Description
This moist and easy marble cake recipe features a beautiful swirl of chocolate and vanilla, making it the perfect crowd-pleasing dessert for birthdays and celebrations. With simple pantry ingredients and a foolproof method, it delivers a soft crumb and rich flavor every time.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (40g) unsweetened cocoa powder
- 1/4 cup (60ml) hot water
- 2 tablespoons (25g) granulated sugar
- Powdered sugar (optional, for dusting)
- Chocolate ganache or glaze (optional, for topping)
- Fresh berries (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy lifting. Set out eggs, milk, and butter to reach room temperature.
- In a medium bowl, whisk together cocoa powder, 2 tablespoons sugar, and hot water until smooth and glossy. Set aside to cool slightly.
- In a large mixing bowl, beat butter and 1 1/4 cups sugar together until pale and fluffy (2-3 minutes). Scrape down the sides. Add vegetable oil and mix until combined.
- Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet mixture in three parts, alternating with milk. Start and end with flour. Mix gently until just combined.
- Scoop out about 1 cup of the vanilla batter and mix it into the bowl with bloomed cocoa until fully combined.
- Pour half the vanilla batter into the prepared pan. Dollop half the chocolate batter on top. Add the rest of the vanilla, then top with remaining chocolate batter. Use a skewer or knife to gently swirl the batters together in an “S” shape.
- Bake for 45-55 minutes, or until a toothpick comes out with a few moist crumbs. If browning too quickly, tent with foil after 35 minutes.
- Let the cake cool in the pan for 10-15 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing.
- Optional: Dust with powdered sugar, drizzle with ganache, or serve with fresh berries.
Notes
For best results, use room temperature eggs, butter, and milk. Don’t overmix the batter after adding flour to keep the crumb tender. Blooming the cocoa in hot water deepens the chocolate flavor. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: marble cake, birthday cake, easy cake recipe, moist marble cake, chocolate vanilla swirl, loaf cake, classic dessert, homemade cake, party dessert, kid-friendly cake