This marble cake is a perfect combination of rich chocolate and vanilla cake with swirls that not only allow for a beautiful presentation, but also is sure to impress anyone who takes a bite! I’ve been making this cake for years now, and everyone who tries it attempts to steal some more to take home. Make this cake for the holidays or whenever you’re craving a warm, moist (sorry, I know some people hate this word, but it’s true) cake.

All the ingredients you need can be found in any grocery store.

• 2 cups all-purpose flour
• 2 tsp baking powder (NOT the same as baking soda)
• ½ tsp salt
• ¾ cup sweet cream butter at room temperature
• To ensure your butter is at room temperature, leave the stick out for at least three hours. Softly press a finger into the butter, and make sure it leaves a large indent.
• Using a microwave isn’t recommended, since it unevenly heats the butter
• 1.5 cup + 3 tbsp white sugar
• Keep these separate. They will each be used at different times.
• 4 large eggs, beaten
• 1 tsp vanilla extract
• ⅓ cup cocoa powder
• I prefer dutch processed.
• ⅓ cup hot water
• 1 tbsp instant coffee powder
• ¼ tsp almond extract
• Powdered sugar (optional)
• Warm butter or cooking spray to grease pan
• Spatula
• Hand mixer
• Sifter
• Whisk
• Large spoon or ice cream scoop
• Bundt pan
• Chopstick or skewer

1. Place the oven rack in the center. Preheat the oven to 350°F.
2. Grease the bundt pan well with warm butter or cooking spray. Sprinkle flour all over the inside of the pan, then tap the excess out.
3. In a medium-sized bowl, add the hot water, instant coffee powder, cocoa powder, and 3 tbsp of sugar. Mix till smooth. Add in almond extract and mix. Set aside.
4. In another medium-sized bowl, sift the flour, baking powder, and salt.
5. In a large bowl, add the butter and beat until smooth for about 2 minutes. Slowly add the sugar and beat for 3 min. Add vanilla extract and beat until the mixture is creamy and fluffy (about 3-4 min).
6. Add beaten eggs into the large bowl with the creamed butter. Beat on low for a minute.
7. Add in the flour mixture from the medium-sized bowl in three additions. Beat on low until fully incorporated. With a spatula, be sure to mix in any flour left on the sides of the bowl.
8. Transfer a little less than half of the cake batter into the medium-sized bowl with the chocolate mixture. Mix with a whisk until fully incorporated.

9. With a large spoon or ice cream scoop, alternate between scoops of chocolate and vanilla into the bundt pan. Take a chopstick or skewer and create swirls. Don’t make too many. Refer to the photo below.

   

10. Place the pan in the center of the rack. Bake for 50-60 minutes. Check if it’s done by poking a skewer into the cake and checking if it comes out clean. Let the cake cool completely.
11. I like to sift powdered sugar on the top of the cake. Frosting is optional, but in my opinion, it’s delicious without it.
12. Enjoy!!