MARBLE CAKE
Marble cake blends the classic flavors of vanilla and chocolate into a beautiful, swirled dessert. This guide will walk you through making a moist and delicious marble cake with a rich chocolate buttercream frosting.
Ingredients
For the Vanilla Batter:
- 2 ¾ cups Cake Flour 290g, sifted
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ¾ cup Butter 170g, unsalted and at room temperature
- 1 ½ cups Granulated Sugar 300g
- Eggs: 2 large eggs and 2 large egg whites at room temperature
- 1 tbsp Vanilla Extract
- ½ cup Sour Cream 120g, at room temperature
- 1 cup Whole Milk 240ml, at room temperature
For the Chocolate Batter:
- ¼ cup Cocoa Powder 22g, unsweetened and sifted
- 1 ½ tbsp Granulated Sugar 19g
- 1 ½ tbsp Whole Milk at room temperature
- ¾ tsp Instant Coffee or Espresso Powder optional
For the Chocolate Buttercream:
- 2 cups Butter 452g, unsalted and at room temperature
- 6 cups Powdered Sugar 720g
- 1 cup Cocoa Powder 90g, unsweetened
- 6 tbsp Whole Milk at room temperature
- 4 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
Preparing the Vanilla Batter
- Preheat the Oven: Set your oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans with cooking spray and parchment paper circles at the bottom.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat the butter in a stand mixer on high for 2 minutes until light and creamy. Add the sugar and mix on medium-high for another 2 minutes.
- Add Eggs and Flavorings: Reduce the mixer speed to low and add the eggs and egg whites one at a time. Mix in the vanilla extract and sour cream, then beat on high for 1 minute.
- Combine Ingredients: Add the dry mixture to the wet ingredients and mix on low until just combined. Slowly add the milk and mix until smooth.
Preparing the Chocolate Batter
- Divide the Batter: Transfer half of the vanilla batter to a separate bowl.
- Mix Chocolate Batter: Whisk in the cocoa powder, granulated sugar, whole milk, and instant coffee/espresso powder until smooth.
Baking the Cake
- Marble the Batters: Drop spoonfuls of vanilla and chocolate batters into the prepared cake pans. Use a skewer to swirl the batters together.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Making the Chocolate Buttercream
- Cream the Butter: Beat the butter in a stand mixer on medium-high until creamy and light, about 5 minutes.
- Combine Ingredients: Add the powdered sugar, cocoa powder, milk, salt, and vanilla extract. Cover the mixer with a kitchen towel to prevent splatter, and mix on low until combined. Continue mixing on low speed until smooth, about 2-3 minutes.
Assembling the Cake
- Level the Cakes: Once the cakes are completely cooled, level them as needed.
- Stack and Fill: Place a dab of buttercream on a cake board and add the first cake layer. Spread buttercream between each layer as you stack them.
- Crumb Coat: Apply a thin layer of buttercream around the entire cake to trap any crumbs. Chill the cake for at least 30 minutes.
- Final Frosting: Frost the cake with the remaining buttercream, using a cake comb to create texture if desired. Chill again to set the frosting.
- Decorate: Pipe swirls of buttercream on top and add any additional decorations as desired.
DIY Cake Flour Recipe
- To make your own cake flour:
- For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.
- Sift the mixture four times.
- Make-Ahead Tips
- Cake Layers: Store wrapped in plastic wrap at room temperature for up to 2 days, or freeze for up to 2 months.
- Buttercream: Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature and re-mix before using.
Cupcake Variation
- Baking Cupcakes: Fill lined cupcake tins no more than 2/3 full with batter, swirl with a toothpick, and bake at 350°F (177°C) for 15-18 minutes.