Marble Cake
User Reviews
4.9
Marble Cake
Description
The Marble Cake recipe starts with a well-mixed vanilla cake batter made from cake flour, baking powder, butter, sugar, eggs, buttermilk, and vanilla extract. A portion of this batter is reserved and combined with melted dark or semi-sweet chocolate to create the chocolate portion. Both batters are gently swirled together in cake pans, intentionally avoiding overmixing to preserve the distinct marbled pattern.
Baked at 350°F, the cakes develop a tender texture with a soft crumb. The chocolate adds a deep cocoa note contrasting with the sweeter, buttery vanilla batter. The final cake is frosted with a creamy chocolate buttercream made from butter, cocoa powder, confectioners’ sugar, vanilla, salt, and heavy cream, adding richness and smoothness.
This cake is suitable for special occasions or when a classic chocolate-vanilla dessert is desired. The recipe emphasizes techniques like using cake strips to prevent doming and bringing eggs to room temperature for better emulsification. Cooling the cake thoroughly before frosting ensures a smooth finish.
Ingredients
For the Marble Cake:
- 2¾ cups cake flour (330g)
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup butter room temperature (227g, unsalted
- 1¾ cups granulated sugar (350g)
- 4 large egg room temperature
- 1¼ cup buttermilk room temperature and divided (300mL, whole
- 1 tbsp vanilla extract
- 4 ounces dark chocolate chopped (113g, or semi-sweet chocolate
For the Chocolate Buttercream:
- 1½ cups butter room temperature (340g, unsalted
- ¼ tsp salt fine
- ⅓ cup cocoa powder 33g, unsweetened or Dutch processed
- 1½ lbs confectioners’ sugar about 5¾ cups (675g)
- 1 tsp vanilla extract
- 5 tbsp heavy whipping cream (75mL)
Instructions
- Preheat the oven to 350F. Butter and flour 2 (9-inch) cake pans and line the bottoms with parchment paper. Wrap the pans with cake strips.
For the Marble Cake:
- In a large bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined before adding the next.
- In a large liquid measuring cup, whisk together 1 cup buttermilk and vanilla.
- With the mixer on low, add one-third of the flour mixture. Alternate with half of the buttermilk mixture, and continue alternating with the remaining flour and milk mixture.
- Reserve 1½ cups (330g) of batter in a large bowl. Divide the remaining batter among the two cake pans.
- Melt the chocolate in the microwave in 20 second intervals, stirring between each, until smooth. Or melt in a double boiler. Add to the reserved cake batter along with the remaining ¼ cup buttermilk, and stir until fully combined.
- Dollop the chocolate batter over the plain batter in the pans. Using the tip of a knife, swirl both batters together.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes. Remove and cool completely on a wire rack.
For the Chocolate Buttercream:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until nice and creamy.
- Sift in the ¼ cup of cocoa powder. Add the salt and mix on low just until combined. Scrape the bowl down.
- With the mixer on low, beat in the confectioner’s sugar a few tablespoons at a time.
- Then, beat in the cream and vanilla. Turn speed up to medium and beat until the frosting is well combined and fluffy about 1 minute.
For the Assembly:
- Trim the tops of the cakes to create level layers if needed.
- Place one cake layer on a cake stand or plate. Spread about ½ cup frosting over the top. Place the other cake layer on top. Spread the remaining frosting all over the top and sides of the cake. Make swoops with a spoon or offset spatula, or decorate as desired. Chill for at least 1 hour or until ready to serve.
Notes
- Use cake strips on pans to ensure even cake layers without doming.
- Bring eggs to room temperature before mixing for better batter incorporation.
- Avoid over swirling batters to preserve the marble pattern.
- Allow the cake to cool fully before applying frosting to prevent melting.
- Consider alternatives like cream cheese or mocha frosting if desired.
- Measure flour by weight for accuracy, fluffing and spooning if measuring by volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1355 kcal
% Daily Value*
| Calories | 1355kcal | 68% |
| Carbohydrates | 171g | 57% |
| Protein | 12g | 24% |
| Fat | 72g | 111% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 263mg | 88% |
| Sodium | 417mg | 17% |
| Potassium | 314mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 133g | 266% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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