Marvelous marble cake

Categories: Cakes and Desserts, Marble cake

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Marvelous marble cake
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Marvelous marble cake

Forget about all the marble cakes you’ve had so far. This is the ultimate one and it features often at my house. It’s a quick and delicious marble cake that everyone loves.

Round 20 cm baking pan


150 grams butter
3 large eggs
220 grams sugar (1 cup + 1 Tbsp)
2 tsp vanilla sugar
1 tsp vanilla extract
280 grams flour (2 cups)
2 tsp baking powder
250 ml whipping cream (1 cup)
2 Tbsp chocolate spread


1. Take the butter out of the fridge around 15 minutes before you start. Preheat an oven to 180°C.

2. Place the butter, sugar, and vanilla sugar in the bowl of a mixer and using a paddle attachment, operate the mixer of medium speed for around two minutes. Add the vanilla extract and eggs, one at a time, waiting until each egg is fully incorporated until adding the next one.

3. Mix the flour and baking powder and add to the mixer intermittently with the whipping cream, on low speed, until well combined.

4. Remove 3 heaped Tbsp of the batter to a separate bowl and add the chocolate spread and mix until well combined.

5. Grease the baking tin and pour some of the light-colored batter in, followed by the dark batter. Continue until both batters have been added in full, mix a little to give a nice swirl look.

6. Bake for 45 minutes or until the cake goes golden and a toothpick inserted in the center comes out clean.

7. You can serve the cake as is, or spread some chocolate spread on top, or dust with icing sugar right before serving. Another option is a chocolate ganache: Place 100 grams of bittersweet chocolate pieces in a bowl with 1/2 cup of whipping cream, microwave until melted, mix to combine, and pour evenly over the cake.

The photos also feature chocolate balls for kids.

Good to know…
The cake keeps at room temperature in a closed container for 3-4 days. Freezer-friendly. Oil won’t work here. Here’s a good marble cake that uses oil in the recipe. You can use orange juice instead of the cream, but it will affect the flavor of the cake. For a non-dairy version you can substitute butter-flavored margarine for the butter. The batter is fairly stiff, and that’s how it’s supposed to be.

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