Chocolate Vanilla Marble Cake
Enjoy the best of both worlds with this classic, tender cake featuring swirls of rich chocolate and fragrant vanilla.
Ingredients
- •2 1/2 cups all-purpose flour (310g)
- •2 1/2 teaspoons baking powder
- •1/2 teaspoon salt
- •1 cup unsalted butter (225g), softened at room temperature
- •1 1/2 cups granulated sugar (300g)
- •3 large eggs, at room temperature
- •1 tablespoon vanilla extract
- •1 cup whole milk, at room temperature
- •1/3 cup unsweetened cocoa powder (30g)
- •3 tablespoons whole milk (extra, for the chocolate batter)
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan or a 9x5-inch loaf pan with butter or non-stick spray.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed for about 3 to 4 minutes until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternatingly add the dry ingredients and the 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- 6
Divide the batter evenly into two bowls (about half in each).
- 7
Add the cocoa powder and the 3 extra tablespoons of milk to one of the bowls and stir gently until a smooth chocolate batter forms.
- 8
Spoon the vanilla and chocolate batters alternately into the prepared baking pan.
- 9
Take a butter knife or a skewer and gently swirl it through the batter in a zig-zag pattern to create the marble effect.
- 10
Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 11
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
💡 Chef tips
- Ensure all refrigerated ingredients like eggs, milk, and butter are at room temperature to prevent the batter from curdling.
- To make this recipe pareve for a meat meal, substitute the butter with an equal amount of solid coconut oil or margarine, and use soy or almond milk.
- Store the leftover cake in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.
✅ How it should turn out
The finished cake boasts a golden-brown crust with a soft, moist crumb that reveals a stunning, aromatic pattern of deep chocolate and sweet vanilla swirls in every slice.