Marble cake with impregnation
For this marble cake recipe, I used a 20x10 cm bread pan. This isn’t a particularly large pan, so if yours is a different size, just keep an eye on your oven. The best test is always inserting a skewer into the center—if it comes out clean, the cake is done.
All products must be at room temperature before you begin.
Ingredients
Marble Cake Dough
- 160 gr butter
- 160 gr sugar
- vanilla
- 60 gr yogurt
- 3 eggs
- 105 g flour (for the VANILLA’s part)
- ¾ teaspoon baking powder (for the VANILLA part)
- ¼ teaspoon salt (for the vanilla portion)
- 80 gr flour (for the chocolate part)
- 25 gr cocoa powder without sugar (for the chocolate part)
- ¾ teaspoon baking powder (for the chocolate portion)
- ¼ teaspoon salt (for the chocolate portion)
- 30 g butter for the strip on top (so that the cake “opens” during baking)
- 70 gr granulated sugar
- 10 gr vegetable oil
- 30 g hazelnuts, roasted, chopped
For Syrup
- 70 gr water
For Chocolate Hazelnut Glaze (Optional)
- 100 gr chocolate
Instructions
1. Prepare the Marble Cake Batter and Bake
Preheat your oven to 175 C. In a large bowl, beat the sugar with the softened butter using a mixer for about 7-10 minutes until it becomes fluffy. Keep the mixer running and add the eggs one at a time to the butter mixture, beating for a couple more minutes after each addition. Add the yogurt and vanilla, then gently mix everything with a spatula.
Sift the dry ingredients for the vanilla portion (flour, baking powder, salt) into one bowl. In a separate bowl, mix and sift the dry ingredients for the chocolate portion (flour, cocoa powder, baking powder, salt).
Divide the wet batter into two equal parts. Gently fold one liquid part into the sifted flour, baking powder, and salt mixture to form the vanilla batter. Combine the second liquid part with the cocoa mixture to create the chocolate batter. Pour the batter into your prepared pan, alternating between the vanilla and chocolate layers.
To create that signature marbled effect, run a knife through the batter in a zigzag motion. For a professional finish, apply a very thin strip of butter along the entire length of the cake using a pastry bag. This helps the cake “open” nicely and evenly while baking.
Bake for 45 minutes or until a toothpick inserted into the center comes out dry.
2. Syrup and Glaze Application for Your Marble Cake
Towards the end of the baking time, you can prepare the simple syrup. Boil water with sugar in a saucepan until it thickens slightly to a syrup consistency.
As soon as the cake comes out of the oven, immediately pour the syrup over the hot cake. Let it rest in the tin for a few minutes to soak, then transfer it to a cooling rack. Place the cooled cake in the refrigerator for about 1 hour before frosting.
Melt the chocolate for the glaze and mix it with the butter. Stir in the chopped hazelnuts. Drizzle this rich chocolate hazelnut frosting generously over the marble cake.
