Marble cake is always a favourite. This simple cake makes a wonderful treat for tea time, breakfast and for snacking anytime of the day. According to the author, "This is the perfect cake to make when you're not sure whether it's gonna be chocolate or vanilla".
I used the stand mixer with the whisk attachment to make this cake, but it can be made using a bowl with a hand whisk with some elbow grease. The only changes I've made is, as usual, I've reduced the sugar to 180gm (from the original of 300gm). The sweetness turns out just right, without being overly sweet.
Cake is moist, with soft crumbs. Lovely vanilla fragrance and the chocolate batter really shines through with chocolaty taste from the cocoa powder. Yummy cake!
Marble Sheet Cake
(One Bowl Baking, Yvonne Ruperti)
16 tablespoons (8 ounces or 225gm) unsalted butter, softened, plus more for greasing the pan.
1-1/2 cups (10-1/2 ounces or 300gm) granulated sugar (I use 180gm)
3/4 teaspoon salt (omitted salt, as I've used salted butter)
4 large eggs
1-1/4 cups (300ml) plus 1 tbsp (15ml) while milk, room temperature, divided
1 tablespoon vanilla extract
2-3/4 cups (11 ounces or 310gm) cake flour
2-1/2 teaspoon baking powder
1/3 cup (1 ounce or 28gm) cocoa powder
Place an oven rack in the middle position.
Preheat the oven to 350F (180C). Butter a 13x9x2-inch baking pan.
In a large bowl, stir the butter, sugar and salt until combined
Whisk in the eggs, one at a time, until each is incorporated. Whisk in 1-1/4 cups milk and the vanilla.
Add the cake flour and baking powder to the bowl, then whisk until just combined.
Spoon half of the batter (about 3 cups) into the pan in random blobs.
Whisk the cocoa and the remaining tablespoon milk into the remaining batter.
Spoon the chocolate batter into the empty spots and then swirl the batters together.
Bake until lightly golden, just firm, and a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
Set the pan on a wire rack to let the cake cool completely before frosting.
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