Almond Marble Cake
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!
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.