Marble Cake Recipe
User Reviews
5
Marble Cake Recipe
Description
The Marble Cake Recipe combines a fluffy vanilla cake base with a cocoa-infused chocolate batter to create a classic marbled effect. Key ingredients such as buttermilk and neutral vegetable oil contribute moisture and tenderness, while egg whites beaten with sugar add lightness. The cake batter is divided and prepared separately for vanilla and chocolate components, then swirled in the pans to make a distinctive marble pattern before baking at 350°F for about 25 minutes.
The chocolate frosting, made with vegetable shortening, softened salted butter, cocoa powder, powdered sugar, vanilla, and milk, adds a creamy, rich coating to the finished cake. This frosting helps balance the texture by providing a smooth contrast to the cakey crumb.
Once cooled and frosted, this cake works well for gatherings or as a dessert centerpiece. It can be stored wrapped in plastic wrap in the fridge for up to three days or frozen for up to three months. After frosting, keeping it loosely covered at room temperature up to three days or refrigerated up to a week helps maintain flavor and texture.
Ingredients
Vanilla Cake Base
- 4 egg white
- 1 1/2 cups granulated sugar divided
- 2 1/4 cups all-purpose flour
- 1 cup buttermilk
- 2/3 cup neutral cooking oil canola or vegetable are good choices, generic cooking oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Cake Ingredient Additions
- 1/4 cup cocoa powder unsweetened
- 2 tablespoons granulated sugar
Chocolate Frosting
- 1 cup vegetable shortening solid
- 3/4 cups butter softened, salted
- 1 cup cocoa powder unsweetened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
Instructions
- Preheat oven to 350F degrees. Grease and flour 2 8-inch round cake pans.
- Beat egg whites until soft peaks form. Add 2 Tablespoons of sugar to the egg whites and beat on high speed. Add an additional 2 tablespoons of sugar and beat again until fully incorporated. Set this aside
- In a large mixing bowl, beat the remaining sugar with flour, buttermilk, vegetable oil, baking powder, salt, and vanilla at low speed until combined.
- Divide cake batter into 2 bowls. In one bowl, mix in half of the egg whites.
- In the other bowl, mix in cocoa powder and 2 Tablespoons granulated sugar. Then, beat in the other half of the egg whites.
- Spoon half of the vanilla cake batter into each of the prepared pans. Spoon half of the chocolate cake batter into each pan by dropping batter in areas around the pan. Leave space between the areas with chocolate cake batter. Refer to photos for an example. Gently drag a butter knife through the batter to create the marble swirl.
- Bake for 25 minutes or until a toothpick comes out clean when inserted into the center, and cake bounces back when lightly pressed. Remove from oven and cool on wire rack. Let cake cool completely prior to frosting.
Chocolate Frosting
- To make the chocolate frosting, cream together shortening and butter in a large bowl. Add the cocoa powder and vanilla to the bowl and mix. Beat in 2 cups of powdered sugar. Then, beat in 1-2 Tablespoons of milk to keep the frosting from getting too dry. Once the ingredients are well combined, add the rest of the powdered sugar and mix until combined. Stir in more milk, a teaspoon at a time, until desired consistency is reached.
- Place the first layer on a plate or cake stand and cover with chocolate frosting. Gently set the second layer on top of the frosted first layer, then finish by frosting the top and edges of the entire cake.
Notes
- Wrap cooled cake layers individually in plastic wrap to keep them fresh if storing before assembling or freezing.
- Once frosted, chill briefly to set the frosting, then cover loosely for storage at room temperature or refrigerate as needed.
- Freezing the unfrosted cake or fully assembled cake extends storage up to three months while preserving quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 3g | 150% |
| Cholesterol | 33mg | 11% |
| Sodium | 329mg | 14% |
| Potassium | 317mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 68g | 136% |
| Vitamin A | 394IU | 8% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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