Marble cake is made by layering vanilla cake batter and chocolate cake batter, one cake and you get to enjoy both vanilla and chocolate flavor…
It was my Man’s birthday yesterday. As always I’d made a cake to celebrate the special day. On this birthday, I surprised him with Marble cake, to make it more delicious I topped the cake with swirled frosting. One of the best cakes I’ve ever made, tasted delicious and it was quite a treat for the eyes too.
While searching online for a good and different cake recipe, I came across an awesome website solely dedicated to baking: Sally’s baking addiction. I browsed through the website for a while and paused after seeing the recipe for making Marble cupcake. The pictures were so stunning that my eyes got glued to the screen. The recipe was very easy and called for only basic ingredients. That’s exactly what I was looking for, I felt excited and started making the cake.
For making marble cake, both vanilla cake batter and chocolate batter are alternatively layered into the cake pan and baked, the baked cake will have a marble effect. The best part about this recipe is that we only have to make the vanilla batter, after that pour some vanilla batter into a different bowl, add cocoa powder to it and is combined well and made into chocolate batter. Now, that’s amazing and less work is involved.
Shouldn’t birthday cake be covered with extra goodness like frosting or whipped cream??? Oh yes, it better be, right?
Hence, I frosted the cake with swirled frosting. One frosting with two flavors: vanilla and chocolate. How cool is that???
Just like the marble cake, even in the swirled frosting both vanilla frosting and chocolate frosting were combined together. The recipe for making the frostings were so damn easy too, all I had to do was cream all the ingredients in the stand mixer. For making the swirled frosting with 2 frosting flavors: while filling the frosting into the pipping bag, one side of the bag was filled with vanilla frosting and the other side with chocolate frosting. So, when you pipe the frosting, you’ll get a blend of both the frostings. Now, this is beyond amazing. I was seen super excited and at the same time eager to see the finished cake.
Pipping the frosting and making that perfect swirl shape needs a lot of practice. I tried my best and honestly mine wasn’t that great, so please pardon me for being an amateur cake decorator.
The cake was moist and soft, tasted delicious by itself. The frosting without a doubt took this cake to a totally new delicious level. Definitely a remarkable cake to make on special days. You could even make cupcakes out these batters.
Here is the video for making Marble Cake
Preparation Pictures
Vanilla batter as the first layer
Spread chocolate batter over it
Again spread vanilla batter and then chocolate batter
Make some patterns on top using a fork
For making swirled frosting: fill one side of the pipping bag with vanilla frosting and the other side with chocolate frosting
Recipe Courtesy: Sally’s Baking Addiction
- Dry ingredients
- All purpose flour- 1 2/ 3 cups
- Baking powder- 1/ 2 tsp
- Baking soda- 1/ 4 tsp
- Salt- 1/ 2 tsp
- Wet Ingredients
- Unsalted butter, melted- 1/ 2 cup
- Sugar- 1 cup
- Egg, at room temperature- 1, large
- Yogurt- 1/ 4 cup
- Milk- 3/ 4 cup + 1 tbsp
- Vanilla extract- 2 tsp
- Unsweetened Cocoa powder- 1/ 4 cup
- Unsalted butter, softened to room temperature- 1/ 2 cup
- Confectioner's sugar or powdered sugar- 1 3/ 4 cups
- Heavy cream or half and half- 2 tbsp
- Vanilla extract- 1 tsp
- Salt- a pinch
- Unsalted butter, softened to room temperature- 1/ 2 cup
- Unsweetened cocoa powder- 1/ 4 cup
- Confectioner's sugar or powdered sugar- 1 3/ 4 cups
- Heavy cream or half and half- 2 tbsp
- Vanilla extract- 1 tsp
- Salt- a pinch
- Preheat oven to 350 F.
- Use a spring foam pan or a 9 inch cake pan. Line the pan with parchment paper and grease the bottom and the sides of the pan with unsalted melted butter. Keep aside.
- Sift all the above mentioned dry ingredients together into a bowl. Keep aside.
- You could combine the ingredients using a stand mixer or an electric hand mixer.
- Add the melted butter and sugar into a stand mixer bowl, combine using a whisk.
- Add the egg and beat at medium speed.
- Add yogurt, milk and vanilla extract, beat at medium speed for a minute.
- Slowly, add the dry ingredients and combine at medium speed till a thick smooth batter is formed.
- To make chocolate batter: Pour 3/ 4 cup of the prepared vanilla batter into another bowl, add cocoa powder and 1 tablespoon milk. Combine well using a spatula till a thick batter without any lumps has formed.
- Spread half of the vanilla batter into the cake pan and spread it evenly as the first layer.
- Spread half of the chocolate batter on the center of the vanilla batter. Do not combine them together.
- Spread the remaining vanilla batter over the chocolate batter, spread it evenly.
- Add the rest of the chocolate batter as the top layer.
- Using a fork you could make some patterns on the top, gently swirl the batter, don't combine the batter.
- Place the pan in the preheated oven, on the lower rack and bake for 35 to 40 minutes or until a fork inserted into the center of the cake comes out clean.
- Remove the cake from the oven, let cool down completely.
- This cake tasted delicious without the frosting, so you can have it just as it is.
- If you are making the frosting, follow these steps.
- The butter should be softened to room temperature, do not melt it in the microwave.
- Into the stand mixer bowl, add the softened butter.
- Using the paddle attachment, beat the butter at medium speed till creamy- for 2 minutes.
- Add confectioner's sugar, salt, vanilla extract and cream.
- Increase the speed and beat for full 3 minutes till the frosting is smooth and creamy.
- If the frosting is too thick add more cream and if it's thin add more sugar.
- Keep aside the vanilla frosting.
- Sift together the confectioner's sugar and cocoa powder together without any lumps into a bowl.
- Into the stand mixer bowl, add the softened butter.
- Using the paddle attachment, beat the butter at medium speed till creamy- for 2 minutes.
- Add confectioner's sugar-cocoa powder mix and salt, alternatively with cream and vanilla extract.
- Beat at low speed after each addition.
- Increase the speed and beat at high speed for 2 minutes till the frosting turns smooth and creamy.
- Use 1M Wilton tip to create the swirl pattern.
- Attach the tip into a piping bag and cut off the ends so that the tip fits through the hole.
- Place the Pipping bag with the tip into a tall glass.
- Spoon one side of the pipping bag with vanilla frosting and the other side with the chocolate frosting.
- Before frosting on the cake, first pipe some frosting on a plate when you see both the frostings coming out together you can start piping on the cake.
- Now, create the swirl shape and frost the whole cake.
- After frosting the cake, keep the cake in the refrigerator for 30 minutes to set.
- Cut the cake and enjoy.
- Leftover cake can be refrigerated.
