Classic Marble Cake

Getting back to blogging seems to have been far more easier than getting back on track. Even though I have been home for the past few days, the mojo for cooking has been totally missing. We have been just eating this and that and pushing through days. Of course, HD looked a bit irritated though he didn’t show his feeling profusely. So whatever he showed, I chose to ignore. 😉

When you come back from vacation, everything seems different. The eye cooling greens and the cozy breeze has given way to the browns and heat. Naturally, that sags your mood. For me, UAE is always like home since I have spend my whole life over here. Still, the feeling after vacation is always different. I always dread going back home and settling down, since every single thing will be a learning curve for me. Life here makes you a lot pampered in so many ways, that going back will make you feel like an open book for everyone to peep! Add to it the attitude differences and things go to a different level. Anyway, now I am back to the ground. I have rejoined work today and hope to get back to working out and being better planned over the course of this week. Leaving everything to its way… 🙂

I was terribly missing baking yesterday, but as it turned out, I had no flour in my pantry and somehow I wanted to use all purpose flour to bake. It was then suddenly I was reminded of this delicious bake that I had shot earlier this year. I have made marble cake many times. Why not? It is always the easiest bake to select since it is always well accepted. This is one recipe that can be made in so many ways, like this Zebra cake, which was a rage once upon a time, then Mary Berry’s way of making it or with a tinge of yogurt sourness. It is also a cake that can go a little creative too, like this mango infused eggless version or one with cardamom and coffee (my absolute favorite!).

Today, I am sharing the classic way of baking a marble cake. All cakes start with the fluffing of butter with sugar, then adding eggs, then the dry ingredients and milk. This recipe follows the same pattern. I have added some corn flour to add a little more fluffiness to the final product and have used buttermilk instead of milk. Buttermilk always gives a much softer texture due to its acidity profile. The end result you get is a melt-in-mouth Marble Cake that you can’t stop with one slice. It is really addictive, so make sure you share it! 🙂 Off to this simple recipe…

5 from 8 votes

Classic Marble Cake

Course Cake

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Author Rafeeda

Ingredients

• 150 gm butter softened
• 1 cup sugar
• 2 tsp vanilla extract
• 3 large eggs room temperature
• 2 cups all purpose flour
• 1/4 cup corn flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk room temperature
• 3 tbsp cocoa powder

Instructions

• Preheat oven to 180 degrees. Grease and flour a large loaf pan.
• Cream butter, sugar and vanilla extract till fluffy, around 8-10 minutes. Add one egg at a time and beat at each addition.
• Sift together the dry ingredients into a bowl. Add half the mixture and half the buttermilk and beat to combine.
• Add the remaining dry ingredients and buttermilk and beat till just combined.
• Take out a little less than half of the mixture into another bowl. Fold in the cocoa powder well.
• Into the prepared pan, alternate the batter to form a marble look. Bake for around 40 minutes or till a skewer comes out clean.
• Cool in pan for five minutes, and then flip onto a rack to cool completely. Slice and serve.