Cakes & Bread
Economical Baked Marble Cake, Moist and Long-Lasting for Snack Stock
Prep
20 min
Cook
55 min
Servings
10
Level
Easy
This budget-friendly version of marble cake is perfect for anyone who wants to keep a family snack supply on hand without breaking the bank. The texture stays moist and satisfyingly dense even using regular margarine, and it keeps well for several days without drying out. The marble pattern still looks beautiful despite the simple ingredients, so the presentation remains top-notch.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Margarine
- 180 grams Granulated sugar
- 4 large Chicken eggs
- 250 grams Medium-protein all-purpose flour
- 3 tbsp Sweetened condensed milk (white)
- 100 ml Liquid milk
- 1 tsp Baking powder
- 1/2 tsp Vanilla powder
- 1/4 tsp Salt
- 2 tbsp Cocoa powder
- 2 tbsp Hot water
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👩🍳 Instructions
- 1 Dissolve the cocoa powder in hot water until it forms a thick paste, then set aside to cool.
- 2 Beat the margarine and granulated sugar with a mixer on medium speed for 3-4 minutes until pale and fluffy; there's no need to beat it until overly pale.
- 3 Add the eggs one at a time while continuing to beat, making sure each egg is fully incorporated before adding the next.
- 4 Add the sweetened condensed milk and vanilla, then beat briefly until combined.
- 5 Sift together the flour, baking powder, and salt, then add to the batter gradually, alternating with the liquid milk. Fold gently with a spatula using a folding technique so the batter doesn't become dense.
- 6 Take about one-third of the batter and mix it with the cooled chocolate paste until well combined.
- 7 Prepare a 20-22 cm (8-9 inch) loaf pan by greasing it with margarine and lining it with parchment paper.
- 8 Pour the plain batter and the chocolate batter into the pan in alternating layers.
- 9 Create a marble pattern by swirling a skewer or satay stick through the batter in a circular motion — don't overdo it, or the pattern will blend together too much.
- 10 Bake in a preheated oven at 170°C (340°F) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- 11 Remove from the oven and let the cake rest in the pan for 10 minutes before turning it out to cool completely on a wire rack.
- 12 Once completely cool, slice and serve, or store in an airtight container.
💡 Tips
• Use room-temperature margarine so it's easy to beat and gives a softer result.
• Don't overmix the batter after adding the flour, or the cake's texture will turn out dense.
• Store the cake in an airtight container at room temperature — it will keep for 3-4 days without refrigeration.
• If you like a richer flavor, add a little melted margarine to the chocolate paste before mixing it in.
📊 Nutrition Facts / serving
260
Calories (kcal)
4 g
Protein
12 g
Fat
34 g
Carbs
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