Vanilla Chocolate Marble Cake Recipe: A Timeless Classic

Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan.
In a large mixing bowl, beat together the softened butter and sugar until the mixture becomes light and fluffy.
Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, combine the cocoa powder with the hot water to make a smooth chocolate paste.
Take half of the batter and mix it with the chocolate paste, stirring until fully incorporated.
Spoon alternating layers of vanilla and chocolate batters into the prepared pan. Use a knife or skewer to swirl the batters together to create the marble effect.

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving and Storage Tips:
Allow the cake to cool completely before serving to ensure it holds its shape and texture.
This cake can be served on its own or paired with a dusting of powdered sugar or whipped cream for an extra touch of sweetness.
Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for a longer shelf life of up to 5 days. To freeze, wrap the cake in plastic wrap and foil, then store it in a freezer-safe bag for up to 3 months.
Variations:

Fruit Twist: Add a handful of fresh berries or dried fruits to the batter for a fruity version.
Nutty Delight: Stir in chopped nuts, such as walnuts or pecans, for added crunch and flavor.
Lighter Option: Substitute half the butter with applesauce for a lighter, lower-fat version of the cake while still maintaining a delicious taste.
FAQs:

Can I use a different type of flour? Yes, you can use cake flour for a softer texture or gluten-free flour if you require a gluten-free version. Just be sure to adjust the baking powder if needed.