Introduction
Few desserts are as timeless and universally adored as a marble cake, with its beautiful swirls of chocolate and vanilla. Our Chocolate Marble Butter Cake takes this classic treat up a notch with a rich, buttery crumb and the addition of a luscious Vanilla Bean Glaze. To elevate it even further, we top it with chocolate shavings and a sprinkle of edible gold dust, making it perfect for festive gatherings or special occasions. This recipe will guide you through creating a show-stopping, moist, and decadent cake that is sure to impress your guests and tantalize your taste buds.
Ingredients:
For the Marble Butter Cake:
- All-purpose flour: 2 1/2 cups (310 grams), sifted
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (225 grams), at room temperature
- Granulated sugar: 1 3/4 cups (350 grams)
- Eggs: 4 large, at room temperature
- Vanilla extract: 1 tablespoon
- Whole milk: 1 cup (240 ml), at room temperature
- Dark chocolate: 4 ounces (115 grams), melted and slightly cooled
- Cocoa powder: 2 tablespoons, unsweetened
For the Vanilla Bean Glaze:
- Powdered sugar: 1 1/2 cups (180 grams), sifted
- Vanilla bean: 1 pod, seeds scraped (or 1 tablespoon vanilla bean paste)
- Milk or heavy cream: 3-4 tablespoons
- Salt: A pinch
For the Topping:
- Chocolate shavings: 1/4 cup
- Edible gold dust: For a festive touch
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes, using a stand mixer or handheld mixer. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
Step 2: Combine Wet and Dry Ingredients
- With the mixer on low speed, alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined; avoid overmixing to ensure a tender cake crumb.
Step 3: Create the Marble Effect
- Divide the batter into two portions. Stir the melted dark chocolate and cocoa powder into one half of the batter until fully incorporated.
- Spoon dollops of vanilla and chocolate batters into the prepared loaf pan, alternating to create a pattern. Use a butter knife to swirl the batters together, creating a marbled effect. Be careful not to over-swirl, or you may lose the distinct marble design.
Step 4: Bake the Cake
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking.
- Once baked, remove from the oven and let the cake cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Step 5: Prepare the Vanilla Bean Glaze
- In a small bowl, whisk together the sifted powdered sugar, vanilla bean seeds, and a pinch of salt. Gradually add milk or heavy cream, one tablespoon at a time, until you achieve a pourable consistency.
- Drizzle the glaze over the cooled cake, allowing it to run down the sides for a beautiful finish.
Step 6: Add the Festive Toppings
- Sprinkle chocolate shavings over the glazed cake, followed by a light dusting of edible gold dust for a luxurious touch.
COOKING Note:
- Room temperature ingredients: Ensure that the eggs, butter, and milk are at room temperature for a smooth and well-combined batter.
- Swirling technique: Gently swirl the batter to maintain a distinct marble effect. Over-mixing can result in a blended, rather than marbled, cake.
Serving Suggestions:
- Serve this Chocolate Marble Butter Cake with a cup of freshly brewed coffee or a rich hot chocolate for a cozy afternoon treat.
- It also pairs beautifully with fresh berries or a dollop of whipped cream for an elegant dessert presentation.
Tips:
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving.
- Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator.
- Variation: You can add a teaspoon of instant espresso powder to the chocolate batter for a mocha twist.
- Glaze customization: Adjust the thickness of the glaze by adding more powdered sugar for a thicker consistency or more milk for a thinner one.
Prep Time:
20 minutes
Cooking Time:
55-65 minutes
Total Time:
1 hour 25 minutes
Nutritional Information (per serving):
- Calories: 420
- Protein: 5 grams
- Sodium: 280 mg
Conclusion
Our Chocolate Marble Butter Cake with Vanilla Bean Glaze is a sophisticated yet approachable dessert that marries the flavors of rich chocolate and classic vanilla. Its striking marble design and decadent toppings make it a centerpiece-worthy cake for any celebration. Try this recipe for your next special occasion, and watch your guests marvel at its elegance and delicious taste.
Print
Chocolate Marble Butter Cake with Vanilla Bean Glaze
- Total Time: 1 hour 25 minutes
Ingredients
For the Marble Butter Cake:
- All-purpose flour: 2 1/2 cups (310 grams), sifted
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (225 grams), at room temperature
- Granulated sugar: 1 3/4 cups (350 grams)
- Eggs: 4 large, at room temperature
- Vanilla extract: 1 tablespoon
- Whole milk: 1 cup (240 ml), at room temperature
- Dark chocolate: 4 ounces (115 grams), melted and slightly cooled
- Cocoa powder: 2 tablespoons, unsweetened
For the Vanilla Bean Glaze:
- Powdered sugar: 1 1/2 cups (180 grams), sifted
- Vanilla bean: 1 pod, seeds scraped (or 1 tablespoon vanilla bean paste)
- Milk or heavy cream: 3-4 tablespoons
- Salt: A pinch
For the Topping:
- Chocolate shavings: 1/4 cup
- Edible gold dust: For a festive touch
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes, using a stand mixer or handheld mixer. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
Step 2: Combine Wet and Dry Ingredients
- With the mixer on low speed, alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined; avoid overmixing to ensure a tender cake crumb.
Step 3: Create the Marble Effect
- Divide the batter into two portions. Stir the melted dark chocolate and cocoa powder into one half of the batter until fully incorporated.
- Spoon dollops of vanilla and chocolate batters into the prepared loaf pan, alternating to create a pattern. Use a butter knife to swirl the batters together, creating a marbled effect. Be careful not to over-swirl, or you may lose the distinct marble design.
Step 4: Bake the Cake
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking.
- Once baked, remove from the oven and let the cake cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Step 5: Prepare the Vanilla Bean Glaze
- In a small bowl, whisk together the sifted powdered sugar, vanilla bean seeds, and a pinch of salt. Gradually add milk or heavy cream, one tablespoon at a time, until you achieve a pourable consistency.
- Drizzle the glaze over the cooled cake, allowing it to run down the sides for a beautiful finish.
Step 6: Add the Festive Toppings
- Sprinkle chocolate shavings over the glazed cake, followed by a light dusting of edible gold dust for a luxurious touch.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
Nutrition
- Calories: 420
- Sodium: 280mg
- Protein: 5g