Sugar artist extraordinaire Anne Heap of Pink Cake Box originally shared this recipe with ACD in 2017. Swirled with ribbons of rich chocolate and fragrant vanilla, marble cake is a timeless classic that feels both comforting and a little bit special. This recipe brings together the best of both flavors in a tender, buttery crumb that stays moist and light with every slice.
Perfect for celebrations or simple afternoons with coffee, this marble cake is as beautiful to look at as it is satisfying to eat. You can get creative with the type of fillings and frostings you use, but it will be just as good with a simple Swiss meringue buttercream. It is sturdy enough to use in tiered cakes for larger celebrations if you want to scale up.
Makes three 8-inch cakes
Ingredients
500 grams cake flour
500 grams granulated sugar
28 grams baking powder
8 grams salt
400 grams whole milk
240 grams butter, softened
225 grams egg whites
15 grams vanilla extract
40 grams cocoa powder
2 tablespoons water, if needed
Instructions
- Combine the flour, sugar, baking powder, and salt in a mixing bowl fitted for a stand mixer.
- Add the milk and mix on slow speed for 2 minutes. Scrape down the sides of the bowl.
- Add the butter and mix on medium for 3 minutes. Scrape down the sides of the bowl.
- Combine the egg whites and vanilla. Add them to the mixture and beat on low for 2 minutes. Scrape down the sides of the bowl and mix for 1 more minute.
- Side aside 400 grams of batter and add in the cocoa powder. Mix it well. If it is too thick, gradually add water until it reaches the consistency of the vanilla batter.
- Pour the vanilla batter into prepared cake pans. And dollops of chocolate batter and swirl in.
- Bake at 350ºF for approximately 30 minutes.
