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Pink Marble Cake

Close-up top view of a pink marble cake with chocolate layers and pink frosting, with two slices cut.
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This pink marble cake recipe combines chocolate, vanilla, and pink-tinted batters into a visually striking swirl, topped with creamy pink butter icing. It’s soft, moist, and perfect for birthdays, brunches, and festive gatherings.

Ingredients

Scale
  • 250g softened butter
  • 275g (1 1/4 cups) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 335g (2 1/4 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 180ml (3/4 cup) milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons extra milk (for cocoa mix)
  • Pink food coloring
  • 90g softened butter (for icing)
  • 160g (1 cup) icing sugar
  • 1 tablespoon milk (for icing)
  • 2–3 drops pink coloring (for icing)

Instructions

  1. Preheat oven to 160°C (320°F). Grease and line a 9-inch round cake pan.
  2. Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. In a large bowl, beat softened butter until smooth. Add sugar and vanilla; beat until light and fluffy.
  4. Add eggs one at a time, mixing gently after each addition. Scrape the bowl sides.
  5. Alternately add flour and milk, starting and ending with flour. Mix on low speed or fold with a spatula.
  6. Divide batter into 3 bowls: one plain, one with pink food coloring, and one with cocoa powder mixed in warm milk.
  7. Layer spoonfuls of the three batters in the pan alternately. Swirl gently with a skewer.
  8. Bake for 50 minutes, or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 20 minutes, then transfer to a rack to cool completely.
  10. For icing: beat butter until light, add sifted icing sugar and milk. Beat until smooth.
  11. Add 2–3 drops of pink coloring and gently swirl without fully blending for a streaked look.
  12. Frost the cooled cake and chill for 10–15 minutes before serving.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Don’t overmix the batter to preserve a light texture.
  • Use fresh baking powder and soda for proper rising.
  • Always let the cake cool fully before frosting.
  • Store in an airtight container at room temp for 3 days or refrigerate up to 5 days.

Nutrition

Find it online: https://recipeeasily.com/pink-marble-cake-tasty-recipe/