The soft marbled plumcake is a super soft leavened cake that when you eat it, it will feel like you’re on a cloud! This plumcake is perfect for breakfast or snack, once cooled you can also slice it and store it in the freezer to have a ready-to-use supply. Ideal dipped in milk or coffee, it will win you over at the first bite! The sweetness is a balanced mix of sugar, cocoa, and chocolate chips, and now if I’ve piqued your curiosity, hurry to try this recipe because it’s really worth it, I guarantee it!
And if you love plumcakes, then also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: One plumcake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Marbled Plumcake
- 3 1/4 cups all-purpose flour (w 350, if not available use half all-purpose and half bread flour)
- 2 eggs (size XL)
- 1 tbsp milk (at room temperature)
- 1/2 cup sugar
- 1/2 cup butter (softened at room temperature)
- 1/2 cup dark chocolate chips
- 1 orange flavor (or grated peel from an untreated orange)
- 1 tsp dry yeast (or 9 g fresh yeast)
- 2 cups all-purpose flour (w 350, if not available use half all-purpose and half bread flour)
- 1 egg (size XL)
- 1/4 cup milk (at room temperature)
- 1/3 cup sugar
- 1/3 cup butter (softened at room temperature)
- 3 tbsps unsweetened cocoa powder
- 1 orange flavor (or grated peel from an untreated orange)
- 3/4 tsp dry yeast (or 6 g fresh yeast)
Useful Tools for Making the Soft Marbled Plumcake Recipe
- Stand Mixer
- Food Scale
- 2 Bowls
- Spatula
- Plastic Wrap
- Pastry Board
- Rolling Pin
- Dough Scraper
- Loaf Pan
- Gloves
- Parchment Paper
Preparation of the Soft Marbled Plumcake
In the bowl of the stand mixer, pour the ingredients in the following order: flour, sugar, yeast, orange flavor, softened butter, milk, eggs, chocolate chips, attach the dough hook and mix at speed 2 for 10 minutes.
After 10 minutes, turn off the mixer and with the help of the spatula, pour the dough (it will be very soft, which is normal) onto the floured work surface. For the first folds, if needed, help yourself with the dough scraper, wear gloves and shape it into a ball by making some folds, then place it in a glass bowl covered with plastic wrap until doubled.
In the bowl of the stand mixer, pour the ingredients in the following order: flour, sugar, yeast, orange flavor, softened butter, milk, eggs, and cocoa, attach the dough hook again and mix at speed 2 for 8 minutes.
Then pour the dough onto the floured work surface and make some rounds of folds (always with gloves and helping yourself at the beginning with the dough scraper if needed) and shape it into a ball, then place it in a glass bowl, cover with plastic wrap.
Place both bowls with the doughs to rise until doubled in a closed and turned-off oven (if it’s cold outside, it will take a bit longer) for about 2 hours.
Take the doughs, now doubled in volume, and roll them out with a rolling pin on a lightly floured work surface, roll them to a thickness of about 1/4 inch and in an approximately rectangular shape.
Stack the doughs by placing the light one underneath and the dark one on top, then gently press them with the rolling pin.
Roll the dough starting from the short side until forming a roll, which you will place in the loaf pan, gently pressing the surface with your hands.
Place the marbled plumcake to rise in a closed and turned-off oven until doubled (it will take about 3/4 hours depending on how cold or warm it is outside), the plumcake is ready to bake when the dough has reached the pan’s surface.
Remove the plumcake from the oven, preheat the oven to 428°F and once hot, bake and cook for 35/40 minutes (depending on the oven), halfway through the cooking, cover the plumcake with a sheet of parchment paper to prevent the surface from coloring too much.
Once the soft marbled plumcake is cooked, turn off the oven, take it out, and let it cool completely before removing it from the pan, then enjoy it in all its soft goodness!
SOFT MARBLED PLUMCAKE
TIPS AND VARIATIONS
If you cannot find w 350 all-purpose flour (as indicated in the ingredients), use half regular all-purpose and half bread flour.
If you want to preserve the soft marbled plumcake to eat it always as soft as just made, once cooled, slice it and store the slices in a freezer bag separated by parchment paper (so you can take just one) and then freeze them. To consume, just pass the frozen slice for a few minutes in the hot oven!
If you want to preserve the soft marbled plumcake to eat it always as soft as just made, once cooled, slice it and store the slices in a freezer bag separated by parchment paper (so you can take just one) and then freeze them. To consume, just pass the frozen slice for a few minutes in the hot oven!
FAQ (Questions and Answers)
Can I use only regular all-purpose flour?
No, because it wouldn’t be as soft, if you can’t find w 350 all-purpose flour, you can mix half regular all-purpose and half bread flour.
