Cakes & Bread
Vanilla Caramel Marble Cake, Soft Caramel Aroma in Every Bite
Prep
25 min
Cook
50 min
Servings
10
Level
Medium
This different take on marble cake combines soft vanilla layers with a savory-sweet caramel layer, creating a beautiful pattern and a richer flavor than your usual chocolate marble cake. The texture is super soft and the aroma is irresistible fresh out of the oven, making it the perfect go-to cake for special guests.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams Margarine
- 50 grams Butter
- 180 grams Granulated sugar
- 4 Chicken eggs
- 250 grams Medium-protein all-purpose flour
- 100 ml Milk
- 1 tsp Baking powder
- 1 tsp Vanilla powder
- 1/4 tsp Salt
- 100 grams Granulated sugar for caramel
- 3 tbsp Hot water
- 2 tbsp Sweetened condensed milk (white)
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👩🍳 Instructions
- 1 Make the caramel first: heat the granulated sugar in a pan with no water, stirring occasionally, until it melts and turns golden brown. Turn off the heat, slowly pour in the hot water (careful, it will bubble up), stir until well combined, then set aside until warm.
- 2 Preheat the oven to 170°C (340°F). Grease a loaf pan or round pan with margarine and dust lightly with flour, then set aside.
- 3 Beat the margarine, butter, and granulated sugar with a mixer until pale and fluffy, about 4-5 minutes.
- 4 Add the eggs one at a time, continuing to beat on low speed until fully incorporated after each addition.
- 5 Sift together the flour, baking powder, vanilla powder, and salt. Add to the egg mixture gradually, alternating with the milk, and mix with a spatula until smooth and well combined.
- 6 Divide the batter into two equal parts. Leave the first part as plain vanilla batter.
- 7 Mix the second part with the caramel sauce made earlier and the sweetened condensed milk, stirring until the caramel color is evenly distributed.
- 8 Pour the vanilla batter and the caramel batter alternately into the pan, layering until all the batter is used up.
- 9 Create a marble pattern by inserting a skewer or wooden stick into the batter, swirling gently to form a zig-zag or spiral pattern; don't over-mix.
- 10 Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil for the last 20 minutes.
- 11 Remove from the oven and let it rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
💡 Tips
• When making the caramel, don't leave the pan unattended, as the sugar can burn quickly once it starts to change color.
• Don't swirl the marble pattern for too long, or the two colors will blend together and the pattern won't look as pretty.
• Make sure the margarine and butter are at room temperature before beating for the best, fluffiest results.
• Store the cake in an airtight container to keep it moist for up to 3-4 days.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
16 g
Fat
38 g
Carbs
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