A Classic: Marble Cake
April 13, 2011
What is better than chocolate cake and vanilla cake in the same bite? Nothing. A childhood classic that is so moist it needs no frosting. Mhm, no frosting. It’s the perfect choice for brunch, an afternoon snack, or anytime you planning on having a cup of coffee or milk.
I love afternoon baking, and hardly get the chance, so during a semi-free afternoon, I looked a list that I have of treats that I should make when I have the time.. Marble cake was on there, a request from my boyfriend. I love making a dessert knowing that once it bakes, it’s done. No filling, carving, topping, just eating… :)
Marble Loaf Cake –> use a loaf pan or bundt pan
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened <–12 tablespoons
1 cup sugar
4 eggs, mine were large
1/2 teaspoon vanilla extract
1/2 cup milk, whatever fat content you prefer
4 oz bittersweet or semisweet chocolate, melted & slightly cooled
1. Preheat your oven to 325 degrees. Butter or spray your pan and dust with flour, tap out the excess. This will help ensure your cake will come out without any trouble! Also, place your bundt/loaf pan onto a baking sheet, this way, if you having any overflow you can clean it off of the sheet, instead of the inside of your oven… :)
2. Whisk together your flour, baking powder and salt into a small bowl, set aside.
3. In a large bowl, beat butter with mixer until fluffy, about 2ish minutes.
4. Add the sugar and beat for another 2ish minutes.
5. Add eggs one at a time, beating well after each egg.
6. Add in the vanilla.
7. Reduce mixer to low and alternately add the milk and flour mixture until all is incorporated.
8. Divide your batter in half and add the melted chocolate to one half. Mix well to blend.
To marble the cake you have two choices:
1. Add the chocolate batter back in with the vanilla and gently zigzag around the bowl with a spoon, I used the handle of a wooden spoon…Next, pour into your prepared pan.
2. Add a layer of vanilla batter to your prepared pan, followed by a layer of chocolate, and continue until you run out of batter. Next sick the handle of a wooden spoon down into the pan and zigzag a few times.
Both work well, your choice.
Bake for 1 hour and 20-30 minutes, or until a skewer comes out clean. Transfer your pan to a cooling rack for about 15 minutes before removing your beautiful cake.
To store your cake, wrap tightly with plastic wrap.
Like I said, no frosting needed, but you can certainly sprinkle with some powdered sugar :) And definitely serve with a beverage, coffee, milk, hot cocoa, whatever!
PS Coming up next will be whatever I decide to make for Fabian’s birthday…. :)