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Super Soft and Fluffy Marble Cake Recipe

Super Soft and Fluffy Marble Cake

A tender all-butter marble cake with pale vanilla batter and rich chocolate swirls. It is simple enough for a weekday bake yet pretty enough for afternoon tea, birthdays, and family celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 225 g Unsalted butter, softened
  • 200 g Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 225 g Plain or all-purpose flour, spooned and leveled
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 60 ml Milk
Chocolate Batter
  • 25 g Unsweetened cocoa powder
  • 30 ml Hot water or hot milk

Method
 

Step-by-Step
  1. Grease and line an 8-inch/20-cm round pan or a 9 x 5-inch/23 x 13-cm loaf pan. Preheat the oven to 175°C/350°F conventional, or 160°C fan-assisted.
  2. Whisk the flour, baking powder, and salt together in a bowl. In a separate large bowl, beat the softened butter and sugar for 3 to 5 minutes until pale, light, and fluffy.
  3. Beat in the eggs one at a time, scraping down the bowl after each addition, then mix in the vanilla. Add the dry ingredients in two or three additions, alternating with the milk, and stop mixing as soon as the flour disappears.
  4. Transfer about one-third of the batter to another bowl. Stir the cocoa powder with the hot water or hot milk until smooth, then mix this paste into the reserved batter.
  5. Spoon alternating amounts of vanilla and chocolate batter into the prepared pan. Draw a skewer or knife through the batter with only two or three gentle figure-eight motions.
  6. Bake for 45 to 55 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for about 15 minutes, then transfer the cake to a wire rack to cool completely for at least 30 minutes.

Notes

For a softer crumb, replace 2 tablespoons of the milk with 2 tablespoons of plain yogurt or sour cream. Keep the cake covered at room temperature for up to 3 days, or freeze well-wrapped slices for longer storage.