Chocolate Orange Marble Cake

Marble cake is a classic cake that combines two flavors, usually chocolate and vanilla. The two batters are swirled together to create a marbled effect. This recipe will guide you through the simple steps to make a delicious marble cake that everyone will love. 

What makes this cake so amazing is that all you have to do is make the white batter and then mix part of the batter with chocolate to make the chocolate batter, swirl it all together, and you are good to go. This cake is easy to make, and there is nothing better than a homemade cake.

Why Is It Called Marble Cake?

Marble cake is a type of cake with a swirled pattern of two or more different colors of batter. It is usually composed of light and dark batter, such as chocolate and vanilla. After baking, the cake has a marbled appearance and a unique flavor that combines the flavors of both batters.

Pro Tips

• The eggs should be at room temperature to ensure a much greater volume. 
• Avoid over-swirling the two batters, or you will lose the marble effect. 

• How do I make the marble effect? Pour a base of yellow batter into each cake pan. Place tablespoons of the chocolate mixture over the white mixture in the pan. Then drag a butter knife or a skewer through the batter to create horizontal and vertical lines. Your knife or skewer should lightly touch the bottom of the pan. This helps ensure you’re swirling the batter throughout the white butter, not just on the top.

• How to prepare the pan(s): Spread a thin layer of oil over the bottom and sides of the pan. Then, sprinkle a thin layer of all-purpose flour over the greased surface. Using a pastry brush, spread the flour evenly over the pan. Tap out any excess flour, and your pan is ready to be filled with batter.

How to Store Marble Cake?

Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

The cake can be frozen as a whole or sliced for up to 3 months. After completely cooling, wrap it with aluminum foil or plastic freezer wrap. Thaw at room temperature before serving.

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Chocolate Orange Marble Cake

Author Rachel

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Yield 2 loaf size cakes

Print Pin Recipe

Description

This delicious cake is perfect for any occasion, whether it's a special birthday or a casual family gathering.

Kosher, Pareve

Equipment

• A mixer with whisk attachment
• 2 Long loaf pans OR
• 1 9-Inch Fluted Tube Pan
• Skewers optional

Ingredients

For the chocolate:

• ▢ 3.5 oz (100 gram) dark chocolate chopped or broken into pieces any dark or semi dark chocolate that you like to eat:-) Make sure it is non-dairy if you are making it Pareve.
• ▢ 1 Tablespoon (15 ml) canola oil

For the cake:

• ▢ 4 large eggs at room temperature
• ▢ 1 1/2 cups (300 grams) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup (240 ml) canola oil plus a little more for greasing
• ▢ 1/2 cup (120 ml) water
• ▢ 1 cup (240 ml) orange juice fresh or from concentrated
• ▢ 2 1/2 cups (350 grams) all-purpose flour plus a little more for dusting
• ▢ 1 tablespoon (10 grams) baking powder

Instructions

• Preheat the oven to 320°F/160°C.
• Generously grease and flour the pan(s) and set aside.
• Place chocolate in a microwave-safe bowl and microwave in 20-30 second intervals, stirring well until the chocolate is completely melted and smooth. Stir in one tablespoon of oil.
• Using an electric mixer, whisk together eggs, sugar, and vanilla extract on high speed for 10 minutes until light and fluffy.
• Reduce the speed to low and gradually add (in this order!) oil, water, orange juice, flour, and baking powder.
• Pour ¾ of the batter into the prepared pan(s).
• Stir the melted chocolate with the remaining batter until thoroughly combined.
• Place tablespoons of the chocolate mixture over the white mixture in the pan. Using a knife or a skewer, swirl the chocolate batter into the white cake batter to create a marbled effect.
• Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (Do not over-bake, or the cake will be dry; you want a few crumbs on the toothpick).
• Let the cake cool before slicing.
• Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

  The cake can be frozen as a whole or sliced for up to 3 months. After completely cooling, wrap it with aluminum foil or plastic freezer wrap. Thaw at room temperature before serving.

Notes

• The eggs should be at room temperature to ensure a much greater volume. 
• Avoid over-swirling the two batters, or you will lose the marble effect. 

• How do I make the marble effect? Pour a base of yellow batter into each cake pan. Place tablespoons of the chocolate mixture over the white mixture in the pan. Then drag a butter knife or a skewer through the batter to create horizontal and vertical lines. Your knife or skewer should lightly touch the bottom of the pan. This helps ensure you’re swirling the batter throughout the white butter, not just on the top.

• How to prepare the pan(s): Spread a thin layer of oil over the bottom and sides of the pan. Then, sprinkle a thin layer of all-purpose flour over the greased surface. Using a pastry brush, spread the flour evenly over the pan. Tap out any excess flour, and your pan is ready to be filled with batter.

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