The Best Marble Cake

The Best Marble CakeOne of the simplest, but most beloved cakes of all, is this Marble Cake that some claim is the most delicious in the world. It is so yummy and comforting, its texture is wonderful and the chocolate flavor is very strong.

The Best Marble CakeIf you have days when you need something sweet and comforting, you can also hide chocolate cubes in it during baking, that will become bite-sized surprises while eating it.

The Best Marble CakeThis time I made it using a technique I learned from a friend of mine, a French pastry chef. Instead of mixing the two masses with a knife or fork, I divided them into two pastry bags and with a little investment and patience I created stripes of brown and beige that gave the cake a lovely marbled look.

The Best Marble CakeIn addition, instead of regular granulated sugar I used two types of brown sugar, one of which is called Muscovado, less known but if you put your hand on it then you have won the lottery. This is a cane sugar full of moisture, rich in molasses, with a very deep flavor that gives the cake an aroma of delicate caramel.

The Best Marble CakeThe Best Marble Cake






The Best Marble Cake
30-cm loaf pan (or shorter and higher pan)


120g dark chocolate, chopped
160g heavy whipping cream
150g butter, softened
140g light brown sugar (blond) + 60g Muscovado sugar (or dark brown sugar)
180g eggs (around 3 medium eggs)
280g flour, sifted
10g baking powder
160g heavy whipping cream (yes, again)
* Possible: 8 chocolate cubes (dark/milk/white) 


1. Preheat the oven to 180 degrees Celsius. line a 30-cm loaf pan with parchment paper.
2. In a small pan heat dark chocolate and the cream (first portion), till chocolate is melt. Mix until combined, cool to room temperature.
3. Using an electric mixer, beat butter and sugar until obtain a light and fluffy preparation.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add half the flour and baking powder over butter mixture. Stir to combine. Add half the cream. Stir to combine but not too much. Repeat with remaining flour, baking powder and cream.
6. Take 5-6 spoons of this mixture and add to the chocolate and cream mixture. Mix until combined.
7. Put each mixture in a separate pastry bag.
8. Pipe alternately from both mixtures stripes along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂 
9. Bake for about 40-45 minutes, until the cake is firm but not too dry.
*For the version with the chocolate cubes: after about 20 minutes of baking, gently open the oven, and when the cake is in the oven, carefully stick the chocolate cubes along the cake, close the oven door and continue baking. This step should be done quickly so as not to interfere with the baking process.



  • 21 April 2021

    Can’t wait to try that method of making DE marble effect!! I do have a question, why doas the white part has like brown specs? Those are from the sugar?

  • 22 April 2021

    Hey !! I am a huge fan of you guys..
    have tried lots of your recipes and they are fabulous… you guys are simply the best I have ever seen 🥂

  • 23 April 2021

    Hello, please especié y what kind of flour should be used? T55? T45?? Or which ones. Thank you!

  • 30 April 2021
    Matthew Rice

    I’ve used Context Travel in the past. However, next time in Paris, I’ll make a plan to take one of your tours.

  • 01 May 2021

    Today I made this recipe and it is really wonderful, the texture is heavenly, ultra smooth and creamy, I loved it!

  • 09 May 2021

    I drool for your posts on Instagram! The best. I want to make this but want to know what you can use instead if whipping cream for a dairy free version (sacrilege I know, but dairy allergies 😞). I use almond milk when recipes ask for milk but don’t know what to sub fir whipping cream. Thanks in advance.

  • 21 May 2021

    Hi, this recipe looks amazing. I’m going to try it soon but can you pls clarify how much would 5-6 spoons of vanilla weigh? Thank you so much 😊

      • 02 January 2022
        Cecília Almeida

        I had the same doubt. I think Shriva means the plain batter. And you mean tablespoons, right? Half of the batter? 🤔

  • 05 June 2021

    Not sure i understand the chocolate 20 minutes after baking?
    Do you just lay it on top?
    How big are the pieces?
    I wish that was in the video😁

  • 01 July 2021

    Hey, love your recipes!
    I made this but didn’t seem to work, I’m now guessing the oven temp is fan 180 not conventional?

  • 03 January 2022
    Malena del Gallego

    I love Marble cakes but this is the first time I have seen it done this way. Can’t wait to try it. I love your recipes Sharon. Bless you for your generosity in sharing them ❤️

  • 04 January 2022
    Michele M

    I have a question about the eggs. Is it 180 grams in the shell or without?

  • 24 May 2024
    Mrs Wilt

    Hi Sharon,
    This cake looks amazing…
    I just have a little question concerning the « heavy whipping cream » : is it crème fleurette (30% mg) or crème épaisse ?
    Thanks a lot !

      • 24 May 2024
        Mrs Wilt

        Thanks a lot 😉
        By the way, have you ever tried the Magnolia pâtisserie near Ledru-Rollin ? If not, you might want to give it a try…


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