Do you like chocolate cake, or do you prefer vanilla? You don't have to choose anymore with this chocolate vanilla marble cake. It is a combination of both flavors that looks spectacular. Today, I will show you how to get those delicious vanilla and chocolate swirls. A perfect blend of flavors. Start baking this delightful cake today!
Discover the Art of Baking Your Own Marble Cake
Baking marble cake yourself is not only fun to do, but you can make the most admirable creations with it. You determine how your cake will look by varying the swirls and adding the chocolate and vanilla batter. That doesn't mean it's a complicated recipe because this cake is one of the easiest recipes I know. As for cake, then.
You make one batter, which you divide over two bowls. One half is your "normal" vanilla cake batter, and the other bowl you mix with some cocoa. By scooping the batter alternately into the cake tin and then stirring it with the tip of your knife eight through the batter, you swirl the batter together, giving you very special shapes. No two cakes are the same.
The cakes are smooth and creamy at the same time, with beautiful marble patterns. Measure a perfect balance between the sweet vanilla and the rich, deep chocolate taste. It's the perfect treat for a special occasion.
What do you need for Moist Marble Cake?
You require the following ingredients to prepare this Chocolate and Vanilla Marble Cake. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter: Use unsalted butter.
- Sugar: For sweetening the cake.
- Eggs: Provide a full flavor to the cake and bind the batter.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store) and use it for a long time).
- Salt: Provides a good taste balance to the marble cake.
- Self-raising flour: This is flour mixed with baking powder. You can also replace this by mixing 2 cups (250 grams) of flour and one teaspoon of baking powder.
- Cocoa: For a deep chocolate flavor of the chocolate batter.
- Hot water: To dissolve the cocoa, mix well with the batter.
How to prepare Chocolate Marble Cake
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix the butter with the sugar on high speed for three minutes until fluffy. Add the eggs one at a time while mixing. Also, mix the vanilla and salt through the batter.
- Divide the batter between two bowls. Mix the cocoa with the hot water to a paste and mix it with a spatula through one of the two bowls.
- Grab a cake tin and scoop two tablespoons of cocoa batter into the cake tin. Then add two tablespoons of vanilla batter and repeat these steps until the batter is used up.
- Take a knife and stir with the point through the batter in a figure of eight, creating a nice swirl. Then, slide the cake into a preheated oven at 350 °F (180 °C) and bake for 60 minutes, or until the cake is done.
Remove from oven and let stand for five minutes. Remove the cake from the tin and let it cool on a wire rack to room temperature.
Tips, Substitutions, and Variations
- Make sure all ingredients are at room temperature. This way, you get an airy cake.
- To test whether the cake is done, insert a skewer into the center of the cake at the end of the baking time. If it comes out dry, your cake is ready.
- If you don't have vanilla extract, replace it with two teaspoons of vanilla sugar.
- Replace the cocoa with two tablespoons of instant coffee for a coffee flavor or
- Replace the cocoa and hot water with â…“ cup (75 ml) of berry juice for a beautiful red swirl cake with a fruity taste.
- Stir ¼ cup (40 grams) of chocolate chips into the bowl with cocoa for a taste explosion.
- Mix ¼ cup (25 grams) of finely chopped pecans through the vanilla batter for a crunchy bite.
- Glaze: Cover your marble cake with a delicious chocolate glaze.
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Chocolate and Vanilla Marble Cake
Ingredients
- 2 sticks butter unsalted, roomtemperature
- 1¼ cups sugar
- 4 eggs size L
- 1 teaspoon vanilla extract
- â…› teaspoon salt
- 2 cups self-rising flour
- 4 tablespoons Dutch unprocessed cocoa
- 4 tablespoons hot water
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 320 °F. - Brush the cake tin with butter. Sprinkle some flour in the container and tap so the flour will cover the baking form. Take the excess flour out of the tin.
- Mix the butter with the sugar on high speed for 3 minutes.2 sticks butter, 1¼ cups sugar
- Add the eggs one by one while mixing. Add the next egg when the former one is incorporated.4 eggs
- Mix in the vanilla extract and salt.1 teaspoon vanilla extract, â…› teaspoon salt
- Put the mixer on low speed and mix the self-raising flour through the batter. Stop mixing when the flour is incorporated.2 cups self-rising flour
- Divide the batter into two separate bowls.
- Mix the cocoa and hot water in a bowl until it becomes a paste.4 tablespoons Dutch unprocessed cocoa, 4 tablespoons hot water
- Mix the cocoa paste into the second bowl with batter with a spatula.
- Take the tin and add two tablespoons of cocoa batter on the bottom. Then add two tablespoons of vanilla batter and two tablespoons of cocoa batter. Continue until all the batter is done.
- Take a knife and swirl with the tip through the batter in the tin.
- Put the tin in the oven and bake for 60 minutes. Check if the cake is done by pricking a wooden skewer into the middle of the cake. When it comes out dry, the cake is done. If it is still moist, bake for another 5 minutes, check, and repeat until the cake is done.
- Take from the oven, let it slightly cool for about 5 minutes, and then loosen the cake from the tin on a wire rack. Let it cool down to room temperature.
Notes
- Make sure all ingredients are at room temperature. This way, you get an airy cake.
- To test whether the cake is done, insert a skewer into the center of the cake at the end of the baking time. If it comes out dry, your cake is ready.
- Replace the cocoa with two tablespoons of instant coffee for a coffee flavor or
- Replace the cocoa and hot water with â…“ cup (75 ml) of berry juice for a beautiful red swirl cake with a fruity taste.
- Stir ¼ cup (40 grams) of chocolate chips into the bowl with cocoa for a taste explosion.
- Mix ¼ cup (25 grams) of finely chopped pecans through the vanilla batter for a crunchy bite.
- Glaze: Cover your marble cake with a delicious chocolate glaze.
- Wrap the cake in aluminum foil and store it at room temperature for three days.
- You can also freeze the cake. First, aluminum foil around the cake and then a plastic bag. The cake will keep for three days.
- The cake's structure will change when stored in the fridge, so don't keep it there.
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