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Searching for a delicious marble cake I came across this recipe at Martha Stewart’s, it tastes really good as it is, but I made few changes that would be more to my family’s taste. It’s very easy to make and looks absolutely beautiful, I tried it with chocolate glaze and white frosting it’s a winner every time. I’m thinking of adding a third color next time I bake it, probably red. So here it is and I hop you enjoy it as much as we did.
1 3/4 cup all purpose flour
2 1/4 tsp baking powder
1/2 cup butter
Pinch of salt
1 cup sugar
3 medium eggs at room temperature
1 1/2 teaspoon vanilla
2/3 cup milk
5 tablespoons unsweetened coco powder
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan (I used bundt pan) set aside. Whisk together the flour, baking powder, and salt; set aside.
- In the bowl beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Set aside 1/3 of the batter.
- In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
- Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
- Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.