The marble cake is a soft and delicious dessert that always wins hearts, perfect for breakfast or a snack. A quick recipe that can be prepared in a few minutes and brings a smile from the first bite.
The secret lies in the two batters, one light and one cocoa, alternated in the mold to achieve the marbled effect. The recipe can be prepared with either electric beaters or the Bimby, ensuring a perfect result every time.
If you love homemade desserts, I also recommend trying the classic soft cake and the Nutella cake, both ideal for breakfast.
See you soon, Susy
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 359.22 (Kcal)
- Carbohydrates 51.46 (g) of which sugars 22.87 (g)
- Proteins 7.70 (g)
- Fat 15.28 (g) of which saturated 9.46 (g)of which unsaturated 5.83 (g)
- Fibers 1.90 (g)
- Sodium 61.79 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Marble Cake
- 3 1/4 cups all-purpose flour
- 3 eggs
- 2/3 cup butter
- 1 cup sugar
- 1 cup milk
- 1/4 cup unsweetened cocoa powder
- 1 vanilla bean vanilla (seeds)
- 1 packet baking powder
- 1 pinch salt
Useful Tools
- Bimby TM31 – TM5 – TM6
- Electric Whisk
- Mold
Procedure for Marble Cake
Place the sugar in the bowl along with the seeds from the vanilla bean and blend for 10 seconds on speed 8, so it becomes fine and fragrant.
Add the eggs, milk, and melted and cooled butter, then mix for 40 seconds on speed 5: the batter becomes creamy and uniform.
At this point, add the flour and the pinch of salt and let the Bimby run for 40 seconds on speed 6. Finally, add the baking powder and mix for another 20 seconds on speed 5.
Divide the batter into two bowls: pour half the portion in one, add the sifted cocoa to the other, and incorporate for 10 seconds on speed 5.
Butter and flour the cake mold and start pouring the two batters alternately between light and dark, thus creating the marbled effect.
Bake in a preheated static oven at 340°F for about 45 minutes. When the house smells like chocolate and vanilla, do the toothpick test: if it comes out dry, the cake is ready.
Let the cake cool completely before removing it from the mold and turning it upside down onto a serving plate.In a large bowl, place the softened butter in pieces, sugar, and the seeds from the vanilla bean. Use electric beaters to whip until you get a light and fluffy cream.
Add the eggs one at a time, continuing to whip, and immediately after, gradually add the milk: this way the batter remains homogeneous and doesn’t deflate.
Combine the sifted flour with the baking powder and the pinch of salt. Continue working with the beaters at medium speed until the batter becomes smooth and without lumps.
Divide it into two bowls: add the sifted cocoa powder to one and mix well until obtaining a dark and fragrant cream; leave the other natural.
Prepare the buttered and floured cake mold and pour the two batters in alternate spoonfuls, thus creating the marbled design.
Bake at 340°F and let cook for about 45 minutes. The toothpick test confirms the cooking.
Let the cake cool before demolding: as soon as you turn it over onto the plate, the surface shows its beautiful light and dark color patterns.
Storage and Useful Tips
The marble cake stays soft for 3-4 days under a glass dome at room temperature.
You can replace butter with an equal amount of vegetable oil.
For a sharper marbled effect, pour the batters in alternating layers without mixing.
It is also delicious served with whipped cream or custard.
