My signature dessert is the one and only Almond Marble Cake! This cake is exceptionally moist, fluffy, and super easy to make. With almonds and chocolate swirled together, one slice will never be enough. Guaranteed!
My Marble Cake Recipe
I was about 15 years old when I started making this cake. My family would ask for it during the holidays, and it would always be a hit! It honestly took me a few years to perfect this recipe. I have included almond flour to make it fluffier and substituted butter for oil to keep it moist longer. Feel free to add a fun touch, like a few raspberry chunks or dark chocolate chips! They are all great.
The Same Batter with Two Different Flavors!
This recipe is a “piece of cake” because you only need to make one batter! Once you’ve finished working on your batter, you divide it and add some chocolate to some of it. Then, the real fun begins! Alternate both batters into your cake pan, and start swirling with a knife in a zig-zag motion to create beautiful marble effects!
Baking Tips
First things first, choosing a good quality cake pan is key. For this recipe, I used NordicWare USA Heritage Bundt® Pan. I generally love using bundt pans because I can better gauge cooking time and heat distribution. It’s also important to consider the pan’s capacity; you don’t want your cake to spill while baking if you’re using too small of a pan.
Second, using a baking spray to grease your pan is essential, not a cooking spray. Please don’t skip this step; it will help your cake fall easily out of the pan.
Third, smooth your batter’s surface and tap the cake before putting it in the oven. It will help bake your cake evenly and eliminate any air bubbles.
Last, let your cake cool for 10 minutes before inverting it onto a cooling sheet. This allows your cake to finish baking and acclimate to room temperature. I know it’s tempting to start cutting into the cake, but it’s so worth it – I promise!
Serving Your Almond Marble Cake
Allow your cake to cool to room temperature before glazing or decorating. I love serving this yummy treat during tea, afternoon snacks, or anytime I want something sweet. Pair it with a cup of tea, coffee, or milk. Enjoy!
Almond Marble Cake
Equipment
- 10 cup bundt pan
Ingredients
Dry Ingredients
- 1 cup almond flour
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder (I use Nestle Toll House 100% cocoa powder)
- 1-1/2 cup granulated sugar
Wet Ingredients
- 4 large eggs
- 1 cup vegetable oil (canola oil may be substituted)
- 1 cup Greek Yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 Tbsp almond milk (whole milk may be substituted)
Instructions
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set flour mix aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed for 5 min or until fluffy. As you continue beating, slowly add oil, followed by Greek yogurt. Pause, and stir in the vanilla and almond extracts.
- Gradually add the flour mix to the wet ingredients, beating well with each addition. Set 2/3 of the batter aside (yellow batter)
- Transfer the remaining 1/3 batter to a separate bowl and mix in cocoa powder. Add 1-2 Tbsp almond milk until you've reached the desired consistency (preferably similar to the yellow batter's). Beat until it's all combined.
- Preheat oven to 350 degrees F (180 C). Use a baking spray (not cooking spray) to grease a 10-cup bundt cake pan.
- Spoon half the yellow batter into the cake pan. Next, pour in the chocolate batter. Finally, spoon the remaining yellow batter over the chocolate.
- Use a knife to swirl the batters in a zig-zag motion. It doesn't have to be perfect; that's the beauty of marble cakes!
- Bake on the middle level for 40-45 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a cooling rack. Then, allow an additional 20 minutes of cooling.
- Sprinkle powdered sugar on top, or brush it with your favorite glaze! Decorate as you please!
Notes
- This recipe is for a 10-cup bundt cake pan.
- Use a baking spray to grease and flour your pan generously.
- Smooth the batter’s surface and tap the cake before putting it in the oven
- Allow the cake to cool for 10 minutes before inverting it onto a cooling sheet.
Hosting a tea party? Add these Luxurious Mini Bundt Cakes to your table!
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Wow what a recipe! I followed it precisely and the result was just one of the best cakes I have ever had! So soft and fluffy! Mine took 50 minutes in the oven and I used half sour cream and half yogurt instead of just greek yogurt. Gonna make it again n again
Dear Raghav,
Sour cream is a perfect substitute! I’m so glad you liked the cake. Thank you for the sweet comment; it made my day!
Best recipe ever! I will try it this weekend! Thank youuuuu
Thank you, dearest Sophia! I’m glad you liked it ❤️❤️❤️ Enjoyyyy!!!