The perfect cake when you can’t decide if you want chocolate or vanilla!
When it comes to things like ice cream and cake, most people are either Team Chocolate or Team Vanilla. But why? Both are super delicious. So, thank goodness we have marble cake, where both teams join forces to create a moist, tender loaf that brings chocolate and vanilla cake to the table in one slice!
Marble cake originated in Germany in the 19th century; it was called Marmorkuchen and the dark batter was not made from chocolate but from things like coffee, molasses, or raisins. When German immigrants brought this wonderful two-colored cake to America sometime before the Civil War, it became known as marble cake—named for the marbling technique that swirls the two cake flavors together. A recipe for marble cake first appeared in Mrs. Porter’s New Southern Cookery Book in 1871. Mrs. Porter used cochineal, a red food coloring, in her recipe for the dark swirls. Around 10 years later, when chocolate became more accessible and popular in baking, it replaced all the previous ways of preparing a dark batter for marble cake.
Rich and buttery with both favorite flavors and a perfect crumb, marble cake is baked in a loaf pan and will slice beautifully whether you cut it into thin or thick servings. The recipe instructions will be familiar to veteran cake bakers and delightfully easy for novices; the only new element might be making the cocoa paste, used to create the yummy chocolate batter. Then the fun part begins: drop the vanilla and chocolate batters alternately into the loaf pan, grab your knife, and swirl away!
Tips for a perfect marble cake
Start by making sure that all of your ingredients are at room temperature: this will ensure even mixing and prevent potential curdling. Use whole milk to help create the cake’s rich texture. Don’t be tempted to use a ladle or a measuring cup to pour batters into the prepared loaf pan. Use a spoon so that each flavor is evenly distributed. When you begin swirling with a butter knife, see that the top of the knife gently touches the bottom of the pan with each swirl so that both batters appear throughout the cake, but try not to over-swirl: you don’t want the colors to blend.
How do I store leftovers?
Cooled marble cakes can be wrapped in plastic wrap and stored at room temperature for up to 4 days, in the refrigerator for up to 1 week, and in the freezer for up to 2 months. Thaw overnight in the fridge and then let the cake come to room temperature before serving.
Serving suggestions
While marble cake is certainly beautiful, that doesn’t mean it should be saved for only special occasions. We have it here all year round because it’s so great to have a slice with an Iced Americano on a lazy summer afternoon or with a cup of Steamed Hot Chocolate for the perfect wintertime after-school snack.
Thanks to both chocolate and vanilla making up marble cake, it goes beautifully with a scoop of Vanilla Bean Ice Cream or Homemade Chocolate Ice Cream. But it’s also fun to pair marble cake with ice creams that also combine chocolate and vanilla, like Cookies-And-Cream Ice Cream. Or you could serve marble cake with this dreamy White Dream Ice Cream and then cover it with Marshmallow Hot Fudge Sauce.
Marble Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk room temperature
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons hot water
Instructions
- Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and dust with flour.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Separately, in a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
- Incorporate the eggs into the butter mixture individually, ensuring to beat thoroughly after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Split the batter evenly between two bowls. In a separate small bowl, combine cocoa powder with hot water to create a smooth paste. Incorporate this mixture into one bowl of batter, stirring until thoroughly blended.
- Spoon vanilla and chocolate batters alternately into the pan. Use a knife to swirl them for a marbled effect. Bake for 60-70 minutes or until a toothpick comes out clean. Cover the cake for the last 20 minutes to prevent overbrowning if needed.
- Allow the cake to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before slicing.
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