Marble Topped Cake
Indulge in the timeless charm of a Marble Topped Cake, where buttery vanilla and rich cocoa flavors intertwine in a stunning marbled design. This show-stopping dessert is as beautiful as it is delicious, featuring a moist, tender crumb achieved through the perfect balance of creamed butter, sugar, and whole milk. Created by swirling a luscious chocolate batter into the vanilla base, this visually captivating cake is baked to golden perfection in under an hour. Perfect for celebrations, afternoon tea, or any sweet craving, it’s easy to customize with a dusting of powdered sugar or a drizzle of chocolate glaze. With just 20 minutes of prep time, this crowd-pleaser is a must-try for both novice and seasoned bakers looking to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups whole milk
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs to the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
Set aside 1/3 of the batter into a separate medium bowl. In a small bowl, mix the cocoa powder and hot water until smooth to create a chocolate paste. Add this chocolate mixture to the separated batter and stir until fully combined.
Pour the vanilla batter into the prepared cake pan. Spoon the chocolate batter in dollops over the vanilla batter. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Be careful not to over-swirl.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Marble Topped Cake as is, or with a dusting of powdered sugar or a drizzle of chocolate glaze for an extra touch.
Nutrition Facts
Calories |
3644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 502.6 g | 183% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 302.0 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 208 mg | 16% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
