Marble Cake
User Reviews
4.8
Marble Cake
Description
This Marble Cake recipe uses cake flour sifted with instant vanilla pudding mix, baking powder, and salt to ensure a soft, fine crumb. Creamed butter and sugar are combined with eggs and almond extract for flavor and richness. The batter is alternately combined with milk and dry ingredients to achieve a smooth texture. Cocoa powder is dissolved in hot water and mixed into half of the batter to form the chocolate swirl component. By layering and swirling the two batters in the pan before baking, a classic marble effect is achieved.
Baked at 350°F in a loaf pan, the cake develops a tender crumb with moistness from the pudding and balanced almond flavor throughout. The bittersweet cocoa contrasts with the sweet vanilla for a harmonious taste. The cake is suitable for slicing and serving plain or with light frosting or powdered sugar.
Carefully choosing instant vanilla pudding mix is crucial to achieve the correct texture; using too much or a different type may affect the cake's rise and consistency.
Ingredients
- 1 1/4 cups cake flour
- 1/2 cup instant vanilla pudding mix about one small 3.4 oz package, dry
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 3 large egg room temperature
- 1 1/2 teaspoons almond extract
- 3/4 cup milk room temperature
- 1/3 cup cocoa powder unsweetened
- 1/3 cup water very hot
Instructions
- Preheat oven to 350 degrees F. In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
- In a larger mixing bowl, use an electric mixer to whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.
- Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture. Whip until the batter is smooth and creamy and be sure to scrape down the sides of the bowl.
- Rinse and dry the medium mixing bowl that you used for the sifted flour; you’ll need it again soon. In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.
- Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out. Whisk in the cocoa powder/water mixture till fully combined and smooth. This is your chocolate marbling batter.Reserve the rest of the batter—this is your light cake marbling batter.
- Generously grease your loaf pan using butter or cooking spray. Pour the light and dark cake batters into your loaf pan and marble them. If you don't know how, check out this post with printable instructions: How to Marble a Cake
- Bake the marble cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.
- Carefully remove the cake from the pan and let it cool completely on the rack.This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture.
Notes
- Use only instant vanilla pudding mix and 1/2 cup as specified to ensure proper batter thickness and marbling effect.
- An 8- or 9-inch loaf pan works well for even baking and shaping.
- Several mixing bowls and tools help separate and prepare vanilla and cocoa batters before combining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 130mg | 5% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 330IU | 7% |
| Calcium | 68mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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