Marble Cake

Updated. Originally 9th May 2022

This tasty marble cake is one of my favorites to make because it’s not only delicious with a tender yet dense crumb texture, but also because it‘s a nostalgic cake for so many and also so easy to make. This version uses oil (I use olive for extra richness) versus butter for simplicity but I also make it the way I remember my dad’s aunt making hers (with oil and also my fav marble cake recipe ) - although hers was a bundt version which I will get on the blog soon too. I also find marble cakes fun and exciting to make because no two loaves are ever alike when it comes to the pretty chocolatey swirls. It’s always exciting to slice - each slice has the possibility of different swirl patterns. This marble cake is perfect as is, or with a dusting of powdered sugar or go full out by topping it with a rich and glossy chocolate ganache. This marble loaf cake has the tender center, with a crunchy golden brown crust. It has the best of both worlds. You can serve it as is or top with chocolate buttercream icing, chocolate frosting, chocolate ganache or a simple dusting of confectioners’ sugar Depending on what your taste is.

Why you will love this cake

• It’s made using everyday ingredients
• You only need to make one cake batter
• It boasts a truly tender yet dense crumb - like pound cake should have
• You’ll create a beautiful, unique swirl every time
  
  

What is Marble Cake?

My Marble Cake is essentially a pound cake, with a dense, tight crumb. But it’s wonderfully moist and and so flavourful - this one especially as I make mine with olive oil. It’s full of vanilla flavour with a hint of chocolate. It’s lovely cut into thick slices and enjoyed on its own or dusted with powdered sugar, or for a more decadent teat feel free to slather on some chocolate ganache or frosting.

Ingredients for this marble cake:

Simple pantry Ingredients are required to make this marble pound cake and that is why I think you will love it! Here is a break down of the main ingredients. Full details in recipe below:

• FLOUR: I use all purpose flour here. I have not used cake flour in this recipe so I don’t know if it’s a good substitute but you can use a good all purpose GF 1-1 flour if you want to make a gluten free marble cake
• SUGAR: I use granulated sugar for the cake and it not only sweetens the cake but adds moisture. Feel free to reduce the sugar by ¼ cup for the most for a little less sweetness, without changing the texture too much.
• EGGS: You will need 3 large eggs for the recipe. They add richness, stability and moisture to the batter, make sure they are room temperature
• OIL: I use a mild olive oil but feel free to use any neutral vegetable oil like canola oil or you can even use coconut oil. It adds moisture and richness to the cake and gives it a tender moist crumb.
• MILK: I like to use buttermilk which makes cakes moister, more tender, and adds a subtle tang, but feel free to use regular milk or non dairy milk here just make sure it’s room temperature. I have tested the recipe with both and both yield good results.
• COCOA POWDER: Unsweetened cocoa powder is what I use
• VANILLA EXTRACT: Pure vanilla extract is always good for the best flavour
• ALMOND EXTRACT: I like to add just a tiny splash - literally 1-2 small drops for added flavor. It adds more nuanced bakery style flavor to plainer pound cakes like this one. It is optional.
• BAKING POWDER & SALT: For leavening and flavour
  
  

Marble Cake Recipe Variations:

• For more chocolatey goodness, mix in ¼ cup of chocolate chips with the chocolate cake batter.
• Stir in ½-1 teaspoon of instant coffee granules for more intense chocolate flavor.
• Top your cake with ¼ cup of chopped walnuts or pecans for more crunch.
• To make this cake vegan substitute with flax eggs. The basic ratio for the flax seed egg is 1 tablespoon of flax seeds and 3 tablespoons of water to replace 1 egg. This recipe uses 3 eggs, so triple this amount. You will have to grind the flax seed into powder and whisk it with the water before adding to the cake batter.
  
  

How to make a simple marble cake:

This very simple marble cake has only a few steps and it comes together pretty quickly - don’t be intimidated about the swirling part - it’s easy and I have more details on the easiest method below. Because there is no butter in this marble cake recipe it’s the best marble cake to make in a pinch as theres no need to wait on your butter to soften-which is a total bonus! Here are the simple steps (full instructions below):

1. Whisk Dry Ingredients: flour, baking powder, salt
2. Combine Wet Ingredients: eggs, oil and sugar until light and frothy - followed by the vanilla.
3. Alternate Adding Milk & Dry Ingredients to Wet: Do not over mix or the cake will be dry
4. Make Chocolate Batter: Mix approx 1 -1 ½ cups of vanilla batter with cocoa powder and hot water until combined - I stir them by hand - no need to use mixer
5. Assemble Cake: Alternate scooping in the different batters into pan - more details below for this easy no fail marble cake method
6. Bake,Cool & Serve: Bake until toothpick tester comes out clean or with just a few moist crumbs, cool on rack in pan for 10-15 mins, then remove from pan onto rack and cool completely. Top with either a dusting of powdered sugar or ganache and slice and serve.
   
   

How to get Perfect marble swirls in your Marble Cake?

Most marble cakes require you to pour in the vanilla batter, then the chocolate, and top with more vanilla before you swirl it all together or others will require you to make two separate batters and pipe them with a pastry bag or frosting piping bag. For the best swirls and a very simple method - we use a dollop method where we create a checkerboard pattern where I layer before swirling together. This ensures you get both flavors in every slice with the perfect marbled effect. I always use cookie scoops to do this but anything to help spoon the batter in to cake pan will work.

Marble Cake Storage & Freezing:

The cake keeps for several days, at room temperature, under a dome or wrapped in plastic. I cut mine in half and froze the two halves (after taking a few slices for the family).

What is the best way to store pound cake?

Pound cake will keep fresh for up to 3 days if stored at room temperature in an air-tight container. You can also wrap it up in foil or plastic wrap and store it in the refrigerator for up to 5 days. If freezing, wrap individual slices of cake in freezer safe plastic wrap or foil.

More quick breads and pound cakes you will love:

• Easy Red Velvet Marble Loaf Cake
• Lemon Olive Oil Cake
• Blueberry Lemon Loaf Cake
• Lemon Poppy Seed Loaf
• Carrot Cake Loaf (Quick Bread)
• Lilac Lemon Blackberry Pound Cake With a Lilac Glaze
• Brown Butter Nutella Banana Bread