4.4 from 54 votes
Italian Marble Cake
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 servings
Calories: 579 kcal
Course:
Dessert
Cuisine:
Italian
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)
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan.
Cup of Yum
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
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
% 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.