Marble Cakewith vanilla and cocoa batter
A single buttery batter is divided, with cocoa added to one part, and the two colors are alternated and swirled just enough to create veins.
The marble cake pattern comes from balancing contrast with minimal mixing. The buttery base needs to have a similar consistency in both parts; milk adjusts the cocoa batter, and a skewer is run through the alternating dollops just a few times to form veins without blending everything into a uniform color.
Ingredients
Batter
Cocoa part
Preparation
Beat the base
Beat butter and sugar until pale; add eggs one at a time, incorporating well after each addition.
10 minutesFinish the vanilla batter
Mix flour, baking powder, and salt alternating with 70 ml of milk, just until the batter is homogeneous.
8 minutesPrepare the cocoa part
Divide the batter in half and mix cocoa and the remaining 30 ml of milk into one part.
5 minutesCreate the veins
Alternate spoonfuls of the two batters in the pan and run a skewer in a figure-eight motion just two or three times.
5 minutesBake and cool
Bake at 180 °C for 50 to 55 minutes until the center is firm; wait 15 minutes, unmold, and cool on a rack.
55 minutes
Substitutions
Dutch-processed cocoa changes color and acidity; oil produces a different crumb and does not directly replace butter in this recipe.
Storage
Once cooled, keep well sealed at room temperature or freeze slices well wrapped.
Approximate shelf life: Up to 3 days at room temperature or 30 days frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
