Updated 3 Oct, 2010
Originally posted March 6, 2007
I show you how to make this delicious, moist yet light chocolate cake from scratch. I love this cake because it is not too sweet, it has a nice cream cheese tang, and it satisfies my chocolate tooth. Perfect combination!
Marble Cream Cheese Cake
This recipe was passed to me by Lucy from Yochana’s Cake Delight. Do visit her site if you have time. I am full of admiration for this lady who bakes EVERY SINGLE DAY and not just one thing but multiple things. Oh, to have that energy…
Marble Cream Cheese Cake Recipe
Cake batter ingredients:
180 g butter
170 g castor sugar
3 eggs
20 g cocoa powder (sifted)
120 g self-raising flour (all purpose flour plus 1 ½ tsp baking powder and ½ tsp salt)
1 tsp. baking powder
Cream Cheese layer ingredients:
250 g cream cheese
60 g castor sugar
1 tsp. vanilla essence
1 egg
(Note: original recipe calls for 1/2 cup of water but I totally left it out because I found the cream cheese batter to be too watery. It may be because my eggs are extra large but if you find that your consistency is too thick, add just enough water to have a flowing consistency.)
Method:
1. Cream the butter and sugar till creamy.
2. Beat in eggs one at a time.
3. Fold in dry ingredients (cocoa powder, flour and baking powder) and mix thoroughly.
4. Divide mixture into half.
5. For cream cheese layer: mix all the ingredients together and beat well.
6. Pour half of the cake batter into a 7″ round or square tin then pour cream cheese mixture on top.
7. Lastly, pour the remainder of the cake batter on top of the cream cheese mixture. If you like, you can swirl with a chopstick to get a marble effect or just leave it as it is. This part is a little tricky, the cake batter is very little and the marble layer is thick. It doesn’t matter if you find pockets of white cream cheese layer that isn’t covered by the top layer thoroughly—just do you best to cover it as well as you can.
8. Bake at 350 F (180 C) for about 60 mins. or till skewer comes out clean.
9. Remove from oven and leave it to cool completely before slicing.
Marble Cream Cheese Cake
Serve either warm or chilled. When it’s warm, the cream cheese layer is more muted and the flavor of the chocolate is more pronounced. When it’s cold, the cream cheese tanginess is more pronounced (if you like your cream cheese layer to be sweeter, you might want to taste it to see if you want to up the sugar).
It’s been a while since I’ve made this recipe (TWO YEARS! And can you tell how much our blog has evolved?!?) but now that some of you readers have asked about it, I will retest the recipe soon and if needed, make more adjustments. In the meantime, I hope this recipe will help you to try it out instead of just guesstimating the portions.
Cheers, Annie
>hey annie… i am still waiting for the recipe !!
>Annie,
Could you post the recipe for the Marble Cream Cheese Cake? It looks so delicious!! Thank you
>Nate….
I played around trying to recreate the cream cheese mixture but failed miserably…. Any suggestions? Jackson
>Humm, I love marble cake! 🙂
Yours is very different from the one I make, It looks gorgeous to me, I’ll try it! 🙂
>@all – thanks for your patience; we’ve finally updated the post with a proper recipe. Enjoy!
If you have further questions, please don’t hesitate to ask!
>What is castor sugar and can you get it the US? Also, what are the conversions for the measurements?
Thanks!
>@Sewcr8zy – castor sugar is a superfine sugar that you can find in baking supply stores. If you cannot find it, you can substitute with regular granulated sugar. Do NOT substitute with powdered sugar!
We like to use weight (grams) measurements in baking rather than volume (cups) because it is more precise. That is why we suggest getting a digital scale with a metric converter.
For the Google-challenged, I have put a culinary converter in our right sidebar. 🙂
>Wow. Looks so marvelously gooey and chocolaty. Great recipe.
Michelle
>Wow, it does look so gooey and chocolately and yummy and rich and… wow
>Good looking idea. Best from Santa Barbara, s
>Truly, anything with chocolate and cream cheese has got to be good. Seriously, I could probably eat a spoonful of plain cream cheese topped with a little chocolate ganache if both happened to be around in my kitchen. Good thing they aren’t, or I’d be in serious trouble. 😉
>i look at her blog when i want a quick fix. she makes so many goodies, crazy. she hardly ever posts recipes though. did you get this from her personally?
>@Anonymous – yes, she sent the recipe to us.
>That looks good. Im so gonna make this!
>Cake was excellent, moist and not too sweet. Thanks Annie.
Mary Ann
>@Salt N Turmeric – do let us know how it turned out!
@Mary Ann – I’m so glad you liked it!
Looks so good! moist cake. the way I like it.
Penny –
it *is* good! I hope you try out the recipe.
So tasty and moist! I’m drooling!
Charmaine –
thanks! I’m glad you like it.
Heavenly! I love anything cheesy.
Angie –
this wasn’t so much cheesy as it was *cream* cheesy – tangy rather than salty.
wow….it really looks yummy. my husband would love this.
anything chocolate is great..
Mareza –
I would love to hear that you made the marble cream cheese cake for your husband, and what he thought of it.
I’ve KIV this to be on my list. It looks so good and moist! So kind of you to share!
Cheah –
you’re welcome! I would love to see you bake this one day.
It looks so decadent – I love the marbling look! yum!
Natasha –
thanks! The cake is moist, yet light. The cream cheese marbling is a pleasing surprise amidst the chocolate cake.
Oh yes, I’ve got to make this cake! I’ve only to shop for the cream cheese and I have everything else in my larder!! Thanks for sharing this recipe…
IH –
great! I look forward to hearing about your results 🙂
Hi Annie, I co-hosted a dinner and I baked this cake using your recipe and they liked it so much. Amazing it turned out so well and taste good too. Thanks for your generosity in sharing the recipe.
Hi! i’ve tried this recipe today, but if i’m not wrong 350 is 180C? because i’ve tried with 160C for an hour, it was still slightly gooey for my cake. =) Just would like to double confirm for the temperature!
Thank you!
Hi Huimin,
thanks for the catch! I have updated the post to say 180, not 160. Hope the cake comes out better next time 😉
haha. No prob! yeap it’s still good after additional 150 for 10min.
Thank you for the recipe ya! 😉