Marble Cake

Marble cake is a classic dessert made by swirling together two cake batters – chocolate and vanilla – to create a marbled or streaked appearance.

For the cake batters of this recipe, we have used Pillsbury Moist Supreme Cake Mix Golden Vanilla, provided to us by one of our partners, Sosun Fihaara. This cake mix gives a soft and fluffy cake with a light, buttery taste – homemade-like dessert with minimal effort.

Serves: 6-8

Ingredients:

• 1 packet Pillsbury Moist Supreme Cake Mix Golden Vanilla (485g)
• 1 cup + 3 tbsp full cream milk
• 1/3 cup vegetable oil
• 2 eggs
• ½ tsp vanilla essence
• 4 tbsp cocoa powder
• 2 tsp softened unsalted butter (to grease the loaf pan)

Instructions:

1. Into a large bowl, add in 1 packet Pillsbury Moist Supreme Cake Mix Golden Vanilla, 1 cup + 3 tbsp full cream milk, 1/3 cup oil and 2 eggs. Stir the ingredients using a spatula until just mixed. Then, using a hand-held electric mixer, mix it all together on low speed for about 30 seconds or until fully combined.
2. Pour half of the cake batter into another bowl. Into one batter, add in ½ tsp vanilla essence and mix using a hand-held electric mixer at low speed for 10 seconds or until combined. Set aside.
3. Into the other batter, add in 4 tbsp cocoa powder. First, stir it in using a spatula, then mix more thoroughly using a hand-held electric mixer for 30 seconds or until fully combined. At this point, this batter will become a dark chocolate colour and will be thicker compared to the vanilla batter. Set aside.
4. Preheat the oven at 180 degrees Celsius for 10 minutes.
5. To prepare your loaf pan (ours was 9.5 x 5.5 inches), brush 2 tsp softened unsalted butter on the inside of the loaf pan. Make sure to brush the sides as well.
6. Into the greased loaf pan, scoop the batter in a chess-like pattern. To do this, first pour ¼ cup of the chocolate batter into a corner of the loaf pan, starting from the shorter side. Then, pour ¼ cup vanilla batter next to it, followed by another ¼ cup chocolate batter. Do this alternatively to continue the chess pattern, until the bottom of the loaf pan is covered.
7. Next, create another layer of batters, but over the opposite colour (pouring ¼ cup vanilla batter on top of each chocolate batter part and ¼ cup chocolate batter on top of each vanilla batter part). Repeat until you run out of both cake batters.
8. Then, using a wooden skewer, swirl through the cake batter, back and forth from both sides, creating a marbled effect without mixing the batters all the way through. This will give it a beautiful swirly pattern on top.
9. Bake the cake at 180 degrees Celsius for 55 minutes or until a toothpick inserted into the middle of the cake comes out clean.
10. Once baked, remove the tray from the oven, then carefully take the cake out of the loaf pan. Transfer it to a cutting board or a large plate and let it cool down for 20 minutes at room temperature.
11. Slice up the marble cake and serve. Enjoy!