This very delicious, simple and super moist marble cake is a staple here at Top of the Ridge Farm Bed & Breakfast. The amounts listed will yield 3 mini loaves, a regular loaf (like I did here), mini cakes (using a muffin tin), a Bundt cake, and so on.
The original recipe is in grams but I have converted it to cups for those of you who are more comfortable using that system so forgive some “weird” amounts due to the conversions. 🙂
- 2 sticks (220 gr) room temperature unsalted butter
- 1 1/4 cups (200 gr/7 oz) all purpose flour
- 1 teaspoon (4 gr) baking powder
- 1 3/4 cups + 1/2 tablespoon (200 gr/7 oz) powdered sugar
- 4 eggs
- 1/2 teaspoon (2 gr) salt
- 4 tablespoons (60 gr) milk
- 1 teaspoon (4 gr) vanilla essence
- 2 tablespoons (13 gr) cocoa powder
- Preheat oven to 190C (375F). Grease the pan with spray or butter and flour.
- In a separate bowl, sift together the flour and the baking powder , then add the salt. Set aside.
- In the bowl of your stand mixer (or you can use an electronic beater as well) cream the butter and the sugar until fluffy and pale yellow. Make sure that the butter is truly at room temperature.
- One at the time, add the eggs, beating well after each addition. The mixture might curdle but don’t worry. Scrape down the sides and mix again until combined. Add the vanilla essence.
- Fold in the flour into the mixture and mix well but try not to over beat it, then add the milk until it’s incorporated.
- Divide the batter into two equal portions and stir the cocoa powder into one, mixing well.
- Transfer the plain batter into the greased baking pan. Add the chocolate batter in blobs on top and swirl the two with a butter knife (without overdoing it).
- Bake until golden brown and cooked, about 20-40 minutes (time will depend on oven and on pan used). When the cake is done in the center (check with a toothpick), remove it from the oven and let it cool on the wire rack for a few minutes before placing it on a plate. This cake will last a few days tightly wrapped.