Why You’ll Love This Recipe

This Speculoos and Vanilla Marble Cake is a delightful fusion of flavors. The rich, spiced speculoos layer adds warmth and depth to the light vanilla cake, creating a comforting yet exciting flavor profile. The marble effect not only looks beautiful but also gives you the best of both worlds in one cake. Whether you’re celebrating a special occasion, hosting a tea party, or simply treating yourself to something indulgent, this cake is sure to impress with its delicate texture and irresistible taste. It’s also surprisingly easy to make, requiring just a few simple steps and ingredients.

Ingredients

For the Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Speculoos Layer:
- 1 cup speculoos cookies, crushed into crumbs (about 8-10 cookies)
- 2 tbsp melted butter
- 2 tbsp brown sugar (optional, for extra sweetness)
- ¼ tsp cinnamon (optional, for added spice)
For the Marble Effect:
- 2 tbsp cocoa powder (unsweetened)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
Prepare the vanilla cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat together the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix until smooth.
Prepare the speculoos mixture: In a small bowl, combine the crushed speculoos cookies, melted butter, brown sugar (if using), and cinnamon. Stir until the mixture is crumbly and well combined.
Prepare the marble effect: Divide the vanilla batter into two equal portions. In one half, stir in the cocoa powder until fully combined. The other half will remain as the vanilla batter.
Assemble the cake: Spoon alternating spoonfuls of vanilla batter, speculoos mixture, and chocolate batter into the cake pan. Use a skewer or knife to gently swirl the batters together, creating a marble effect.
Bake the cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake is browning too quickly on top, you can loosely cover it with foil for the last 10 minutes of baking.
Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Servings and Timing

This recipe serves 8-10 people.

Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes

Variations

Speculoos Frosting: Top the cake with a speculoos-flavored buttercream frosting or cream cheese frosting for an extra layer of speculoos goodness.
Nuts: Add crushed almonds, walnuts, or pecans to the speculoos layer for a bit of crunch and extra flavor.
Spiced Version: For more intense flavor, add a pinch of nutmeg or cloves to the speculoos mixture to enhance the warm spices.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate the cake for up to a week. To reheat, microwave individual slices for 15-20 seconds, or warm in the oven for about 10 minutes at 350°F (175°C).

This cake can also be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw at room temperature for a few hours or overnight.

FAQs

Can I use store-bought speculoos cookie butter instead of crushed cookies?

Yes, you can substitute crushed speculoos cookies with speculoos cookie butter. Just swirl it directly into the batter instead of the crushed cookies for a smoother, more spreadable option.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to also use gluten-free speculoos cookies or cookie butter for a fully gluten-free version.

Can I use a different flavor of cookies?

Absolutely! You can use other spiced cookies, like gingersnaps or cinnamon cookies, if you prefer. Just be sure to adjust the amount of spice to suit your taste.

Can I make this cake in advance?

Yes, this cake can be made a day ahead of time. It stays moist and flavorful, and the flavors continue to develop as it sits. Just cover it with plastic wrap or store in an airtight container.

How can I make the cake more moist?

To make the cake even more moist, try adding a couple of tablespoons of sour cream or yogurt to the batter. This will add moisture and richness.

Can I make this recipe as cupcakes?

Yes, you can easily make this recipe into cupcakes. Fill cupcake liners with the batters and bake for 18-20 minutes, or until a toothpick comes out clean.

Can I add more speculoos flavor?

For a stronger speculoos flavor, increase the amount of speculoos cookies in the batter or add more speculoos cookie butter for an even richer taste.

Conclusion

Speculoos and Vanilla Marble Cake is a perfect dessert for anyone who loves the combination of warm spices and delicate vanilla flavor. The stunning marble effect makes it an eye-catching treat, while the balance of flavors keeps every bite exciting. Whether you’re serving it for a family gathering, afternoon tea, or a special celebration, this cake will surely become a favorite. Try this simple yet delicious recipe and enjoy a slice of spiced heaven today!

Speculoos and Vanilla Marble Cake

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Speculoos and Vanilla Marble Cake is a deliciously unique twist on the classic marble cake. The rich, aromatic flavor of speculoos cookies blends beautifully with the light, fluffy vanilla cake batter to create a stunning swirl of flavor in every slice. This cake offers the perfect balance of spiced sweetness and delicate creaminess, making it a show-stopping dessert for any occasion.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
Prepare the vanilla cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat together the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix until smooth.
Prepare the speculoos mixture: In a small bowl, combine the crushed speculoos cookies, melted butter, brown sugar (if using), and cinnamon. Stir until the mixture is crumbly and well combined.
Prepare the marble effect: Divide the vanilla batter into two equal portions. In one half, stir in the cocoa powder until fully combined. The other half will remain as the vanilla batter.
Assemble the cake: Spoon alternating spoonfuls of vanilla batter, speculoos mixture, and chocolate batter into the cake pan. Use a skewer or knife to gently swirl the batters together, creating a marble effect.
Bake the cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake is browning too quickly on top, you can loosely cover it with foil for the last 10 minutes of baking.
Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Notes

Speculoos Frosting: Top the cake with a speculoos-flavored buttercream frosting or cream cheese frosting for an extra layer of speculoos goodness.Storage: Store the cake in an airtight container for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months for longer storage.Vegan Version: Use flax eggs, plant-based milk, and coconut oil for a vegan version of the cake.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg