Marble Cake
Updated Oct. 12, 2023
- Total Time
- 3 hours
- Prep Time
- 5 minutes
- Cook Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/282 grams all-purpose flour
- 2teaspoons baking powder
- ¾teaspoon fine sea salt
- ⅓cup/43 grams Dutch-processed (dark) cocoa powder
- ⅓cup/85 grams hot water
- 1½cups plus 3 tablespoons/336 grams granulated sugar
- 1cup/227 grams unsalted butter, at room temperature
- 4large eggs, at room temperature
- 1tablespoon vanilla extract
- 1teaspoon almond extract
- 1teaspoon orange blossom water or ¾ teaspoon orange extract
- Baking spray with flour, for the pan (see Tip)
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Preparation
- Step 1
Heat the oven to 325 degrees.
- Step 2
Whisk the flour, baking powder and salt in a small bowl. Whisk the cocoa powder, hot water and 3 tablespoons/36 grams sugar in a medium bowl until smooth.
- Step 3
Using a stand mixer or hand mixer on medium-high speed, beat the butter and remaining 1½ cups/300 grams sugar in a large bowl until pale yellow and fluffy. Scrape the bowl, reduce mixer speed to medium and beat in the eggs one at a time until incorporated. Beat in the vanilla. (You also can beat by hand in the same order using a wooden spoon.)
- Step 4
Scrape the bowl, turn the speed to low and gradually add the flour mixture. Mix just until incorporated. Scrape the bowl and beat on high for 15 seconds to make sure everything is evenly incorporated. Scoop 1½ cups/360 grams batter into the cocoa mixture. Mix the almond extract into the white cake batter and the orange blossom water into the chocolate batter.
- Step 5
Coat a 9- or 10-inch Bundt pan with baking spray. Scoop the 2 different batters in alternating mounds in the pan using 2 ice cream scoops or 2 large spoons. Run a chopstick or butter knife in a circle through the center of the batters, taking care to not touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more. You don’t want the lines between the batters to blur.
- Step 6
Bake until a toothpick comes out clean and the top springs back a little when gently pressed, 50 to 55 minutes.
- Step 7
Cool in the pan on a rack for 10 minutes, then invert the cake onto the pan to cool completely. To keep the crusty top crisp, carefully flip the cake again. Well wrapped, the cake keeps for up to 3 days at room temperature and up to 3 months in the freezer.
- To ensure the cake comes out easily, use nonstick baking spray with flour. You also can use nonstick cooking spray or very generously butter and flour the pan, but the cake may stick.
Private Notes
Comments
how about a shave or two of orange zest instead of buying the orange flower water that will never be used again? Just a thought....
Nanci - who seems to roll her eyes at orange blossom water. I love the stuff, I'm Persian and we find plenty of uses for it. Non-Persian recipe - pour a tablespoon or two and a couple teaspoons in French toast batter, and thank me later.
While it might be good with zest, orange flower water has a completely different scent and flavor, which I love. I use it for Moroccan and Middle Eastern desserts and orange salads. It lasts forever and does not spoil. I’ve had bottles for years.
Made as directed and it was terrific. In the future, I wouldn’t bother with the orange extract. Didn’t have orange blossom oil and used extract instead. Not perceptible in the cake. The almond extract was a very subtle addition. I did add 1/2 teaspoon instant espresso to the chocolate mixture.
I made this last night, and it is absolutely delicious. One note: orange blossom water is the flavor of orange tree flowers - totally different from the actual orange! I’m sure orange zest would be delicious, but that’s a different recipe.
I agree with @jokro - elegant and delicious. Made exactly as written including the orange blossom water.
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