocolate glaze if desired before serving.
CHOCOLATE GLAZE
- Heat butter and cream until butter is melted, mix together, remove from heat, add the chopped chocolate and stir continuously until smooth, add a little extra cream if too thick (make sure cream is warm), set aside 2-5 minutes to cool before using.
Notes
- For room temperature, remove the ingredients from the fridge 30-60 minutes before using (depends on the warmth of your home).
- Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 3 days at room temperature.
- You can also store the cake in the fridge, just be sure to make cover it well (airtight) or it will dry out, it will keep for up to 5 days, bring it to room temperature before serving.
- Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months.
Nutrition Information
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Calories
579kcal
(29%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
13g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
64mg
(3%)
Potassium
225mg
(6%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
263IU
(5%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 64mg | 3% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
54 reviews
Good
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