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Amish Marble Cake

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A homestyle cake with beautiful swirls of vanilla and chocolate batters that create a marbled effect. This traditional Amish recipe features a moist, tender crumb and simple ingredients that reflect the community’s emphasis on hearty, from-scratch baking.

Ingredients

Scale

For the Cake Batter:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons hot water

For the Simple Glaze (Optional):

 

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan, tapping out any excess flour.
  2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until combined.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry). Mix just until incorporated after each addition. Do not overmix.
  6. Create Chocolate Batter: In a small bowl, dissolve the cocoa powder in the hot water to make a smooth paste. Transfer about one-third of the cake batter to a separate bowl and stir in the cocoa mixture until well combined.
  7. Create the Marble Effect: Spoon alternating dollops of vanilla and chocolate batters into the prepared pan. Once all the batter is in the pan, use a knife or skewer to gently swirl through the batters, creating a marbled effect. Don’t overmix, or you’ll lose the distinct swirls.
  8. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. Prepare the Glaze (Optional): Once the cake is completely cool, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk if needed to reach desired consistency. Drizzle the glaze over the cake, allowing it to run down the sides.

Serving Suggestions:

 

Serve slices with fresh berries and a dollop of whipped cream for a simple dessert. This cake is also delicious with a scoop of vanilla ice cream or alongside a cup of coffee or tea. In traditional Amish homes, this would be served as a special treat after a family meal.

Notes

Pro Tips:

  • For the most tender crumb, make sure all refrigerated ingredients are at room temperature before mixing.
  • The key to a good marble effect is to not overmix the swirls – less is more when creating the marbled pattern.
  • For a richer chocolate flavor, use Dutch-processed cocoa powder.
  • If using a bundt pan with an intricate design, make sure to thoroughly grease and flour all the nooks and crannies to ensure easy release.
  • For a variation, add 1/2 teaspoon of almond extract to the vanilla batter for a subtle nutty flavor.

Common Mistakes to Avoid:

  • Overmixing the batter after adding the flour, which can result in a tough cake.
  • Opening the oven door too early during baking, which can cause the cake to sink.
  • Not allowing the cake to cool sufficiently in the pan before removing, which can cause it to break.
  • Swirling the batters too much, which will blend them together rather than create distinct marbling.
  • Using cold ingredients, which won’t incorporate properly and can result in a dense cake.

Storage Instructions:

Store the marble cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight at room temperature before serving.

 

Enjoy your Amish Marble Cake!

Find it online: https://bakesbliss.com/amish-marble-cake/