Super Moist Marble Cake
Here is a recipe that will make you go back to childhood: the Marble cake! It’s a cake that everyone, young and old, can enjoy on any occasion: birthdays, children’s parties, picnics or, like me, to take with you on the road to the holidays.
The secret of a moist marble cake!
I risk disappointing some people, but my secret for a moist marble cake is very simple and rather classic: butter!
I like to try out light, healthy cake recipes. However, some cakes, like marbré, are best enjoyed in their simplest form, with no fuss, as our grandmothers used to do.
But if we all love our grandmothers’ cakes so much, it’s because they didn’t hesitate to put in the right amount of butter to obtain a moist cake that would stay moist until the next day.
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Ingredients
- Flour: I use all-purpose flour. You can experiment with other types of flour or a gluten-free flour blend. .
- Butter: I used European butter with at least 82 percent butterfat, at room temperature.
- Sugar: Use white or brown sugar, as you prefer.
- Eggs: Use fresh, medium-sized eggs.
- Baking powder
- Milk
- Chocolate: I prefer dark chocolate, preferably with at least 60% cocoa.
- Cocoa powder: Optional, to intensify the chocolate taste.
- Vanilla extract
- Salt: To enhance the taste of the cake, always add it at the end of the preparation.
You will find the exact quantities in the recipe card.
Note: Take the butter, milk and eggs out of the fridge 30 min before starting the recipe. It’s important to have all ingredients at room temperature.
Preparation
Here are the recipe steps in a nutshell. Recipe details can be found in the recipe card.
- Cream the butter with the sugar, then add the eggs.
- Mix the flour, baking powder and a pinch of salt, then stir into the dough.
- Divide the dough in half, add vanilla to one half and melted chocolate to the other.
- Alternate layers of dough in a cake tin, drawing an “S” pattern.
- Bake for 45 minutes at 350°F (175°C) until the tip of a knife comes out clean.
More cake recipes
- Apricot Tart with Almond Cream
- Almond cake (Amandier)
- Soft apple cake
- Easy rhubarb cake
- Sweet Cherry Galette
Frequently Asked Questions
To preserve the marble cake’s soft texture, wrap it tightly in cling film or place it in an airtight tin. Store at room temperature in a cool, dry place. Best consumed within 2 to 3 days.
For an attractive marble pattern, pour alternating layers of vanilla and chocolate paste into the mold. The finer the layers, the more elaborate the pattern. Next, use a toothpick or chopstick to draw “S”- or zigzag-shaped patterns through the layers of dough to create the marbled effect. Be careful not to overmix the two pastes, to maintain color distinction.
Yes, you can! Allow to cool completely, then wrap tightly in cling film or place in a freezer bag. It will keep for at least 3 months. To defrost, transfer to the fridge for a few hours or leave to thaw at room temperature.
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Super Moist Marble Cake
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Ingredients
- 300 g flour
- 250 g butter soft
- 120 g sugar
- 5 eggs
- 8 g of baking powder
- 10 cl of milk
- 70 g dark chocolate
- 2 teaspoons of cocoa powder
- Vanilla extract
- 1 pinch of salt
Instructions
- Preheat your oven to 350 °F (175°C).
- In a large bowl, start by whisking the butter with the sugar until you get a smooth and homogeneous cream. Then, add the eggs one by one.
- In another bowl, mix the flour and baking powder, then gradually add it to the batter. Add a pinch of salt and mix one last time.
- Divide the batter into two equal parts. In one part, add the vanilla extract.
- Melt the chocolate in a double boiler and incorporate it into the other part of the batter. Also, add the cocoa powder and mix well.
- Grease a cake pan or line it with parchment paper. Alternate layers of vanilla and chocolate batter in the pan. Then, using a toothpick or skewer, draw a “S” shape pattern.
- Bake for about 45 minutes.
