Ingredients

2½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup whole milk

¼ cup unsweetened cocoa powder

2 tbsp hot milk or hot water

Optional Chocolate Glaze

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tsp butter

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf or Bundt pan.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 6: Divide the batter evenly between two bowls.

Step 7: In a small bowl, mix the cocoa powder with hot milk until smooth. Stir this mixture into one half of the batter.

Step 8: Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a butter knife or skewer to gently swirl the batters to create a marble effect without overmixing.

Step 9: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Step 11: For the glaze, heat heavy cream until hot but not boiling. Pour over chocolate chips and butter, let sit 2 minutes, then stir until smooth. Drizzle over cooled cake before serving.

Tips & Variations

Use room-temperature ingredients for a smoother batter and better texture.

Add chopped nuts, chocolate chips, or orange zest to the batter for extra flavor.

Dust with powdered sugar or serve with fresh berries for a beautiful presentation.

Do not overmix after adding the cocoa batter to maintain distinct swirls.

Storage

Store the Marble Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for best flavor. You can also freeze slices or the whole cake for up to 2 months; thaw overnight in the refrigerator or at room temperature.

FAQs

Can I use oil instead of butter?

Butter provides richness and flavor, so substituting with oil may change the texture and taste. If you prefer, use a mild-flavored oil, but expect a slightly different crumb.

How do I get the perfect marble pattern?

Spoon alternating dollops of vanilla and chocolate batter into the pan, then gently swirl once or twice with a knife or skewer. Avoid overmixing to keep distinct swirls.