This marble cake recipe is moist and tender and makes a perfect birthday cake when you can't decide whether you want a chocolate cake or a vanilla cake. This easy recipe for marble cake uses mayonnaise (think eggs and oil) to create a very moist, delicious cake that had Manservant asking for more!
I don't make as many cakes as I would like. And I love to bake! It is true therapy for me.
But if you know me you know I am not a skinny person and so I must show restraint when it comes to cake, cookies or really anything with sugar!
But it was a special day on August 24th because it was Alex and Zoe's 35th birthday.
In my book, that's a big one and so I made a cake so Manservant and I could celebrate.
No, they weren't here, but that doesn't mean we can't eat cake!
And for the record this chocolate birthday cake is Alex's fave.
Zoe's fave is Ilse's Passover mocha nut cake. Her favorite storebought cake is a whitee cake with white frosting and she said why bother making one because if it tastes like storebought you may as well buy storebought.
I like that reasoning.
And in case you are wondering, I always made two cakes!
I have written about A and Z many times before and so it is I feel I must reflect again on what I consider a monumental occasion!
But first-let's talk cake. That sugary flowery language of this marble cake.
I mean cake is for life-not just for birthdays!
Table of contents
Why Make a Marble Birthday Cake?
Well, if you have twins, particularly twins that never agreed, a marble cake solves the problem of a chocolate or vanilla cake.
This easy marble cake recipe can be made countless ways. Change the flavoring or frosting or even make two frostings and well, that changes the icing on the cake!
I made a buttercream chocolate frosting, but Zoe's favorite mocha frosting works also.
And if you love a chocolate ganache just go for it-however that might be a bit rich for this simple cake.
I have nutella frosting on the blog and salted caramel frosting and honestly the choice is up to you.
What is Marble Cake?
Marble cake is from Germany where it originated in the 1800's. Originally the dark part of the cake was made with molasses and other spices. The recipe was brought to the United States befor the Civil War. It was Aunt Babette who first published a Jewish marble cake recipe that contained chocolate in 1889.
Marble cake is a yellow cake marbled with chocolate. A yellow cake typically contains eggs and vanilla. Jewish delis often added almond extract to the chocolate part of the batter.
I will tell you that I don't like the instructions from Stella's original recipe on how to marble the cake. She has you holding a bowl in each hand and then pouring the batter into the pan at the same time. Not only am I not strong enough to hold two bowls, I can't scrape the batter from the bowl if both my hands are full. Next time I will make alternating vertical stripes with the batter and then use a sharp paring knife to reach almost to the bottom of the pan to make 4 total strokes of figure 8's of different sizes in the batter. To many and your cake will end up looking like a light chocolate cake.
Mayonnaise is made with oil and eggs. Oil keeps the cake moist and eggs add richness. The first recipe that featured mayonnaise in a cake was from the wife of a Hellman's sales distributor that was published in 1927. The popularity of the cake continued during WW2 when butter and eggs were rationed.
Tips for Making this Mayonnaise Cake
For starters don't let the fact that there is mayonnaise in the cake stop you from baking this simple marble cake.
This cake is delicious and I promise you can not taste the mayonnaise.
I made this cake with cocoa from Trader Joes. Hershey's natural unsweetened cocoa would work well also.
If you don't have leftover brewed coffee I use instant coffee to make my own.
This is not a marble pound cake that is made in a loaf pan, common in many Jewish delis.
I have made Maida Heatter's recipe and it is good, but I prefer this moist tender cake that is fluffy and light!
I made this cake in an 8" square pan but the recipe is for a 13" x 9" pan. This is easily halved.
How To Make Buttermilk
Buttermilk is integral to this marble mayonnaise cake.
If I don't have buttermilk on hand I always try to keep buttermilk powder in the fridge. That way I can mix it with water and use it in any recipe that requires buttermilk.
Another common way to make buttermilk is to place 1 tablespoon of vinegar into a measuring cup and then add milk to the 1 cup mark. Stir and let sit about 5 minutes or until it starts to curdle.
This cake recipe does not require using a stand mixer. I strongly recommend preparing the ingredients before you start mixing the cake.
Can marble cake be frozen?
Absolutely! I find it best to cut into individual servings and then place in freezer for about an hour before wrapping with plastic wrap.
The cake will keep for a few months. Some say it isn't quite the same from the freezer, but I say-it's cake and who can resist?
How to Serve Marble Cake?
Manservant prefers his with ice cream. Chocolate, mocha, vanilla-it's all good!
I prefer a slice of cake with a glass of cold milk!
How do you like yours?
Alex and Zoe Are 35!
Since 2011 when TIHIC began at Zoe's request, I have written about my kids 7 times on their birthday.
I've missed a few but I mean after all, how much can one write about when it comes to kids?
Well, the truth is a lot! And this year seems huge to me.
It's not just that I feel WAY older, but they are not youngsters anymore!
I think this birthday is one where I can reflect on where I was at 35 and now see where they are.
Their lives are quite a bit different than ours were.
To me they seem like official adults even though I know that happened several years ago.
I am proud of the people they have become and how they are choosing to live their life.
It is WAY different than where I was at 35. At that point in time Alex and Zoe were 2 ½ years old and I was busy at home painting and renovating our home while Manservant was building his many careers!
We were busy finding our way in a new city and making new friends and patterning our life after our parents-until I realized I wanted to be a different kind of mom than mine was.
And Manservant wanted to be different than his parents, too.
It's not that either set of parents were bad. Oh my goodness, no!
But we wanted to take a more active role in raising our kids and looking back I'm not sure that these were conscious decisions.
And maybe it's just a generational thing but I know I have a different relationship with my children than I did with my parents. Maybe that's how it's supposed to be.
We both feel quite close to our children and are so grateful for that. They include us in their lives and though Zoe lives in Philly we speak every day-on the phone!
And though I don't speak with Alex as much, I always know where he's at and I know I can call him anytime. I just hope I reach him at the time of day when he is talkative...
Alex and Zoe didn't really start talking much before they were 3 but I remember Alex's favorite word was ball. I hate to say it, but I can't remember Zoe's!
They played games they made up like Rakiolo, which seemed to be chasing Brady, our bearded collie around our house! He was so good natured.
When I look at my kids now Alex is still single and a very good catch, I must say! But settling down is his choice not mine and I'm not sure he is ready! Sorry, girls.
He probably gets this from me as I treasure security and like everything figured out ahead of time.
Zoe is quite similar in that respect and has chosen a great company where she is challenged and feels secure. She is preparing to earn her MBA while possibly adding a third story to hers and Evan's home.
All this and I must say Manservant and I are hoping that one of our future frozen grandchildren might get unfrozen sometime soon. But no pressure!
And Alex tells her he is counting on her to make us grandparents!
I think what I love most about my kids is that they seem to know who they are.
They are determined and kind and work hard. They pay attention to the world around them and don't often let it get to them, which is not easy nowadays.
They are proud Jews who honor their grandparents and those who came before them. They have many friends because they know how to be a friend and that is a special gift in a world where everyone thinks staying in touch means texting.
Alex now lives in NYC and I'm so happy he is just 3 time zones away instead of like 13, when he lived in China!
Plus it means Alex and Zoe can be with each other, which they were on this birthday! With no real cousins to speak of, I always tell them that all they have is each other.
In spite of wondering if they would ever get along, they seem to have become closer over the years and remarkably they have even vacationed together!
You can't choose your family!
Though they have their friends, it is important to have people in your life that you haven't chosen. And we all know that you can't choose your family.
To know that Alex and Zoe will always stand beside each other and support each other when we are gone is a gift. (At least they better stand beside each other!)
Life isn't always perfect and maybe God gave us siblings so we can always work on getting along.
Perhaps if we could teach brothers and sisters to get along and trust each other, it might be the first step to world peace. I don't say that lightly.
And that's it. Another year around the sun for my two kids. I am grateful to them for making my life so bright.
And P.S. I decided this year it's not a birthday unless your home smells like birthday candles. There is something about that wax burning that reminds me that's what a birthday smells like! What do you think?
Now time to eat cake. Remember the answer is always cake. I'll take the corner piece please!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Marble Cake
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 9 Servings 1x
- Category: Dessert
- Cuisine: American
Description
When you can't decide whether you want a chocolate cake or a vanilla cake, make a marble cake! This easy recipe for marble cake uses mayonnaise (think eggs and oil) to create a very moist, delicious cake that had Manservant asking for more!
Ingredients
Neutral oil for the pan
3 cups all-purpose flour
2 t baking powder
1 t bicarbonate of soda
½ t kosher salt
⅓ cup unsweetened cocoa powder, sifted if lumpy
⅓ cup brewed coffee, at room temperature
2 T plus 1 ¾ cups sugar
4 large eggs, at room temperature
1 ¼ cups mayonnaise, such as Hellmann’s
1 T vanilla extract
1 ¼ cups buttermilk, at room temperature (I use buttermilk powder but you may also mix vinegar with milk.)
Frosting recipe of your choice
Instructions
1. Preheat oven to 325. Brush the bottom and sides of a 13 × 9-inch pan with a thin layer of oil.
2. Line the bottom and two long sides of the pan with a piece of parchment paper, leaving a bit of overhang and smoothing it to eliminate air bubbles.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.
4. In a separate medium bowl, whisk together the cocoa powder, coffee, and 2 T of the sugar until smooth. Set aside.
5. In a large bowl, with a hand mixer, beat the eggs and remaining 1¾ cups of sugar and mayonnaise on medium-low speed until combined, then increase the speed to high and beat until the mixture is thick, pale, and voluminous about 3 minutes.
6. Beat in the vanilla.
7. Reduce the mixer speed to medium-low and add about one-third of the dry ingredients, mixing just until the flour disappears.
8. Stream in about half of the buttermilk and beat until incorporated, then add the remaining dry ingredients in two additions, alternating with the remaining buttermilk, and mix just until the last trace of flour disappears.
9. Fold the batter several times with a flexible spatula, scraping the bottom and sides of the bowl to make sure it’s evenly mixed.
10. Pour half of the batter—about 4 cups if you want to be exact—into the bowl with the cocoa mixture and beat with the hand mixer on medium-low until the chocolate batter is streak-free.
11. Alternating batters, make stripes across the bottom of the pan using all the batter. They do not need to be perfect! Scrape in every last bit of both batters, then drag a skewer or the tip of a paring knife through the pan, making 4 figure eights of different sizes, using only 4 strokes, to swirl the batters together.
12. Bake until the surface of the cake is risen and light golden across the vanilla patches, and a cake tester or skewer inserted into the center comes out clean, 40 to 45 minutes, rotating the pan front to back after 25 minutes. Let the cake cool completely in the pan.
Notes
Adjustments: 1 t baking powder and ½ t baking soda for high altitude
Frost when cool with your favorite frosting or see my favorites in post.
Cake may be halved successfully using an 8" square pan. Adjust baking time to about 30 minutes as a smaller cake bakes faster. Make sure to check for doneness by inserting a skewer in the middle. Just a few crumbs should be attached.
See post on buttermilk substitutes.
Thank you Claire Saffitz "What's For Dessert"
More Alex and Zoe Birthday Recipes
Blueberry Pancakes (2015)
Brown Sugar Coffee Cake (2017)
Burnt Basque Cheesecake (2018)
Plum Cake with Streusel (2020)
Zoe says
Love you mom!