Is it coffee-o-clock yet? If it is, you’ll definitely need this unassuming marble cake.
It’s a classic Czech dessert and I love it because it’s simple to make, but rich, moist and so pretty when you cut into it.
How did I make the marble effect?
All you have to do is divide the batter in half and then add cacao powder to one half. Easy no?
The marble cake ingredients are easy to find.
You’ll need basic ingredients as pictured bellow. Nothing out of ordinary except maybe for the espresso powder.
Espresso powder is a magic ingredient that enhances and intensifies the chocolate taste in baked goods. If you don’t have it, feel free to use very strong, freshly brewed espresso or coffee. I promise you’ll taste the difference.
Also, the butter needs to be at room temperature. Leave it out on the kitchen counter to soften so that you can easily beat it.
To make the marble cake, I put my electric hand mixer to good use. The method is called “butter creaming.”
It adds air to the butter and also makes it soft. And then it’s much easier to incorporate the other ingredients.
Another thing you have to do, is to sift the flour, baking powder, soda and salt. It aerates the dry ingredients and gets rid off any big lumps.
Do the same with the raw cacao and espresso powder.
The marble effect happens when you alternate vanilla and chocolate batter, and create two layers in the bundt cake pan.
Make this vanilla chocolate marble cake because:
- It’s a versatile dessert: every day coffee cake, perfect for picnics, gatherings or birthdays.
- It tastes divine! Part chocolaty, part vanilla.
- It’s moist, rich, but airy.
- Everyone loves how it looks when you cut into it. Each slice is different, but pretty.
- It travels and stores so well. Cover it and it’ll taste great for up to 3 days. Or freeze for up to one month.
Want to try more cakes?
Apple Walnut Pie Cake is made in a pie plate and tastes amazing.
Have you ever made Kolache? It’s a fruity Czech pastry that looks like pizza.
Chocolate banana bundt cake, but with a twist—it’s paleo!
This Walnut Cinnamon Bundt Cake has a cool layer of walnuts in the middle
What’s your favorite coffee cake?
Tell me in the comments.Print
Swirls of chocolate and vanilla meet in this delicious marble bundt cake. Your everyday coffee cake, or bake it for birthdays or gatherings.
- 8 tablespoons (114 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 eggs
- ¾ cup (180 ml) sour cream
- 1 teaspoon vanilla extract
- 2¼ cup (365 g) unbleached all-purpose flour
- 1/3 cup (80 ml) whole milk
- 1 tablespoon plus 1 teaspoon (16 g) baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (20 g) raw cacao
- 1 teaspoon espresso powder, or 1 tablespoon brewed espresso or strong coffee
- Preheat the oven to 350°F (175°C), position a rack in the middle, and lightly grease a 10-inch bundt cake pan with butter, or spray with vegetable oil. [I tested this recipe in a 9.5 x 3.4-inch (24 x 8.6 cm) bundt cake pan].
- Beat the softened butter in medium bowl with an electric hand mixer, or in a standing mixer using a paddle attachment, on high, until creamy and soft, about 2 minutes. Scrape the sides of the bowl with a spatula.
- Add the sugar slowly, in thirds while beating on high, until fully incorporated each time. After you add all the sugar, keep beating on high, until very pale, about 5 minutes. Scrape the sides of the bowl with a spatula again.
- Add an egg and beating on high, fully incorporate before adding the second one. Scrape the sides.
- Add the sour cream and the vanilla extract, and beat until mixed in. Scrape the sides.
- Sift the flour, baking powder, baking soda, and salt into a medium bowl, or on a sheet of parchment paper.
- Lower the speed to low, and start adding the flour and the milk in thirds, alternating between the flour and milk, until each is fully incorporated into the batter. Add the baking powder, baking soda, and salt, and beat to mix in fully.
- Transfer one half of the batter into a medium bowl. Sift in the cacao and espresso powder (or stir in coffee), and beat to incorporate.
- Using a ¼-cup as a measure, fill the baking pan with the batter, alternating between each type, and creating a bottom layer. Repeat the process with the second layer, but top with opposite batter type—white on top of chocolate, and vice versa—to help with the marble effect during baking. (Don’t obsess over exact batter quantity and placement though, because the batter will settle in the oven).
- Bake in the oven until a cake tester, or thin knife inserted in the middle, come out clean, about 45–50 minutes. Remove from the oven and let cool in the pan for 10 minutes. Invert on to a cooling rack, and let cool completely. Slice and serve at room temperature.
- The marble cake will last, covered, for up to 3 days. You can tightly wrap the cake and freeze it for up to one month.
Keywords: marble cake