Italian Marble Cake | Classic Torta Marmorizzata Recipe

This soft and fluffy marble cake blends rich cocoa with delicate vanilla for the perfect swirl of flavor. A timeless Italian classic, it’s ideal for breakfast, dessert, or a sweet coffee break — simple to make, beautiful to serve, and loved by all ages.

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About This Dish

Torta Marmorizzata, or Italian marble cake, is a beloved classic in every Italian home. Combining two batters — one vanilla, one cocoa — this cake creates an eye-catching swirl and a perfect balance of flavors. Soft, airy, and slightly buttery, it pairs beautifully with coffee or tea and is often enjoyed for breakfast or as a light dessert.

Ingredients

Softened Butter:	200 g (at room temperature)
Sugar:	300 g
Eggs:	5 medium (at room temperature)
Whole Milk:	250 g (at room temperature)
All-Purpose Flour (00):	455 g
Baking Powder:	16 g
Vanilla Bean:	1 (seeds only)
Fine Salt:	A pinch
For the Dark Batter:	30 g cocoa powder + 15 g milk

How to Make It

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins

Step 1: Preheat oven to 170°C (340°F). Grease and flour a bundt or loaf pan.
Step 2: Beat butter and sugar until creamy and fluffy. Add eggs one at a time, mixing well.
Step 3: Incorporate flour, baking powder, salt, and milk alternately into the mixture. Add vanilla seeds.
Step 4: Divide batter in two. In one bowl, mix cocoa and extra milk until smooth.
Step 5: Pour alternating layers of vanilla and cocoa batter into the pan. Use a fork to swirl gently for a marble effect.
Step 6: Bake for 50 minutes or until a toothpick comes out clean. Let cool before slicing.

Tucci’s Tips

Use room temperature ingredients for the perfect texture.

Don’t overmix the batter after adding flour to keep it airy.

Serve with powdered sugar or a drizzle of melted chocolate for extra indulgence.

Variations

Lemon Twist: Add zest of one lemon to the vanilla batter for freshness.
Nutty Version: Sprinkle chopped hazelnuts or almonds on top before baking.
Glaze It: Cover with a chocolate glaze for a decadent finish.

Did You Know?

Historical Fact: Marble cake originated in Germany and became popular in Italy in the early 1900s, loved for its beautiful swirl and balanced flavors.

Fun Fact: In Italy, marble cake is a go-to breakfast treat — often paired with cappuccino for a sweet start to the day!

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Storage & Thank You

Store the marble cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.

Can it be frozen? Yes — wrap slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.

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