Marble Cake

Marble cake is a vanilla butter cake marbled with chocolate. This cake can satisfy both vanilla and chocolate cake lovers.

Marble cake

 

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Marble Cake
Marble cake is a vanilla butter cake marbled with chocolate. This cake can satisfy both vanilla and chocolate cake lovers.
Marble cake
Course Cakes and Bakes
Cuisine European
Servings
servings
Ingredients
  • 100 grams Butter softened
  • 60 milliliters Oil
  • 175 grams Caster sugar
  • 3 numbers Egg
  • 175 grams Plain flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1 1/2 teaspoons Vanilla extract
  • 1/4 teaspoon Vinegar
  • 60 milliliters Whole milk
  • 1/8 teaspoon Salt
For Cocoa Mixture
  • 1 1/2 tablespoons Cocoa powder unsweetened
  • 1 1/2 tablespoons Caster sugar
  • 1/4 teaspoon Instant coffee powder
  • 1 tablespoon Warm Water
Course Cakes and Bakes
Cuisine European
Servings
servings
Ingredients
  • 100 grams Butter softened
  • 60 milliliters Oil
  • 175 grams Caster sugar
  • 3 numbers Egg
  • 175 grams Plain flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1 1/2 teaspoons Vanilla extract
  • 1/4 teaspoon Vinegar
  • 60 milliliters Whole milk
  • 1/8 teaspoon Salt
For Cocoa Mixture
  • 1 1/2 tablespoons Cocoa powder unsweetened
  • 1 1/2 tablespoons Caster sugar
  • 1/4 teaspoon Instant coffee powder
  • 1 tablespoon Warm Water
Marble cake
Instructions
  1. Preheat oven at 180°C for 15 minutes. Line base and sides of a deep 20 cm round cake pan with baking powder.
  2. In a small bowl, combine milk and vinegar. Keep aside.
  3. In another bowl, combine cocoa powder, instant coffee powder, sugar, and warm water. Mix well to form a smooth paste, keep aside.
  4. Sift the flour with baking powder, baking soda, and salt, keep aside.
  5. Beat butter, oil, and sugar in a bowl with an electric mixer until soft and creamy.
  6. Add egg, one at a time, and beat until well combined. Add vanilla extract, mix well.
  7. Gently stir in sifted flour and milk mixture in three batches. Transfer 1/3 of the batter into another bowl and add the cocoa mixture and mix gently until combined.
  8. Spread half of the vanilla batter into the prepared pan. Spread the chocolate batter over top. Finish by spreading the remaining vanilla batter over the chocolate batter. Using a fork, swirl the batters together in a zig-zag motion. Repeat one more time in the opposite direction. (Do not repeat more than 2 times)
  9. Bake for about 40 minutes or until a skewer inserted into the center of the cake come out clean.
  10. Stand cake 5 minutes then turn onto a wire rack to cool.
  11. NOTES - Have all the ingredients at room temperature, especially butter and egg.
  12. One tablespoon = 15 ml, one teaspoon = 5 ml.
  13. Recipe source - My mother.

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