We made this cake for our friends who came over for an afternoon tea. I love using a bundt pan for marble cakes but the batter can also be divided into two loaf pans. The cake stays fresh up to three days in an airtight container and freezes very well too, wrap with plastic wrap and thaw in the fridge before serving.
- 4 eggs
- 1 ½ cups sugar
- 1 cup milk + 2 tbsp milk
- 2 sticks butter, at room temperature plus more to grease the pan
- 3 cups flour plus more for the pan
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 3 tbsp cocoa, sifted
- Icing sugar
Preheat the oven to 350F. Grease and flour a bundt pan, set aside. Sift the flour, baking powder and baking soda. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, add the eggs on at a time. Alternately add the sifted dry ingredients and milk. Pour approximately ¾ of the batter into the pan and mix sifted the cocoa powder and milk to the remaining batter, spoon over the white batter. Run a knife through the batters to create the marbled look. Bake for about an hour or until a skewer inserted in the middle comes out clean. Let the cake cool in the pan and dust with icing sugar before serving.