Marble Cake
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4.8
147 reviews
Excellent
Marble Cake
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Learn a foolproof step by step method for making deliciously soft and tender cake with a marbled effect, inspired by traditional German marble cake. Kosher, Dairy.
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Ingredients
- 1 1/4 cups cake flour
- 1/2 cup dry instant vanilla pudding mix (about one small 3.4 oz package)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons almond extract
- 3/4 cup milk, room temperature
- 1/3 cup unsweetened cocoa powder
- 1/3 cup very hot water
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
- You will also need: 8- or 9-inch loaf pan or dish, electric mixer, three mixing bowls (large, medium, small), whisk
- Note: be sure that the pudding mix you choose is instant and that you only use 1/2 cup of the mix, otherwise the batter will not thicken and marble properly.
- Note:
- be sure that the pudding mix you choose is
- instant
- and that you only use 1/2 cup of the mix, otherwise the batter will not thicken and marble properly.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
68mg
(23%)
Sodium
130mg
(5%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
330IU
(7%)
Calcium
68mg
(7%)
Iron
0.7mg
(4%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
147 reviews
Excellent
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