Mom’s Marble Cake
📜 Collection: JillCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, tender marble cake made with Swansdown cake flour, featuring a vanilla-scented white batter swirled with a rich chocolate mixture. Light and fluffy, it is finished with folded egg whites for the perfect crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 55 mins | None | 1 loaf or 2 8-inch layers |
🔪 Key Equipment
- Loaf pan or two 8-inch round layer pans
- Small saucepan
- Large bowl
- Separate mixing bowl
- Wooden skewer
Ingredients
For the White Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Butter | softened |
| 2 cups | Sugar | divided |
| 4 | Eggs | separated |
| 3 cups | Swansdown Cake Flour | sifted |
| 4 teaspoons | Baking Powder | None |
| 1/2 teaspoon | Salt | None |
| 1 cup | Milk | None |
| 1/2 teaspoon | Vanilla Extract | None |
For the Chocolate Mixture
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 oz (3 squares) | Unsweetened Chocolate | None |
| 1/4 cup | Water | boiling |
| 4 teaspoons | Sugar | None |
| 1/2 teaspoon | Baking Soda | None |
Instructions
Step 1: Prep and Chocolate Mixture
- Preheat your oven to 350°F. Grease and flour your chosen pan(s) thoroughly.
- In a small saucepan over low heat, melt the 3 oz (3 squares) unsweetened chocolate. Remove from heat and stir in the 1/4 cup water, 4 teaspoons sugar, and 1/2 teaspoon baking soda. Mix until smooth and set aside to cool completely.
Step 2: White Cake Batter
- In a large bowl, cream the 3/4 cup butter. Gradually add 2 cups sugar, beating until light and fluffy. Beat in the 4 eggs yolks one at a time.
- In a separate bowl, sift together the 3 cups Swansdown cake flour, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- Add the flour mixture to the creamed butter mixture in parts, alternating with the 1 cup milk. Stir in the 1/2 teaspoon vanilla extract.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until just incorporated.
Step 3: Assemble and Bake
- Divide the white cake batter equally into two bowls. Gently stir the cooled chocolate mixture into one half of the batter until fully blended.
- Drop alternating spoonfuls of the white and chocolate batters into the prepared pan(s).
- To create the marbled effect, run a knife through the batters once or twice in a swirling motion until just patterned.
- Bake for 50 to 55 minutes for a loaf pan, or about 30 minutes for two layer pans, until a wooden skewer inserted into the center comes out clean and the cake is fragrant.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
