When I'm in a hurry and want something simple for my morning or afternoon coffee, I choose the marble cake. I've made it many times, especially when I need a dessert that doesn't require much attention or complicated ingredients. The recipe is straightforward, and the result never disappoints – a fluffy cake with a subtle taste of cocoa and vanilla. I like that I don't have to separate egg whites or whip them; everything mixes quickly in a bowl.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: quick dessert, homemade cake
Ingredients
250 g flour
2 tablespoons cocoa
1 packet baking powder
1 egg
200 g sugar
1 cup warm milk (about 250 ml)
90 ml oil
1 vial vanilla essence
1 vial rum essence
powdered sugar for decoration
Preparation method
1. In a large bowl, mix the flour with the baking powder. There's no need to sift them, just homogenize.
2. Add the egg, sugar, warm milk, oil, and vanilla essence directly over the dry mixture. Mix with a whisk or mixer on low speed until I obtain a smooth, lump-free batter.
3. Divide the resulting mixture into two equal parts. I leave the first part as it is.
4. In the second part, add the two tablespoons of cocoa and the rum essence, then mix again to ensure everything is well incorporated.
5. Prepare a regular cake tin (about 30x10 cm), which I line with baking paper. I start pouring the mixture into the tin, alternating: a spoonful of the white mixture, then a spoonful of the cocoa mixture. I continue to add alternately until I finish all the batter. I don't level it, just let the mixture flow.
6. I place the tin in the preheated oven at low heat (about 160-170°C if you have an electric oven) and let it bake for 40-45 minutes. I check towards the end with a toothpick: if it comes out clean, the cake is done.
7. I take it out of the oven, let it cool for 10 minutes in the tin, then transfer it to a rack or a board. After it cools completely, I sprinkle powdered sugar on top.
Why I make this recipe often
This cake is quick, I always use ingredients I already have at home, and I don't have to deal with complicated techniques. It keeps well for a day or two at room temperature, covered. It's the kind of cake that solves dessert for coffee without much effort.
Tips and variations
Tips
- The milk should be warm, not hot.
- If you don't have a mixer, you can also mix with a whisk or wooden spoon, just make sure no flour remains at the bottom of the bowl.
- Use baking paper in the tin to make it easier to remove the cake after baking.
Substitutions
- You can use brown sugar instead of white sugar, but don't change the amount.
- The rum essence can be omitted if you don't have it, but the flavor will be simpler.
- The vanilla essence can be replaced with vanilla extract or even vanilla sugar, but the aroma will be more subtle.
Variations
- If you want a more aromatic cake, you can add grated orange zest to the white part of the batter.
- For a different appearance, you can pour the mixtures in thicker layers and then gently swirl a toothpick through them to create a more pronounced marbled effect.
Serving ideas
- Simple, just with powdered sugar.
- Next to unsweetened coffee or tea.
- You can also use it as a base for desserts with fresh fruit or whipped cream.
Frequently asked questions
Can I use plant-based milk instead of cow's milk?
Yes, you can use any plant-based milk with a creamier texture, such as soy or almond milk. It won't significantly change the final texture.
Can I use less sugar?
You can reduce the sugar to 150 g if you prefer the cake less sweet, but I don't recommend going below that amount as it affects the texture.
How do I know if the cake is baked?
I do the toothpick test: I insert it in the middle of the cake, if it comes out clean (without traces of raw batter), then it's done. Another sign: the cake is slightly browned on the edges.
Can I double the quantities for a larger tin?
Yes, if you have a larger cake tin or want to make two cakes, double all the ingredients.
Can I add nuts or raisins?
You can add them, but don't exceed 50-70 g in total, so the cake doesn't become too dense. Mix them into the white mixture or the cocoa mixture, not both.
Nutritional values
Estimate for one slice (out of 10 slices):
- Calories: 220-250 kcal
- Carbohydrates: 36 g
- Proteins: 3-4 g
- Fats: 7-8 g
Values may vary depending on the type of milk or sugar used. The cake is quite filling for a homemade dessert and has a moderate fat content.
Storage and reheating
The cake keeps well at room temperature, covered with foil or in a container, for up to 2 days. I don't recommend keeping it in the fridge as it dries out. There's no need to reheat it; it's better at room temperature. If there are slices left after two days, they can also be frozen, but the texture won't be as tender after thawing.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: quick dessert, homemade cake
Ingredients
250 g flour
2 tablespoons cocoa
1 packet baking powder
1 egg
200 g sugar
1 cup warm milk (about 250 ml)
90 ml oil
1 vial vanilla essence
1 vial rum essence
powdered sugar for decoration
Preparation method
1. In a large bowl, mix the flour with the baking powder. There's no need to sift them, just homogenize.
2. Add the egg, sugar, warm milk, oil, and vanilla essence directly over the dry mixture. Mix with a whisk or mixer on low speed until I obtain a smooth, lump-free batter.
3. Divide the resulting mixture into two equal parts. I leave the first part as it is.
4. In the second part, add the two tablespoons of cocoa and the rum essence, then mix again to ensure everything is well incorporated.
5. Prepare a regular cake tin (about 30x10 cm), which I line with baking paper. I start pouring the mixture into the tin, alternating: a spoonful of the white mixture, then a spoonful of the cocoa mixture. I continue to add alternately until I finish all the batter. I don't level it, just let the mixture flow.
6. I place the tin in the preheated oven at low heat (about 160-170°C if you have an electric oven) and let it bake for 40-45 minutes. I check towards the end with a toothpick: if it comes out clean, the cake is done.
7. I take it out of the oven, let it cool for 10 minutes in the tin, then transfer it to a rack or a board. After it cools completely, I sprinkle powdered sugar on top.
Why I make this recipe often
This cake is quick, I always use ingredients I already have at home, and I don't have to deal with complicated techniques. It keeps well for a day or two at room temperature, covered. It's the kind of cake that solves dessert for coffee without much effort.
Tips and variations
Tips
- The milk should be warm, not hot.
- If you don't have a mixer, you can also mix with a whisk or wooden spoon, just make sure no flour remains at the bottom of the bowl.
- Use baking paper in the tin to make it easier to remove the cake after baking.
Substitutions
- You can use brown sugar instead of white sugar, but don't change the amount.
- The rum essence can be omitted if you don't have it, but the flavor will be simpler.
- The vanilla essence can be replaced with vanilla extract or even vanilla sugar, but the aroma will be more subtle.
Variations
- If you want a more aromatic cake, you can add grated orange zest to the white part of the batter.
- For a different appearance, you can pour the mixtures in thicker layers and then gently swirl a toothpick through them to create a more pronounced marbled effect.
Serving ideas
- Simple, just with powdered sugar.
- Next to unsweetened coffee or tea.
- You can also use it as a base for desserts with fresh fruit or whipped cream.
Frequently asked questions
Can I use plant-based milk instead of cow's milk?
Yes, you can use any plant-based milk with a creamier texture, such as soy or almond milk. It won't significantly change the final texture.
Can I use less sugar?
You can reduce the sugar to 150 g if you prefer the cake less sweet, but I don't recommend going below that amount as it affects the texture.
How do I know if the cake is baked?
I do the toothpick test: I insert it in the middle of the cake, if it comes out clean (without traces of raw batter), then it's done. Another sign: the cake is slightly browned on the edges.
Can I double the quantities for a larger tin?
Yes, if you have a larger cake tin or want to make two cakes, double all the ingredients.
Can I add nuts or raisins?
You can add them, but don't exceed 50-70 g in total, so the cake doesn't become too dense. Mix them into the white mixture or the cocoa mixture, not both.
Nutritional values
Estimate for one slice (out of 10 slices):
- Calories: 220-250 kcal
- Carbohydrates: 36 g
- Proteins: 3-4 g
- Fats: 7-8 g
Values may vary depending on the type of milk or sugar used. The cake is quite filling for a homemade dessert and has a moderate fat content.
Storage and reheating
The cake keeps well at room temperature, covered with foil or in a container, for up to 2 days. I don't recommend keeping it in the fridge as it dries out. There's no need to reheat it; it's better at room temperature. If there are slices left after two days, they can also be frozen, but the texture won't be as tender after thawing.