Best 5 Marble Spice Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing world of marbled spice cake, a classic dessert that combines the best of both worlds – the rich, moist crumb of a spice cake and the captivating visual appeal of a marbled masterpiece. This delectable treat is a harmonious blend of warm spices, such as cinnamon, nutmeg, and ginger, perfectly balanced by the sweetness of sugar and the richness of butter. As you slice into the cake, you'll be mesmerized by the beautiful swirls of light and dark batter, creating an intricate pattern that elevates this cake from ordinary to extraordinary. This article presents a collection of carefully curated marble spice cake recipes, each offering a unique twist on this timeless classic. From a classic marble spice cake that embodies the essence of tradition to a decadent chocolate marble spice cake that takes indulgence to new heights, these recipes cater to every taste and preference. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Here are our top 5 tried and tested recipes!

MARBLE CAKE



Marble Cake image

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

Provided by Jennifer Segal

Categories     Desserts

Time 1h30m

Yield One 10-in Bundt Cake

Number Of Ingredients 16

½ cup natural cocoa powder, such as Hershey's
2½ cups sugar, divided
½ cup water
4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
1 cup buttermilk (see note)
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
5 tablespoons unsalted butter
¾ cup sugar
¼ cup water
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
  • In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
  • In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
  • Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
  • Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
  • Bake for 60 to 70 minutes, or until a cake tester comes out clean.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
  • Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
  • Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, SaturatedFat 12 g, Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg

MARBLE SNACKING CAKE WITH CHOCOLATE FROSTING



Marble Snacking Cake with Chocolate Frosting image

This cake really is the ultimate crowd pleaser, as it has something for everyone. Ribbons of chocolate are swirled into a fluffy vanilla cake which is topped with a light and airy chocolate frosting. By adding semisweet chocolate to a portion of the batter, we eliminated the need to make separate batches. The cake is perfect for a midweek snacking cake or celebratory dessert that you need in a pinch.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking pan
4 ounces semisweet chocolate, finely chopped
3 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 3/4 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup canola oil
1 tablespoon pure vanilla extract
3 large eggs, at room temperature
1 1/2 cups whole milk
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup cocoa powder
1/4 cup heavy cream, plus more if needed (see Cook's Note)
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 3/4 cups confectioners' sugar, plus more if needed (see Cook's Note)

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line the bottom with parchment.
  • Place the chocolate in a medium microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Set aside.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • Beat the granulated sugar, butter and oil in a large bowl with an electric mixer on medium-high speed until fluffy and pale, about 4 minutes. Reduce the mixer speed to low and add the vanilla and then the eggs one at a time, scraping down the sides of the bowl with a rubber spatula and mixing well after each addition. Add one-third of the flour mixture and beat on low speed until just combined. Add half of the milk and beat until combined. Repeat alternating additions of the flour mixture and milk, scraping down the sides of the bowl after each and beating until the last addition of flour is fully incorporated.
  • Transfer one-quarter of the batter to the bowl with the melted chocolate and stir until the chocolate is evenly incorporated.
  • Pour half of the remaining vanilla batter into the prepared cake pan and smooth out to the edges with an offset spatula. Scoop large spoonfuls of the chocolate batter on top of the vanilla batter and then pour the remaining vanilla batter on top. Using a skewer or butter knife, carefully swirl the chocolate batter into the vanilla batter to create a marbled effect.
  • Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. The top of the cake should be springy to the touch and the vanilla spots should be lightly golden. Cool the cake in the pan for 10 minutes, then use a paring knife to loosen the sides of the cake from the pan and invert onto a wire rack to cool completely before frosting.
  • For the frosting: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the cocoa powder, cream, vanilla, salt and 1 1/2 cups of the confectioners' sugar and mix on low speed until fully incorporated. With the mixer still on low, gradually add the remaining confectioners' sugar and mix well. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, about 2 minutes; the frosting will lighten in color as air is incorporated. (See Cook's Note.)
  • Using an offset spatula, spread the frosting in a thick, swooping layer all over the top of the cooled cake.

MARVELOUS MARBLE CAKE



Marvelous Marble Cake image

Pound cake and chocolate make the best marble cake. - Ellen Riley, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips

Steps:

  • In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.

Nutrition Facts : Calories 683 calories, Fat 33g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 330mg sodium, Carbohydrate 97g carbohydrate (79g sugars, Fiber 1g fiber), Protein 5g protein.

MARBLE SPICE CAKE



Marble Spice Cake image

I adapted this recipe from a 1930s cake flour pamphlet. Basically an old-fashioned three-egg cake, this is a perfect quick cake to make for a birthday or any other special occasion because it is easy to prepare, it always turns out light, moist and flavorful, and you don't necessarily need a frosting to finish it off.

Provided by Food Network

Categories     dessert

Time 1h30m

Number Of Ingredients 11

3 3/4 cups cake flour
3 teaspoons baking powder
16 tablespoons (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1/2 teaspoon salt
3 large eggs, at room temperature
3/4 cup milk
3 tablespoons unsulphured molasses
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves

Steps:

  • One 12-cup Bundt pan, buttered and floured
  • Set a rack at the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
  • Stir cake flour and baking powder together well to combine in a small bowl.
  • In a large mixing bowl, beat the butter until soft and light. Use a hand mixer set at medium speed or a heavy-duty mixer fitter with the paddle, if you have one. Gradually beat in the sugar and salt and continue beating about 5 minutes until very light. Beat in the eggs, one at a time, continuing to beat until the mixture is smooth and fluffy.
  • Sift half the cake flour mixture over the butter mixture, then stir it in. Stir in the milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated.
  • Divide the batter in half and stir the molasses and spices thoroughly into one half.
  • Spoon alternating tablespoons of the two batters into the prepared pan. Use the point of a table knife to run a zig-zag through the batters to marble them. Bake the cake for about 45 to 50 minutes, or until it is well risen and a skewer inserted in the center of the cake emerges clean. Cool in pan on rack for 5 minutes, then invert to a rack to cool.
  • Hints:
  • Butter Bundt pans with very, soft, not melted butter. Dust the buttered surface with flour or fine dry bread crumbs.
  • Always use an insulated or doubled cookie sheet in the bottom level of the oven to prevent cookies from burning.

MARBLE CAKE



Marble Cake image

Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder

Steps:

  • Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  • In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  • Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  • Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Tips:

  • Use room temperature ingredients: This helps to ensure that the cake batter mixes evenly and produces a smooth, consistent texture.
  • Cream the butter and sugar together until light and fluffy: This incorporates air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition: This helps to prevent the batter from curdling.
  • Sift the flour before measuring it: This helps to incorporate air into the flour and prevent it from becoming too dense.
  • Add the dry ingredients to the wet ingredients in three additions, alternating with milk: This helps to prevent the batter from becoming too thick or lumpy.
  • Divide the batter in half: To create the marble effect, divide the batter in half and flavor one half with vanilla extract and the other half with chocolate extract.
  • Swirl the two batters together: Drop spoonfuls of each batter alternately into the prepared pan, then swirl them together with a knife or toothpick.
  • Bake the cake until a toothpick inserted into the center comes out clean: This usually takes about 45-50 minutes.
  • Allow the cake to cool completely before frosting: This helps to prevent the frosting from melting.

Conclusion:

This marble spice cake is a delicious and classic dessert that is perfect for any occasion. With its moist, tender crumb, rich flavor, and beautiful marbled appearance, this cake is sure to impress your friends and family. So next time you're looking for a special treat, give this marble spice cake a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics