This Marble Cake Recipe Is The Perfect Balance of Sweet & Moist.
Chocolate cake, never again! This recipe is sure to be a crowd, pleaser. Not only does it require simple ingredients, but it’s also quite easy to make.
I love this marble cake because it’s actually healthy: made with whole, grain flour and reduced sugar, it’s the perfect treat for those who want to indulge without falling off the wagon. And unlike most other marble cakes out there on the internet (and in restaurants), you can add white chocolate chips or sprinkles, if you want to. Instead, it gets its chocolate flavor from cocoa powder and coffee! These are great desserts for after dinner, or you can make them ahead of time and store them in the freezer until you’re ready to serve, they’ll be ready in minutes! This recipe is also perfect for kids because it requires few steps and an understanding of cooking concepts like melting butter.
Spray a 9x5x3, inch loaf pan with nonstick cooking spray.
Spray a 9x5x3, inch loaf pan with nonstick cooking spray. It’s preferable to use a nonstick cooking spray for this cake, as the marble effect is achieved by dropping two colors of batter into the same pan and swirling them together. Spray the pan before pouring in your batter so that you have an easier time swirling after it has set.
In a large bowl, sift together the flour, baking powder and salt. Set aside.
In a large bowl, sift together the flour, baking powder and salt. Set aside.
The next step is to cream together the butter, sugar and vanilla until they’re light and fluffy – this can take anywhere from three to five minutes depending on your mixer’s power. Once it looks like whipped cream you’re ready for the eggs! One at a time add them into your bowl and mix thoroughly after each addition until incorporated into a smooth batter.
In another large bowl, beat the butter, sugar and vanilla until fluffy. Beat in the eggs, one at a time. Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined (it’s OK if there are small lumps).
Pour half of this mixture into a 12, cup muffin tin lined with paper liners. Sprinkle with 1/4 cup nuts and then add another layer of batter on top; repeat once more to complete each cupcake. Bake for 25 to 30 minutes or until tops spring back when pressed lightly.* Cool for 10 minutes before removing from pan.* Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months
Pour half of the batter into another bowl; stir in cocoa powder and coffee until well combined.
Pour half of the batter into another bowl, then stir in cocoa powder and coffee until well combined. Do not overmix:
- Don’t use hot coffee. It will cook your eggs and make them rubbery.
- Don’t use cold coffee or water, either! The batter needs to be warm enough to incorporate everything smoothly before going into the oven—you don’t want lumps of cocoa powder floating around when you’re slicing into it!
- And whatever you do, don’t use milk or juice like orange juice or apple cider as part of this process—it’s too acidic for chocolate cakes (and marble cakes are technically chocolate cakes). But feel free to add them on top once they’re baked!
Spread chocolate batter into prepared pan; top with white batter in spoonfuls, then run a knife through the batters to create a swirl pattern.
Spread the chocolate batter into your prepared pan. Don’t worry about making sure it’s even or perfectly smooth—the white swirls won’t show up if the layers are too thick. Use a spoon to spread it, rather than a spatula or an ice cream scoop, because you want the chocolate layer to be pretty thin.
Bake until cake springs back when touched and a toothpick inserted in center comes out clean, 55 to 60 minutes. Cool in pan 10 minutes, then turn out onto wire rack to cool completely (about 2 hours). Serve with ice cream or whipped cream!
For the bread:
Bake at 350 degrees F for 25, 30 minutes or until golden brown. Cool on wire rack before slicing.
Sweetness is good for you!
Sugar is a source of energy, vitamins and minerals, fiber and water. It’s also a good source of antioxidants. In fact, the antioxidant content in just one teaspoon of sugar is equivalent to that found in 15 grams (about half an ounce) of fresh blueberries!
