Marble Cake – moist, chocolatey and oh-so tasty marble cake that is a cinch to make.
This weekend, I looked for a fun and easy cake to make that would ooh and aah my guests. I really wanted to make a cake that did not require a lot of time and effort, because I had other time- consuming recipes to make.
Usually when I am making pound cakes, I love to add chocolate into the batter, to give it a little bit of chocolaty taste. This does not always give me the effect that I expect.
This time, I decided, to actually make a true marble cake; a moist cake, which is a combination of a light and a dark batter and swirled to have the marble effect. My stock pile of cookbooks and the internet were good resource. I Finally settled on a recipe and with a couple of tweaks and the help of my kitchen aid, the cake was in the oven in no time.
For this recipe, I added some coffee to enhance the flavor of cocoa powder, which resulted in a more chocolaty cake. Two egg yolks and sour cream, for extra moisture. Finally, I added some almond flavor which left a pleasantly light yet dominant flavor in the cake. It absolutely reminded me of walking into an upscale bakery, with fresh cake aromas bombarding you at the entrance. Chances are this cake will make it into your recipe collection after one bite
The ratio of vanilla to mocha cake batter might be slightly off as the marbling is on the light side, but the taste is amazing. This cake batter is enough for 2 8 inch cakes. I baked mine in a 10 inch Bundt pan.
This cake freezes very well wrapped it in a plastic wrap. Thaw in the refrigerator before serving.
Marble Cake
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 2 extra large eggs
- 3 extra large eggs yolk
- 1 tablespoon vanilla extract
- 1 tablespoon pure almond flavor
- 1 1/2 cups sour cream
- 3 cups Cake flour
- 2 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 tsp salt
- 3 tbsp cocoa powder use a good brand it makes all the difference
- 3 tbsp hot water
- 1 teaspoon instant coffee powder
Instructions
- Preheat oven to 325 degrees grease and flour a 10 inch tube pan .Set aside
- Mix together cake flour, baking powder, salt and baking soda
- In a large mixing bowl, cream butter, and sugar together using a mixer for about 2 minutes, then add sour cream beat until light and fluffy. It will take approximately 4-5 minutes altogether.
- Beat eggs and egg yolk in a separate bowl , and then add flour mixture and the egg mixture alternating between the both of them, beginning and ending with the flour to the butter mixture.
- Stir in the vanilla and the almond extracts, scrape down the sides of the mixing bowl.
- In a small bowl, mix the cocoa powder, coffee and hot water together to make a smooth chocolate paste
- Fold in the chocolate paste with about 1/3 of the cake batter. Mix well until fully incorporated, alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
- With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
- Bake cake until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes
Nutrition Information:
Mercy O says
Hello Imma, thanks for your wonderful and precise recipes. I tried the blueberry lemon cake and it was heavenly. I intend to make the marble cake this weekend, but what is 1 cup of butter in grams? Thanks
Immaculate Bites says
Thank you for wanting to try the recipe, Mercy! Enjoy.
Let me know how it turns out 🙂 Based from Google, 1 cup of butter is 227 grams.
Ronke says
This is my 1st attempt at baking marble cake and it came out soooo nice. Thank you so much Imma for the recipe. Keep them coming
Imma Adamu says
Thank you so much, Ronke! Will make sure to post more recipe. 😀
Imma Adamu says
Thank you so much, Ronke!
Swati jha says
Your recipes are amazing Imma.. i Am
Going to try this marble cake recipe.. can i
Use yogurt instead of sour cream? Sour cream is not easily available here.
Love
Swati jha
ImmaculateBites says
Thank you, Swati jha :)!
Yes, yogurt will work for this recipe. Do let me know how it turns out for you!
Swati jha says
Hello Imma
How are you? The marble cake turned out to be yummm.. my family loved it. I just have one question, the amount was too big for my mould so i had a bit of a difficulty there, can u please suggest me how can i reduce the batter into half, considering odd number/ amounts of some ingredients..
thanks
ImmaculateBites says
Hi Swati jha! I am so glad this cake came out great for you. 🙂
In order to half this recipe, feel free to just divide every single ingredient in half. The cake will turn out just as delicious.
Jackie says
Hi
Can I use espresso powder instead of coffee. Also, I don’t buy extra large eggs, so how many large eggs can I use in this recipe. Thanks
BG says
hello. I tried the condensed milk cake and it was delightful. I am looking forward for this receipt. But i have a question is there a different between the all purpose flour and the cake flour? And also do you use sweetened or unsweetened cacao powder?
Thank you
ImmaculateBites says
The difference is that cake flour yields soft cake layers- really light. You can easily make yours at home- really inexpensive ; 1 3/4 cups all-purpose flour with 1/4 cup cornstarch makes 2 cups cake flour.
Bg says
Oh thank you for the recipe. And what about the cacao powder you use. Is it sweetened or unsweetened cacao powder?
ImmaculateBites says
Either one works just fine.
Jessicalove says
tanks for d recipes jst saw it now am going to bake dis following ur instruction tanks
ImmaculateBites says
Hi Jessica, let me know how it works for you. Thanks
BJ says
Hi Imma,
This looks yummy…what quantity of coffee did you use? It is not listed under the ingredients.. you are an inspiration….
Thank You.
BJ
ImmaculateBites says
It is the last ingredient- 1-teaspoon granulated coffee. Thanks B.J for the such a sweet comment. Let me know how you like it.