Chocolate Marble Cake
A classic marble cake that is as delicious as it is easy to make. This is a recipe from Carol Bloom's The Essential Baker with a minor tweak or two, and the cake is one you can serve for any occasion.
Ingredients
White Cake Batter
- 4 oz unsalted butter, softened
- 1 cup sugar
- 2 extra large eggs, room temp
- ½ cup milk
- 1 tsp pure vanilla extract
- 1 ⅓ cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Chocolate Cake Batter
- 4 oz unsalted butter, softened
- 1 cup sugar
- 2 extra large eggs, room temp
- ½ cup milk
- 1 tsp pure vanilla extract
- 1 cup cake flour
- ⅓ cup cocoa powder
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
1 recipe mocha buttercream* (see note)
Instructions
Mix each cake in the same way
- Preheat oven to 350°F. Line the cake pans with butter and parchment circles.
- Cream the butter or 2 minutes in a stand mixer fitted with the paddle attachment. Add the sugar and continue creaming until light and fluffy, scraping down bowl as needed, about 2 more minutes. Lower speed and add each egg, one at a time, blend until incorporated and scrape bowl as needed.
- Mix together the milk and vanilla in a measuring cup.
- In a bowl, whisk together the dry ingredients. Add this to the butter mixture, alternating with the milk mixture. Start and end with the dry ingredients. Scrape bowl as needed.
- Pour the two batters into the pans and swirl together to make the marbling. Bake for about 20 to 30 minutes, depending on the size of the pan
- Spread mocha buttercream on cake. I used a cake comb to create the swirl effect.
Notes
*I can't share the recipe for Sarah's chocolate frosting (which you see in the photos above) because it's from her cookbook, but the mocha buttercream I link above is a good alternative.