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.
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?
- We beat butter and sugars together
- We add eggs
- Apart, we mix dry ingredients
- Apart, we mix wet ingredients
- We pour them alternately in the dough
- On divide the dough in half
- We add the bitter cocoa in one of them
- We pour the two pastes alternately in the pan
- 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.
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:
- Very moist orange cake
- Very moist lemon poppy seed cake
- Chocolate banana muffins
- Soft chocolate muffins
- Easy far breton with prunes
- Chocolate shell madeleines
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!
Very Moist Marble Cake
A very moist marbled chocolate cake, perfect for a snack! Easy to prepare, it will delight all gourmets...
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 :)
LadyMilonguera
This marbling is superb!
Lilie bakery
Thank you Lady!
mary
Looks del, will do on sunday, thanks
LauraA
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
Lilie bakery
Thank you very much Laura! See you soon for new recipes :)
nadine
Excellent marbled, very soft. Very good recipe.
Lilie bakery
Thank you Nadine for your feedback! See you soon :)
Stephanie
A real killer, soft as desired, favorite recipe
Lilie bakery
Thanks for your feedback Stephanie! See you soon :)
Magali
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
Lilie bakery
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 :)
Charlotte
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?
Lilie bakery
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
Lisa
The best marble recipe! Super soft and easy to make, thank you for this beautiful recipe :)
Lilie bakery
My pleasure ! Thank you Lisa for your feedback :)
Mary vero
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
Lilie bakery
Thank you Marie Véro for your feedback! It is true that it does not last long! See you soon :)
Samira
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
Lilie bakery
Thank you very much Samira! See you soon :)
Oceane
Hello ☺
If I double the proportions do I also have to double the cooking time?
Thank you
Lilie bakery
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.
Florence
Great recipe thank you very much.
Lilie bakery
With pleasure, thank you Florence! See you soon :)
Andrea
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!
Lilie bakery
Thank you Andrea, with pleasure! See you soon :)
Marina
He is just amazing!! Best marble I've done, and I've tested several!!
Lilie bakery
Thank you very much Marina for your message! See you soon :)
Oxana
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 :))
Lilie bakery
Thank you Oxana, delighted that you like this cake so much! See you soon :)
fanfan
Hello, recipe tested, good cake
Lilie bakery
Thank you Fanfan for your feedback! See you soon :)
Maria
Hi! Can we substitute the heavy cream with orange juice or milk?
Lilie bakery
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 :)