CHOCOLATEY WASTED RECIPES

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MOIST AND DELICIOUS MARBLE CAKE FROM SCRATCH! | MY CAKE SCHOOL



Moist and Delicious Marble Cake from Scratch! | My Cake School image

This moist and delicious Marble Cake recipe is always a crowd pleaser! Frost with your favorite chocolate frosting (we love it with our Classic Chocolate Buttercream)!

Provided by Melissa Diamond

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Number Of Ingredients 10

3 cups (342g) cake flour
2 cups (400g) sugar
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 sticks (226g) unsalted butter, softened
4 large eggs
1 cup (239g) buttermilk — **if you do not have buttermilk see note below
1 Tablespoon (12g) vanilla extract
4 Tablespoons unsweetened cocoa powder (measure then sift) + 3 to 4 Tablespoons very hot water (for marbling)

Steps:

  • Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
  • Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
  • Add the eggs 1 at a time, mixing until blended. 
  • Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for about 2 minutes, batter will be smooth and fluffy. If you are using a hand mixer rather than a stand mixer, mix a bit longer.
  • Mix 4 Tablespoons unsweetened cocoa powder with 3 to 4 Tablespoons very hot water. Stir until smooth & set aside.
  • Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Set aside.
  • Put about a cup of yellow batter into each of the three pans & spread, then add a few dollops of chocolate batter by the spoonful to each of the pans. Swirl with offset spatula or knife (we usually use something about 1/2 inch wide). Add more yellow batter by the spoonful, adding chocolate batter here and there until finished. Swirl this newly added yellow and chocolate. Be careful not to over-swirl- you'll lose the contrasting colors.
  • Bake at 325 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 5-10 minutes, then turn out.

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From sallysbakingaddiction.com
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From marthastewart.com
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From chelsea.co.nz
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From chelsea.co.nz
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From omgchocolatedesserts.com
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From completelydelicious.com
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