Marble Cake in microwave



  • 1/2 cup unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk, room temperature
  • 1/4 cup plus 1 tablespoon  cocoa powder


  • Sieve and Whisk together the cake flour, baking powder, and salt; set aside.
  • In the bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla.
  • Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  • In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  • Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard.
  • To create marbling, run a  knife (or wooden skewer) through the batters in a swirling motion.
  • Bake in microwave (medium 5+3+2),test using a tooth pick..if it  comes out clean or the cake springs back on touch the cake is cooked
  • .Allow to stand in oven for 10-15 minutes(it will continue to cook with the temperature inside the microwave). Transfer pan outside  to cool for 20-25  minutes.
  • Invert the cake .If frosting is required you can do so else cut in slices and enjoy. Cake can be kept in an airtight container at room temperature up to 3 days.





Anitha Varghese


Posted on November 18, 2014, in Bakes and tagged , , , , . Bookmark the permalink. Leave a comment.

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