The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cakes made their way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. One of the first recorded recipes for marble cake appears in an American cookbook called Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household, published in 1889.This recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, a reflection of a new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries.
Today I’m going to share with you my recipe for marble cake, which I got it from my awesome sister, who’s an amazing cook!
This recipe makes one marble cake. I usually bake two, since this cake will keep at room temperature for 3-4 days (wrapped in plastic wrap) – if you want to bake two marble cakes, just double the recipe.
DID YOU MAKE THIS RECIPE?