Description
A classic marble cake swirled with rich chocolate and vanilla batters, baked to moist perfection in a bundt or loaf pan—simple, elegant, and always a crowd-pleaser.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
¼ cup unsweetened cocoa powder
2 tablespoons hot water
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt or standard loaf pan.
Whisk flour, baking powder, and salt in a bowl. Set aside.
Cream butter and sugar until light and fluffy (3–4 minutes).
Beat in eggs one at a time, then mix in vanilla extract.
Alternate adding flour mixture and milk in three additions, mixing just until combined.
In a small bowl, dissolve cocoa powder in hot water. Mix with 1½ cups of the batter to create chocolate batter.
Layer vanilla and chocolate batters in the pan. Swirl with a knife or skewer.
Bake for 50–60 minutes (or 45–50 for loaf pan) until a toothpick comes out with a few moist crumbs.
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add espresso powder to chocolate batter for a mocha twist.
Top with vanilla or chocolate glaze, or dust with powdered sugar for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
