I made this cake saying “hey let me just make something quick and simple for dessert tonight, nothing big, nothing complicated” and there I was thinking ahh this isn’t going to be something special but maaan was I wrong! this cake turned out to be one of the greatest bakes of this year! 😀 😀
It really shouldn’t have been surprising as marble cake is one of my all time childhood favourite cakes but this specific recipe really had me head over heels 😀 I mean check out this crumb!……..
Basically this cake is a smaller version of my insanely delicious marble layer cake made to fit in a regular 9 inch cake pan. The recipe is adapted from my super fluffy vanilla cupcake recipe with a bit of chocolate swirled in there.
The cake itself comes out so soft and buttery yet fluffy and super creamy. I am so happy with it and I can’t wait to make it again with all sorts of different frostings and toppings!
Today I made a chocolate peanut butter frosting which I wasn’t entirely sure about as I’ve never paired it with marble cake but it was absolutely fabulous with the cake! Chocolate and peanut butter=good; vanilla and peanut butter=good so vanilla+chocolate+peanut butter= most amazing combination ever! it’s really just about the math 😉 😉 (also I was going for a smooth and creamy frosting but all I had was crunchy peanut butter so I just went with it) 😉
Another frosting that is superb with this cake is this wonderfully decadent chocolate toffee frosting that I hope you guys try because it is better than I can even attempt to describe 🙂
This is really just one of those homey bakes that will most definitely become a kitchen staple and be made time and time again!
Enjoy my friends xoxo
Remember to tag me with your pics 😉 @dutchbakerblog on Instagram, Facebook or Twitter!
Easy Marble Cake
Makes 1 9inch square cake or up to 16 cupcakes.
- 1 3/4 cups/220gms all purpose flour Minus 3 tablespoons*
- 2 tablespoons cornstarch/cornflour
- Scant (less than full) 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup/100gms softened butter
- 3/4 cup/150gms + 2 tablespoons white sugar**
- Seeds scraped from 1 vanilla bean***
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup/125gms sour cream
- 1/2 cup/125mls milk
- 1/4 cup cocoa powder
- 2 tablespoons hot water
- 1 tablespoon sugar
Chocolate peanut butter frosting
- 2 tablespoons softened butter
- 1/3 cup chunky or smooth peanut butter
- 1 cup (125gms) icing sugar
- 3 to 4 tablespoons cocoa powder, to taste
- 1 -2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Preheat oven to 160C/325F. Grease and flour cake pan.
- In a bowl, whisk together flour, cornstarch/cornflour, salt and baking powder and soda. In a small bowl, add sugar and vanilla bean seeds and rub them together with your fingers to combine.
- In a separate bowl, cream together butter and vanilla sugar until paled, creamy and fluffy. Click here for references.
- Add in the eggs one at a time whisking well in between each. Add in vanilla extract and whisk.
- Add in a third of the flour mix and whisk until barely combined then add in the sour cream and whisk until just combined. Add in another third of the dry ingredients followed by the milk whisking each until just combined. Add in the last third of the dry mix and whisk until *just* combined and no more flour streaks remain. Batter will be slightly thick and fairly smooth but it’s okay if there are a few lumps, don’t try to whisk them out.
- Remove 3/4 cups of batter and spread the remaining batter into the prepared cake pan. Add the cocoa powder into a small bowl and pour the hot water and sugar on top. Whisk until a thick and smooth paste forms.
- To the reserved batter, stir in the chocolate mix and whisk until combined. Dollop spoonfuls of the chocolate batter onto the vanilla batter, I make about 6 or 7 per cake pan. Using a knife, swirl the batters together, I suggest once vertically and once horizontally . Don’t over swirl or else the batters may blend together.
- Bake for 20 to 25 minutes until cooked through and a toothpick comes out with a few moist crumbs or clean. Cool on a wire rack for about 15 – 20 minutes then store in an airtight container to cool completely.
For the frosting
- In a large bowl, whisk together butter and peanut butter until combined.
- Add in icing sugar and whisk well. Add in cocoa powder to taste.
- Pour in milk adding more or less until desired consistency is reached. Add in vanilla to taste.
Instead of the all purpose flour and cornstarch, use 1 3/4 cup cake flour.
**Super fine sugar like caster sugar is recommended for best results but any white sugar is okay.
***If you can’t get a vanilla pod then add in an extra 1/2 teaspoon vanilla extract instead along with the 2 teaspoons stated in the recipe. You can use 1 tablespoon only if you have pure vanilla extract.
My favourite substitutions:
- Instead of all purpose flour use cake flour
- For an even lighter cake use 1 whole egg and 2 egg whites
- Vanilla essence is okay but don’t add more than 2 teaspoons
- If you can’t find sour cream then plain yoghurt is okay to use but the cake may be slightly more dense.
Recipe by the dutch baker.