This recipe provides instructions for making a Classic Marble Cake, a visually appealing and delicious cake characterized by its swirled pattern of light and dark batter, typically vanilla and chocolate. The “marbled” effect is achieved by swirling the two batters together before baking, creating a unique and attractive design in each slice. Marble cake is a versatile treat, enjoyed on its own, with a dusting of powdered sugar, or as a base for frosting. Its flavor is a delightful combination of vanilla and chocolate, offering something for everyone. This recipe aims to create a moist and tender cake with a beautiful and distinct marble pattern. The image shows a round bundt cake with a slice cut out and another slice placed in front. The cake has a striking swirl of dark brown (chocolate) and light yellow (vanilla) batter throughout. The crust is a rich golden brown. The cake sits on a piece of parchment paper on a light-colored wooden surface. In the background, there is a white brick-patterned wall and a bouquet of light blue flowers. The cake’s texture appears soft and airy, typical of a well-made sponge cake. The distinct marbling pattern is clearly visible in both the whole cake and the individual slices.
Based on common recipes for classic marble cake (often called “Kue Bolu Marmer” in Indonesia), the ingredients likely include:
For the Vanilla Batter:
- All-purpose flour, providing the structure for the cake.
- Granulated sugar, for sweetness.
- Eggs, providing richness, structure, and leavening.
- Unsalted butter, softened, adding moisture and flavor. Vegetable oil can also be used for a moister texture.
- Milk, adding moisture and helping to create a smooth batter.
- Baking powder, the primary leavening agent for a light and airy cake.
- Vanilla extract, for the classic vanilla flavor.
- A pinch of salt, to enhance the flavors.
For the Chocolate Batter:
- Cocoa powder, providing the rich chocolate flavor and color.
- Hot water or milk, used to bloom the cocoa powder and deepen its flavor.
- All-purpose flour (some of the vanilla batter is often used).
- Granulated sugar (some of the vanilla batter is often used).
- Eggs (some of the vanilla batter is often used).
- Unsalted butter or vegetable oil (some of the vanilla batter is often used).
- Milk (some of the vanilla batter is often used).
- Baking powder (no additional may be needed if using a portion of the vanilla batter).
The preparation involves first making the vanilla batter by creaming together the softened butter and sugar, then beating in the eggs one at a time, followed by the dry ingredients (flour, baking powder, salt) alternately with the milk, and finally stirring in the vanilla extract. For the chocolate batter, cocoa powder is typically mixed with hot water or milk to form a smooth paste, which intensifies the chocolate flavor. A portion of the vanilla batter is then set aside and mixed with the cocoa mixture until well combined, creating the chocolate batter. To achieve the marble effect, the two batters are spooned alternately into a prepared baking pan (often a bundt pan or a loaf pan). A knife or skewer is then swirled through the batters to create the marbled pattern. The cake is baked in a preheated oven until a toothpick inserted into the center comes out clean. After baking, the cake is cooled in the pan for a while before being inverted onto a wire rack to cool completely. It can be served as is or with a simple dusting of powdered sugar.
Classic Marble Cake (Kue Bolu Marmer) is best enjoyed at room temperature, allowing its moist and tender texture and the combined flavors of vanilla and chocolate to be fully appreciated.
The texture is typically light, soft, and moist, with a tender crumb.
The flavor is a delightful combination of sweet vanilla and rich chocolate, swirled together in every bite.
Classic Marble Cake (Kue Bolu Marmer) is a visually appealing cake with a swirled pattern of vanilla and chocolate batter, offering a delicious combination of flavors and a moist, tender crumb.
The preparation involves making separate vanilla and chocolate batters, layering them in a pan, swirling them together to create the marble effect, and then baking until golden brown and cooked through.
Ingredients ( अनुमानित based on common recipes):
For the Vanilla Batter:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup (2 sticks) unsalted butter, softened (or ¾ cup vegetable oil)
- ¾ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Batter:
- ¼ cup unsweetened cocoa powder
- 2 tablespoons hot water or milk
- ½ cup of the prepared vanilla batter
Equipment:
- Bundt pan or loaf pan
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Small bowl
- Knife or skewer
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your bundt pan or loaf pan thoroughly.
- Make the Vanilla Batter: In a large mixing bowl, cream together the softened butter (or vegetable oil) and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Stir in the vanilla extract. Do not overmix.
- Make the Chocolate Batter: In a small bowl, whisk together the cocoa powder and hot water or milk until a smooth paste forms. Gently fold in ½ cup of the prepared vanilla batter into the cocoa mixture until well combined, creating the chocolate batter.
- Layer the Batters: Spoon the vanilla batter and the chocolate batter alternately into the prepared baking pan. You can drop spoonfuls randomly or layer them.
- Create the Marble Effect: Use a knife or skewer to swirl through the batters in the pan. Be careful not to over-swirl, as this can muddy the effect. A few passes are usually sufficient to create a nice marble pattern.
- Bake the Cake: Bake in the preheated oven for 45-60 minutes for a bundt cake, or 50-65 minutes for a loaf cake, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes after removing it from the oven. Then, carefully invert the cake onto a wire rack to cool completely.
- Serve: Once the cake is fully cooled, slice and serve. You can dust it with powdered sugar if desired.
Enjoy your beautifully marbled and delicious Classic Marble Cake!Classic Marble Cake