Mom's Marble Cake

A classic, tender marble cake made with Swansdown cake flour. A vanilla-scented white cake batter is divided, with half being mixed with a rich chocolate mixture, then swirled together.

Author

Unknown

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Recipe

Measurements	Ingredients
For the White Cake Batter
3/4 cup	Butter, softened
2 cups	Sugar
4	Eggs, separated
3 cups	Swansdown Cake Flour
4 teaspoons	Baking Powder
1/2 teaspoon	Salt
1 cup	Milk
1/2 teaspoon	Vanilla Extract
For the Chocolate Mixture
3 oz (3 squares)	Unsweetened Chocolate
1/4 cup	Boiling Water
4 teaspoons	Sugar
1/2 teaspoon	Baking Soda

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Instructions

1. Preheat your oven to 350°F. Grease and flour your pan(s) (one large loaf pan or two 8- or 9-inch round layer cake pans).
2. Make the Chocolate Mixture: In a small saucepan over low heat, melt the chocolate. Remove from heat and stir in the boiling water, 4 teaspoons of sugar, and the baking soda. Mix until smooth and set aside to cool completely.
3. Make the White Cake Batter: In a large bowl, cream the softened butter. Gradually add the 2 cups of sugar, beating until light and fluffy. Beat in the egg yolks one at a time.
4. In a separate bowl, sift together the cake flour, baking powder, and salt.
5. Add the flour mixture to the creamed butter mixture in parts, alternating with the milk. Stir in the vanilla.
6. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
7. Assemble the Marble Cake: Divide the white cake batter equally into two bowls. Gently stir the cooled chocolate mixture into one half of the batter.
8. Drop alternating spoonfuls of the white and chocolate batters into the prepared pan(s).
9. To create the marbled effect, run a knife through the batters once or twice in a swirling motion. Do not overmix.
10. Bake according to your pan choice:
    • Loaf Pan: Bake for 50 to 55 minutes.
    • Two Layer Pans: Bake for about 30 minutes. The cake is done when a wooden skewer inserted into the center comes out clean.

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