The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cakes made their way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. One of the first recorded recipes for marble cake appears in an American cookbook called Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household, published in 1889. This recipe replaced the traditional molasses and spice batter by marbling melted chocolate into the cake, a reflection of a new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries. According to the Encyclopedia of Jewish Food by Gil Marks, “Many Jewish bakeries in the New York area in the 1950’s through the 1970’s would distinctively add a small amount of almond extract to the chocolate marble cake, creating a version sometimes referred to as a ‘German Marble Cake’ that had a characteristic almond aroma.”
What do you need to make marble cake?
This is my recipe for marble cake, which has become a family favorite over the past few years. I flavor my marble cake with almond extract as a nod to the classic German Jewish recipes. It’s a fairly simple recipe. All you need for this traditional version is vanilla cake batter, chocolate cake batter, a mixing bowl (no need for separate bowls – I have a trick for avoiding extra dishes), and a loaf pan!
How do you make a marble cake from scratch moist?
In a slightly modern twist, I add dry instant vanilla pudding mix to my batter. This little trick is a fantastic way to add moisture and flavor to your cakes; it also helps to thicken the batter, which provides the perfect texture for marbling. Be sure to use instant pudding mix, not cook-and-serve; just sift the dry mix in with the dry ingredients. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. It also gives a lovely vanilla essence to the batter, which blends nicely with the almond extract. They certainly weren’t doing it this way in Germany 150 years ago, but sometimes it’s fun to improve on tradition. Try it!
For instructions on how to marble a cake, click here.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Marble Cake
Ingredients
- 1 1/4 cups cake flour
- 1/2 cup dry instant vanilla pudding mix (about one small 3.4 oz package)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons almond extract
- 3/4 cup milk, room temperature
- 1/3 cup unsweetened cocoa powder
- 1/3 cup very hot water
NOTES
Instructions
- Preheat oven to 350 degrees F. In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
- In a larger mixing bowl, use an electric mixer to whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.
- Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture. Whip until the batter is smooth and creamy and be sure to scrape down the sides of the bowl.
- Rinse and dry the medium mixing bowl that you used for the sifted flour; you’ll need it again soon. In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.
- Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out. Whisk in the cocoa powder/water mixture till fully combined and smooth. This is your chocolate marbling batter.Reserve the rest of the batter—this is your light cake marbling batter.
- Generously grease your loaf pan using butter or cooking spray. Pour the light and dark cake batters into your loaf pan and marble them. If you don't know how, check out this post with printable instructions: How to Marble a Cake
- Bake the marble cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.
- Carefully remove the cake from the pan and let it cool completely on the rack.This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Pass the Sushi: Caramel Frosted Zucchini Bread
Eat the Love: Chai Chocolate Orange Marbled Brioche Loaf
Brown Eyed Baker: Buttermilk-Chocolate Chip Crumb Cake
Two Peas and Their Pod: Blueberry Lemon Loaf Cake
Bakes Alot says
Very moist and delicious! I used coffee instead of water and lightly topped it with a chocolate ganache frosting which added to the richness to the cake.
Lizzie Oala says
This recipe is AWESOME! I doubled the recipe to make a 1/4 sheet (13×9) cake, and it was a huge success. I added 2 teaspoons of instant coffee to the chocolate mix to enhance the flavor, but that was the only thing I changed. Thank you so much for sharing this with us, and I look forward to tying more recipes from your site. 🙂
Sarah Griffiths says
Great recipe! I doubled it for a birthday cake and used a 9 x 13 pan (next time, I wouldn’t quite double the almond extract–was a little overpowering). I especially appreciated your guidance on how to marble a cake. I made a simple chocolate butter cream frosting to top it off. This cake was a big hit with my family and I will make it again. Thanks!
Andrea says
I tried this recipe twice and it was fabulous. The first time I used the recipe to the T.However,the second time I added an extra stick of butter and it came out more moist.Just a suggestion if you’d like to try.Either way,it tasted amazing.
Cathy Burt says
My son wanted a marble cake for his 30th birthday dinner, I followed the directions as stated and
it was a hit. His future bride to be wants the recipe. Every one had a piece no leftovers. Thank you
for sharing your recipe.
Rose says
I love to bake. This recipe is not very good. I made it for my sons 25th birthday on the reviews posted and was very disappointed. While it makes a decent “looking” cake, it is NOT a moist cake. It is on the dry side and my family members said it would make a great cornbread recipe. I followed the recipe completely. I mainly use organic ingredients as well.
Yvette says
I am a professional baker. This cake is extremely moist. There is another factor which makes a dry cake, over beating! I am certain that this was your error.
Maria says
Hi Tori, If I wanna use all purpose flour instead of cup cake flour how would you recommend using it? Just in case I don’t find it in the stores.
Tori Avey says
All purpose will work the same way Maria, no modifications necessary. The cake flour just has a more tender and silky result, but all purpose will work just fine and still be delicious. 🙂
Amy K says
Hi! I love your recipes and this marble cake is no different! I made this recipe this morning, and brought it to work while it was still warm. It was a hit. The only change I made to the recipe was I halved the the sugar – instead of 1 cup, I used 1/2 cup. Also, I didn’t need as much milk to get the creamy texture – might have been the particular cocoa powder I used.
Even with only 1/2 cup of sugar, the marble cup was sweet enough (and my colleagues agreed). I will definitely be making this again and again!!! (I used European Gourmet Vanilla Pudding and Ghirardelli Unsweetened Cocoa Powder). Thanks!
Tori Avey says
Fabulous Amy! Glad you hear you enjoyed it.
Carol Turner says
this recipe is so good. Best recipe I’ve made in a long time. The tutorial on how to marble a cake was very clear. I love your website
Sally says
Looks delicious!!! I have a question. Would vanilla extract instead of almond be ok to use?
Tori Avey says
Sally– yes, no problem.
Aisa says
Its damn delicious!!!
Tammy says
Amazing! I made it exactly to instruction and it turned out beautifully. It was moist and tasty! This recipe is a keeper and one I will make again. Thanks for sharing your recipe with us!
Tammy says
I made this for my daighter’s 17th birthday. She requested a marble cake without frosting. I found this recipe online and made it exactly to instruction. This was the best cake, period. Best marble cake by far. It was moist and tasty. It was even better the next day after refrigerating it overnight. We served it with a whipped dairy topping as my daughter does not like ice cream. Yum! Definitely making again for my dad’s birthday in two weeks! Thanks Tori!
Tori Avey says
Yay! It’s one of my favorites! So glad you liked it.
Misha says
It was Damn tasty I swear I had never eaten such a marble cake.
Thanks a bunch.
Hugs
Michiru Kaiou says
I made this cake today, and it was amazing! I’d never made a marble cake before. I don’t bake very much, but marble is my wife’s favorite and, today is her birthday. I’m so thankful to have found this recipe. The cake was moist, delicious, and looked perfect! I topped it with chocolate buttercream icing.
Cheryl Hamilton says
Could I substitute buttermilk for the milk?
Heather Cardin says
Hi Tory would you know how much baking time would change if we used 4-5 inch holiday tinsinstead of a loaf pan?
Many thanks, Heather
Tori Avey says
Hi Heather, it will decrease but I’m not sure by how much. You can check on it periodically and test with a skewer in the center of the loaf – if the skewer comes out clean, it’s done.
Jackie Pierce says
If I wanted to make this in a 9×13 cake would you recommend just doubling the ingredients?
frma says
Hi!
I would like to try baking your marble cake in a 9x13x2 pan. Will twice the recipe be enough?
Thanks!
Tori Avey says
Yes, it should be enough. Enjoy!
Katie says
Hi! This recipe looks amazing. I am curious if you have baked this i round cake pans. Do you think it would be ok to do so? So I can make a layered cake :). Thank you!
Tori Avey says
Hi Katie, I have not baked it in a round pan but I think it would probably work just fine. Good luck!