Cakes are cosmopolitan. Some of the earliest references of cakes are found in ancient Roman history, making it obvious that cakes have been around for a long while. Therefore, it should not have surprised me when I saw marble cake, a regular feature from Kerala bakeries, doing the rounds in blogosphere. Where this cake originated is probably like the age old dispute of ‘What came first, the egg or the chick.’ If Someone asked where did marble cake originate, we will all probably have a different answer. But if one of you have a genuine answer I will be interested to hear from you.
The universality of cakes, and how far and wide it has reached, continues to fascinate me. I mean, I can’t get over that I grew up seeing marble cakes in bakeries in Kottayam, Kerala? In fact, this fancy looking cake is the most commonly available one in bakeries back home. I remember how the marble pattern caught my attention first, and it continues to get my heart go skippy. Actually, the cakes from the bakeries are overly sweet and over-powered with vanilla flavor,but the pattern was eye-catching and I still remember them because of it. I can’t tell you how happy I am to finally be able to bake a perfect marble cake which tastes as good as it looks. Below you will find the recipe to make this cake with a blend of sugar and vanilla which is proportionate to keeping your tongue swirling around more than what your body needs.
I tried different recipes from the internet before reaching the recipe I like most. One of the greatest inspirations and the best recipe I found was from Archana's blog
A little, but significant something else that I have to say about marble cake is it is quite fancy even without frosting. This is especially a blessing for a busy mom like me. For example, if I want to bake a cake for a special occasion birthday, anniversary or festival and have not enough time, I can whip up a marble cake which will hold its own to any decorated fancy- pansy cake.
With Easter around the corner, you will agree it’s most appropriate to share something special with you! Have it with tea or as a dessert, but remember to say ‘gosh this pattern is so pretty!’ Well, at least for my sake.
Butter- 1/2 cup(110-115grams )
Cake flour(not self rising)- 1 3/4 cup
Baking powder- 1 1/2 tsp
Salt- 1/4 tsp
Sugar- 1 cup
Pure vanilla extract- 2 tsp
Buttermilk/Milk- 3/4 cup
Boiling water- 4 Tbsp
Dark (dutch processed) cocoa powder-1/4 cup plus 1 Tbsp
1. Preheat the oven t0 350 degree F. Grease a 9 by 5 inch loaf pan.
2. Whisk together flour, baking powder and salt.
3. Beat butter and sugar well, until it turns light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and mix again. Scrape down the sides as needed.
6. Add flour mixture in 3 batches, alternating with milk, starting and ending with flour, and mix well after each addition.
7. Mix boiling water and cocoa powder to blend without lumps.
8. Take out 1/4 th of the batter mixture into another bowl. Mix cocoa into it.
9. Spoon both the batters alternatively making a checkerboard. Pour them in 2 layers. (Just like Archana suggested use a big spoon for the white batter and small spoon for the chocolate batter)
10. When you are done tap the pan a couple of times on the counter to get rid of the air bubbles trapped inside and to remove the space between the batters.
11. For making the marbling effect make a couple of swirls from the top of the pan to the other end.
12. Bake for 40-45 minutes or until a tester inserted comes out clean.
13. Take out the cake and cool it while still in the pan for 10 minutes before transferring it to cool on a wire rack.
14. This cake can be stored in an air tight container for up to 3 days at room temperature.
Recipe adapted from : Archana's blog and here