Cakes & Bread
Classic Soft Marble Cake, Beautiful Pattern in Every Slice
Prep
20 min
Cook
50 min
Servings
10
Level
Medium
A classic marble cake made from a blend of vanilla and chocolate batter that swirl together to form a beautiful marble pattern when sliced. The texture is soft, moist, and fragrant with buttery aroma, perfect as a companion for afternoon tea. This recipe is foolproof since the mixing technique and marbling pattern are explained in detail, step by step.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams Margarine
- 50 grams Unsalted butter
- 180 grams Fine granulated sugar
- 4 large Chicken eggs
- 200 grams Medium-protein all-purpose flour
- 2 tbsp Powdered milk
- 1 tsp Baking powder
- 3 tbsp Liquid milk
- 1/2 tsp Vanilla powder
- 1/4 tsp Salt
- 2 tbsp Cocoa powder
- 1 tbsp Chocolate paste or melted chocolate (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Grease a round cake pan or loaf pan with margarine, then dust lightly with flour; set aside.
- 2 Beat the margarine, butter, and fine granulated sugar with a mixer on medium speed until pale, smooth, and fluffy, about 4-5 minutes.
- 3 Add the eggs one at a time while continuing to beat on low speed, waiting until each is fully incorporated before adding the next.
- 4 In a separate bowl, mix the flour, powdered milk, baking powder, vanilla, and salt, then sift to prevent lumps.
- 5 Gradually fold the flour mixture into the butter batter, alternating with the liquid milk, using a spatula and a folding technique so as not to lose too much air.
- 6 Take about a third of the batter and mix it with the cocoa powder and chocolate paste, stirring until it becomes a smooth chocolate batter.
- 7 Pour the vanilla batter into the prepared pan, then drop spoonfuls of the chocolate batter randomly on top.
- 8 Use a skewer or toothpick to create a marble pattern by gently swirling it in zigzag or spiral motions—don't overmix, so the pattern doesn't blend together too much.
- 9 Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 10 Remove from the oven and let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
💡 Tips
• Make sure the butter and margarine are at room temperature so they're easy to beat and rise perfectly.
• Don't over-swirl the marble pattern, so the chocolate and vanilla patterns stay clearly visible instead of blending together completely.
• Use a pan with a center tube (tube pan) if you want the cake to bake more evenly and have a prettier shape.
• Store the cake in an airtight container to keep it soft for up to 3-4 days.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
5 gg
Protein
17 gg
Fat
35 gg
Carbs
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