Marble "Tea" Cake

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  • Course: Desserts


  • butter, room temperature: 1 stick (1/2 cup) + 5 tbsps
  • sugar: 1 cup + 1 tbsp
  • vanilla extract: 1 tsp
  • eggs, room temperature: 3
  • salt: pinch
  • all-purpose flour: 2 1/2 cups, divided
  • baking powder: 1 tbsp
  • cocoa powder: 1/4 cup
  • milk: 1 cup




Calories: 346


  1. Cream butter, sugar and vanilla with an electric or handheld mixer in a prep bowl.
  2. Add eggs one at a time, then salt and beat for 5 minutes until mixture smooth. In a medium work bowl, mix together 2 1/4 cups flour, reserving 1/4 cup for later, and baking powder. Add 1/3 flour mixture to butter mixture, along with 1/3 of the milk; mix until just incorporated; repeat, beginning and ending with flour.
  3. Divide batter into two equal parts into two separate work bowls. In one of the bowls, add the remaining 1/4 cup flour and in the other, add the cocoa. Mix both until just incorporated.
  4. Remove the paddle from the bowl.
  5. Line bottom of bowl with a 9-inch round piece of parchment and grease bowl. Spoon light batter into three sections on the bottom of the bowl leaving a space for the chocolate to go in between. Spoon in the chocolate batter, filling in any gaps between the light batter.
  6. To get the marble effect, swirl a fork through the two colored batters from top to bottom. Close the lid, set the power level to position 2, press the bottom heating element button and press on/off button.
  7. Cook for 30 minutes and then turn off the bottom heating element.
  8. Cook for another 5 minutes. Check for doneness with a toothpick. If the toothpick is clean after sticking it deep into the cake, it is done. Remove bowl from machine and let cake cool before removing. Serve for breakfast or in the afternoon with a cup of tea.

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