Indulge in the classic delight of a Marble Cake, where rich chocolate and creamy vanilla flavors intertwine beautifully. This cake is perfect for any occasion, offering a sophisticated yet comforting dessert that will impress your guests and satisfy your sweet tooth. The moist, tender crumb and striking marble effect make it as visually appealing as it is delicious.
Marble Cake has become a tradition in our household, especially for birthdays and special celebrations. My husband and kids love the contrast of flavors, and the swirling pattern always adds a touch of fun to our gatherings. Every slice is a piece of art, and the joy it brings to our table makes it a beloved treat for all.
Why This Marble Cake
What Makes This Recipe Stand Out
- Flavor Fusion: The perfect balance of rich chocolate and creamy vanilla in every bite.
- Eye-Catching Design: The beautiful marbling effect makes this cake visually stunning.
- Moist and Tender: The combination of sour cream and butter ensures a moist, tender crumb.
- Versatile: Ideal for birthdays, celebrations, or just a sweet indulgence any day.
Ingredients
- 187.5g (1 1/2 cups) cake flour
- 93.75g (3/4 cup) all-purpose flour
- 200g (1 cup) granulated sugar
- 4g (1 teaspoon) baking powder
- 3g (3/4 teaspoon) baking soda
- 4.5g (3/4 teaspoon) kosher salt
- 170.25g (3/4 cup or 1 1/2 sticks) unsalted butter, softened
- 100g (2 large) eggs
- 153.33g (2/3 cup) sour cream
- 122g (1/2 cup) milk
- 8g (2 teaspoons) vanilla extract
- 28.67g (1/3 cup) unsweetened cocoa powder
- 78.86g (1/3 cup) hot water
Directions
- Preheat the Oven:
- Preheat your oven to 163°C (325°F). Lightly mist three 15cm (6-inch) diameter cake pans with non-stick spray and line them with parchment circles.
- Prepare the Dry Ingredients:
- In a large mixing bowl, combine the cake flour, all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Stir until well mixed.
- Incorporate the Butter:
- Add the softened butter to the dry ingredients and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
- Add the Eggs:
- Add the eggs one at a time, stopping to scrape down the bottom and sides of the bowl after each addition.
- Mix in Sour Cream:
- Stir in the sour cream until smooth.
- Finish the Batter:
- Scrape the bowl again and then add the milk and vanilla extract. Beat the batter on medium speed for 1 to 1 1/2 minutes to aerate and build structure.
- Prepare the Chocolate Batter:
- In a smaller bowl, mix the cocoa powder with hot water until smooth. Fold in half of the cake batter until well blended.
- Marble the Batters:
- Divide both the vanilla and chocolate batters equally among the three prepared pans. Use the tip of a sharp knife to swirl the batters together to create a marbled effect.
- Bake:
- Bake the cake layers for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let the cakes cool in the pans for 20 minutes before inverting them onto a wire rack to cool completely.
Notes
- Substitutions: Greek yogurt can be used in place of sour cream for a slightly tangier flavor.
- Baking Tips: Make sure all ingredients are at room temperature before starting to ensure a smooth batter.
- Serving Suggestions: This cake pairs beautifully with a rich chocolate frosting or a light vanilla buttercream.
