Marble Cake with Irish Cream

Immerse yourself in the world of classic flavors with our irresistible fluffy Marble Cake. This delicious creation combines the softness of the batter with the intensity of chocolate and Irish cream or orujo liquor flavors, although the latter can be easily replaced with milk. Additionally, the marbled pattern makes it visually captivating. Get ready to enjoy a flavor journey with every bite!

Marble cake, also known as marbled cake or marble cake, is a delightful dessert that blends two different flavors into a marbled appearance resembling marble. The recipe has been popular in many cultures and has variations in different parts of the world.

The history of marble cake dates back to the 19th century in Germany. The original recipe, known as “Marmorkuchen,” first appeared in a German cookbook in the 1830s. The idea of combining chocolate batter with vanilla batter to create a marble pattern was innovative and quickly gained popularity. Over time, the marble cake recipe spread throughout Europe and later reached North America and other parts of the world. The versatility of this recipe allowed each region to give it a unique touch, using local ingredients and adapting it to their culinary preferences.

The basic preparation of marble cake involves making two batters: one vanilla and the other chocolate. They are then poured alternately into the baking mold, creating a marbled pattern as they mix during baking. Often, it is served plain or with a simple glaze to enhance its flavor.

Today, marble cake remains a popular choice for many people due to its appealing appearance and flavor combination. The recipe has evolved over time, and you can find variations that incorporate ingredients such as coffee, nuts, or even fruits to give it a unique and personal touch.


Marble Cake with Irish Cream

Chocolate-flavored cake with Irish cream, which adds a sweet, original, and distinct touch. With a fluffy texture and a perfect balance of flavor blending, it is ideal for any occasion and very easy to prepare.
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Mediterranean, Spanish
Servings 8 people
Calories 289 kcal


  • 1 Mixer
  • 2 Bowls
  • 1 Strainer
  • 1 Rectangular mold


  • 200 grams wheat flour
  • 150 grams butter
  • 150 grams sugar
  • 4 eggs
  • 120 ml Irish cream
  • 15 grams cocoa powder
  • 10 grams baking powder
  • 1 tsp salt


  • Beat the butter with 100 grams of sugar in the mixer at medium speed until the two ingredients are integrated.
  • Meanwhile, separate the egg whites from the yolks, and beat the egg whites until stiff peaks form. When they begin to foam, gradually incorporate the remaining 100 grams of sugar.
  • Next, add the beaten egg whites to the previous batter and mix them in with gentle movements.
  • Combine and sift the flour with the salt and baking powder.
  • Then, add this flour, the Irish cream, and the remaining flour in that order, beating at a low speed between each addition.
  • Now, divide half of the batter in two, and to one of them add the cocoa and mix.
  • Before baking, grease the mold with butter and dust it with flour to prevent the batter from sticking. To achieve the marbled effect, pour the two batters in different batches. For example, I usually pour half of the batter without cocoa into the mold, then all the batter with cocoa, and finally, I pour the rest of the batter without cocoa. For a greater effect, you can mix the batters to your liking using a fork.
  • Finally, preheat to 180ºC with heat from both above and below for 50 minutes and let it cool before serving.


  • BUDGET: medium-low
  • DIFFICULTY: medium-low
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