Marble Cake: History and Origin
Marble cake is a classic dessert characterized by its distinctive pattern that mimics the veining of marble, a result of the partial mixing of light and dark batters. Its origin dates back to 19th century Europe, where it became popular as a creative way to combine vanilla and chocolate flavors in a single cake.
In Latin America, this sweet treat is commonly known as "pastel de mármol," although in some countries it is called "bizcocho marmolado" or simply "bizcocho bicolor." Its popularity extends from Mexico to Argentina, making it a favorite for celebrations and family snacks.
This cake stands out not only for its flavor but also for its visual appeal, making each slice unique thanks to the marbled effect, a perfect and versatile combination to share on various occasions.
How to Prepare Marble Cake in a Bundt Pan
To begin this delicious marble cake in a bundt pan, in a large bowl, beat together the butter, sugar, eggs, and vanilla with an electric mixer until very smooth and creamy, approximately 3 to 4 minutes.
While continuing to beat, add the milk little by little.
Beat for another minute approximately.
In another bowl, mix the flour and baking powder.
Add this to the milk mixture in 3 or 4 portions and beat only until everything is combined.
Now, grease a large bundt pan and pour about 2/3 of the batter into the pan.
Add the chocolate syrup and baking soda to the remaining batter and beat with the mixer until mixed.
With a spoon, place the chocolate batter over the white batter in the pan.
Using a spatula or knife, gently swirl the two batters together; do not integrate them completely, you only want a marbled effect.
Bake at 325°F for 60 to 75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Let the cake cool for about half an hour before attempting to remove it from the pan.
Finish cooling on a wire rack, then dust generously with powdered sugar before serving.
