French Martini Marble Cake
Originally posted January 13, 2012. Updated 2/22/2021
If you remember my "Going Ananas - French Martini Upside Down Cake" post this past summer, you'll remember the French Martini - a delicious cocktail featuring pineapple juice and Chambord liqueur.
This recipe had been originally photographed for inclusion in "The Spirited Baker".
It ended up cut from that book, in favor of including the recipe (sans photo!) in "Evil Cake Overlord".
French Martini Marble Cake
This cake was designed around one of my favourite martini cocktails from back in my early 20s - the French Martini. (Obviously!)
This cake has a subtle but sophisticated taste. The rich raspberry flavour of the Chambord liqueur is the perfect complement to the pineapple juice!
I usually make this cake in a bundt pan, and don’t usually bother with frosting or glaze - it’s lovely as it is, just sliced up and snacked on.
This makes an especially nice accompaniment to afternoon tea.
“Don’t usually...” being key, by the way. Sometimes, you just need a bit more SUGAR drizzled on your cake!
The times I DO make a glaze, here is what I do:
¼ cup Chambord
2 ½ cups Confectioners / Icing / Powdered Sugar
Use a form to whisk icing sugar into the Chambord, to make a thick mix.
Warm it in the microwave for a few seconds - 10-15 - if it gets too firm/thick.
Whisk til smooth, then pour over the cake.
Now that I’ve name dropped a cocktail a few times, you might be wondering how to make one!
When I moved to the US, I noticed that it just did not seem to be a thing where I was, in Minnesota.
Is it a Canadian thing? Toronto specific? Just gone completely out of style in a few years?
I have no idea.
This is how I make them:
4 oz Pineapple Juice
1-2 oz Chambord Liqueur*
1 oz Vodka
Measure ingredients into a shaker, along with a scoop of ice. Shake well, strain into a martini cocktail glass.
* 1 oz is how I learned it, but sometimes I like to bump the black raspberry flavour up more.
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Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
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Bananas Foster Upside Down Cake
Brandied Apple Upside Down Cake
Deep N Delicious Cake
French Martini Upside Down Cake
Mango Mojito Upside Down Cake
Pina Colada Bundt Cake
Strawberry Mango Marble Cake
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French Martini Marble Cake
- 3 cups Cake flour
- 2 ¼ cups Sugar
- 2 tablespoon Baking powder
- 1 ½ teaspoon Salt
- 3.5 oz package Instant vanilla pudding mix
- 6 Eggs
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
- ¾ cup Pineapple Juice
- ½ cup Water
- ¼ cup Chambord liqueur
- ¼ cup Chambord*
- 2+ cups Confectioners / Icing / Powdered Sugar
- Preheat oven to 350°F (180°C). Liberally grease a bundt cake pan with vegetable shortening, and/or spray with baking spray.
- Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs, melted butter and vanilla to the batter, mixing on medium speed until smooth.
- Divide batter evenly into two bowls. Add pineapple juice to the first bowl, stirring until fully incorporated. Add water and Chambord to the second bowl, stirring until fully incorporated and smooth.
- Divide batter among prepared cake pans, using whichever marbling technique that you prefer. (Random globs work best for this recipe.) To marble the batters, use a butter knife, held straight up-and-down.
- Starting at one side of the pan, run the knife through the batter in a long zig zag motion – hitting both the inside and outside rings of the pan – all the way around the tube, to the other side. Then, run a knife once around the center of the batter.
- Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 60-70 minutes. Allow to cool 10-15 minutes before turning cake
- out onto baking rack to cool.
- Mix as much icing (powdered, confectioner’s) sugar into the ¼ cup Chambord as it takes to make a very thick mix. Melt it in the microwave for a few seconds, then drizzle over the cooled cake.
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.