How To Make Marble Cake
Every slice of this decadent marble cake comes with beautiful vanilla and chocolate swirls layered with a rich milk chocolate frosting.
Serves:
Ingredients
- 2cupscake flour,spoon & leveled
- 2tspbaking powder
- ½tspsalt
- 1cupunsalted butter,(2 sticks), softened to room temperature
- ¾cupgranulated sugar
- ½cuplight brown sugar,tightly packed
- 2large eggs,at room temperature
- 4large egg yolks,at room temperature
- 1tbsppure vanilla extract
- ⅔cupbuttermilk,at room temperature
- 4ozbittersweet or semi sweet chocolate,coarsely chopped
For Milk Chocolate Frosting:
- 1¼cupsunsalted butter,(2.5 sticks), softened to room temperature
- 3½cupsconfectioner’s sugar0 g)0 g)
- ¾cupnatural unsweetened cocoa powder,or Dutch process
- ¼tspsalt
- 1tsppure vanilla extract
- ¼cupheavy cream,or half and half, or whole milk
For Optional:
- chocolate or rainbow sprinkles,for decorating
Instructions
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Preheat oven to 350 degrees F. Spray or lightly butter two 9-inch cake pans. Set aside.
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Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
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With a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed in a large bowl for about 1 minute until smooth and creamy.
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Add the granulated and brown sugars and beat on high speed for 3 to 4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix.
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Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
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Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth.
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Pour chocolate into the 1 cup of yellow batter that was set aside and stir until combined.
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Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top.
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Pour the remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don’t worry if it’s not perfect.
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Bake the layers for 22 to 27 minutes, or until a toothpick inserted into the center of one cake comes out clean.
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During bake time, loosely cover the cakes with aluminum foil if the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
Frosting:
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With a handheld or stand mixer fitted with a whisk attachment, beat the butter at high speed in a large bowl for about 1 minute until smooth and creamy.
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Add confectioners’ sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes.
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Add 1 to 2 more tablespoons confectioners’ sugar if frosting is too thin or 1 to 2 more tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it’s too sweet.
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If needed, level cakes to create a flat surface. Place 1 cake layer on a cake stand or large serving plate. Evenly spread about ¾ cup frosting on top.
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Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
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Cover any leftover cake and store at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
Nutrition
- Calories: 852.19kcal
- Fat: 51.05g
- Saturated Fat: 31.23g
- Trans Fat: 1.68g
- Monounsaturated Fat: 14.02g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 98.11g
- Fiber: 3.52g
- Sugar: 70.73g
- Protein: 7.43g
- Cholesterol: 229.60mg
- Sodium: 309.73mg
- Calcium: 139.80mg
- Potassium: 244.46mg
- Iron: 3.83mg
- Vitamin A: 418.00µg
- Vitamin C: 0.20mg
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