White + Chocolate Marble Cake




Introduction: White + Chocolate Marble Cake

This cake’s has such a wonderful texture, allowing you to cut it thin or as thick as you like....it is fantastic either way. It’s meant to be served plain, but every plain cake works well with either a raspberry sauce, whipped cream and of coarse...chocolate sauce or ice cream...


2 cups (272 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt

1 1/2 sticks or 6 ounces; (170 grams) unsalted butter, at room temperature

1 cup (200 grams) sugar

4 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) whole milk, at room temperature

4 ounces (113 grams) high quality white chocolate...melted and cooled

1 teaspoon orange extract

4 ounces (113 grams) semisweet or bittersweet chocolate...melted and cooled


Preheat the oven to 325 degrees F.

Pull out an insulated baking sheet or stack two regular baking sheets one on top of the other. Line the (top) baking sheet with parchment paper or a silicone baking mat.

Butter a 11"-x-5" loaf pan then dust it with flour and tap out the excess... set it on the baking sheet

  • Whisk together the flour, baking powder and salt in a small bowl. Working in a mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter on medium speed for 3 minutes, or until smooth.
  • Add the sugar and beat for another 2 to 3 minutes, then add the eggs one at a time and beat for a minute after each one goes in. The batter may curdle, but you needn’t worry.
  • Reduce the mixer speed to low and mix in the vanilla.
  • Still on low speed, add in the flour mixture alternately with the milk in 2 stages, beginning and ending with the dry ingredients...mix only until each addition is fully incorporated.
  • Scrape half of the batter into another bowl.
  • Using a flexible spatula, gently stir the melted white chocolate into half of the batter.
  • Add the orange extract, stir it in as well.
  • Stir the dark chocolate into the other half of the batter.
  • Scoop out some of the light and alternate with the dark batters randomly into the prepared pan—don’t think too much about the pattern
  • Plunge a knife deep into the batter and cut across the pan a few times creating a marbled pattern. It’s best to move forward from side to side. Don’t over do it, just a few times.

Step 3: BAKING

Bake the cake for 75 to 85 minutes, or until a tester inserted in the center comes out clean. Rotate the cake at about 40 minutes into baking, turn it around

if it’s starting to get too brown, cover it loosely with a foil tent.

Transfer the cake to a cooling rack and let it rest for 15-20 minutes, then un-mold it, turn right side up on the rack and let come to room temperature.

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    Reply 8 years ago on Introduction

    Thank you so much...I just made this cake today and everyone loved it...the problem is, it is all gone...no leftovers...LOL