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Too Many Eggs Marble Cake

This moist marble cake has a tender crumb and uses almost a dozen eggs. It’s an excellent (eggscellent?) way to use up extra eggs, especially if you have chickens.

There are two kinds of people when it comes to this marble cake.

There are regular folks who will look at the number of eggs required and think: Good lord, that is an insane number of eggs.

Then there are the chicken keepers, who will look at the number of eggs in this recipe and think: Thank goodness. I get to use up some eggs!

This recipe is for all the chicken keepers out there who have more eggs than they know what to do with! It uses 10-11 eggs, depending on what size your hens lay, and can clear up a nice amount of counter space in one go.

A couple of days of worth of eggs. You can see they are different sizes, hence the slight variation in number of eggs needed.

What You’ll Need

There aren’t any complicated ingredients in this marble cake, just a whole lotta eggs, butter and sugar, plus some flour and cocoa powder to hold it all together!

  • Dry ingredients: Flour, baking powder, kosher salt and cocoa powder.
  • Wet ingredients: butter, sugar & vanilla extract.
    • This recipe uses 2 cups (4 sticks) of butter, which equals 1lb of butter like in a traditional “pound” cake. Yes, that makes this cake calorie dense but I’ll be honest with you, counting calories is not my thing. I’d rather make a good cake, have a small slice, then freeze the rest for later! If you don’t want to use a pound of butter then this is not the recipe for you.
  • Eggs! You will need to use your best judgement here. If we are using regular “large sized” supermarket eggs as a starting point, this recipe would use 10 “large” eggs.
    • My hens lay anywhere from small to extra large eggs, as you can see in the photo above. So depending on who has been laying, I may use 11 eggs if most of them are on the smaller side.
  • Chocolate: Semi sweet chocolate chips and cocoa powder
  • Confectioners sugar for dusting
  • Whipped cream for serving, optional

How to Make this Marble Pound Cake

Ok so let’s get to it. The ingredients for this recipe are fairly long because I wanted to share as much detail as possible. Despite the length though, this cake is easy to make.

A greased bundt pan

Prep your tools: Preheat oven to 350 F. Grease a large bundt pan with PAM or other cooking spray, then dust with flour. Tap the bottom of the pan and rotate at various angles to move the flour around the insides of the pan.

Melt the chocolate chips in a double boiler. Fill a small pot half way with water. Place a heat proof bowl (pyrex or metal works nicely) on top of the pot, making sure just the bottom of the bowl fits into the top of the pot.

Turn heat to low and add chocolate chips to the heatproof bowl. Melt the chocolate, stirring occasionally and being very careful not to let any water get into the bowl. (This will make your chocolate “seize” and then it wont be usable.) When the chocolate has melted set aside. Be sure to use oven mits to protect your fingers from the hot edges of the bowl.

Combine dry ingredients: In a medium bowl, mix together the flour, baking powder and salt. Set aside.

Cream butter and sugar: In the bowl of a stand mixer (affiliate link), or a large bowl with a hand held mixer, cream the butter, sugar and vanilla until light and fluffy. This will take 2-3 minutes at medium-high speed.

Mix in the eggs. Add the eggs one at a time, mixing between each addition. Scrape down the sides of the bowl.

Begin adding dry ingredients. Add half of the flour mixture and mix well on low speed, scraping down the sides of the bowl. Add the remaining flour mixture and mix on low until well combined, pausing to scrape down the sides of the bowl.

Spoon half of this batter into your prepared baking tin.

Add chocolate. To the remaining batter in your mixing bowl, add the melted chocolate and the cocoa powder. Mix well with your spatula or mixing spoon, scraping the bottom of the bowl to make sure all the batter gets worked in. 

Combine batters. Add the chocolate batter on top of the the vanilla batter in your baking mold. With a small spatula, swirl the two batters together. Make sure the utensil you are using to swirl the batter reaches to the bottom of the batter. Be careful not to swirl so much that you end up mixing the two batters together completely. I will usually go around the baking mold once clockwise, swirling as I go, then go around once in the other direction.

Bake for 50 minutes uncovered. Then cover with aluminum foil and bake for another 15-25 minutes, testing after 10 minutes. The cake is done when a tester inserted in the middle comes out clean. 

Cool. Let the cake stand for 20 minutes on a cooling rack (affiliate link) before trying to remove it from the mold.

Dusting confectioners sugar on a marble cake.

Remove cake from pan. When you are ready to un-mold the cake, place a plate or cutting board on top of the opening on the mold, then flip it over so the cake falls onto the plate. This can take a few minutes. If after a few minutes your cake has not fallen out you can gently tap along the outside of the mold to help encourage the cake to release.

Serve. To serve top with confectioners sugar. Add a dollop of whipped cream if desired.

A marble cake with a slice taken out and the swirl visible.

Tips for Success

  • Don’t skip greasing and flouring your bundt pan. It is tempting to overlook this step, particularly the dusting bit if you’ve greased the pan. But trust me, you need BOTH the cooking spray and a good dusting of flour to prevent this cake from sticking in the pan.
  • Give it time. This marble cake takes a good long while to bake. It also takes at least an hour or two to cool. Don’t rush it.
  • If your cake breaks. If your cake sticks to the pan, most likely it is because the pan wasn’t meticulously prepped or the cake was de-panned before it was cool enough. Still no biggie.
    • If only a few part of the cake are broken, just cut out those slices and use them for a taste test. Serve the remaining slices to your loved ones and they’ll never know the difference.
    • Another thing you can do with broken cake slices is layer them in a mason jar along with whipped cream, ice cream and mashed fruit (like strawberries). Tell people this fancy trifle was intentional. They’ll be impressed by how good the dessert tastes and how clever you were to use a marble cake instead of a regular old vanilla cake. My lemon bundt cake recipe is REALLY good for this. Sometimes I make that cake just to make a trifle.
A slice of marble cake topped with a dollop of whipped cream and served with coffee.

How to Store Marble Cake

I usually store this cake on the counter. The entire cake is placed on a glass plate, then covered with saran wrap. We cut off slices as we go, which helps preserve the cake’s moisture a bit longer. This marble cake will keep for about 4 days this way.

Make sure your cake has cooled completely before you cover it or moisture will build up and make the confectioners sugar on top a bit soggy.

Can I Freeze Extra Cake?

You can store individual slices of marble cake in the freezer. First, let your cake come to room temperature. Then cut off slices and wrap each slice in several layers of plastic wrap. Store these in a freezer safe air tight container. The cake will keep this way for up to 3 months.

I prefer to freeze this cake without the confectioners sugar on top. This way you don’t have to fuss with any moisture build up and can enjoy your slice of cake with a fresh dusting of powdered sugar when ready.

When you are ready to eat a slice of frozen marble cake, just let it thaw on the counter top for a few hours. If you are in a rush and need a cake fix stat, you can warm it in the microwave for about 30 seconds. Or, you could always make my vanilla mug cake. 🙂

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Too Many Eggs Marble Cake Recipe

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This light and fluffy marble cake has a tender crumb and uses 10-11 eggs. Perfect for backyard chicken owners who need to clear some counter space!

  • Author: Rustic Family Recipes
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

  • 3 ounces semi sweet chocolate chips
  • 3 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 cups unsalted butter, room temp
  • 3 cups white sugar
  • 1 tablespoon pure vanilla extract
  • 10 large eggs at room temperature (11 eggs if you are using eggs from your flock and some are very small)
  • 2 tablespoons cocoa powder
  • Confectioners sugar for dusting
  • Whipped cream for serving, optional

 

Instructions

Preheat the oven to 350F. Adjust the top rack to be in the middle of the oven.

Grease a large bundt pan with PAM or another cooking spray, then dust with flour. Tap the bottom of the pan and rotate at various angles to move the flour around the insides of the pan.

Melt the Chocolate

Melt the chocolate chips in a double boiler. Fill a small pot half way with water. Place a heat proof bowl (pyrex or metal works nicely) on top of the pot, making sure just the bottom of the bowl fits into the top of the pot. Turn heat to low and add chocolate chips to the heatproof bowl. Melt the chocolate, stirring occasionally and being very careful not to let any water get into the bowl. (This will make your chocolate “seize” and then it wont be usable.) When the chocolate has melted set aside.

Make Cake Batter

Mix dry ingredients. In a medium bowl, mix together the flour, baking powder and salt. Set aside.

Cream butter, sugar, and vanilla. In the bowl of a stand mixer, or a large bowl with a hand held mixer, cream the butter, sugar, and vanilla until light and fluffy. This will take 2-3 minutes at medium-high speed.

Add the eggs one at a time, mixing between each addition. Scrape down the sides of the bowl.

Add half of the flour mixture and mix well on low speed, scraping down the sides of the bowl. Add the remaining flour mixture and mix on low until well combined, pausing to scrape down the sides of the bowl.

Spoon half of this batter into your prepared baking tin.

Make the chocolate batter. To the remaining batter in your mixing bowl, add the melted chocolate and the cocoa powder. Mix well with your spatula or mixing spoon, scraping the bottom of the bowl to make sure all the batter gets worked in. 

Swirl the batters. Add the chocolate batter on top of the vanilla batter in your baking mold. With a small spatula, swirl the two batters together. Make sure the utensil you are using to swirl the batter reaches to the bottom of the batter. Be careful not to swirl so much that you end up mixing the two batters together completely. I will usually go around the baking mold once clockwise, swirling as I go, then go around once in the other direction.

Bake the Cake

Bake for 50 minutes uncovered. Then cover with aluminum foil and bake for another 15-25 minutes, testing after 10 min. The cake is done when a tester inserted in the middle comes out clean. Insert your tester in several spots to make sure the cake is cooked throughout. By “come out clean” I mean there should be no batter on the tester, just a few crumbs or nothing at all.

Cool. Let the cake stand for 20 minutes on a cooling rack before trying to remove it from the mold.

Remove from pan. When you are ready to un-mold the cake, place a plate or cutting board on top of the opening on the mold, then flip it over so the cake falls onto the plate. This can take a few minutes. If after a few minutes your cake has not fallen out you can gently tap along the outside of the mold to help encourage the cake to release.

Serve! To serve top with confectioners sugar. Add a dollop of whipped cream if desired.

Keywords: marble cake, recipes with a lot of eggs

Did you make this recipe?

Please rate the recipe & leave a comment to let me know. 🙂

Note: This post may contain Amazon affiliate links to products that I use, which can earn a small commission on qualifying purchases.

44 thoughts on “Too Many Eggs Marble Cake”

  1. Wonderful recipe. I made this marble cake for my mom today (mother’s day) and it came out moist and beautiful.

  2. Maddison McMillan

    Amazing!! I made this yesterday afternoon for dessert and wow it was incredible!! so moist and tasty! Diffidently will be making it again!

  3. Great recipe! Thank you for sharing it!
    The only small detail I observed is that the picture next to the chocolate batter picture, which is supposed to show the vanilla batter, is not the correct one. Other than this, all the pictures help so much to understand what is the texture we are looking for after each step.

    1. Rustic Family Recipes

      So glad you enjoyed the recipe, thanks so much for taking the time to tell me. Also, I added a photo of the vanilla batter. 🙂

      1. Thank you so much for your response! And here I am checking again the recipe to make it today! Keep on with the good work!

  4. First cake I’ve ever made…. and it was delicious. Also used 11 of my chicken eggs so that was fun!
    Thanks for the recipe!

  5. Are you serious 1 pound (4 cubes) of butter? Would it work with less butter? I have a similar recipe with six eggs and only half a cup of oil.

  6. Hi there, I’m looking at making this as I have an insane amount of eggs to use! Also have some lemons – do you think that could work with this recipe? I’ve googled and found a few choc & lemon marble cakes but really want a recipe that uses lots of eggs… What might you suggest? Oh by the way, I’ll need to use hot chocolate powder instead of cocoa, without chocolate chips as I don’t have any. Can you see that working do you think? Sorry for this being so complicated. Thank you! 🙂

    1. Rustic Family Recipes

      I have never tried using hot chocolate mix instead of hot cocoa, but a quick google search says that is possible so maybe? That would not replace the melted chocolate though, so I think the chocolate batter would not have the right texture and may not set. I personally would not recommend modifying the recipe so significantly. If you want to make a lemon cake I would instead recommend my lemon bundt cake with matcha glaze. You can omit the matcha and just use a vanilla glaze.

  7. Oh, I can’t wait to get to this. I have tons of duck eggs to use up and while I do waterglass to preserve my eggs, it’s mostly chicken eggs as the duck eggs are too dirty

    1. Rustic Family Recipes

      I haven’t tried this recipe with duck eggs (one day I will, ducks are on my wishlist). Let me know how it turns out! Duck eggs are great for baking.

    1. Rustic Family Recipes

      No, this recipe will only work in a bundt pan. I should make a 9×13 cake that uses a lot of eggs! Great idea. 🙂

  8. my neighbor (who I get my eggs from) recommended this and I can’t wait to try it. (5 stars are hers, but I fully expect to agree).
    One question I have is what would you suggest as a substitute for the chocolate/cocoa? I’m not a big fan, and when/if I make this for home consumption, I’d like to use something else.

    1. Rustic Family Recipes

      Oh how wonderful that your neighbor suggested this recipe! Thank you for letting me know and for the rating. 🙂 I’m not sure what to suggest for replacing the chocolate though, that is a pretty big part of this marble cake so the ingredients and cooking time would need to be adjusted if you left it out. If you are looking. for ways to use up eggs, I’d suggest checking out my Too Many Eggs archive. You can sort the recipes by the number of eggs used. If you’re in the mood for a cake, my Lemon Bundt Cake with Matcha Glaze is a huge hit with the kids.

  9. this is a great cake! i made it today to try and use up some liquid egg we got given and honestly i wasnt too sure how it was going to turn out, but everyone in my family loves it. i’d run out of caster, so used light brown sugar instead. one tip if youre making with liquid egg: it tends to be very thick so i added about 2/3 cup of water.
    the only thing i found was that it did taste slightly egg-y, but what can you expect from a cake with 10 eggs in!

    1. Rustic Family Recipes

      Thank you for sharing your feedback, so glad you enjoyed the cake! I have never tried it with liquid eggs, but I do think that would alter the flavor since you’d be missing the richness from the egg yolks.

        1. Rustic Family Recipes

          Wonderful! Bundt cakes are especially persnickety when it comes to prepping the pan. So happy this recipe was a success. 😀

    1. Rustic Family Recipes

      Hi! I have not personally tried this cake with gluten-free flour. However, a friend of mine has made a few of my baked goods with King Arthur GF Flour and everything has come out tasty.

        1. Rustic Family Recipes

          Someone recently left a comment on this recipe saying they made it with GF flour and it came out nicely! She used Bob’s Gluten Free baking mix. 🙂

  10. Regarding different size back yard eggs — one large egg is 2 ounces from a commercial standpoint. The recipe calls for 10 eggs or 20 ounces. Just measure out your different size eggs till you hit 20 oz. The weight of course being more important than the number of eggs. Since you are going to measure everything else, I thought it would be helpful to know precisely what you need for the eggs too.

  11. So I stumbled upon this recipe as I am also a chicken owner and have so many eggs it’s not funny. Let me tell you, this is the most amazing cake I’ve ever made! It has more of a pound cake texture (which she mentions, and I’m a fan of), and it is so moist and the flavor is just awesome. I realized I didn’t have a Bundt pan and used my angel food cake pan instead and it turned out fine. I will definitely be saving this recipe and checking out the other ‘too many eggs’ recipes!! Thank you so much for this one, it is delicious!

    1. Rustic Family Recipes

      Woohoo! So happy you enjoyed this cake. And thank you for sharing the tip about using your angel food cake pan. 🙂

  12. Made this cake today as was given 15 eggs that needed to be used promptly. Didn’t have a Bundt tin so improvised with 2 8″ round cake trays and an upside down ramekin. Filled both and had enough mixture to make 12 cupcakes. Adjusted timings accordingly and they all came out delicious! They don’t look as pretty as yours but no one here cared 😅

    1. Rustic Family Recipes

      Thank you for sharing this info! Folks often ask me about baking this cake in another kind of pan so I’m sure they will appreciate the intel! Glad you and your family enjoyed the recipe. 😀

  13. I made this about a month ago, and it was a hit with the family. I followed the recipe exactly but used Bob’s Gluten Free baking mix and it turned out great! I also microwaved my chocolate chips (very carefully to not overheat). Will be making it again for friends this weekend. Thanks for the great recipe!

    1. Rustic Family Recipes

      Thank you for sharing that info! Just the other day someone asked about using gluten-free flour and I wasn’t sure what the answer was. Your comment is super helpful!

  14. This cake was delicious!!! And such a terrific way to clean out my egg basket. Thank you so much!

  15. Came across this recipe as I was looking for ways to use ALL the extra eggs we get on a daily basis. And I am floored, my family loves it. I used a 9×13 cake pan and it worked great!! The batter FILLED the pan it puffed up about 1/2 inch taller than the pan while it was cooking but it never ran over. The very top of the cake ended up being like a chocolate crust! Will definitely be making this again and sharing the recipe with friends !!

    1. Rustic Family Recipes

      That you for leaving such a helpful review, I’m so glad you and your family liked the recipe!

  16. Eggcellent recipe! I am so glad to have found it. I’ve made it for a few occasions now and it’s always a hit! Whipped cream or vanilla ice cream it’s great as is too!

    1. Rustic Family Recipes

      That’s awesome! Thank you so much for coming back to let me know you are enjoying this recipe. 🙂

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