Homemade Marble Cake – Chatelaine

Recipe, Zeke Goodwin; Produced by Aimee Nishitoba; Photo, Christie Vuong; Food Styling, Ashley Denton; Props designer, Madeleine Johari.

This cake is Zeke Goodwin’s homemade version of Milk Punch Marble Cake (recipe link below), a twist on tres leches that uses whipped cream, toasted coconut and a creme des Caribbean for more flavor. If you’re short on time, a store-bought marble cake will also do the trick.


  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 tsp salt

  • 1/2 cup butter, softened

  • 1/3 cup 3.25% milk, divided

  • 2 tablespoons vegetable oil

  • 1 egg

  • 2 teaspoons cocoa powder


  1. Preheat the oven to 350F. Grease a 9 x 9 in. baking dish with nonstick spray or butter.
  2. Combine flour, sugar, baking powder, baking soda and salt in medium mixing bowl; stir in butter until mixture has the consistency of coarse crumbs.
  3. Mix 2 tbsp. tablespoon milk and oil in a small bowl; whisk together egg and remaining milk in separate small bowl. Using an electric mixer, beat oil mixture into flour mixture on medium speed 1 minute, scraping down sides of bowl once. With the engine running,
    slowly add egg mixture, beating until well blended, scraping down sides of bowl once.
  4. Transfer half the dough to a medium bowl; beat cocoa powder into remaining batter until well blended. Alternately pour cocoa batter and plain batter into prepared pan; using the tip of a knife, mix gently.
  5. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer to medium; let cool completely.
  6. Use as directed in the Milk Punch Marble Cake recipe.

Get our Milk Punch Marble Cake recipe here.

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