Marbled Plumcake

Hello friends, today I present this delicious marbled plumcake with vanilla and cocoa to make for a wonderful breakfast or snack. Super soft and perfect for dunking. Below you will find the recipe.

  • Difficulty: Very easy
  • Cost: Economical
  • Portions: 25×10 loaf pan
  • Cuisine: Italian

Ingredients for the marbled plumcake

  • 3 eggs
  • 3/4 cup brown sugar or granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 cup sunflower oil (Or 2/3 cup of softened butter)
  • 2/3 cup hot milk (Or water or plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt
  • 1 packet of baking powder
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsps hot milk

Tools

  • 3 Bowls
  • 1 Parchment paper
  • 1 Loaf pan
  • 2 Piping bags
  • Electric mixers

Steps for the marbled plumcake

  • To make this delicious marbled plumcake, whisk the eggs with the brown sugar and vanilla extract in a bowl for a few minutes using electric mixers. Add the sunflower oil and then the hot milk, mixing vigorously. Then add the sifted all-purpose flour, a pinch of salt, and finally the baking powder, mixing until you get a smooth, homogeneous batter. Pour half of the batter into a bowl and add the sifted unsweetened cocoa powder and the 2 tbsps of milk, mixing to obtain the dark mixture.

  • Pour the two mixtures into two piping bags, line a 25×10 loaf pan with parchment paper, and alternate strips of cocoa batter and white batter. Bake in a preheated fan oven at 340°F or a static oven at 355°F for 40-45 minutes or until a toothpick comes out clean. Turn off the oven, remove from the oven, and let cool.

  • Gently remove from the pan and place the plumcake on a serving platter and serve. I hope you enjoy this latest recipe, see you next time, friends.

STORAGE, TIPS, AND NOTES

The marbled plumcake with vanilla and cocoa is made in just a few minutes. If you need to substitute the oil with butter, simply cream it in a bowl with the sugar, add the eggs, and then continue with the rest of the ingredients in the order listed above. The plumcake keeps for 4 days in a cake keeper or airtight containers.

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rosly

Cooking with love is my motto. If you put a lot of passion, love, and that pinch of creativity into cooking, the recipes will have a completely different taste.

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