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Marble cake
I grew up in France, where marble cake was one of the most common cakes in a grocery store. The most famous brand being called “Savane”.
My siblings and I loved it so much that my mother, who immigrated from Comoros and had never made any French cake before, learned how to make it for us, and probably to save money.
She would make a huuuuge marble cake that would last for a week. I was super excited to get home after school to get my gouter (afternoon snack) with a really big slice of that cake. Every time I make this cake, it brings me back to this time, and I miss my mother.
The first time I shared a story of a marble cake on Instagram, many people from across Europe sent me private messages to tell me that they also grew up with marble cake! To be honest, I never realized how popular this cake was outside of France.
I hope you will enjoy this recipe!
Tips to succeed when making
this
Use butter at room temperature for this recipe. Let it out in the fridge for at least 30 minutes before using it.
You can substitute milk with whipping cream for a richer taste!
The type of flour you use makes a difference. Make sure to use pastry flour or all purpose flour for a light texture
Honey is here to make the cake softer but it is optional in this recipe, if you don't have any, use sugar instead.
Baking time varies depending on your oven! Every oven is different, in my oven it takes around 50 minutes for this cake to be baked but in yours it might take longer or shorter. You know that your cake is baked when you put a toothpick in it and it comes back dry
I use a simple syrup in this recipe. The syrup is optional but I recommend making it as it will make the cake even moister. Pour it on the cake while it's still hot after baking!
10 minutes after baking, Wrap the cake in cling wrap and let it cool down at room temperature in the wrap. This will trap the moisture in the cake and make it even more moist.
Marble cake
Ingredients
- 160 g butter (room temperature)
- 90 g whole milk
- 170 g white sugar
- 1 tbsp vanilla extract
- 50 g honey
- 4 eggs
- 200 g pastry or all purpose flour
- 4 g baking powder
- 18 g cocoa powder
Simple syrup
- 50 g sugar
- 50 g water
Instructions
- In a large bowl, whisk together soft butter cut in small cubes, with milk sugar, vanilla extract and honey.
- Add your eggs, one by one, and mix in between.
- Add flour and baking powder, sifted, and whisk
- Divide your batter in two, Add cocoa powder in one half of the batter and whik
- In a greased, 1 lbs loaf pan, pour alternatively half the vanilla batter then half the cocoa batter until done. Make sure that there is at least 3 cm (1 inch) left at the top of the cake pan.
- With a skewer or a toothpick, make swirls inside the batter so that both flavor mix
- Bake for 45- 50 minutes at 180℃ (360℉). You know it is baked when you poke the cake with a toothpick and it comes back clean
simple syrup
- in a small pan, add water and sugar and bring to a boil until all sugar has dissolve. Let it cool down
- Pour directly on cake while it is still hot
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