Marble Cake
Marble cake is a vanilla butter cake marbled with chocolate. This cake can satisfy both vanilla and chocolate cake lovers.
  • CourseCakes and Bakes
  • CuisineEuropean
Servings
8servings
Servings
8servings
Ingredients
  • 100grams Buttersoftened
  • 60milliliters Oil
  • 175grams Caster sugar
  • 3numbers Egg
  • 175grams Plain flour
  • 1teaspoon Baking powder
  • 1/4teaspoon Baking soda
  • 1 1/2teaspoons Vanilla extract
  • 1/4teaspoon Vinegar
  • 60milliliters Whole milk
  • 1/8teaspoon Salt
For Cocoa Mixture
  • 1 1/2tablespoons Cocoa powderunsweetened
  • 1 1/2tablespoons Caster sugar
  • 1/4teaspoon Instant coffee powder
  • 1tablespoon Warm Water
Instructions
  1. Preheat oven at 180°C for 15 minutes. Line base and sides of a deep 20 cm round cake pan with baking paper.
  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 35 – 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. We used large eggs with an average weight of 58 grams per egg.
  13. One tablespoon = 15 ml, one teaspoon = 5 ml.
  14. Recipe source – My mother.

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