Introduction
Indulge in a timeless Classic Chocolate Marble Butter Cake, a delightful blend of buttery vanilla and rich chocolate swirls. Topped with a decadent almond vanilla glaze, this cake is perfect for every occasion, from casual gatherings to festive celebrations. Its moist, tender crumb pairs beautifully with the nutty, sweet glaze, making each slice a deliciously memorable experience. With a bit of patience and care, this elegant cake will become a staple in your baking repertoire.
Ingredients
For the Cake:
- Unsalted Butter: 1 cup (softened)
- Granulated Sugar: 1 ½ cups
- Large Eggs: 4 (at room temperature)
- All-Purpose Flour: 2 ½ cups
- Baking Powder: 2 teaspoons
- Salt: ½ teaspoon
- Whole Milk: ¾ cup
- Vanilla Extract: 1 ½ teaspoons
- Unsweetened Cocoa Powder: 3 tablespoons
- Boiling Water: 2 tablespoons
For the Almond Vanilla Glaze:
- Powdered Sugar: 1 ½ cups
- Heavy Cream: 3 tablespoons
- Vanilla Extract: ½ teaspoon
- Almond Extract: ½ teaspoon
- Sliced Almonds: ¼ cup (for garnish)
Preparation
Step 1: Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or two 8-inch round cake pans. Line the bottom with parchment paper for easier release.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes using a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl as needed.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This ensures a smooth and emulsified mixture.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step prevents clumps and ensures even mixing.
Step 2: Combine Wet and Dry Ingredients
- Alternate Flour and Milk: With the mixer on low, gradually add the dry flour mixture to the creamed butter, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Avoid overmixing to keep the cake tender.
- Add Vanilla Extract: Stir in the vanilla extract, ensuring the batter is smooth.
Step 3: Prepare the Chocolate Batter
- Mix Cocoa Paste: In a small bowl, combine the cocoa powder with boiling water to create a smooth, thick paste. Cool slightly.
- Divide the Batter: Separate ⅓ of the vanilla cake batter into another bowl and fold in the cocoa paste until well blended. You should have one portion of vanilla batter and one portion of chocolate batter.
Step 4: Create the Marble Effect
- Layer the Batter: Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a butter knife to swirl the batters together gently, creating a marbled effect. Do not over-swirl, or you’ll lose the marbled design.
- Bake the Cake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Make the Almond Vanilla Glaze
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, heavy cream, vanilla extract, and almond extract until smooth and pourable. Adjust the consistency by adding more cream if needed.
- Drizzle and Decorate: Once the cake has cooled, drizzle the glaze over the top. Sprinkle sliced almonds over the glaze for added texture and flavor.
Cooking Notes
- Room Temperature Ingredients: Using eggs, milk, and butter at room temperature helps achieve a smoother batter and more even baking.
- Measuring Flour: To avoid a dense cake, spoon and level your flour instead of scooping it directly from the bag.
- Creating Swirls: Be gentle while swirling to maintain the distinctive marbled pattern.
Serving Suggestions
- With Coffee or Tea: Serve slices of this cake with a freshly brewed cup of coffee or tea.
- Warm with Ice Cream: Enjoy a warm slice topped with vanilla or chocolate ice cream for an extra indulgent treat.
- For Special Occasions: Decorate with more sliced almonds and a dusting of powdered sugar to make the cake look elegant.
Tips
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Enhance the Chocolate Flavor: Add a pinch of espresso powder to the cocoa paste to intensify the chocolate flavor.
- Customize: Substitute almond extract with orange extract for a citrus twist, or add chocolate chips for extra chocolate goodness.
Prep Time:
- 15 minutes
Cooking Time:
- 50 minutes
Total Time:
- 1 hour 5 minutes
Nutritional Information (Per Slice)
- Calories: 320
- Protein: 5g
- Sodium: 180mg
Conclusion
The Classic Chocolate Marble Butter Cake with Almond Vanilla Glaze is a showstopper that never disappoints. Its delicate balance of flavors and stunning presentation make it ideal for both simple afternoons and festive celebrations. With the perfect swirl and nutty glaze, each bite delivers a moist, flavorful experience you’ll crave time and time again.
PrintClassic Chocolate Marble Butter Cake with Almond Vanilla Glaze
- Total Time: 1 hour 5 minutes
Ingredients
For the Cake:
- Unsalted Butter: 1 cup (softened)
- Granulated Sugar: 1 ½ cups
- Large Eggs: 4 (at room temperature)
- All-Purpose Flour: 2 ½ cups
- Baking Powder: 2 teaspoons
- Salt: ½ teaspoon
- Whole Milk: ¾ cup
- Vanilla Extract: 1 ½ teaspoons
- Unsweetened Cocoa Powder: 3 tablespoons
- Boiling Water: 2 tablespoons
For the Almond Vanilla Glaze:
- Powdered Sugar: 1 ½ cups
- Heavy Cream: 3 tablespoons
- Vanilla Extract: ½ teaspoon
- Almond Extract: ½ teaspoon
- Sliced Almonds: ¼ cup (for garnish)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or two 8-inch round cake pans. Line the bottom with parchment paper for easier release.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes using a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl as needed.
- Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This ensures a smooth and emulsified mixture.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step prevents clumps and ensures even mixing.
Step 2: Combine Wet and Dry Ingredients
- Alternate Flour and Milk: With the mixer on low, gradually add the dry flour mixture to the creamed butter, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Avoid overmixing to keep the cake tender.
- Add Vanilla Extract: Stir in the vanilla extract, ensuring the batter is smooth.
Step 3: Prepare the Chocolate Batter
- Mix Cocoa Paste: In a small bowl, combine the cocoa powder with boiling water to create a smooth, thick paste. Cool slightly.
- Divide the Batter: Separate ⅓ of the vanilla cake batter into another bowl and fold in the cocoa paste until well blended. You should have one portion of vanilla batter and one portion of chocolate batter.
Step 4: Create the Marble Effect
- Layer the Batter: Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a butter knife to swirl the batters together gently, creating a marbled effect. Do not over-swirl, or you’ll lose the marbled design.
- Bake the Cake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Make the Almond Vanilla Glaze
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, heavy cream, vanilla extract, and almond extract until smooth and pourable. Adjust the consistency by adding more cream if needed.
- Drizzle and Decorate: Once the cake has cooled, drizzle the glaze over the top. Sprinkle sliced almonds over the glaze for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320
- Sodium: 180mg
- Protein: 5g