Keeping Marbling Distinct

A reader has asked: What’s the secret to making a good marble cake? Mine tastes great but never has distinct different colors—it all gets muddled together.

A: You’re probably mixing the two batters together too much after placing them in the pan. Try this way: Spread half the light batter in the prepared pan, followed by half the dark batter. Repeat. Insert a table knife or thin-bladed spatula and dig down to the bottom of the pan and up again an inch to the right, as though you were folding egg whites into the batter. Continue around (or if using a loaf pan, in the length of) the pan until you reach the starting point (or the end of the pan). That’s all. You’ll find that the two batters are beautifully marbled together when you cut into the cake.