After a bit of trial and error, I finally did it! I have perfected my recipe for vanilla and chocolate marble cake! It is the recipe to bake when you have friends over for coffee or tea… or if you are just craving a delicious, moist and fluffy cake. Which is me. All the time.
The perfect marble cake is all about taste and texture. Here are a couple of tips that helped me get the best results:
- Do not overbake the cake because it will get too dry. The best way to test that your cake is done is to check it with a toothpick. Once the toothpick comes out completely clean, it’s time to take out the cake.
- Use cake flour in this recipe (not all-purpose flour). It will help you get that light, airy cake instead of a heavy, dense, bread-like one.
- Use real chocolate (not cocoa powder). The rich, true flavour of chocolate just cannot be replicated with cocoa powder.
So… since we are currently taking a break from our regular life (apart from blogging obviously) to travel around the world, this scrumptious cake is going to be devoured by me and my in-laws. We are staying with them in Shanghai, China for a couple weeks and then travelling across China. If you didn’t already know, we are vlogging all about our travel adventures. Check out our first week in Shanghai!
Delicious, moist and fluffy vanilla and chocolate marble cake is the perfect recipe to bake when you have friends over for coffee or tea… or if you are just craving a delicious treat!
- 2 cups cake flour
- 2 teaspoons baking powder
- 4 ounces bittersweet chocolate, coarsely chopped
- 1 cup (8 ounces) butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 2/3 cup milk (or buttermilk)
- Preheat oven to 350ºF.
- Sift cake flour and baking powder in a large bowl. Set aside.
- Melt chocolate over boiling water or in the microwave. Set aside.
- In another bowl, beat the butter using a hand mixer on high speed until smooth and creamy, about 1 minute (do not overbeat). Add sugar and beat until you get a creamy texture, about 2 minutes. Add vanilla extract and eggs, one at a time, continuously beating until incorporated. Turn the mixer to low speed and add the sifted flour in 2 batches, alternating with milk. Mix well until combined.
- Divide the cake batter between 2 bowls. Stir the melted chocolate into one of the bowls.
- Grease two 5 x 9-inch loaf tins with oil. Divide the vanilla batter between the two tins. Pour the chocolate batter on top.
- Bake for 45 minutes, when a toothpick comes out clean. Remove from the tins and let the cakes cool on a wire rack.