Hello Leslie! With baking there are so many small factors that can alter the final result, which are impossible to isolate. There are 2 things right off the bat that I’d think would be the culprit in the situation. First, all flours are different and some absorb more liquid than others. Second, your oven may be running slightly cooler or hotter. Both are extremely common, and issues I also have to take into account when using someone’s recipe.

This marble cake isn’t exactly a “moist” cake, so it’s hard for me to know if it was done right or perhaps if you’re just used to moister marble cakes, like my husband was. That said, it definitely shouldn’t be dry either. It sounds like you did everything correctly, but perhaps just 1-2min less baking would give the desired result!

This is a special event so I really, really don’t want to steer you wrong – I have to be very honest that I have never tried doubling this recipe to make it. Even looking at the ingredient list, I think doubling it is a bit excessive, as it would contain 470gr just of flour, which is a significant amount for baking. Plus, it already bakes for 50min as is, doubling it would mean a lot longer bake time, which is not exactly common for a cake.

I’d honestly suggest 2 cakes if you want my honest opinion. I totally get the idea you’re going for, I just don’t think this type of cake would execute well doubled.

A very Happy Birthday to your daughter, Maria! I hope you both enjoy, and thanks for the support 🙂

Hello Ritu, absolutely! It’s not traditional by any means, but if you enjoy a little extra in your marble cake, I don’t think anyone would be upset about it! Enjoy 🙂

Hello Rafia,
Knowing the ghee’s consistency, texture, and flavour, I would discourage you from replacing butter with ghee.

This marble cake is to die for!!! Ghee might leave an after taste. Please update us if you still give it a try =)

Hello Raifa. I have never personally made that substitution, though I do love ghee! That said, I remember when living in Canada and we would go to the indian grocer to buy spices, my husband asked about ghee and the man said it’s best for cooking but less-so for baking. Cakes typically need all of the butterfat, milk solids and water, whereas in ghee they are separated.

If it was a recipe that used much less butter than this, I would say to give it a try – but the 2/3 cup in this recipe is a good amount of butter, so I think the result would be less than ideal.

Thank you so very much, Evie! 🙂