Marble cake has a beautiful appearance and this is achieved by blending light and dark batter gently. The batter is swirled around just before baking. Mainly it is a mixture of chocolate and vanilla but strawberry or other fruit flavors can also be done.

This cake turned out to be fluffy and smooth. Appearance was also very good. Instead of making a vanilla cake and a chocolate cake you can bake a single cake and can have two type of flavour. Please read the notes given below before you start baking a cake.


  • Maida/refined flour  2 tea cups
  • Cocoa powder 1/4 tea cup
  • Butter   100 gms
  • Sugar 1 1/2 tea cups
  • Cardamom 3
  • Cinamom powder 1 tsp
  • Eggs 3
  • Pinch of salt
  • Vanilla essence 1 tsp
  • Baking powder 1 tsp
  • Baking soda 1/4 tsp
  • Milk 2-4tbsp


Sift maida, baking powder, baking soda and pinch of salt three times in a large bowl. Keep it aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also. I use a electric hand beater.

Preheat the oven for 10 minutes.

In a blender blend sugar, cinnamon powder and cardamom to a fine powder.

In a separate large bowl beat butter till they are fluffy and smooth, gradually add powdered sugar little at a time and beat them well together till it is smooth and fluffy. Add the egg whites little at a time beating it and mixing them together. Add yolks and vanilla essence and beat it well.

Gradually add little flour at a time and on slow speed beat and mix with the batter, folding it gently with the batter. If u feel the batter is too thick , add some milk. (I added 4 tbsp milk).

Transfer 1/4 batter in another bowl. Add the cocoa powder and mix well. If u feel the batter is thick add little milk.

Grease the tray with butter, add 1/4 tsp flour and spread it all over the tray.

Pour and spread little vanilla batter into the tray. Scoup little chocolate batter and add here and there. Add little scoops of vanilla and chocolate. When everything is added tap the cake tin a little. Take the end of a wooden skewer or a knife and gently make swirls in the batter to marbalize it. Gently make swirls don’t overmix it.

Tap the greased tray and bake in a  preheated oven at 180 deg c for 30 -35 minutes or until done.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and let it cool in a wire rack in the baking pan for 15 minutes. Once it cools down then take it out of the pan.


  • Beat  Butter till fluffy then add sugar and beat for at least 5 – 10 minutes. Starting on low speed then gradually increasing speed.
  • Sieve baking powder and maida/all purpose flour three times.
  • Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
  • Preheat 10 minutes before you place the batter.
  • To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
  • While folding the flour work quickly but gently.
  • Don’t use old baking soda and baking powder, your cake won’t rise and won’t be soft.


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