The Best Marble Cake
Dive into pure dessert bliss with **The Best Marble Cake**, a timeless classic that combines the rich, velvety flavors of chocolate and vanilla in every bite. This homemade cake recipe is a harmonious blend of fluffy, buttery vanilla batter and deep cocoa swirls, creating an irresistible marbled effect that's as beautiful as it is delicious. Perfectly moist and soft, this loaf or bundt cake comes together effortlessly with pantry staples like all-purpose flour, whole milk, and unsweetened cocoa powder. The secret to its stunning design? Gently swirling the batters before baking to achieve the signature marble pattern. Whether you’re hosting a special occasion, need a tea-time treat, or simply crave something sweet, this show-stopping cake will impress your guests and satisfy your cravings. Ready in just over an hour, it’s the ultimate make-ahead dessert that stays fresh for days—ideal for slicing, sharing, and savoring!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 0.25 cup unsweetened cocoa powder
- 3 tablespoons hot water (for cocoa)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan or a bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk. Start and end with the flour mixture. Mix just until combined.
In a small bowl, combine the cocoa powder and hot water to make a smooth paste.
Divide the batter in half. Stir the cocoa mixture into one half of the batter until fully combined to create the chocolate batter.
Spoon dollops of the vanilla and chocolate batters alternately into the prepared pan. Use a knife or skewer to gently swirl the batters together to create a marbled effect. Be careful not to overmix.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 634.0 g | 231% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 364.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 574 mg | 44% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1922 mg | 41% | |
*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.
