{"id":25122,"date":"2024-09-14T12:52:10","date_gmt":"2024-09-14T10:52:10","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25122"},"modified":"2025-09-24T23:38:35","modified_gmt":"2025-09-24T21:38:35","slug":"very-moist-marble-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/very-moist-marble-cake\/","title":{"rendered":"Very Moist Marble Cake"},"content":{"rendered":"

\"easy<\/p>\n

I’m sharing this very simple and super moist marble cake<\/strong>, an easy recipe I’ve been making for years. With its lovely chocolate and vanilla swirls, it instantly reminds us of childhood snack times. It’s a very simple recipe that you’ll succeed with even if you’re a beginner, and your children will love preparing it with you. It\u2019s one of the must-have cakes in my home and for many people who have tried it. Besides being simple, it is very moist, light, and economical, making it perfect as a family cake.<\/p>\n

It’s a classic you must have in your recipe book. It will become one of your favorite easy cakes to vary your afternoon snacks.<\/p>\n

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Super moist marble cake<\/p><\/div>\n

Tips and Tricks for a Successful Marble Cake<\/h2>\n

Choosing the pan:<\/strong> This is a large cake, so use a large savarin mold, a large loaf pan, or two medium ones for even baking.<\/p>\n

Oil or butter:<\/strong> Using oil instead of butter results in a more airy and light cake, while butter gives a denser, tighter crumb. With oil, the cake stays moist longer, even in the refrigerator, unlike butter cakes which can become firm. You can, however, use butter if you prefer its taste.<\/p>\n

Yogurt:<\/strong> It adds moisture and, if flavored, enhances the taste of your cake (vanilla, banana, pistachio…). You can also use plain yogurt, or replace it with orange juice or a drinkable yogurt.<\/p>\n

Sugar and baking powder:<\/strong> Sugar and baking powder: I adjusted the measurements compared to what you see in the video. I used to add 2 \u00bd glasses of sugar (350 g \/ 12.3 oz) and 4 packets of baking powder, 7 g each (0.25 oz), because this cake is really big. These proportions are actually for 2 cakes. Some subscribers tested the recipe by reducing the sugar to 250\u202fg (8.8\u202foz) and using only 14\u202fg (0.5\u202foz) of baking powder, and the results were excellent. <\/p>\n

\"marble

soft and easy marble cake<\/p><\/div>\n

You can also find an even more indulgent version in the image below and through the following link : French pastry chef Fran\u00e7ois Perret\u2019s marble cake<\/a> with a chocolate rocher glaze! It\u2019s simply the best, and I\u2019m not the only one who thinks so. Even French pastry chef Christophe Michalak confirmed it during an interview. No need to go to the Ritz to taste it; you can easily prepare it at home.<\/p>\n

\"vanilla<\/p>\n

Marble cake recipe on video<\/h2>\n