Marble Swirl Cake

Submitted by Chef Norma JS

"A never-fail-to-please marble cake. The addition of almond extract makes this cake a family favorite."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 16

ingredients

• 2 cups sugar
• 1 cup butter or 1 cup margarine, Softened
• 4 eggs
• 3 1⁄2 cups cake flour
• 1 1⁄2 teaspoons double-acting baking powder
• 1⁄4 teaspoon salt
• 1 cup milk
• 3 teaspoons vanilla extract, Pure is preferable
• 1⁄4 cup cocoa (fine quality for baking)
• 1⁄2 teaspoon almond extract

directions

1. Grease 10 inch tube pan, dust with flour and preheat oven to 350 degrees F.
2. In large bowl beat sugar and butter together at medium speed until light and fluffy. Add eggs one at a time, beating after each addition.
3. In another bowl combine the flour, baking powder and salt.
4. Add 1/3 of flour mixture to the butter mixture and beat just until blended. Add 1/3 of milk and vanilla until blended and repeat twice with the remainder until blended.
5. Remove about 2 1/2 cups of batter and add cocoa and almond extract to it just until blended.
6. Alternately spoon vanilla and chocolate batters into prepared pan. Using a knife twist it through the batter once.
7. Bake 45 minute to 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake on a wire rack for 10 minute. Remove cake from pan and let cool completely on a rack.
8. You may add icing or powdered sugar if desired.
9. This cake freezes well.

Reviews

[Cook4_6]

My daughter asked for a homemade marble cake for her birthday, so I made this one for her. She loved it! It wasn't moist enough for me; perhaps I baked it too long. I really loved the addition of almond extract! Good flavor!

 

[BlessedOne]

This recipe is awesome! I didn't have a bundt cake pan, and was making this for my daughter, as she wanted a chocolate/vanilla swirl cake for her birthday, so I made cupcakes (easy for travel to Gattitown and easy serving!) . I would rate the chocolate part of it (just from batter tasting) with 15 stars, if I could; and the vanilla with 5. I made everything according to your recipe, except I had no almond extract, so I just did without. I baked the swirled cupcakes, in liners and a muffin pan, for 18 minutes and they came out perfect. I really like the idea of powdered sugar for the top. I thought she would rather have me make frosting, but since I was short on time, I asked if she would mind just powdered sugar and she said ok! Thanks for a great, easy recipe!