Marblecake Recipe

Name: Marblecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups unsalted butter; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 1 1/4 cups sugar; 4 eggs; 2 3/8 cups flour; 2 teaspoons baking powder; 1/2 cup milk plus 2 tablespoons; 9/16 cup cocoa powder; 2 tablespoons rum; powdered sugar

Servings: persons

1 1/8 cups unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon salt
1 1/4 cups sugar
4 eggs
2 3/8 cups flour
2 teaspoons baking powder
1/2 cup milk plus 2 tablespoons
9/16 cup cocoa powder
2 tablespoons rum
powdered sugar

1
Beat the butter 2 minutes until fluffy. Add the vanilla, salt, and 200 grams of sugar slowly and keep beating.
2
Add the eggs one by one, and keep beating.
3
Mix the flour with the baking powder. Add to the wet mixture slowly, alternating with the 1/2 cup of milk.
4
Set aside 1/3 of the batter and add 2 tablespoons of milk, remaining sugar, and the cocoa powder and rum. Beat 2 minutes until well mixed.
5
Grease and flour a baking pan. Pour half of the vanilla batter into the pan, then all of the chocolate batter, then the remaining vanilla batter. Use a wooden spoon to make spiral shapes in the batter so that it mixes together slightly.
6
Bake at 180 Celsius for 60 minutes or until an inserted toothpick comes out clean. When cooled, sprinkle with powdered sugar and slice.

1161

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/8 cups unsalted butter, 1 tablespoon vanilla extract, 1/2 teaspoon salt, 1 1/4 cups sugar, and more.

Yes, Marblecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marblecake

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