|Place of origin||Germany|
|Main ingredients||Light and dark batter|
|Cookbook: Marble cake Media: Marble cake|
A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon and/or other spices.
The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was “Harlequin cake,”  which was baked with checkerboard patterns. Early recipes used molasses and spices to achieve the dark-colored batter.
- Olver, Lynne (10 May 2009). "Marble cake". Cake History Notes. Retrieved 20 May 2009.
- Oliver, Lynne. "Marble Cake." Food Timeline. N.p., 1999. Web. http://www.foodtimeline.org/foodcakes.html#marble
- Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:New York] 2004, Volume 1 (p. 162)
- Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. New York: Oxford University Press.
- Sax, Richard (2000). "Lemon-Molasses Marble Cake". Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World. Boston: Houghton Mifflin. p. 340. ISBN 0-618-00391-6. OCLC 43721945. Retrieved 28 April 2009.
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