This Torta Marmolada is a simple yet incredibly delicious cake that appeals to kids and grown-ups alike.
It's soft and tender, with swirls of delicate vanilla and rich chocolate in every bite.
The combination of unsalted butter and avocado oil keeps the cake incredibly moist—with no need for sugary syrups! And the best part?
It's easy to make! Pair it with a hot cup of coffee or a cold glass of milk for the perfect afternoon snack.
How to Make Torta Marmolada
Note: The full instructions are provided in the recipe card below.
- Preheat oven and prepare bundt pan.
- Sift flour and baking powder.
-
- Cream butter, oil, sugar, and eggs.
-
- Divide the batter, add cocoa powder to half, and add water to the chocolate batter.
-
- Layer plain and chocolate batter in the prepared pan.
-
- Swirl the batters gently.
-
- Bake until done, cool, and dust with powdered sugar.
-
Camila's Tips
- Make sure to grease and flour your Bundt pan well, or use a baking spray that contains flour. This helps to ensure that your cake will release cleanly from all the intricate designs of the Bundt pan.
- A common mistake to avoid while making torta marmolada is over-swirling the batter. While you want some nice swirls of color, going overboard can lead to a muddy batter that loses its distinct layers. Gently swirl the batters together with a figure-eight motion, going once around the pan. For a more swirled cake, go around one more time, but no more. Remember, it may not look like the batters are swirled much; that's okay. It's important not to over-swirl!
See More Marble Bundt Cake
📖 Recipe
Torta Marmolada
This Torta Marmolada is a simple yet incredibly delicious cake that appeals to kids and grown-ups alike.
It's soft and tender, with swirls of delicate vanilla and rich chocolate in every bite.
The combination of unsalted butter and avocado oil keeps the cake incredibly moist—with no need for sugary syrups!
And the best part? It's easy to make! Pair it with a hot cup of coffee or a cold glass of milk for the perfect afternoon snack.
Ingredients
- 270 g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 42 g natural unsweetened cocoa powder
- 3 tablespoons water
- 276 g granulated sugar
- 120 g unsalted butter at room temperature
- 60 ml avocado oil or any neutral-flavored oil
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 150 ml whole milk
Instructions
- Preheat the oven to 350°F(180°C). Grease a 9- or 10- Bundt pan with butter. Dust with flour and shake well to spread evenly. Tap it over the sink to remove any excess flour.
- Sift the flour and baking powder into a small bowl.
- Using a stand mixer or hand mixer on medium-high speed, beat the butter, oil, salt, vanilla and sugar in a large bowl until pale yellow and fluffy. Scrape the bowl, reduce mixer speed to medium and beat in the eggs one at a time until incorporated.
- Scrape the bowl, turn the speed to low, and gradually add the flour mixture. Mix just until incorporated. Scrape the bowl and beat on high for 15 seconds to ensure everything is evenly incorporated.
- Put half of the batter (about 2 cups) in a smaller bowl. Sift in the cocoa powder and stir with a fork or small whisk until thoroughly combined. Add the water and stir slowly until completely combined.
- Spoon half of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon half of the chocolate batter over the plain batter and smooth it into an even layer.
- Repeat with the remaining batters, alternating plain and chocolate, ending with the chocolate layer.
- Gently swirl the 2 batters together with a figure-eight motion, going once around the pan, taking care to not touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more.
- Bake the cake in the preheated oven for about 40 minutes. Test for doneness by inserting a skewer into the cake—if it comes out clean, the cake is ready; if not, bake for a few more minutes.
- Remove from the oven and let cool in the pan for 15 minutes before turning out onto a rack to cool completely. Once cooled, Once cooled, sift powdered sugar all over the bundt cake. Serve.
Notes
How to Make Ahead & Freeze
- This cake keeps well for up to 3 days. Once cool, store in a cake dome or cover with plastic wrap at room temperature.
- The cake can be frozen (without the powdered sugar) for up to 3 months. After it is completely cooled, double-wrap it in plastic wrap and then aluminum foil. Thaw overnight on the countertop before serving. (Add the powdered sugar after the cake is thawed.)
Nutrition Facts
Torta Marmolada
Amount per Serving
Calories
320
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
70
mg
23
%
Sodium
180
mg
8
%
Potassium
119
mg
3
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
24
g
27
%
Protein
5
g
10
%
Vitamin A
338
IU
7
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!
