MARBLE CAKE
A soft, fluffy cake with a beautiful swirl of chocolate and vanilla—perfect for dessert or afternoon tea.
Ingredients
- 1 1/2 cups All-purpose flour Sifted
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter Room temperature
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- 2 tsp Vanilla extract
- 1/2 cup Milk Room temperature
- 1/4 cup Cocoa powder Unsweetened
- 2 tbsp Milk For cocoa mixture Optional for smoother chocolate swirl
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually add the dry ingredients alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter into two bowls. Add cocoa powder and 2 tbsp milk to one bowl and gently fold until smooth.
- Alternate spoonfuls of vanilla and chocolate batter into the prepared pan. Use a skewer or knife to gently swirl for a marble effect.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter when combining the cocoa layer; this preserves the marble effect.
- You can sprinkle powdered sugar on top for decoration.
- For a richer chocolate taste, use dark cocoa powder.