Marble Cake I Recipe - Allrecipes.com
Marble Cake I Recipe
  • READY IN 55 mins

Marble Cake I

Recipe by  

"A good practical cake, one that I make quite often."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch layer cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
  2. Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
  3. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
  4. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2009

This cake was just what I wanted.Reading the other reviews beforehand(too dense) I simply reversed the order in which i mixed the ingredients. First I mixed the sugar and butter until fluffy,then added the eggs 1by1, then having put all the dry ingredients together beforehand I added a little at a time alternating with the milk. Lastly, I added the vanilla. It turned out very light and fluffy and tasty too!!

 
Most Helpful Critical Review
Jul 26, 2007

I was very disapointed in how this cake came out. My husband's favorite cake is Marble so I thought I could make one from scratch. Instead of the cake mix kind. I looked everywhere online and found that different sights had this same recipe. I figured it would come out good but instead it was very heavy and thick tasting and thats even with the 3 TBSP of Oil I added. Will constinue to look for another recipe.

 

156 Ratings

Aug 24, 2006

Excellent and easy cake! I made this for a co-worker's baby shower cake and brought sample cake made from this recipe and from a very traditional marble cake recipe to the office for them to pick their favorite. This recipe was the unanimous favorite. I made changes as suggested by the other reviewers: added 1/4 cup sugar and 1/4 cup melted shortening to the batter; I also mixed the cocoa with 1 Tablespoon melted shortening prior to mixing into the batter. I also was careful to not overbake the cake. It was moist and full of flavor, absolutely delicious! No cracking of the top, either, and it rose high and light. This is the easiest "from-scratch" cake I've ever made.

 
Jan 14, 2008

This was my first EVER cake made from scratch, it turned out BEAUTIFUL! Since I was using a standard 9x13 cake pan I increased the recipe by half. For example, I used 3 cups of flour, 3 teaspoons baking powder, etc. The only thing I did differently was that I took other users advice and used additional 1/4 cup sugar and 1/4 cup oil. Plus I added 1/2 a package of instant vanilla pudding and 1/2 cup extra milk. The cake evenly filled the pan to about 3 1/2 inches high baked and is EXCEPTIONALLY moist and flavorful. This is from now on going to be our family's standard birthday cake. Thanks for the GREAT recipe!

 
Sep 13, 2007

I made this for my husband because he loves marble cake, his grandmother makes it for him all the time and she is from Germany so it is always good. My husband said that it didn't taste like marble cake. The cake just doesn't taste like marble cake and it is pretty dry, not moist at all and I even added some oil. I am very disappointed in this recipe, I will not use it again and I will have to keep looking for a good marble cake.

 
Feb 10, 2009

Great recipe, but I would mix butter with sugar,oil, eggs and vanilla first. Then add the rest.

 
Aug 30, 2008

This is an amazing cake. I doubled it for two 9” layers, adding 25% more sugar and 50% more butter (salted), as other reviewers suggested. With three sticks of butter and all of four eggs, it was practically torte! Light, crumbly and heavy all at the same time. Add to that the butter cream icing and… well, they loved it. Even so, I would say it's flavor was pretty mellow due to all the eggs and butter. I think you could fix this cake’s flavor problem, as noted by other reviewers, by doubling the salt. My best yellow cake recipe calls for lots of eggs and butter, as well, but about double the salt. A little extra vanilla or higher quality vanilla will round out the flavor, as well. Next time, I will use salted butter again, just not so much of it, and double the salt, add a little extra vanilla and no extra sugar. Oh, and one more thing—I am a purist about presoaking baking flour before cooking with it (or using sprout flour), so for this recipe, I mixed the flour, milk and salt in the evening around 7 p.m. and let it sit at room temperature overnight. The next morning, I mixed the remaining ingredients in a separate bowl, added the flour mixture to it, and baked it in two insulated 9” round pans for about 45 minutes. Worked out awesome.

 
Jun 07, 2003

Perfect excellent best cake I ever had I don't know what those other people are talking about It's not flat and it's sweet enough for me they must of made it wrong bacause I loved it infact I'm going to make it for my birthday with whipped cream. Like i said It's the Best Cake Ever!!!

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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