A chocolate vanilla marble cake that always turns out! This recipe is super easy, simple and time-tested. You’ll love how soft, tender, and moist this marble cake is, and perfect for any time of day.
If you haven’t yet pinned marble cakes on your list of must-bake treats, it’s time to re-think that list! Because marble cakes aren’t just good, they are deliriously delicious!
I’ve baked this three times this week alone. Each loaf hardly ever getting past the second day, with hubs and I reaching out for second helpings every time we’ve pinched off morsels for quick bites.
And you know what, this cake is so good, it just can’t be enjoyed in little portions. You’ll want to have the whole loaf!
I have to say, I feel like I’ve re-kindled a whole new love and respect for chocolate vanilla marble cakes.
Oddly, not too long ago, I used to think that there was nothing special about them. I don’t know why but marble cakes seemed uninteresting to me.
It’s almost as if it couldn’t be decided if the cake should have been more a buttery vanilla confection, with a chocolatey compromise. Perhaps to appeal to chocolate lovers?
Or maybe, it was meant to be more a chocolate lover’s cake with buttery vanilla to sweeten things up a little.
And then I realised that it doesn’t really matter. Because either way, it makes for a perfect union of flavours. Seriously, how wrong can you get with the classic combination of chocolate and vanilla?
And these cakes are fantastically easy and simple to prepare. Otherwise, I wouldn’t be trumpeting about it.
Though marble cakes are more of an everyday tea cake, these can become amazingly decadent desserts.
When drizzled over with a rich, smooth chocolate glaze, golden caramel sauce, or even light buttercream topping, this humble cake transforms into an indulgent treat. In a snap!
Origin of marble cake
Marble cakes have a long history, originating in Germany during the 19th century and are known as marmokuchen in German.
It is said that marble cakes made its way to America before the Civil War through German immigrants.
Now, originally, the earliest versions of marble cake were made by marbling molasses and spices.
The first appearance in an American cookbook titled Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household published in 1889 was a Jewish recipe for marble cake.
The American adaptation by replacing the molasses with chocolate came about as a result of the growing popularity and obsession with chocolate in 1895.
This was a significant time because chocolate was becoming more affordable to American home bakers, due to the introduction of modern mass production capabilities.
What is marble cake?
Ultimately, marble cakes are butter cakes at heart. So you can expect nothing short of a soft, moist, tender-textured cake, with a light, pure, buttery flavour.
Now, it’s usual to think that these cakes are always made with chocolate and vanilla flavoured batters. But by definition, they are typically batter cakes made with any mix and number of different coloured batters.
A marble cake is visually beautiful because it involves marbling a light-coloured batter with a darker-coloured one for contrast.
The batters can be flavoured with different kinds of fruit or fruit pastes, or blended with cocoa, coffee and even flavoured liquors.
About this chocolate vanilla marble cake
This recipe by Singapore’s Executive Chef Judy Koh, was taught to baking students at her baking institute, Creative Culinaire. It was part of a first-level cake foundation course which I attended several years ago.
In the years since, I’ve tried several marble cake recipes. But truth be told, I still find this particular one as invaluable as when I first had a go at it as a baking novice.
It’s also an excellent recipe if you’re looking to make a basic butter cake. Simply omit the steps for the cocoa batter, and bake as is.
Well, it’s just too good to swap for any other. I do hope you’ll give it a go, and tell me what you think!