I’m pretty much a home-baker, and an amateur one at that, just trying out recipes. Also, due to my recent health problems, I’m doing my best to keep off refined sugars, flour, etc. However, what is life without a little cheating here and there? 😉
I came across a nice Marble Cake recipe on a food forum, and liked it. The quantity of ingredients seemed perfect for me since I didn’t want a very large cake. It’s very simple, and easy to make. My cake turned out yum, but the top baked a little too quickly, cracked, and domed and darkened.. I reduced the temp and baked it for 10 more minutes, and it was perfect, so next time I know what changes to make 🙂
Recipe for Marble Cake (Yields 1 6″ cake or a 8″ loaf cake)
- All-Purpose Flour – 1/2 cup or 115 gms
- Unsalted butter – 1/2 cup or 115 gms
- Room temperature eggs – 2
- Powdered Sugar – 1 cup
- Salt – a pinch (skip if using salted butter)
- Cocoa Powder – 1 tbsp
- Baking Powder – 1/2 tsp
- Milk – 2 tbsp
- Vanilla extract – 1/2 tsp
- Line a 6″ baking tray or a 9″ loaf tin with parchment paper, grease it with butter and flower it. Keep aside.
- Pre-heat over to 180 degrees C… (My oven heats up faster so I keep my temp about 10 degrees lower, or more if needed).
- Cube the room temperature butter and place them in a bowl.
- Add the powdered sugar, and using an electric whisk, beat until the butter is pale and creamy, about 3 minutes.
- Now, add the eggs, one by one, beating each for a minute or so. Don’t overbeat.
- The batter should be light and airy.
- Next, add the vanilla extract and whisk again.
- Seive in the flour, salt (if using) & baking powder next.
- Fold in the dry ingredients into the wet very gently using the cut and fold technique, with a spatula.
- Lastly, add the milk and fold again.
- Now, divide the batter into two halves and add cocoa powder to one half and mix well. Set it aside.
- Begin filling your cake tin, alternating between light and dark batter, and tap the tin to remove air bubbles.
- Now using a toothpick or knife, make swirls on the cake.
- Bake for 35-40 minutes, and insert a knife or skewer to check if cake is done. (I had to bake it at 140 C for another 10 minutes)
Though the top looks dark, it was perfectly baked, moist and succulent inside