This all-time classic vanilla and chocolate marble cake tastes deliciously soft and tender. It is easy to make and looks beautifully with the marbled swirl that appears, when you cut off a piece of cake. A perfect teatime treat.
Preparation for a 23 cm bundt cake tin (adapted by Miisa Mink, Nordic Bakery)
- 300g butter, room temperature
- 250g sugar
- 5 eggs
- 300g all purpose flour
- 3 teaspoons baking powder
- dash of salt
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons cocoa powder
- 2 tablespoons crème double
Preheat the oven to 180° C, grease the tin and sprinkle it lightly with sugar.
- In a bowl whisk the butter and the sugar until fluffy.
Add the eggs, one at a time and mixing well after each addition
Stir in the vanilla extract
Sift the flour into a seperate bowl, add the baking powder and salt, then fold it gently into the butter and egg mixture.
Divide one- third of the batter into a separate bowl and fold the cocoa powder and crème double into this smaller amount of batter.
Add spoonfuls of each of the batters alternately to the tin and drag the handle of a spoon through the mixture to create a marbled effect.
Bake the cake on the middle rack of the oven for about 40 – 50 minutes until a toothpick, inserted in the center of the cake, comes out clean.
Transfer the cake to a wire rack and let cool completely.