Strawberry Vanilla Marble Cake
Strawberry vanilla marble cake brings classic vanilla cake and fresh strawberry puree into one beautiful homemade dessert.My first attempt needed better batter consistency because the fruit mixture became too thin, making the swirl disappear during baking.
Equipment
- Two mixing bowls
- Measuring cups
- Measuring spoons
- Electric hand mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Whisk
- Loaf pan
- Cooling rack
- Toothpick
Ingredients
Vanilla Batter
- 1¼ cups buttermilk room temperature
- ½ cup unsalted butter softened
- ½ cup vegetable oil or canola or avocado oil
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Strawberry Batter
- ¾ cup fresh strawberry puree
- 2 tablespoons all-purpose flour about ⅛ cup
- 2 tablespoons strawberry jam about ⅛ cup
- 2 drops natural pink food coloring optional
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease the baking pan and line the bottom using parchment paper for easy removal after baking.
Step 2
- Whisk the flour, baking powder, and salt together until evenly blended. Set this mixture aside while preparing the wet ingredients.
Step 3
- Beat the softened butter and granulated sugar until light and fluffy. Mix in the eggs individually, then stir in the vanilla extract and oil until completely incorporated.
Step 4
- Pour the buttermilk into the mixture while gradually adding the dry ingredients. Fold gently until a smooth, lump-free batter forms without overmixing.
Step 5
- Transfer about one-third of the prepared mixture into another bowl. Blend in the strawberry puree, strawberry jam, extra flour, and pink coloring until evenly combined.
Step 6
- Alternate spoonfuls of both mixtures inside the prepared pan. Drag a butter knife through the layers several times to create attractive marble lines.
Step 7
- Bake for 40–50 minutes, checking doneness by inserting a toothpick into the center. When it comes out clean or with a few moist crumbs, remove the cake from the oven.
Step 8
- Leave the cake inside the pan for about 15 minutes before transferring it onto a cooling rack. Allow it to cool completely before slicing and serving.