Chocolate, Dulce de Leche, and Vanilla Marble Cake
This Chocolate, Dulce de Leche, and Vanilla Marble Cake is a flavor dream! Indulge in rich chocolate, creamy dulce de leche, and moist vanilla.
Equipment
- Mixing bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
- 9-inch Cake Pan
- Cooling rack
Ingredients
- 170 grams unsalted butter at room temperature
- 300 grams sugar to sweeten the cake perfectly
- 60 grams semisweet or bittersweet chocolate finely chopped for melting
- 80 grams dulce de leche for that creamy, caramel flavor
- 3 large eggs at room temperature
- 220 grams flour the base of your cake
- 1/2 teaspoon salt balances the sweetness
- 1/4 teaspoon baking powder for a little lift
- 125 grams sour cream or buttermilk adds moisture and tenderness
- 1 tablespoon Dutch process cocoa powder for that rich chocolate flavor
- 2 teaspoons vanilla extract because vanilla makes everything better!
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your 9-inch cake pan with butter or cooking spray.
- Melt the chopped chocolate over a double boiler or in the microwave until smooth.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the dulce de leche and vanilla extract, beating until fully combined.
- Whisk together the flour, salt, and baking powder in a separate bowl.
- Gradually add the dry mixture to the butter mixture, alternating with sour cream, mixing until just combined.
- Divide the batter into two bowls, adding melted chocolate to one.
- Spoon vanilla and chocolate batters alternately into the pan, swirling gently for a marbled effect.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
- Store the cake wrapped tightly to keep it moist for up to 3 days.
- Freeze the cake for up to 3 months, wrapped well in plastic and foil.
- Try adding espresso powder to enhance the chocolate flavor.