Marble Cake

By Genevieve Ko

Updated Oct. 12, 2023

Marble Cake
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
3 hours
Prep Time
5 minutes
Cook Time
1½ hours, plus cooling
Rating
5(349)
Comments
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Buttery and not too sweet, this pound cake has a fine, tender crumb that’s lovely with tea, coffee and on its own. Because chocolate tends to be the flavor that dominates marble cake, this version includes potent almond extract in the vanilla swirl and delicate orange blossom water in the cocoa batter, so the two tastes balance and complement each other. The cake develops even deeper flavors over time and keeps well at room temperature in an airtight container. It holds up in the freezer as well, wrapped tightly, for up to three months.

Featured in: The Foods You Should Be Freezing and How Long They Actually Keep

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Ingredients

Yield:1 (10-inch) cake
  • 2cups/282 grams all-purpose flour
  • 2teaspoons baking powder
  • ¾teaspoon fine sea salt
  • ⅓cup/43 grams Dutch-processed (dark) cocoa powder
  • ⅓cup/85 grams hot water
  • 1½cups plus 3 tablespoons/336 grams granulated sugar
  • 1cup/227 grams unsalted butter, at room temperature
  • 4large eggs, at room temperature
  • 1tablespoon vanilla extract
  • 1teaspoon almond extract
  • 1teaspoon orange blossom water or ¾ teaspoon orange extract
  • Baking spray with flour, for the pan (see Tip)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 325 degrees.

  2. Step 2

    Whisk the flour, baking powder and salt in a small bowl. Whisk the cocoa powder, hot water and 3 tablespoons/36 grams sugar in a medium bowl until smooth.

  3. Step 3

    Using a stand mixer or hand mixer on medium-high speed, beat the butter and remaining 1½ cups/300 grams sugar in a large bowl until pale yellow and fluffy. Scrape the bowl, reduce mixer speed to medium and beat in the eggs one at a time until incorporated. Beat in the vanilla. (You also can beat by hand in the same order using a wooden spoon.)

  4. Step 4

    Scrape the bowl, turn the speed to low and gradually add the flour mixture. Mix just until incorporated. Scrape the bowl and beat on high for 15 seconds to make sure everything is evenly incorporated. Scoop 1½ cups/360 grams batter into the cocoa mixture. Mix the almond extract into the white cake batter and the orange blossom water into the chocolate batter.

  5. Step 5

    Coat a 9- or 10-inch Bundt pan with baking spray. Scoop the 2 different batters in alternating mounds in the pan using 2 ice cream scoops or 2 large spoons. Run a chopstick or butter knife in a circle through the center of the batters, taking care to not touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more. You don’t want the lines between the batters to blur.

  6. Step 6

    Bake until a toothpick comes out clean and the top springs back a little when gently pressed, 50 to 55 minutes.

  7. Step 7

    Cool in the pan on a rack for 10 minutes, then invert the cake onto the pan to cool completely. To keep the crusty top crisp, carefully flip the cake again. Well wrapped, the cake keeps for up to 3 days at room temperature and up to 3 months in the freezer.

Tip
  • To ensure the cake comes out easily, use nonstick baking spray with flour. You also can use nonstick cooking spray or very generously butter and flour the pan, but the cake may stick.

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Ratings

5 out of 5
349 user ratings
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Comments

Nanci

how about a shave or two of orange zest instead of buying the orange flower water that will never be used again? Just a thought....

Gail

While it might be good with zest, orange flower water has a completely different scent and flavor, which I love. I use it for Moroccan and Middle Eastern desserts and orange salads. It lasts forever and does not spoil. I’ve had bottles for years.

Helenaz Moteabbed Hill

Nanci - who seems to roll her eyes at orange blossom water. I love the stuff, I'm Persian and we find plenty of uses for it. Non-Persian recipe - pour a tablespoon or two and a couple teaspoons in French toast batter, and thank me later.

CO

Delicious! I thought I had orange blossom water but was all out so I used two teaspoons of a monin Hawaiian syrup. Due to nut allergies, I could not use almond extract so I subbed two teaspoons of orgeat syrup. Everyone loved it! I’ve never had a marble cake before where you could taste the chocolate let alone the almond and orange flavors. Truly out of this world!

JCE

I used orange extract and it was delicious. Perfect for dessert or with coffee/tea in the morning. On another note - I did purchased the orange blossom water. I didn't like the scent and was worried the cake would taste like it smelled. But, I will try it in the French toast batter, as suggested, to check it out. :-)

Rivka in Napa CA

Made as written. Found the amount of brown sugar way too much and it leaked so next time will cut the brown sugar in half. The top came out brown after 65 minutes but when the cake was flipped over it did not effect the taste of the cake which was wonderful and moist, gor raved reviewed. I used 4 1/2 very large plums which I quatered and cake appearance after flipping was perfect! will certainly make it again.

Jennifer D

The recipe does not call for brown sugar. Maybe that is why it was too sweet!

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