Marble Cake in a Small Springform Pan
Prep 10 min Total 40 min
Marble cake is one of the classic variations of pound cake — really the same recipe, just with a bit of cocoa added. This is a “half marble cake” of sorts. Instead of the usual 200 g of each ingredient for a standard springform, I use 100 g here. That gives a small cake, so I use a small springform pan to match.
2 marble cakes © kvalifood.com
Ingredients
Yields 1 small cake
Wet
- 100 g sugar
- 100 g eggs, 2 pcs
- 100 g butter
- 3 tbsp thick yogurt (or cream), optional
Dry
- 100 g flour
- ½ tsp baking powder
- 2 tbsp cocoa
Directions
Wet ingredients
Melt the butter over low heat.
Mix eggs, sugar, and melted butter together. Add the yogurt or cream if using.
Dry ingredients
Mix the flour and baking powder.
Combining
Mix the wet and dry ingredients into a batter.
Stir the cocoa into 1/3 of the batter.
Pour the light batter into the pan.
Carefully add the dark batter on top.
Marble it with a finger or the handle of a spoon. It doesn’t need to look perfect — it changes as it bakes.
Bake 25–30 minutes at 340°F (170°C). The cake is small so it dries out faster than a full-sized one.
Notes
Yogurt or cream makes the cake more moist.
In a full-sized marble cake you’d layer “light > dark > light” several times, but there isn’t enough batter for that here.
You can also bake this in a small square pan.
Gluten-free version
It works well with gluten-free flour. Or even better, a 1:1 mix of almond flour and cornstarch.
Marbled crescents © kvalifood.com
See Also
Shortcrust Pastry - for Tarts and Cakes - Tart Shell
Pancakes - Flat Danes
Napoleonshatte
Cheese Layer Cake with Cherry Jelly
Makronsnitter
