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
- 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
- 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.