This moist marble cake is the perfect combination of rich vanilla and deep chocolate flavors, swirled together to create a delightful visual and taste experience. With a touch of tangy cultured milk added to the batter, the cake remains soft and tender while offering a subtle hint of richness. Each bite melts in your mouth, giving you both the sweet, smooth taste of vanilla and the bold flavor of cocoa in one. Whether you enjoy it as a dessert or a sweet snack with coffee, this cake is sure to impress both in flavor and presentation.
Why You’ll Love This:
You’ll fall in love with this cake for its perfect balance of vanilla and chocolate, offering a swirl of flavors in every slice. The use of cultured milk keeps the cake moist and fresh for days, making it an ideal make-ahead dessert for gatherings. It’s light, flavorful, and has just the right touch of sweetness, without being too rich. Plus, the marbled effect adds a sophisticated look to a simple recipe, making it feel special for any occasion. The ingredients are straightforward and the method easy to follow, so you can achieve bakery-worthy results in your own kitchen.
Perfect Occasion:
This marble cake is versatile enough for any occasion. It’s a wonderful treat for family gatherings, birthday celebrations, or afternoon tea with friends. With its balanced flavors, it’s ideal for those moments when you want something indulgent but not too heavy. Whether for a weekend treat, a holiday dessert, or a simple snack to enjoy with coffee, this cake fits the bill perfectly. Its moist texture also makes it great for gifting to loved ones, as it stays fresh and delicious for several days.
Decoration Tips:
To enhance the beauty of this marble cake, you can finish it with a light dusting of powdered sugar for a classic touch. For a richer presentation, drizzle a chocolate glaze over the top, allowing it to drip down the sides for a decadent look. If you want to keep it simple, you can serve it with a dollop of whipped cream or even some fresh fruit to balance the cake’s sweetness. For added elegance, sprinkle some chocolate shavings or curls on top for a bakery-style finish that will impress your guests.
Ingredients:
- 125 grams butter (softened)
- 245 grams sugar (1 cup + 1/3 cup)
- 4 eggs (room temperature)
- 1/2 small glass of vegetable oil (50 grams)
- 150 ml cultured milk (room temperature)
- 2 cups of flour (220 grams)
- 1.5 tablespoons starch (15 grams)
- 1 packet vanilla
- 7 grams baking powder (1.5 teaspoons)
- A pinch of baking soda
- 2 tablespoons cocoa powder (30 grams)
- 3 tablespoons cultured milk (for the cocoa mixture)
Note:
- The baking soda activates with the cultured milk, so only a small pinch is needed. If you’re not a fan of using baking soda, you can replace it with 1 extra packet of baking powder.
- If you don’t have cultured milk, you can substitute with warm milk mixed with a tablespoon of lemon juice.
Instructions:
- Preheat your oven to 165°C (325°F) with the top and bottom heat settings.
- In a mixing bowl, beat the softened butter and sugar together for about 1 minute until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully combined.
- Gradually pour in the vegetable oil and continue mixing.
- Add half of the cultured milk to the mixture and stir to combine.
- Sift in half of the dry ingredients (flour, starch, baking powder, and baking soda) and fold into the wet ingredients with a spatula.
- Add the remaining cultured milk and the rest of the dry ingredients, mixing until everything is well incorporated. Be careful not to overmix.
- Transfer a little less than half of the batter to a separate bowl and mix in the cocoa powder and 3 tablespoons of cultured milk. Adjust the amount of cocoa and milk depending on the thickness of your batter—it should be smooth and pourable.
- Grease a loaf pan and line it with parchment paper.
- Alternate spoonfuls of the vanilla and cocoa batters into the pan, creating layers. Use a knife or skewer to gently swirl the batters together in a figure-eight pattern for the marbled effect.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; the cake should be moist, with some crumbs clinging to the tester.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!
