What is a Marble Cake, or “gâteau marbré”?

A Marble cake, or a Gâteau Marbré as we say in French, is a popular cake characterized by its marble appearance, that we achieve by swirling together two different batters.

Mixing a chocolate batter with a vanilla-flavored batter is by far the most traditional take, and the one I am sharing here with you today. In taste, a marble cake is tender and buttery, with hints of both vanilla and chocolate from the two batters.

Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store brand chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best! Now as an adult, I still love a hefty slice of marble cake in the afternoon, and love to recreate this recipe at home. 

It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suitable for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

Why you’ll love this recipe

If you love nostalgic, comforting and easy cake recipes, you’ll love this one!

This is the recipe I make over and over again, whenever I yearn for a taste from my childhood. I’ve had this recipe for years in my repertoire, and never really needed to change it as I think it’s simply perfect as is.

Although this marble cake recipe has been on the blog since 2018, it is still going strong, with a plethora great recent reviews!

This recipe yields a buttery, moist marble cake, with eye-catching swirls. It remains moist for several days, making it a great snack cake to leave on the counter.

Ingredients you’ll need to make this Marble Cake

This recipe is made with simple and affordable ingredients and simple techniques. Here is an overview of your need.

• Butter. Unsalted butter is best. The butter also needs to be at room temperature when you use it, so make sure you take it out of the fridge at least 1 hour beforehand.
• Sugar. White sugar is best.
• Eggs. We need exactly 165g of eggs for this recipe, which is about 3 eggs. See my notes in the FAQs below for how to get exactly 165g of egg. Make sure you use eggs that are at room temperature.
• Flour. All-purpose flour is the way to go for a traditional French “gâteau marbré”.
• Milk. Use 2% mf or whole milk for best results.
• Vanilla extract. A splash of vanilla extract is used to flavor the vanilla half of the batter.
• Cocoa powder. This is used to flavor the other half of the batter. Use unsweetened cocoa powder, ideally labelled as “premium”.

Frequently Asked Questions

My 3 eggs weigh more than 165gr, what do I do?

The French are sticklers for measurements, and for good reason – it helps massively with consistency. If your eggs weigh more than 165gr, beat them in the bowl and remove the excess with a spoon. Remember, when you measure, your chances of success increase greatly!

Which brand of cocoa powder do you recommend?

This one is completely up to you! Every country I’ve lived in has different brands available to them. There doesn’t seem to be brands that “cross borders” too often. Not only that, every cocoa powder gives a different taste profile – some more chocolatey or fruity than others. It all depends on what you like. I love to google brand reviews when I’m at the store to see what others say about a product that I’m not familiar with.

Ghirardelli, Van Hooten and Fry’s cocoa powder are brands I used often when living in North America. Make sure you use unsweetened cocoa powder, or the cake will end up too sweet.

Can I reduce the amount of sugar in the cake?

I’ll start by saying “no”, but ultimately let you decide. Sugar does a lot more than just sweeten a cake, it does many things like aerate the batter (during the creaming process), it reduces the formation of gluten (making for a more tender cake), and also helps keep the cake moister, longer.

All that being said, if you want to try reducing the sugar, feel free! But, be aware that it will have an effect on the taste and texture of the cake, depending on how much reduction has been done. In general, reducing by a maximum of a third of the sugar is recommended.

How to store leftovers

• At room temperature: After making this cake – if you have any leftovers – you can cover it with plastic film and keep it on the counter for up to 5 days.
• Freeze : You can also freeze the cake. Make sure it is cooled to room temperature, wrap it very well with plastic film and freeze for up to 2 months. For thawing, simply leave it on your countertop for several hours.

Audrey’s tips

• Make sure all your ingredients are at room temperature, especially the butter and eggs. This helps create a tender, moist texture.
• This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
• I recommend you sift the cocoa powder when you add it into your batter, to prevent any lumps from getting in. Cocoa lumps are difficult to break apart in a batter.
• We traditionally bake a Marble cake in a loaf tin in France. I think this is the best shape to showcase the marbled swirls.

I hope you’ll love this Chocolate Vanilla Marble Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes to try: 

• Lemon Poppy Seed Yogurt Loaf
• Orange Yogurt Cake
• Olive Oil Dark Chocolate Cake 
• Classic French Apple Cake
• Classic French Pear Cake
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chestnut Cream Cake (Gâteau Ardéchois) 
• French-style Fruit Cake
• Olive Oil Lemon Cake

Chocolate Vanilla Marble Cake

Print Recipe

Serves: 8-10 people Prep Time: 20 Minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 120 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk (2% m.f or whole)
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges).

Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S". 

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This article was posted on September 26, 2018 and updated on March 6, 2024, with new photos. 

The post Chocolate Vanilla Marble Cake (Gâteau marbré) appeared first on Pardon Your French.

Now I know making bread at home can be intimidating. So, if you are a new to the process, I have put together below a list of the ingredients and recommended equipment you need to make this Overnight No-Knead Bread.

Why using a combination of all-purpose flour and whole-wheat flour? What is instant yeast? Which baking vessel should I use? What is a Banneton…? Read through my explanations and helpful tips, and get ready to make this practically fool-proof bread.

Ingredients:

• Unbleached All-purpose flour (450g) & Whole wheat flour (50g)

Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. This type of flour has a low amount of protein, usually around 10%, which isn’t enough to create a crusty bakery-style bread loaf, with an airy crumb.

To do so, we need to add some whole-wheat flour, which contains more protein, about 14% of protein. Adding some whole-wheat flour boosts the amount of gluten and hence makes for a more substantial bread, both in taste and texture. For this recipe, we only need to use 10% of whole-wheat flour. This is enough to give extra support and rise, without compromising the soft texture of the crumb. Adding too much whole-wheat flour (hence, too much gluten) would result in a dense chewy crumb (like bagels).

• Instant Yeast

Instant yeast is dry yeast that has been milled to very fine granules. It helps in leavening breads and creates an airy crumb. In comparison to active dry yeast (milled to bigger granules), instant yeast doesn’t’ need to be dissolved in water before using. It can be mixed right into your dry ingredients, which is very easy.

Instant yeast can be found in most grocery stores, in small packets or in bigger pouches. Fleischmann’s and Saf are two brands I use regularly. 

Once open, I like to store my instant yeast in a Tupperware in the freezer. It protects the yeast from oxygen and humidity and makes it last longer.

• Fine-grain sea salt

In bread baking, salt helps the gluten from the flour hold more water and carbon dioxide, creating an airy crumb. You need to use a fine grain salt as it will disperse quickly and evenly into the dry ingredients. A coarse/flaked salt won’t disperse evenly.

I like to use Maison Orphee’s fine Grey seal salt and  La Baleine, from France.

• Lukewarm water

Adding lukewarm water to your flour, yeast and salt is the last “ingredient” you need to make bread. It is important to add lukewarm water as it will re-activate the yeast. It is important that you get the temperature right since cold water won’t get that yeast going, and hot water will kill it. Lukewarm water is around 105-115F (40-46C) ; a temperature you would be comfortable washing your hands in.

Recommended Equipment:  

• • A Cast Iron skillet Combo Cooker. This equipment is a small investment and a great addition to one’s kitchen! A Cast Iron skillet Combo Cooker is a deep skillet and a Dutch-oven all in one, with a lid that can convert into a second skillet. It is ideal for making bread as it retains high heat and distributes it evenly. For this recipe, the loaf bakes 25 minutes with the lid on – to allow a good rise and the formation of the crust; and then 15-20 minutes with no lid – to create a crisp golden crust. If you do not have a Cast Iron skillet Combo Cooker, you can use a regular Dutch-oven. It may not make for a crust as crunchy, but the result will be similar.
  • A metallic dough Scraper/Cutter and/or a silicon bowl scraper. A dough scraper makes it easy to manipulate bread doughs, especially when they are sticky like in this bread recipe. Use a scraper to scrape out the sticky dough from the bowl and to flip it upside down easily on your working surface, without it sticking to your hands.
  • Bread/Scoring Lame. You need a very sharp blade (ideally set on a handle) to score deep, clean slices on top of the bread. This is very important as it allows the bread to expand in the oven and not break or crack. This also gives the loaf a beautiful bakery-style look.
  • A round Banneton. A Banneton is a proofing basket where you will place your bread dough for its second rise (after it is shaped, before it is baked). This basket provides the loaf with a nice round shape and is ideal for making round loafs. I use a 9-inch round banneton for this bread recipe.

More Cooking notes/tips:

• Grams vs. cups. If you a regular baker, you know that when it comes to baking you have to be very precise. So I do want to mention I make this recipe relying on grams and using a scale (like with all my baking). There could be a large margin of error when using “cup measurements”, and this will likely affect the success of this recipe. This is true for most baked goods, but especially this one. For convenience, I have included here conversions in cups, but I highly recommend you use a scale. If you don’t have one, I think this is a small investment to make that could take your baking to the next level.
• The optimal room temperature for proofing your dough overnight is 80-90F. I usually like to place my bowl inside the oven (off). This is a dry, draft-free space that is often slightly warmer than the rest of the house. My house is usually set at 70 degrees, and rises perfectly fine in the oven (with the oven set to OFF)
• Steps 2 & 3 (in the morning) – including folding the dough like an envelope, flipping it upside down and rolling it around to make the fold seams underneath “disappear” and close the loaf may seem like the two most intimidating steps. This folding technique is inspired by Chad Roberston from his book Tartine Bread. Many no-knead bread recipes do not include these steps. However, I think the folding step really helps in building structure and shaping a perfectly round loaf. It also helps create layers and contributes to a more aerated crumb (“holes” in the bread). These 2 steps are optional, but highly recommended in my opinion.
• There is no need to grease your cast iron or Dutch oven. The pre-heating will prevent the dough from sticking to it.

Remember, making bread from scratch requires more time and commitment than baking a regular cake. This bread dough is likely much looser and stickier than you are used to, and your first loaf may not turn out beautifully. Do not stress it, this is very normal. After two or three attempts, you will master the shaping and dough handling process better, and your loaves will come out looking better and better.

I hope you enjoy this Overnight No-Knead Bread as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Classic Pain de Mie
• Orange Anise Sugared Easter Brioche
• Ham Cheese and Olive Bread

Overnight No-knead Bread

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
1/3 cup + 1 tbsp (50g) whole wheat flour
1/4 tsp instant yeast (yes, only ¼ tsp)
1 1/2 tsp kosher salt

1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Instructions

Make sure you read the cooking notes before you start. 

The night before:

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.

Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.

Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.

Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.

Leave on the counter, and allow to rise overnight at room temperature.

In the morning:

The dough should have tripled in size, and have a spongy appearance with big air bubbles.

Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.

Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.

Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.

Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.

Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.

Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)

Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.

Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.

Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.

Allow the bread to cool for at least one hour before slicing.

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