Go Back

Neapolitan Marble Cake

A delightful blend of flavors and vibrant colors, this single-layer Neapolitan marble cake consists of a rich buttery base swirled with pink and chocolate batters, creating an eye-catching design that's perfect for gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 250 g Softened Butter Must be at room temperature.
  • 275 g Granulated Sugar 1 and 1/4 cups for sweetness.
  • 1 tsp Vanilla Extract Adds depth to flavor.
  • 3 pieces Eggs Serves as a binding agent.
  • 335 g All-Purpose Flour 2 and 1/4 cups, sifted for aeration.
  • 2 tsp Baking Powder Leavening agent.
  • 1/4 tsp Baking Soda Enhances texture.
  • 180 ml Milk Use whole milk for richness.
  • 2 tbsp Cocoa Powder Provides chocolate flavor.
  • 1 drop Pink Food Coloring For vibrant pink batter.
For the Butter Icing
  • 90 g Softened Butter Base for creamy icing.
  • 160 g Icing Sugar 1 cup for sweetness.
  • 1 tbsp Milk To achieve desired icing consistency.
  • 2-3 drops Pink Coloring For coloring the icing.

Method
 

Preparation
  1. Have all the ingredients, utensils, and appliances ready on your workspace.
  2. Lightly butter and line the bottom of a 9-inch round cake pan and set it aside.
  3. Sift the flour, baking powder, and baking soda into a large bowl.
Mixing Batter
  1. In a separate bowl, beat the softened butter until smooth.
  2. Add granulated sugar and vanilla extract to the butter, and beat until light and fluffy.
  3. Incorporate eggs one at a time into the butter mixture.
  4. Alternate adding the sifted dry ingredients with the milk until fully combined.
  5. Warm 2 tablespoons of milk and mix in the cocoa powder to make a smooth paste.
  6. Separate batter into three bowls; one will have less batter for cocoa.
  7. Mix pink food coloring into one portion of the larger bowls of batter.
  8. Add cocoa mixture to the remaining batter and mix until well combined.
Baking
  1. Preheat your oven to 160°C (320°F).
  2. Layer spoonfuls of each batter color alternatively into the prepared pan.
  3. Use a knife or skewer to gently swirl the batters together.
  4. Bake for 50 minutes, checking at the 40-minute mark for doneness with a toothpick.
  5. Allow the cake to cool for 15-30 minutes before inverting onto a cooling rack.
Icing
  1. Beat the softened butter until light, sift in icing sugar, and mix with milk for consistency.
  2. Add 2-3 drops of pink coloring to the icing and swirl gently.
  3. Spread the pink icing over the cooled cake and chill for 10 minutes before serving.

Notes

For a healthier version, substitute granulated sugar with a sugar alternative. This cake stores well in an airtight container and is great for meal prep. Add nuts or fruits for extra flavor and nutrition.