The Ultimate Moist Marble Fudge Cake
Better than bakery style. A rich, dense, and moist chocolate and vanilla swirl cake with a professional mirror glaze.
Why choose between chocolate and vanilla when you can have the best of both worlds? This Marble Fudge Cake is not your average dry sponge. It is a rich, dense masterpiece that looks as good as it tastes.
With its mesmerizing zebra-like swirls and a professional-grade finish, this cake is designed to impress. Unlike airy chiffon cakes, this recipe focuses on a “fudge-like” texture—moist, substantial, and incredibly satisfying. Whether it’s a birthday, holiday, or just a weekend treat, this recipe brings the bakery right to your kitchen.
☕ Perfect Pairing
A rich cake needs a bold coffee. Slice this cake and serve it alongside our refreshing Iced Spanish Latte. The condensed milk in the coffee complements the chocolate fudge perfectly.
Why This Recipe Works
Most marble cakes suffer from being too dry because the chocolate batter (which contains cocoa powder) absorbs more moisture than the vanilla side. Our Marble Fudge Cake solves this by using separate batters for each color and relying on oil instead of just butter.
The oil ensures the cake stays moist for days, even in the fridge. Additionally, the specific “zebra pour” technique creates defined layers that look professional but are surprisingly easy to achieve.
Ingredients for Bakery-Style Results
- 🥚 Eggs (Room Temp): You will need 10 eggs total (5 for each batter). Room temperature eggs whip up better volume.
- 🥛 The Liquid: A mix of milk and vegetable oil is the secret to the “fudge” texture. Do not substitute with butter if you want that dense, moist crumb.
- 🍫 Cocoa Powder: Use high-quality unsweetened cocoa powder for the brown batter.
- ✨ The Glaze (Optional): While the cake is delicious on its own, the mirror glaze (made with glucose, sugar, and gelatin) adds that shiny, patisserie-window look.
Step-by-Step Instructions
1. Prepare the Batters
You will essentially make two separate cake batters. For the White Batter, whisk 5 eggs with vanilla until fluffy. Gradually add sugar, then milk, then the oil. Finally, fold in flour and baking powder. Repeat the exact process for the Brown Batter, but include the cocoa powder with the dry ingredients.
2. The Marble Pour
Grease your large cake pan thoroughly. Pour one ladle of white batter into the center of the pan. Then, pour a ladle of brown batter directly into the center of the white puddle. Repeat this “bullseye” pattern until all batter is used. Run a knife through the batter once or twice to swirl—don’t overmix!
3. Bake and Cool
Bake at 180°C (350°F) for 60 minutes. Because this is a dense Marble Fudge Cake, it takes longer to bake than a sponge. Let it cool completely before attempting to glaze.
💡 Pro Baking Tips
- Don’t Over-Swirl: The most common mistake is mixing the batters too much in the pan, which results in a muddy brown color instead of defined marble lines.
- Room Temperature is Key: Ensure your eggs and milk are at room temperature to prevent the batter from breaking.
- Storage: This cake tastes even better the next day! Store it in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Nutrition Information
Each slice of this decadent cake contains approximately:
680 Calories | 35g Fat | 85g Carbs | 8g Protein
