Marble cake is one of those desserts that looks fancy without asking much from you. Soft crumb, dramatic swirls, and the kind of aroma that makes people wander into the kitchen. The multicooker keeps it simple: steady heat, even bake, no burnt edges. Ideal for family tea or when guests appear with zero warning.
What you need
- Wheat flour - 200 g
- Sugar - 180 g
- Eggs - 3
- Unsalted butter - 100 g
- Milk - 80 ml
- Cocoa powder - 2 tbsp
- Baking powder - 1 tsp
- Vanilla sugar - 1 tsp
- Salt - a pinch
Mix the base
Bring everything to room temperature first; it makes the batter smoother and the crumb more even. Melt the butter and let it cool slightly. In a large bowl, whisk the eggs with the sugar and vanilla sugar until lightly foamy. Pour in the melted butter and the milk, then stir gently until combined.
Dry meets wet
Sift the flour into a separate bowl, add the baking powder and a pinch of salt, and stir. Gradually add this dry mix to your egg-butter mixture, whisking or folding as you go so you do not end up with lumps. Split the batter evenly into two bowls. Stir the cocoa powder into one half until the color is fully and beautifully chocolate.
Build the swirl
Lightly grease the multicooker bowl with butter and dust with flour so the cake releases cleanly. Drop alternating spoonfuls of the light and chocolate batters into the bowl. Take a wooden skewer or a knife and drag it a few times from the edge toward the center to create that marble pattern. Keep the swirling minimal; too much and the effect disappears.
Bake and breathe
Close the lid, choose the Bake mode, and set it for 60 minutes. When the timer beeps, wait 5–10 minutes before opening the lid. That brief rest helps the cake set so it comes out in one proud piece. Lift it out using the steamer basket if your multicooker has one, or invert the bowl onto a plate.
Finish strong
Cool the cake on a rack, then slice. Serve with tea, coffee, or a cold glass of milk. Simple, pretty, and guaranteed to disappear faster than you expect.