This marble cake is a delicious dessert to male. It is very soft and fluffy. Besides, it has it all, both vanilla and chocolate. Everyone will love it, guaranteed.

We originally published this recipe several years ago. Now we’re revisiting it and republishing it here because, being such a special and delicious recipe, we wanted to give it more prominence and take better photos this time. It has improved so much over the years.

If you’ve never made a marbled cake like this before, you might think that making this marbled shape is difficult. But it’s actually super easy. Don’t be intimidated.

The recipe calls for buttermilk. This is used in many recipes, because it makes any recipe much softer, fluffier, and makes it grow much more while in the oven. If you want to make homemade buttermilk here you have our recipe.

This cake fits very well in a “bundt cake” pan, the kind with a hole in the center. You can use one of these molds, in any shape, because there are many types of shapes. Just be sure to grease the mold well, as we put it in the recipe, before pouring the mixture into it, because there are many molds with complicated shapes, and that makes the cake can stick and it is very difficult to remove it once baked.

This marble cake is great right out of the oven, while still a little warm, with a glass of cold milk or a hot tea. The recipe uses ingredients that are very easy to get, or that we all already have at home, so there is no excuse.

If you like this recipe, you have to check out our pumpkin bread or pumpkin bundt cake, which is delicious.

Marble cake

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 1/2 C (1.50 oz) (42 gr) unsweetened cocoa powder
• 2/3 C (4 oz) (113 gr) semisweet chocolate chips
• 1/2 C (4 fl oz) (120 ml) boiling milk
• 1 C (7.95 oz) (225 gr) unsalted butter, at room temperature
• 2 C (14.10 oz) (400 gr) granulated white sugar
• 4 eggs
• 2 tsp (0.33 fl oz) (10 ml) vanilla extract
• 1 C (8.10 fl oz) (240 ml) buttermilk
• 2 3/4 C (12.50 oz) (355 gr) all purpouse flour
• 1 1/2 tsp (0.26 oz) (7.5 gr) baking powder
• 1/2 tsp (0.089 oz) (2.5 gr) baking soda
• 1/2 tsp (0.089 oz) (2.5 gr) salt

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Method

 

1. Preheat the oven to 180° C. Grease and flour a bundt pan of approximately 25 cm in diameter.
2. Place the cocoa and chocolate chips in a heat resistant bowl, add the boiling milk and let stand for 3 minutes. After this time, mix with a fork until smooth and without lumps.
3. In a medium bowl, sift the flour with the baking powder, baking soda, salt and set aside until needed.
4. Separately, in a large bowl, cream the butter and sugar with an electric mixer for 3-4 minutes until the mixture lightens and fluffs slightly.
5. Add the eggs one at a time, beating 30 seconds after each addition, until fully incorporated. Add the vanilla extract and beat for 30 seconds more.
6. Add the flour mixture alternately with the buttermilk in three additions, beginning and ending with the flour. Beat for 30 seconds more until smooth and homogeneous.
7. Pour 2 1/2 cups of the mixture into another bowl, add the chocolate mixture and mix with the same mixer for 30 seconds until everything is well blended.
8. Pour half of the vanilla mixture into the bundt pan and spread it all over the base with a spoon. Then add half of the chocolate mixture and spread again with a spoon.
9. Repeat the process until the mixtures are finished and then, with a wooden stick or dull knife, swirl the mixture in a zig-zag motion to form the marbling. The movement should be done only three times around the entire mold.
10. Bake at 180° C for approximately 1 hour until a wooden toothpick comes out clean and the pancake is lightly browned.
11. Once the pancake is ready, let it cool in the mold and then take it out and let it cool completely. Finally, sprinkle with a little powdered sugar if desired.

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