- Preheat your oven to 180°C (350°F) and grease a loaf or bundt pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
2. Make the Chocolate Swirl
- In a small bowl, mix cocoa powder with hot water to create a smooth chocolate paste.
- Divide the cake batter into two portions. Mix the cocoa paste into one portion, stirring until fully combined.
3. Create the Marble Effect
- Spoon the vanilla and chocolate batters alternately into the greased pan.
- Use a knife or skewer to swirl the batters gently, creating a marble effect.
4. Bake & Serve
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before dusting with powdered sugar or drizzling with chocolate glaze.
- Slice and enjoy!
Tips & Variations
✔️ Extra Moist – Add 2 tbsp sour cream or Greek yogurt to the batter.
✔️ Nutty Flavor – Mix in chopped almonds or hazelnuts.
✔️ Chocolate Lover’s Version – Add chocolate chips for a richer taste.
✔️ Coffee Twist – Mix 1 tsp instant coffee into the chocolate batter for depth.
FAQ
Q: Can I make this cake without eggs?
A: Yes! Substitute each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water).
Q: How do I store the marble cake?
A: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Q: Can I freeze marble cake?
A: Yes! Wrap slices in plastic wrap and freeze for up to 3 months.
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