Maple Marble Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
There's something magical about swirling maple syrup through a vanilla batter, watching the ribbons of golden sweetness create those gorgeous marbled patterns. This cake has become my go to for weeknight baking because it comes together in just 55 minutes from start to table. The maple syrup brings not only wonderful depth of flavor but also contains manganese, which supports bone health and metabolism. What I love most is how forgiving this recipe is, using simple pantry staples you probably already have on hand, and the yogurt keeps everything wonderfully moist without any fussy techniques required.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 2large eggs
- 50 gpure maple syrup
- 75 gplain unsweetened yogurt
- 10 gbaking powder
- 5 gsalt
- 100 gicing sugar
- 20 gconfectioners' sugar
- 5 gblue food coloring
- 5 gwhite food coloring
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
Tip: Use parchment paper for easy cake release.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, beat the butter and sugar until light and fluffy.
Tip: Use an electric mixer for optimal results.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Use room temperature eggs for a fluffier cake.
- 5
In a small bowl, whisk together the maple syrup, yogurt, and food coloring.
Tip: Adjust the color to your desired intensity.
- 6
Alternate adding the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients.
Tip: This ensures a balanced cake texture.
- 7
Divide the batter evenly between the prepared pans.
Tip: Use a rubber spatula to scrape the sides of the bowl.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake; the cake should be tender and springy.
- 9
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cakes cool completely before assembling and frosting.
- 10
Once the cakes are cool, use a serrated knife to level them, if necessary.
Tip: This ensures a smooth, even surface for frosting.
- 11
To make the marble design, spread a thin layer of icing sugar on top of one of the cooled cakes.
Tip: Use a spatula or offset spatula for smooth, even layers.
- 12
Drizzle the confectioners' sugar and blue food coloring mixture over the top cake.
Tip: Adjust the color to your desired intensity.
- 13
Assemble the cake by spreading a thin layer of icing sugar on top of the other cake.
Tip: Use a spatula or offset spatula for smooth, even layers.
- 14
Frost the top and sides of the cake with the remaining icing sugar.
Tip: Use a spatula or offset spatula for a smooth, even finish.
- 15
Decorate with chopped walnuts and additional icing sugar, if desired.
Tip: Get creative with your design!
Recipe Variations
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