Marbled cake

Mandira: Now this is a cake that looks as good as it tastes. It’s a basic marbled cake with flavours of cocoa-coffee and vanilla.

Lakshmi: In keeping with my tradition of writing about unrelated stuff along with the recipe (the tradition is just a post old), I shall diligently push the recipe down by at least a sentence. I am after all the “co-author” of the blog, so I might as well contribute to the blah 😀 I can already hear “Oh no”es and “sighs” – but worry not, its really not much blah.

I have to bring to the notice of the “esteemed” audience of this blog that I’ve not contributed to the “muchest-needed” photo to accompany the recipe for this post. This is what I call the luxury of co writing a blog the way we (bakingbuddies) do it – trying the same recipe and posting it. The photographs and the collage that you see on this post have been painstakingly taken by Mandira with her obsolete mobile camera. I really love how the cake looks in real life and particularly in her snaps!!! 😀 


  • Eggs – 4
  • Maida – 200 gms
  • Sugar (powdered) – 200 gms
  • Fresh cream – 200 ml (the Amul tetra pack works just fine. Else you can save up fresh cream from milk over 3-4 days to collect the requisite quantity.)
  • Baking powder – 2 tsp
  • Cocoa powder – 3 tbsp
  • Bru instant coffee sachet 1 or 2 (depending on preference)
  • Vanilla essence a few drops


This cake requires two separately flavoured batters. To get these separate batters, you can either use the entire quantities of ingredients and proceed till the point where the flavours need to be added ( i.e.till you reach the stage of adding maida ,baking powder and essence), or you can begin the entire process by preparing two separate batters right from the beginning. I chose the latter(dont ask me why! i like to take on challenging tasks.) Using the latter method would require some amount of quick action but it is doable!

  • Divide the maida, baking powder into two. Sift together 100gms of maida, 1 tsp baking powder thrice and keep aside.
  • From the other measured quantity of maida remove 3 tbsp of maida and substitute with 3tbsp on cocoa powder(the weight of cocoa powder and maida is almost the same).  Add 1tsp baking podwer, and 1 sachet of Bru instant coffee. If you like a stronger coffee flavour, add another sachet. Sift thrice and keep aside. The cocoa is added along with the coffee because otherwise the batter becomes a little bitter. Sift this dry mixture of ingredient thrice and keep aside.
  • Beat the eggs till fluffy. Add the powdered sugar and beat for another 3-4 minutes. Then add the cream and beat till the batter looks fluffy and light.
  • Divide this egg-sugar-cream batter into two equal parts. You don’t need to be very precise, an approximate division will do.
  • In one of the egg-sugar-cream mixture, cut and fold the sieved maida and baking powder (prepared in the first step).Add a few drops of vanilla essence. This is your vanilla batter. In the second egg-sugar-cream mixture, cut and fold the maida-cocoa-coffee mixture(prepared in step 2). To ensure an even aroma, you can add 2-3 drops of vanilla essence to this also. This is your cocoa-coffee batter. Thus you now have two separate batters.
  • In a greased baking tin pour the two batters in alternating layers. To get the marbled effect, you can either begin pouring both the batters together or pour them one over the other.
  • Bake at 200 deg C for 40-45 minutes.

Lakshmi’s notes:  The cake is super soft, moist and yet spongy. It’s the most delicious good looking cake I’ve ever made. I’ve made this recipe 4 times since Mandira wrote it out. It’s that delicious!!! 

Mandira’s notes: I was initially hesitant about making two separate batters right from the start. a-It meant too many utensils and b- I wasn’t sure if I could manage to make two batters side by side. I discovered if all the ingredients are measured and ready, it isn’t too tough a task. But if you are baking a cake for the first time, it is suggested that you make the batter till the cream stage, and then divide it into two to add the flavouring agents. You can use your creativity to come up with more flavour combinations.

I love the way this cake looks when its cut!


11 thoughts on “Marbled cake

  1. @kamala – you must try this recipe. its such a soft cake. saw your pizza – looks really good. thanks for mentioning the “no knead” policy. i am glad i found one more recruit. 😀

  2. Pingback: Tomato, Capsicum, Feta Cheese Muffins « The ‘yum’ blog

  3. In my baking days, I tried making a marbled cake with three colours, came out okay, I think. Of the little baking I’ve done, this is what I’ve made the most – I’ve a soft corner for this. I remember one recipe said to alternate spoonfuls of batter, not just pour them!

  4. @sra – Three colours is something. May be I’ll do an orange, cocoa and vanilla sometime!!

    I’ve tried both methods. Alternating and pouring almost at the same time. Alternating produces a more even effect – you’ll get zebra stripes if you’re carefully alternating. But pouring together and making those criss crosses with the forks give a more marbled effect.

  5. Pingback: Dark Chocolate Muffins « The ‘yum’ blog

  6. Cheryl Rodrigues

    Read through your recipe and it’s too complex. I’m sure there’s a simpler way to do this or perhaps its the directions that make it sound so complex.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s