Very Moist Marble Cake

Chocolate marbled cake - Lilie Bakery

A recipe that takes us straight back to childhood: the Marble cake ! This one is particularly soft and remains so for several days. We love its different vanilla and chocolate marbles with each cooking. I give you all my advice to make it a success at home…

What you will love with this marble cake recipe

  • flavors : the sweet blend of vanilla and cocoa in a delicious cake!
  • texture : this marbled cake is particularly moist and remains so for several days. Perfect for children's (and adults') snacks.
  • difficulty level : easy to prepare! The most technical gesture will be to alternate the chocolate paste and the vanilla paste in the mold (therefore not very complicated). To bake it, you will need a loaf cake pan. I use this cake pan, for heat conduction it is the best.
Easy chocolate marble cake - Lilie Bakery

Details on some ingredients of the recipe

  • butter : you need soft and well softened butter.
  • milk : I prefer to use whole milk because it contributes to the softness of the cake. Alternatively, you can use semi-skimmed milk.
  • oil : we put a little here to make the marble cake very soft. I use sunflower oil or canola oil.
  • liquid cream : take whole liquid cream 30% mg.
  • bitter cocoa : choose unsweetened bitter cocoa powder (Van Houten type).

How to make a marble cake?

  1. We beat butter and sugars together
  2. We add eggs
  3. Apart, we mix dry ingredients
  4. Apart, we mix wet ingredients
  5. We pour them alternately in the dough
  6. On divide the dough in half
  7. We add the bitter cocoa in one of them
  8. We pour the two pastes alternately in the pan
  9. We bake the marbled cake!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for a successful marble cake

  • pleasure ingredients at room temperature one hour before starting, especially the butter and the eggs: this optimizes the texture of the cake.
  • do not over mix the dough from the moment the flour is added to keep all the softness of the marbled cake once cooked.
  • sift the bitter cocoa before adding it so that it incorporates well into the batter, without lumps.
  • for nice marble effect : Alternate the doughs by dividing the chocolate dough in two and the plain dough in three.

How to keep the cake moist ?

To keep this marble cake moist, the ideal is to keep it at room temperature, in an airtight container or wrapped in cling film or aluminum foil. In this way, we can keep it up to 4 days, away from light and heat.

Soft marble cake - Lilie Bakery

Can you freeze this marble cake?

Yes ! We can freeze it whole or in slices once cooled. The important thing is to wrap it well in cling film and place it in an airtight container so that it does not get wet.

To thaw it, place it in the refrigerator or at room temperature for several hours.

Other recipes to try

If you like easy recipes for a snack, I advise you to take a look at these other recipes from the blog:

If you make this marbled cake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty cakes!

Marble cake recipe - Lilie Bakery
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4.8 on 178 votes

Very Moist Marble Cake

A very moist marbled chocolate cake, perfect for a snack! Easy to prepare, it will delight all gourmets...
Prep time20 minutes
Cook time50 minutes
Total1 time 10 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 6 people

Ingredients:

Marble cake

  • 100 g softened butter
  • 120 g granulated sugar
  • 80 g light brown sugar
  • 3 large eggs at room temperature
  • 200 g whole milk or semi-skimmed
  • 1 tbsp natural vanilla extract
  • 50 g neutral oil type sunflower, rapeseed…
  • 100 g heavy whipping cream 30%
  • 270 g all-purpose flour
  • 2 tsp baking powder
  • 0,5 tsp salt
  • 22 g unsweetened cocoa powder

Soaking syrup (optional)

  • 50 g water
  • 20 g granulated sugar

Instructions:

  • Preheat the oven to 175° traditional heat. Butter and line a cake tin with baking paper (mine is 27x10cm).
  • In a large container, whisk the softened butter and the two sugars to obtain a creamy texture. Add the eggs and mix to homogenize everything.
  • Separately, mix the dry ingredients: flour, baking powder and salt.
  • Separately, mix the wet ingredients: milk, oil, cream and vanilla.
  • Then add half of the wet ingredients to the large container, then half of the dry ingredients. Finish with the rest of the wet ingredients and the rest of the dry ingredients. Do not overmix the batter (just enough) to preserve the softness of the cake.
  • Divide the dough into two equal parts in two containers: in one of them, incorporate the sifted bitter cocoa and mix.
  • To create the marbled effect in the cake pan: first pour a third of the plain batter then half of the chocolate batter. Then add a third of the plain dough, then the last half of the chocolate dough. Finish with the remaining plain dough.
  • Bake for about 45 to 55 minutes (this varies a lot depending on the oven). The top of the cake should be golden brown. To find out if it's cooked through, insert a wooden skewer: it should come out dry or with a few crumbs. Leave to cool then unmold onto a wire rack.
  • (Optional) While the cake is baking: prepare the soaking syrup (which keeps the top of the cake even softer). In a small saucepan, bring the water and sugar to a boil. Coat with a brush on top of the cake when it comes out of the oven.

Notes:

This marble cake can be kept at room temperature for up to 4 days in an airtight container or wrapped in film.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 31, 2023

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68 comments

  1. Reply

    LadyMilonguera

    March 16, 2023

    This marbling is superb!

    • Reply

      Lilie bakery

      March 17, 2023

      Thank you Lady!

  2. Reply

    mary

    March 17, 2023

    5 stars
    Looks del, will do on sunday, thanks

  3. Reply

    LauraA

    March 20, 2023

    5 stars
    Excellent marbled, surely one of the best I've ever eaten! Super fluffy without being heavy, simple to make :) PERFECT!! Thank you for that great recipe

    • Reply

      Lilie bakery

      March 20, 2023

      Thank you very much Laura! See you soon for new recipes :)

  4. Reply

    nadine

    March 27, 2023

    5 stars
    Excellent marbled, very soft. Very good recipe.

    • Reply

      Lilie bakery

      March 30, 2023

      Thank you Nadine for your feedback! See you soon :)

  5. Reply

    Stephanie

    April 3th

    5 stars
    A real killer, soft as desired, favorite recipe

    • Reply

      Lilie bakery

      April 4th

      Thanks for your feedback Stephanie! See you soon :)

  6. Reply

    Magali

    April 17th

    5 stars
    I have made it several times, it is excellent, thank you for all these wonderful recipes…
    Can we replace cocoa with orange blossom water?
    Thank you

    • Reply

      Lilie bakery

      April 20th

      Hello Magali, I do not advise you to replace cocoa because it brings texture in the same way as flour. On the other hand, what you can do is add a few drops of orange blossom in the “natural” part. See you soon :)

  7. Reply

    Charlotte

    April 28th

    5 stars
    Made for my son's birthday, they all loved it!
    A small question however, I would like to try in a round mold but I'm afraid I won't find the same softness… Do you think this will affect the texture?

    • Reply

      Lilie bakery

      April 29th

      Hello Charlotte, glad you enjoyed this marble cake! I advise you not to change the mold because the dose of leavening agent is calculated for a cake mold specifically, the same for the cooking time. And I think it's prettier when cut in cake format :) See you soon

  8. Reply

    Lisa

    April 28th

    5 stars
    The best marble recipe! Super soft and easy to make, thank you for this beautiful recipe :)

    • Reply

      Lilie bakery

      April 29th

      My pleasure ! Thank you Lisa for your feedback :)

  9. Reply

    Mary vero

    24th May 2023

    5 stars
    Thank you for this recipe, excellent! Tested with my granddaughter (as greedy as me), I appreciated the clarity and precision of the explanations, the fact that we could do it without heavy artillery, just a hand whisk and a few bowls. We didn't have time to try putting it in the freezer, poof, it evaporated before

    • Reply

      Lilie bakery

      26th May 2023

      Thank you Marie Véro for your feedback! It is true that it does not last long! See you soon :)

  10. Reply

    Samira

    29th May 2023

    5 stars
    Hello
    Thank you for this recipe and bravo for all your achievements, what talent!
    I just made this cake and it is absolutely delicious! I keep this reference recipe

    • Reply

      Lilie bakery

      30th May 2023

      Thank you very much Samira! See you soon :)

  11. Reply

    Oceane

    31th May 2023

    5 stars
    Hello ☺
    If I double the proportions do I also have to double the cooking time?

    Thank you

    • Reply

      Lilie bakery

      31th May 2023

      Hello Océane, say your mold must be gigantic! :) No, you don't have to double the time – it depends on the depth of the mold, that's up to you. You have to check the end of cooking with a wooden pick every 5 or 10 minutes to know if it's cooked enough.

  12. Reply

    Florence

    11th June 2023

    Great recipe thank you very much.

    • Reply

      Lilie bakery

      14th June 2023

      With pleasure, thank you Florence! See you soon :)

  13. Reply

    Andrea

    July 11, 2023

    5 stars
    Recipe made for a friend who came for a snack. I just reduced the amount of sugar a bit and skipped the oil. The result exceeded my expectations and I must admit that you reconciled me with the marble that I always found too dry for my taste. Bravo for this beautiful recipe and a big thank you!

    • Reply

      Lilie bakery

      July 13, 2023

      Thank you Andrea, with pleasure! See you soon :)

  14. Reply

    Marina

    August 29, 2023

    5 stars
    He is just amazing!! Best marble I've done, and I've tested several!!

    • Reply

      Lilie bakery

      August 29, 2023

      Thank you very much Marina for your message! See you soon :)

  15. Reply

    Oxana

    September 5, 2023

    Hi,
    The cake made this evening, and the result:
    very very good marbled! Just perfect to accompany my tea! Really soft!

    Thanks again for a great recipe! I haven't missed any of your desserts...until now :))

    • Reply

      Lilie bakery

      September 6, 2023

      Thank you Oxana, delighted that you like this cake so much! See you soon :)

  16. Reply

    fanfan

    September 13, 2023

    5 stars
    Hello, recipe tested, good cake

    • Reply

      Lilie bakery

      September 13, 2023

      Thank you Fanfan for your feedback! See you soon :)

  17. Reply

    Maria

    September 14, 2023

    Hi! Can we substitute the heavy cream with orange juice or milk?

    • Reply

      Lilie bakery

      September 15, 2023

      Hi Maria, I do not recommend doing this, because this will end up by a loaf cake drier than what it should be. Heavy cream is the best here :)

  18. Reply

    Lulu

    September 25, 2023

    Perfect recipe, I made it for a snack and there was none left. Third time I've tried one of the recipes and I'm not disappointed.

    • Reply

      Lilie bakery

      3th October, 2023

      Thank you Lulu for your feedback! See you soon :)

  19. Reply

    Matilda

    November 15, 2023

    Hello
    I wanted to know if we could make a rock icing for more deliciousness?
    Thank you

    • Reply

      Lilie bakery

      November 20, 2023

      Hello Mathilde, yes absolutely, you can add an additional step by making a rock glaze. See you soon :)

  20. Reply

    Margaux

    November 19, 2023

    I confirm, do not try to make the cake in a round mold, total failure guaranteed! :)

  21. Reply

    Aurélie

    December 1, 2023

    Hello and thank you for this recipe,
    Quick question, can we replace bitter cocoa with melted chocolate?
    Have a good day

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Aurélie, I advise against it because it would be much sweeter than the basic recipe, and you would also have to modify the quantity of fat. On the other hand, you can melt a little chocolate and make zigzags on the top of the cooled cake for extra deliciousness. See you soon :)

  22. Reply

    Venus

    December 4, 2023

    5 stars
    The texture is soooo goood!! Thank you for the recipe

    • Reply

      Lilie bakery

      December 7, 2023

      Thank you so much Venus!

  23. Reply

    Lea

    December 17, 2023

    5 stars
    I tested it in a round mold because I knew it was really perfect, the cooking time was perfect and it remained very soft.

    But I have a quick question if we ever want to do it without admitting to look at what ingredients we were missing like liquid cream, can we replace it by adding more milk or simply leave it out?

    Thank you in any case for this great recipe ^^

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Léa, thank you for your feedback! I don't make a single cake without liquid cream: that's what makes it soft thanks to the fat it contains! So frankly I don't advise you to omit it :) If you want a good result, no miracle in baking you need all the ingredients :) See you soon

  24. Reply

    Anabelle

    December 17, 2023

    5 stars
    Oh dear !! I didn't know it was so easy to make a marble cake! It was super good, super soft! Thank you for sharing, I will make this recipe again for sure

    • Reply

      Lilie bakery

      December 18, 2023

      Thank you very much Anabelle! Very happy that you like it ;) See you soon

  25. Reply

    pascal

    December 21, 2023

    4 stars
    delicious cake!
    But the softened butter and sugar mixture didn't produce much (still some butter that wasn't incorporated)... Even less so with the eggs.
    Or specify liquid butter rather than softened..
    For liquid ingredients, quantities in L would probably be welcome for everyone.. ;) ..
    There you go… In any case delicious cake..

    • Reply

      Lilie bakery

      December 22, 2023

      Hello Pascal, glad you find this cake delicious! If you have pieces of butter left, it simply means you haven't beaten enough! We want to have a very homogenous mixture (read the recipe again). You definitely don't need melted butter, so please don't change my recipe (especially since many readers like it, read the comments). The same goes for measurements: there is nothing more precise than a measurement in grams in pastry: you take your scale and you simply measure with it... Was it worth taking away a star? Not sure…

  26. Reply

    lisaB

    December 22, 2023

    5 stars
    Very good recipe that I just made for a Christmas snack. He was perfect! THANKS! I didn't have any cocoa chocolate, I replaced it with 100g of pastry chocolate mixed with a little margarine and cream and the cake was perfect!

    • Reply

      Lilie bakery

      December 22, 2023

      Thank you Lisa for your feedback! See you soon :)

  27. Reply

    Astrid

    8th January 2024

    5 stars
    The softness of this marble is incredible! It didn't last long enough to judge its shelf life ;)
    I usually made my marbles with a pound cake base but I'm going to keep this recipe from now on!

    • Reply

      Lilie bakery

      11th January 2024

      Thank you Astrid! Glad that its softness appealed to you! See you soon :)

  28. Reply

    Sylvie

    13th January 2024

    This marble is killer!!!!

    • Reply

      Lilie bakery

      15th January 2024

      Thank you Sylvie! See you soon :)

  29. Reply

    Céline

    14th January 2024

    Hello,
    Do you think it is possible to replace cocoa with Nutella?

    • Reply

      Lilie bakery

      17th January 2024

      Hello Céline, I strongly advise you not to remove the bitter cocoa because it is what gives the beautiful color and chocolate taste. You can add a tablespoon of Nutella with the bitter cocoa if necessary, but that risks greasing the texture. See you soon :)

  30. Reply

    Sarah

    21th January 2024

    Very moist and delicious, i put 30g more sugar for kids, thank you very much for sharing, the best marble cake ever, i keep it as reference in my cake book
    Sarah

    • Reply

      Lilie bakery

      24th January 2024

      Thank you Sarah for your review! So glad you like it :)

  31. Reply

    Raphael

    1th February 2024

    5 stars
    I've made countless cakes before, but this one is in my top 3.
    How soft! THANKS

    • Reply

      Lilie bakery

      1th February 2024

      Thank you very much Raphael! Really happy that it’s in your top 3! See you soon :)

  32. Reply

    Soso

    2th February 2024

    5 stars
    Thank you for this recipe, the marble is in the oven and smells delicious, I have no doubt that it will also be very good. I enjoy making your recipes, it’s always a success! And I always have full-fat cream in the fridge now…

    • Reply

      Lilie bakery

      5th February 2024

      Thank you very much Soso! I'm delighted that you like my recipes :) See you soon

  33. Reply

    Patricia

    2th February 2024

    5 stars
    Just made this cake with my 5 year old daughter. We were craving for a good marble cake. This cake is outrageously delicious! And so moist! (We didn't add the syrup.) Thank you for this well explained recipe. It's definitely a keeper.

    • Reply

      Lilie bakery

      5th February 2024

      Thank you Patricia, I'm so glad you like this marble cake!

  34. Reply

    Kheira

    3th February 2024

    5 stars
    Hello girls delicious recipe a big thank you, I tested in a mini tartlet mold of 12 I changed nothing in the recipe just 15min of cooking perfect and also in muffin molds half filled 25min perfect the children are happy

    • Reply

      Lilie bakery

      5th February 2024

      Thank you Kheira for your feedback, See you soon :)

  35. Reply

    Marie

    16th February 2024

    5 stars
    Could you tell me which T45 or T55 flour for the cake, I still have doubts about the grind to choose.
    I read the comments and among the comments, I saw one that took away a star which particularly annoyed me and which pushed me to make a comment (I have never done one before)
    I made two logs for Christmas (mascarpone and coconut mango), both of which were totally successful and it's really thanks to you. You are clear, you give us a lot of details.
    In general, I am anxious when I bake, I always bring a backup cake (bought in a pastry shop) now I bake peacefully and with pleasure. THANKS !
    A 73 year old lady

    • Reply

      Lilie bakery

      19th February 2024

      Oh thank you very much Marie! Your message means a lot to me! I try to be as precise as possible in my advice and recipes so that everyone can make beautiful and delicious desserts at home :) Thank you for your loyalty to my blog in any case, see you soon for other recipes :)

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