marble cake

This marble cake recipe uses one batter to make both the vanilla and chocolate batter, which are swirled with a fudge ripple! It is simply delicious!!

Easy Marble Cake Recipe

all-purpose flour (390 grams)

sugar (600 grams)

tsp baking powder (10 grams)

salt (5 grams)

unsalted butter, room temperature (226 grams) – 2 sticks

vanilla extract (9 grams)

buttermilk, room temperature (360 grams)

vegetable oil (28 grams)

*additional ingredients for the chocolate cake are listed below

baking cocoa (33 grams)

sugar (50 grams)

buttermilk (45 grams)

tsp baking powder (2 grams)

salt (1 gram)

chocolate chips (150 grams)

unsalted butter, room temperature (56 grams)

heavy cream, room temperature (60 grams)

unsalted butter, room temperature (650 grams)

sugar (1375 grams)

salt (6 grams)

heavy cream (or whipping cream) (60 grams)

Tbsp vanilla extract

baking cocoa (85 grams)

dark chocolate chips, melted and cooled (175 grams)

Preheat oven to 350°F. Line four 8-inch round...

Preheat oven to 350°F. Line four 8-inch round cake pans with parchment rounds, and grease with non-stick baking spray.

Begin by making the vanilla cake batter. Mix together...

Begin by making the vanilla cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the...

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low...

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Pour half of the batter into a separate...

Pour half of the batter into a separate bowl (roughly 950 grams), and set aside.

Next, convert the vanilla batter into chocolate cake batter....

Next, convert the vanilla batter into chocolate cake batter. Mix the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 tsp salt, and 1/2 tsp baking powder into the remaining batter.

Add the additional 1/4 cup egg whites, and...

Add the additional 1/4 cup egg whites, and 1/4 cup buttermilk, and mix on a low speed until smooth.

If desired, make the chocolate fudge swirl. Combine the...

If desired, make the chocolate fudge swirl. Combine the chocolate chips, butter, and heavy cream into a heatproof bowl. Heat in two 30-second intervals, stirring in between. Allow the mixture to sit for 1 minute, then stir until smooth and set aside to cool.

Alternate spoonfuls of chocolate and vanilla cake batter...

Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans, filling them roughly one inch high with batter (I like to use a digital kitchen scale to make sure each pan has the same amount of batter).

Add small drops (about one inch in diameter)...

Add small drops (about one inch in diameter) of the chocolate swirl on top of the cake batter, then drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.

Bake for 33-35 minutes (or until a skewer...

Bake for 33-35 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

If desired, level the cakes with a serrated...

If desired, level the cakes with a serrated knife once they're fully cooled.

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in the vanilla extract and salt on...

Mix in the vanilla extract and salt on a low speed.

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Mix on low for a couple minutes until...

Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Place half of the buttercream into a seperate...

Place half of the buttercream into a seperate bowl. Mix in 1/2 cup of baking cocoa, and the melted chocolate chips. This will be used to fill the cake, and will be the darkest buttercream of the squiggles. Place in a large piping bag.

With the remaining vanilla buttercream, place half of...

With the remaining vanilla buttercream, place half of the into another large piping bag.

Color the rest of the frosting with the...

Color the rest of the frosting with the other 1/2 cup of baking cocoa, to create a light brown colored frosting. Place in a large piping bag.

Once all the different components of this cake...

Once all the different components of this cake are ready, begin to assemble the cake!

Stack the cake layers on a greaseproof cardboard cake...

Stack the cake layers on a greaseproof cardboard cake round.

Spread a thin dab of buttercream on the...

Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.

Next, center the first cake layer the cake...

Next, center the first cake layer the cake board.

Spread an even layer of the dark chocolate...

Spread an even layer of the dark chocolate buttercream onto the cake layer with a large offset spatula. Repeat with remaining cake layers.

Place the top cake layer upside down.

Cover the cake in a thin layer of...

Cover the cake in a thin layer of frosting, and smooth using a bench scraper.

Chill the cake in the freezer for about...

Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.

Pipe squiggly lines of buttercream around the cake,...

Pipe squiggly lines of buttercream around the cake, alternating between the vanilla, chocolate, and dark chocolate buttercream.

https://mediavine-res.cloudinary.com/video/upload/ws4p1h4b17bmcolmk2xz.mp4

Easy Marble Layer Cake Tutorial

This delicious marbled bundt cake is so easy to make. Enjoy this strawberry bundt cake for your next Valentine&#x27;s day

Marbled Chocolate Strawberry Bundt Cake

butter

sugar

eggs

vanilla

flour

tsp baking powder

milk

strawberry instant pudding

Pink gel coloring (optional)

cocoa powder

Pink gel coloring

https://www.youtube.com/watch?v=nPrFap50qQU

This delightful chocolate strawberry marbled bundt cake is so easy and delicious! Enjoy this strawberry bundt cake as your Valentine’s dessert or for your next special occasion.

INGREDIENTS

BUNDT CAKE
2 sticks butter
1 ½ cup sugar
4 eggs
1 tsp vanilla
3 cups flour
2 tsp baking powder
1 cup milk
⅓ cup strawberry instant pudding
Pink gel coloring (optional)
½ cup cocoa powder
½ cup milk

ICING:
1 cup powdered sugar
2-3 tsp milk
Pink gel coloring

-- Full Recipe --
https://www.lifebeginswithdessert.com/marble-strawberry-bundt-cake/

Chocolate Strawberry Bundt Cake

A soft, fluffy, moist vanilla and chocolate marble cake

Marble Cake

oz semisweet chocolate bar (finely chopped)

unsalted butter (softened (113 grams))

canola oil (or vegetable oil) ((120 milliliters))

sugar ((350 grams))

eggs (room temperature preferred)

vanilla extract

all-purpose flour ((375 grams))

Tablespoon baking powder

salt

buttermilk (room temperature preferred (300 milliliters))

semisweet chocolate chips ((170 grams))

unsalted butter

sugar ((320 grams))

heavy cream

Preheat oven to 350F and generously grease and flour two 8&quot; round cake pans (you may instead use 9&quot; pans, just keep in mind you will need to bake the cake for about 5 minutes less than indicated). Set aside.

Place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. &nbsp;Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. &nbsp;Set aside.

Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).

Add eggs, one at a time, beating well after each addition. &nbsp;Pause as needed to scrape down sides and bottom of bowl.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. &nbsp;

Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter/oil batter, starting and ending with flour mixture and mixing until just combined after each addition.  Do not overmix!

Pour 1/3-1/2 of the batter into a separate bowl and add chocolate mixture. &nbsp;Stir until completely combined and batter is evenly chocolate.

Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. &nbsp;Use a knife to swirl for marbled appearance.

Bake on 350F (175C) for 30 minutes, or until toothpick inserted in center comes out mostly clean but with a few moist crumbs (do not over-bake or the cake will be dry, you want there to be a few crumbs).

Allow cake to cool for 15 minutes before carefully inverting onto cooling rack to cool completely before frosting.

In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).

Cream room temperature butter with an electric mixer.  Stir in slightly cooled chocolate and beat well.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add heavy cream, increase speed to high and beat for 1 minute.

Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips.  Top with second cake round and evenly frost cake.  Slice and serve.

Chocolate Frosting¹

https://embed.mediavine.com/videos/vxbthjzhusor3bz91kbn

Soft, fluffy, moist marble cake, made with vanilla and chocolate cake swirled together.

How to Make Marble Cake

The best marble cake I've ever had. And here's how you can make it.

(236 grams) cake flour (spoon & leveled)*

baking powder

(230 grams; 2 sticks) unsalted butter, softened to room temperature

(150 grams) granulated sugar

(100 grams) tightly packed light brown sugar

eggs,

egg yolks,

Tablespoon (15 milliliters) pure vanilla extract

(160 milliliters) buttermilk, at room temperature*

(113 grams) bittersweet or semi-sweet chocolate, coarsely chopped*

(62 grams) natural unsweetened or dutch-process cocoa powder

(60 milliliters) heavy cream, half-and-half, or whole milk

optional: chocolate or rainbow sprinkles for decorating

Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.

Make the cake

Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. 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. 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. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.

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. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.

Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don&#8217;t worry if it&#8217;s not perfect.

Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.

Make the frosting

 With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners&#8217; 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. Add 1-2 more Tablespoons confectioners&#8217; sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it&#8217;s too sweet.

Frost and assemble cake

If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.

Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Marble Cake Recipe

all-purpose flour (360 grams)

egg egg

buttermilk, room temperature (360 milliliters)

Tbsp vegetable or canola oil (30 milliliters)

tsp vanilla extract (8 milliliters)

baking cocoa (28 grams)

buttermilk (60 milliliters)

salt (1 grams)

chocolate chips (160 grams)

heavy cream, room temperature (60 milliliters)

unsalted butter, room temp (452 grams)

tsp salt (3 grams)

sugar (875 grams)

cocoa powder (40 grams)

Preheat oven to 350°F / 175 C. Grease...

Preheat oven to 350°F / 175 C. Grease and line four 8" cake pans and set aside.

Begin by making the vanilla cake batter. Mix together the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) in a stand mixer with a paddle until fully combined.

Mix 1 cup of room-temperature butter into the...

Mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.

Pour in 1 cup of egg whites and...

Pour in 1 cup of egg whites and mix on low until just incorporated, then mix in 1 1/2 cups of buttermilk, 2 Tbsp vegetable oil and 2 tsp vanilla extract. on a low speed.

Scrape down the sides of the bowl with...

Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 1 minute. This helps give the layers a lighter texture.

Pour 2/3 of the batter into a separate...

Pour 2/3 of the batter into a separate bowl (roughly 1200 grams) and set aside.

In the other bowl, transform the vanilla cake...

In the other bowl, transform the vanilla cake batter into chocolate cake batter. Mix in the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 cup egg whites, 1/4 cup buttermilk, 1/2 tsp baking powder, and 1/4 tsp salt on a low speed until combined and set aside.

If desired, make the chocolate fudge swirl. Combine 1...

If desired, make the chocolate fudge swirl. Combine 1 cup of chocolate chips, 1/4 cup of room temperature butter, and 1/4 cup heavy cream into a heatproof bowl. Heat in two 30-second intervals, stirring between each interval. Allow the mixture to sit for 1 minute, then stir until smooth.

Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans. Fill them roughly 1-inch high with batter. I like to use a digital kitchen scale to make sure each pan has the same amount of batter.

Add small drops (about 1-inch in diameter) of...

Add small drops (about 1-inch in diameter) of the chocolate swirl on top of the cake batter, then drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern. Save the leftover chocolate mixture to decorate the cake layer. It can sit out at room temperature for up to 8 hours.

Bake for 32-35 minutes or until a toothpick...

Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.

Once the cake layers are out of the...

Once the cake layers are out of the oven, run a small offset spatula around the edge of the pans to help separate the cake layer from the pan.

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