How do I make my marble cake more moist?

A dry marble cake can be disappointing, but a few simple tweaks can help: Use sour cream or buttermilk – These ingredients add moisture and a slight tang that enhances the cake’s flavor. Don’t overmix the batter – Overworking the flour can make the cake dense and dry. Mix just until combined. Check baking time – Overbaking is a common mistake. Start checking the cake a few minutes before the suggested time.

Can I use oil instead of butter in marble cake?

Yes! Using oil instead of butter can make marble cake even softer. Why use oil? – Oil keeps cakes moist for longer since it doesn’t solidify like butter when cooled. Best choices – Vegetable oil or a mild olive oil works best. You can replace half or all of the butter with oil for a lighter texture.

What’s the best way to store marble cake?

To keep marble cake fresh: Store at room temperature – Keep it in an airtight container for up to 3 days. Refrigerate for longer storage – Wrap the cake in plastic wrap and refrigerate for up to a week. Freeze for future enjoyment – Slice the cake and freeze individual pieces for up to 3 months.

Can I make marble cake without eggs?

Yes! Try these egg substitutes: Applesauce – Adds moisture without affecting the flavor. Mashed bananas – Works well but adds a subtle banana taste. Flaxseed meal – Mix 1 tablespoon of flaxseed with 3 tablespoons of water to replace one egg.

Marble Cake Recipe: The Best Swirled Delight for Home Bakers

Description

A soft and moist marble cake with beautiful swirls of chocolate and vanilla. This easy recipe is perfect for home bakers who want a delicious and visually stunning dessert.

Ingredients

Scale

2 cups all-purpose flour
1 cup sugar
1/2 cup butter, softened
3 eggs
1 cup milk
1 tsp vanilla extract
2 tbsp cocoa powder
1 tsp baking powder

1/4 tsp salt

Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Alternately add the dry ingredients and milk to the batter, mixing gently.
Divide batter into two bowls. Add cocoa powder to one and mix.
Pour both batters into the pan, alternating scoops. Swirl with a knife for the marbled effect.
Bake for 40 minutes, or until a toothpick comes out clean.

Let the cake cool before slicing and serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 320 kcal
Sugar: 25g
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 45g
Protein: 5g