Italian Marble Cake is an easy and delicious soft cake, with the perfect hint of chocolate. Serve it with a dusting of powdered sugar like the Italians or with a simple chocolate glaze. Make it for breakfast, snack or even dessert.
Italian cakes are usually quite easy to make, I know most Italian women make a cake without even measuring, and every time it turns out!
The first time my mother-in-law made a simple Ciambella she told me she was making Pizza. Well needless to say I was excited about that and then out comes a cake! In fact it is actually called Pizza Sbatutta Romana / Beaten Roman Pizza or in this case cake.
In the Region of Lazio and in many other southern regions in Italy, the term “pizza” does not only represent the famous Neopolitan Pizza but also to indicate sweet sponge cakes.
- Pastry / Cake Flour –
- Baking Powder
- Eggs – Room temperature, remove from the fridge about 60 minutes before using.
- Sugar – granulated sugar, fine or caster sugar is good to use because it mixes better.
- Vegetable Oil – I usually use corn or sunflower oil.
- Milk – I like to use either 2% or whole milk
- Cocoa -Dutch-processed because it has a darker color and less acidity. Be sure to sift the cocoa, it will remove any lumps.
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
How to make the Marble Cake
In a medium bowl whisk together the flour, baking powder and salt. In a large bowl beat on medium speed the eggs and sugar for approximately 5 minutes, until light and fluffy.
Slowly add the vegetable oil and vanilla, beating to combine. Then add the flour mixture a little at a time, beating between additions. Add the milk and beat to combine. Pour two-thirds of the cake batter into the prepared pan.
Add the cocoa powder to the remaining batter and stir or beat until well combined. Spoon the cocoa batter on top of the plain batter and swirl lightly with the tip of a knife.
Bake until a toothpick inserted into the centre comes out clean or with a couple of crumbs attached. Let the cake cool completely and dust it with powdered sugar or drizzle with the chocolate glaze if desired before serving.
How to make a chocolate glaze
Made with just 3 ingredients, Heat butter and cream until butter is melted, mix together, add the chips and stir until smooth, add a little extra cream if too thick (make sure cream is warm or the chocolate will seize), set aside 2 minutes to cool. I like to pour a bit of the glaze over each slice. That way I don’t have to refrigerate the cake.
What makes a cake fall?
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this. You open the oven door too early.
- Your baking powder or soda has expired and is no long active.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 3 days at room temperature. You can also store the cake in the fridge, just be sure to make it airtight or it will dry out, it will keep for up to 5 days, bring it to room temperature before serving.
Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.
More Easy Cake Recipes you may Enjoy!
- Old Fashioned Gingerbread Cake
- Orange Olive Oil Cake
- Cinnamon Walnut Coffee Cake
- Simple Easy Cinnamon Cake
I hope you enjoy this Italian Marble Cake no matter how or when you serve it. Enjoy!
Italian Marble Cake
FOR THE CAKE
- 2 cups + 2 tablespoons cake/pastry flour (276 grams)
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 3 large eggs (room temperature)
- 1⅓ cups granulated sugar (266 grams)
- 1 cup vegetable oil ( I use sunflower or corn oil) (200 grams)
- 1 teaspoon vanilla
- 1 cup milk (room temperature, I use 2%) (235 grams)
- 1½ tablespoons dutch processed cocoa (sifted)
CHOCOLATE GLAZE (optional)
- 8 ounces chocolate (dark or milk chocolate, good quality chopped)
- ¼ cup cream whole, whipping, heavy or half and half (80 grams)
- 2 tablespoons butter (softened)
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl beat on medium speed (#3) the eggs and sugar for approximately 5 minutes, until light and fluffy.
- Slowly add the vegetable oil and vanilla, beating to combine. Then add the flour mixture a little at a time, beating between additions. Add the milk and beat to combine. Pour two-thirds of the cake batter into the prepared pan.
- Add the cocoa powder to the remaining one-third of the batter and stir or beat until well combined. Spoon the cocoa batter on top of the plain batter and swirl lightly with the tip of a knife or a wooden skewer.
- Bake for approximately 50 minutes, or until a toothpick inserted into the centre comes out clean or with a couple of crumbs attached. Let the cake cool completely and dust it with powdered sugar or drizzle with the chocolate glaze if desired before serving.
- Heat butter and cream until butter is melted, mix together, remove from heat, add the chopped chocolate and stir continuously until smooth, add a little extra cream if too thick (make sure cream is warm), set aside 2-5 minutes to cool before using.