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–+ servings
Marble Cake from Lora
This classic Marble Cake recipe is a charming example of early American home baking, where pantry staples were combined to create visually striking desserts. Featuring a vanilla "white part" and a cocoa-spiced "dark part," this cake delivers a perfect balance of flavors and textures. Moist, tender, and beautifully swirled, it was often made for special occasions or Sunday dinners, baked in moderate ovens and served plain or with a dusting of powdered sugar.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 305 kcal

Ingredients
  

White Part:

  • 1¼ cups sugar
  • ½ cup butter
  • ½ cup water ( or milk)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 4 egg whites

Dark Part:

  • 2 cups flour
  • 1 cup sugar
  • ½ cup butter
  • ½ cup water ( or milk)
  • ½ tsp cloves
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 egg yolks (well beaten)
  • 1 oz melted chocolate (unsweetened or semi-sweet)
  • 2 tsp baking powder

Instructions
 

Step 1: Prepare the White Batter

  • Cream butter and sugar together until light and fluffy.
  • Add water or milk and mix until combined.
  • Add flour, baking powder, and vanilla extract.
  • Beat until smooth.
  • Fold in the egg whites gently.

Step 2: Prepare the Dark Batter

  • Cream butter and sugar together.
  • Add beaten egg yolks and mix until incorporated.
  • Add water or milk.
  • Stir in flour, baking powder, cinnamon, and nutmeg.
  • Add melted chocolate and blend thoroughly.

Step 3: Assemble the Cake

  • Grease a bundt or tube pan.
  • Spoon in alternating layers of white and dark batter.
  • Swirl lightly with a knife for marbling effect.

Step 4: Bake

  • Bake in a moderate oven at 325–350°F for 45 to 55 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Tips

  • Use milk instead of water for a richer crumb.
  • Add 1 to 2 tablespoons melted chocolate to intensify the dark swirl.
  • Fold egg whites very gently to keep the cake light.
  • Add a touch of almond extract to the white batter for a flavor contrast.
  • Replace cinnamon & nutmeg in the dark part with cocoa + espresso powder for a mocha swirl.
  • Bake in a tube pan, loaf pan, or round cake pans, adjust bake time as needed.
  • Dust the cooled cake with powdered sugar for a vintage presentation.
  • Add mini chocolate chips to the dark batter for extra texture.
  • For a festive variation, swirl in raspberry jam with the chocolate portion.
  • Serve with whipped cream or vanilla ice cream for a classic finish.

Nutrition

Calories: 305kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 55mgSodium: 150mgPotassium: 105mgFiber: 1gSugar: 25gVitamin A: 420IUCalcium: 60mgIron: 1.5mg
Keyword American baking, classic dessert, from scratch cake, heirloom baking, marble cake, old-fashioned cake, swirl cake, vintage recipe
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