Just like chocolate and vanilla soft serve ice cream, I love eating desserts that are swirled. Marble cake gives you the best of both desserts – chocolate cake and vanilla cake. Marble cake never fails to remind me of my childhood, as I would drool while watching my mom swirl the chocolate and vanilla batter with a toothpick. I opted for a pan that made the cake more of a pound cake shape, but a 9 x 5 pan would have worked just as well. Next time, I would add more chocolate layers for a better swirl in the center of the cake, but regardless, there were enough chocolate and vanilla flavors in each bite.
1 stick (1/2 cup) unsalted butter at room temperature
1 3/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs at room temperature
1 1/4 teaspoons pure vanilla extract
2/3 cup buttermilk at room temperature
1/4 cup + 1 tablespoon Dutch-process cocoa powder
- Preheat your oven to 350 degrees. Butter a cake or loaf pan and set aside until the batter is ready to pour in.
- Whisk together the cake flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition. Mix in the vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
- In a small bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the cocoa mixture to the cake batter that you just set aside. Mix well.
- Spoon batters into the prepared pan in 2 layers, and alternate spoonfuls of vanilla and chocolate. To create the marbling effect, run a table knife (or wooden skewer/toothpick) through the batters in a swirling motion.
- Bake until a cake tester comes out clean, about 30 to 40 minutes. Transfer pan to a rack to cool 10 minutes. Enjoy!