I remember growing up and going over to my grandparents, there was always cakes on the table and usually more than one. My grandmother did always bake everything and I really admired how she always was prepared if guests dropped in, nothing was bought, and you were offered many types of cake every time you came. She was the best …
This is one of those cakes that I remembered from her, the marble cake. I remember as a kid looking at the slices and thinking how in the world she made this cake, the pattern was simply magical and when I grew up I wanted to learn how to do this.
It’s a simple coffee cake but has those beautiful swirls of vanilla and chocolate. Normally you would put vanilla dough in the bottom of the tin, then chocolate and then vanilla again, well that was the way my grandmother did it. But often I just put the vanilla first then chocolate and swirl it with a knife and it comes out beautiful.
It’s not hard to make, even if I though it would be as a kid, and you get the best of both worlds a soft and fluffy vanilla and chocolate cake.
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
- 250 gr soft Butter
- 250 gr Sugar
- 4 large Eggs, room temperature
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 250 gr Flour
- 1 tsp pure Vanilla Extract
- 3 tbsp Cocoa Powder
- 3 tbsp Milk
- 70 gr dark Chocolate, optional
- 1 tsp Coconut Oil, optional
Preheat oven to 180ºC (350ºF). Generously grease and flour a baking tin.
With an electric mixer, beat the butter and sugar until light and fluffy (takes about 5 minutes). Add the eggs one at a time and beating in between and scraping down the sides of the bowl as needed.
Add vanilla, baking powder, soda and flour. If you think the batter is too thick, add a little milk. This depends on how big your eggs were.
Take 2/3 of the batter and set aside, and in the remaining 1/3 add the cocoa and milk and stir well.
In the cake tin pour in half of the vanilla batter, then chocolate and then rest of the vanilla.
Run a table knife through the batters in a swirling motion.
Bake for about 45 minutes.
Melt together the dark chocolate and coconut oil, and when the cake is out of the tin and has cooled a little bit pour the chocolate over.