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Dessert

Marble Cake

A cake made by alternating light and dark batters of butter, sugar, flour, eggs, spices, and molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Marble Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batters

  1. In a bowl, cream together 1 cup butter and 2 cups white sugar until light and fluffy.

  2. Add 1 cup sweet milk, 3 cups flour, the whites of 7 eggs, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1 teaspoon lemon juice, then mix well.

  3. In another bowl, cream together 1 cup butter and 2 cups brown sugar.

  4. Stir in 1 cup molasses, ½ cup sour cream, 5 cups flour, the yolks of 7 eggs, a pinch of pepper, 2 tablespoons cinnamon, 1 tablespoon nutmeg, 1 tablespoon cloves, 1 tablespoon allspice, 1 teaspoon vanilla extract, and 1 teaspoon baking soda, then mix until smooth.

Bake

  1. Butter a cake tin.

  2. Alternate spoonfuls of the light and dark batter into the tin.

  3. Bake in the preheated oven until a toothpick inserted comes out clean.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites and yolks set into the cake's structure and add richness and tenderness.
Flour
Forms the cake's structure as its proteins set during baking.
Butter
Adds fat that makes the crumb tender and rich.
Baking soda
Reacts with the acidic cream of tartar, sour cream and molasses to produce gas that lifts the batter.
Molasses
Adds moisture, dark colour and deep sweetness to the dark batter.
Sugar
Sweetens the cake and helps trap air when creamed with butter, giving a lighter texture.

The step that matters

Baking until a toothpick comes out clean. The toothpick test shows the centre has set. Removing the cake too early can leave a sunken, gummy middle, because the egg proteins and starches have not finished setting the structure.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, milk, flour, egg, cream, molasses):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, milk, flour, egg, cream, molasses. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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