A marble cake is a cake with a streaked or mottled appearance achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate.
The recipe calls for hot water at two stages. This is said to play a very important role in giving the cake its moistness.
The cake is complete without any glaze or frosting, so I have skipped that part.
The original recipe called for dividing the batter into two halves, flavouring one with cocoa powder and another with vanilla. However I divided the batter into 1/3 and 2/3 flavouring 1/3 with cocoa powder and remaining with vanilla. I did not do this because I don’t like chocolate much, seriously, believe me. I did this because I feel this gives a better marble
1. Pre-heat the oven to 180⁰C (160⁰C in case of a fan or convection oven) and prepare the cake mould. You can use an 8” square or 9”round cake pan.
2. In a large bowl sift the dry ingredients i.e. 1 cup maida, 1 tsp baking powder and 1/2 tsp baking soda.
3. In another bowl take 1 cup sugar. Add 1 cup hot water. Blend the water and sugar till the sugar is partly dissolved.
4. Add 1/2 cup oil and 1/2 cup curd. Blend everything well
5. Mix the dry and wet ingredients. Mix the dry ingredients in batches. Do not over mix them. Use a balloon whisk or cut and fold method.
6. Now divide the batter into 1/3 and 2/3. Just eye ball it. In the 2/3 batter add 1/2 tbsp vanilla extract.
7. Add 1 tbsp hot water.
8. In the 1/3 batter and 1 tbsp cocoa powder.
9. Add 1 tbsp hot water.
10. Now be ready with both the batters and the prepared cake pan.
11. Pour half of the vanilla batter in the pan.
12. Add dollops of chocolate batter on the vanilla batter.
13. Repeat with the remaining batter. Use a toothpick to make nice swirls. Do not over do it. Bake at 180⁰C (160⁰C in case of a fan or convection oven) for 15 minutes and then at 150⁰C (130⁰C in case of a fan or convection oven) for 35-40 minutes or till it’s done. Once it’s done, take it out on a wired rack. Let it cool. De mould it. Once it’s completely cool, cut it and enjoy.
PREP TIME 30 minutes
COOK TIME 60 minutes
TOTAL TIME 90 minutes
1. Preheat the oven to 180⁰C (160⁰C in case of a fan or convection oven) and prepare the cake mould. You can use an 8” square or 9”round cake pan.
2. In another bowl sift the dry ingredients i.e. 1 cup maida, 1tsp baking powder and 1/2 tsp baking soda.
3. In a large bowl take 1 cup sugar. Add 1 cup hot water. Blend the water and sugar till the sugar partly dissolves.
4. Add 1/2 cup oil and 1/2 cup curd. Blend everything well
5. Mix the dry and wet ingredients. Mix the dry ingredients in batches. Do not over mix them. Use a balloon whisk or cut and fold method.
6. Now divide the batter into 1/3 and 2/3. Just eye ball it.
7. In the 1/3 batter and 1 tbsp cocoa powder and 1 tsp hot water.
8. In the 2/3 batter add 1/2 tbsp vanilla extract and 1 tbsp water.
9. Now be ready with both the batters and the prepared cake pan.
10. Pour half of the vanilla batter in the pan.
11. Add dollops of chocolate batter on the vanilla batter.
12. Repeat for the remaining batter.
13. Use a toothpick to make nice swirls. Do not over do it.
14. Bake at 180⁰C (160⁰C in case of a fan or convection oven) for 15 minutes and then at 150⁰C (130⁰C in case of a fan or convection oven) for 35-40 minutes or till it’s done. Once it’s done, take it out on a wired rack. Let it cool. De mould it. Once it’s completely cool, cut it and enjoy.
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