Chocolate or vanilla? You do not really have to choose when it comes to marble cake. I love this classic cake so much, and although it has several variations on the blog, I decided to share with you another recipe. This cake is especially light and has the softest texture. As soon as you taste it, you discover a sweet “cloud” that quickly melts in your mouth.
This marble cake is very simple and only requires a few easy steps in the making. The result is such a wonderful, fragrant, homey cake that is perfect with a cup of hot coffee or tea in the morning or afternoon.
Soft Marble Cake
For the cake:
- 4 large eggs
- 200 grams (1 cup) sugar
- 1 teaspoon vanilla extract
- ¼ a teaspoon of salt
- 180 ml. (3/4 cup) vegetable oil
- 200 ml. (1 cup) sour cream
- 160 ml. (2/3 cup) milk
- 350 grams (2 ½ cups) all-purpose flour
- 10 grams (2 teaspoons) baking powder
- 100 grams of dark chocolate
- sugar powder
Preheat oven to 170 Celsius degrees and grease the pans well.
In a mixer bowl, beat eggs, sugar, vanilla and salt on high speed for 4-5 minutes until an airy and light whipped mixture is obtained.
In a separate bowl, mix oil, sour cream and milk. Reduce the mixer speed and add in the oil mixture in a thin stream while mixing until combined.
Sift in flour and baking powder and mix just until incorporated. Beware of over-mixing the batter.
In a separate bowl, melt dark chocolate until completely melted.
Divide the batter into 2 bowls and add the melted chocolate to one of them. Stir gently until a chocolate mixture is obtained.
Pour the chocolate mixture into the bowl with the light batter and fold only 2-3 times.
Pour the marbled batter into the 2 molds.
Bake the cakes for 30-40 minutes or until they are risen, golden and a toothpick stuck in the center comes out with moist crumbs.
Cool to room temperature, sprinkle with powdered sugar and serve.
- The cake is kept in a closed container for two days at room temperature. On particularly hot days it is best to keep it in the fridge and take out a few minutes before serving.
- It can also be refrigerated for up to a week or frozen for up to a month.
- Ideally, server the cake at room temperature rather than cold.
- Instead of dark chocolate you can use milk chocolate. The look will be a little lighter in color.
- Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.