Best Marble Swirl Cake Recipes

CHOCOLATE SWIRL MARBLE POUND CAKE

Steps:

• Heat oven to 350°F Grease a 10" tube pan.
• Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
• Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
• Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
• Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
• Bake 60 minutes or until a toothpick comes out clean.
• Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.

CHOCOLATE SWIRL MARBLE POUND CAKE

Steps:

• Preheat oven to 350°F. Grease a 10-inch tube pan. Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy. Add flour and remaining ingredients except for cocoa. Beat at low speed until well mixed, scraping the sides of the bowl often. Then increase speed to high and beat for 4 minutes longer, scraping bowl as needed. Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa and espresso powder. Alternately layer vanilla and chocolate batter into prepared pan. It doesn't have to be perfectly layered. Using a knife, cut and twist through batter to create the swirly marble effect. Bake for 60 minutes or until a toothpick comes out. *Note: The edges of my cake started to brown after only 30 minutes so I had to wrap all the edges with foil. Cool in pan on a wire rack for 10 minutes and then run a knife around the edge of the pan to loosen the cake. Remove cake and place on wire rack to finish cooling.

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

MARBLE CHOCOLATE-SWIRL BUNDT CAKE

Steps:

• Preheat oven to 325F and grease and flour a 12-cup bundt pan.
• Beat butter and sugar together with electric beaters until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt and add to cake in three additions, mixing gently after each addition.
• Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate chips into white cake batter and stir white chocolate chips into dark batter. Dollop the different batters into prepared pan alternately, and run a knife through the cake once, swirling the batter just a little.
• Bake cake for 60 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool completely.

MARBLE SWIRL CAKE

Steps:

• Grease 10 inch tube pan, dust with flour and preheat oven to 350 degrees F.
• In large bowl beat sugar and butter together at medium speed until light and fluffy. Add eggs one at a time, beating after each addition.
• In another bowl combine the flour, baking powder and salt.
• Add 1/3 of flour mixture to the butter mixture and beat just until blended. Add 1/3 of milk and vanilla until blended and repeat twice with the remainder until blended.
• Remove about 2 1/2 cups of batter and add cocoa and almond extract to it just until blended.
• Alternately spoon vanilla and chocolate batters into prepared pan. Using a knife twist it through the batter once.
• Bake 45 minute to 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake on a wire rack for 10 minute. Remove cake from pan and let cool completely on a rack.
• You may add icing or powdered sugar if desired.
• This cake freezes well.