Marble cakes are so delightful aren't they? Kids especially adore those mysterious and exciting swirly folds of delicious chocolate and vanilla flavours, all blended together seamlessly. I admit to liking these cakes too, maybe a little too much. I have always had a talent for downing a slice of marble cake whenever the opportunity presents itself. (Well, any cake really.) Who can resist cake? This recipe means I can enjoy a well-deserved slice whenever I wish and lately, that's been quite a bit. (Blame the cold.)
This recipe makes a loaf version of marble cake. It's a very pretty result and ideal for an anytime treat, lunchboxes or dress it up and make it a special celebration cake with some matching icing.
This particular recipe has a good dense texture that remains moist and holds together well with a very professional finish. I can't fault it. It works perfectly every time I have baked it which means it is in my oven fairly regularly.
Who has time for cake-fails?
If you're a reluctant baker and afraid of failures, then baking this one is a good place to start to set you on a more confident course. The tiny bit of technique that appears to be behind this more sophisticated-looking cake, is so simple to achieve. Don't be put-off if this is your stance on baking.
Enough convincing - get into this!
Classic Marble Loaf Cake Recipe
Preparation time: 10 minutes. Cooking time 60 minutes.
1 cup of caster sugar
185 grams of unsalted margarine or butter
1 teaspoon of vanilla essence
2, 1/4 cups of self-raising flour
3/4 cup of milk
2 heaped tablespoons of cocoa powder and 1-2 tablespoons of extra milk.
Preheat oven to 200 degrees C.
Grease and line a regular loaf pan with butter and baking paper and dust with flour.
Add the butter, sugar and vanilla into the bowl of a stand mixer and whip together until the mixture appears pale yellow and creamed.
Add the eggs to the mixer bowl one at a time until each is blended into the butter mix.
Reduce the speed of the mixer and add the flour and the 3/4 of a cup of milk alternatively until a smooth cake batter results.
Carefully divide the cake batter between two bowls.
In a microwave-proof bowl, mix the two tablespoons of cocoa powder with the 1-2 tablespoons of extra milk and warm this in the microwave for around 15 seconds or until the cocoa has been dissolved in the milk. Add this chocolate mixture to one of the bowls of cake mix.
Add alternate spoonfuls of the vanilla and chocolate cake batter to your prepared pan. When complete, take a regular skewer and insert this into the cake mixtures and 'slice' it through the batter a few times to help create a swirl pattern in your cake.
Bake the cake for around 50-60 minutes, until the outer is lightly golden and a skewer inserted into the middle of the cake comes out clean. If you find the top is browning too fast, pop a small sheet of foil across the top of the cake to prevent it from burning.
Allow the cake to cool in the pan before turning out onto a wire rack.
I like to ice this when I bake it because it adds to the fun. The cake pictured is iced with lemon icing (it goes with absolutely everything).
|A little lemon icing drizzled on a marble cake makes a great cake, fantastic!|
|Caught tasting the goods!|
Alternatively, cover your cake with a generous spread of pink or chocolate icing to match the interior.
For even more fun, colour the vanilla portion of your cake batter with another bright colour prior to baking, such as pink. This makes the cake so much prettier and can turn this into a very simple and fast birthday cake for those times when you've got to think on your feet.
A party version straight from the oven, cooled, iced and consumed immediately. Yum!
Do you bake marble cakes? Do you have any special tips to add?
Are you a reluctant baker or a confident one?
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