Description
This delicious marble cake combines moist vanilla and rich chocolate batters swirled together to create a beautiful marbled effect. Perfect for birthdays, celebrations, or a delightful dessert, the cake is baked to a soft, tender crumb with a harmonious balance of flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/4 cup boiling water
Optional
- 1/2 cup chocolate chips (optional, for extra richness)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then stir in the vanilla extract evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Start and finish with the dry ingredients, mixing until just combined without overmixing.
- Prepare Cocoa Mixture: In a separate bowl, stir the cocoa powder into the boiling water until it forms a smooth, thick paste.
- Divide Batter: Split the cake batter evenly into two separate bowls. Mix the cocoa paste into one half to create the chocolate batter.
- Create Marble Effect: Alternate spoonfuls of the vanilla and chocolate batters into the prepared cake pan. Using a knife or skewer, gently swirl the two batters together to create a marbled pattern without overmixing.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional Decoration: Once cooled, optionally dust the top with powdered sugar or frost with chocolate or vanilla frosting for extra indulgence.
Notes
- Ensure all ingredients are at room temperature for best results in creaming and combining.
- Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
- You may add chocolate chips to the chocolate batter for extra texture and richness.
- Store the cake in an airtight container to maintain freshness for up to 3 days.
- If desired, frost the cooled cake with your favorite frosting or simply dust with powdered sugar.
