A marble cake is a classic dessert that brings together the best of both worlds: rich, decadent chocolate and light, fragrant vanilla. The swirling of the two batters creates a beautiful marble effect, making every slice unique and visually appealing. This cake is soft, moist, and perfect for any occasion, whether it’s a family gathering, a potluck, or simply an afternoon treat with a cup of coffee. Its harmonious balance of flavors makes it a hit for chocolate and vanilla lovers alike.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 1/3 cup unsweetened cocoa powder
- 1/4 cup boiling water
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or a bundt pan. Lightly dust with flour, tapping out the excess.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Prepare the Chocolate Batter: In a small bowl, mix the cocoa powder with boiling water to form a smooth paste. Take about one-third of the cake batter and mix it with the cocoa paste to create the chocolate batter.
- Layer the Batters: Spoon the vanilla and chocolate batters into the prepared pan, alternating between the two. Using a butter knife, gently swirl the batters together to create the marble effect. Be careful not to overmix.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, it may require additional time.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
This chocolate and vanilla marble cake can be stored in an airtight container for up to 3 days or frozen for later indulgence.
