Recipes · Cakes & pastries
Marble Cake
AI-written · not yet kitchen-tested
Marble cake is a butter cake in which part of the batter is colored with cocoa. One pass of a fork through the batter is enough to marble it; the pattern forms by itself.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (1 cup) softened butter
- 200 g (1 cup) sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 4 eggs medium
- 300 g (2 1/2 cup) all-purpose flour
- 1 packet baking powder 16 g
- 100 ml (3.4 fl oz) milk
- 2 tbsp cocoa powder unsweetened
- 2 tbsp sugar
- 3 tbsp milk
Method
- Preheat the oven to 350 °F (175 °C) conventional (top and bottom heat), or 300 °F (155 °C) convection. Grease the loaf pan and dust it with flour.
- Beat the butter, sugar, vanilla sugar and salt with a hand mixer for 3 minutes until pale and fluffy. Add the eggs one at a time, beating each in for 30 seconds.
- Mix the flour and baking powder and briefly stir them in, alternating with the milk, until the batter is smooth.
- Take out one third of the batter and stir it together with the cocoa, sugar and milk.
- Fill the pan with the light batter, spoon the dark batter on top and pull a fork through both batters in a spiral, not too often, or the pattern blurs.
- Bake for about 60 minutes, until a wooden skewer comes out clean. If the cake browns too quickly, cover it with aluminum foil after 40 minutes. Let it rest in the pan for 10 minutes, turn it out and cool it on a wire rack.
Tip: All ingredients should be at room temperature; then the batter will not curdle.
Tip: Stored in a tin, the cake stays moist for several days. With a chocolate glaze it becomes a birthday cake.