marble cake recipe

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

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)

vanilla extract

tsp salt (3 grams)

sugar (875 grams)

heavy cream

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.

Allow the layers to cool in the pan...

Allow the layers to cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.

Once the cake layers have finished cooling use...

Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.

If you're making these cake layers in advance,...

If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 2 cups of unsalted butter on a...

Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.

Mix in 1 Tbsp of vanilla extract and...

Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.

Slowly add in 7 cups of powdered sugar...

Slowly add in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.

Continue to mix on low speed for a...

Continue to mix on low speed for a few minutes, until the desired consistency is reached. 

Place 1 cup of vanilla buttercream into a...

Place 1 cup of vanilla buttercream into a separate bowl and set aside.

Mix in 1/2 cup of baking cocoa, 1...

Mix in 1/2 cup of baking cocoa, 1 cup of melted chocolate chips and an additional 1/4 cup of heavy cream in to the remaining frosting.

Cover both the vanilla and the chocolate buttercream...

Cover both the vanilla and the chocolate buttercream  with plastic wrap to prevent crusting and set aside.

Spread a tablespoon of buttercream on the center...

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

Center the first cake layer on the cake...

Center the first cake layer on the cake board. 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 frosting and smooth using a bench scraper.

Chill the cake in the freezer for 10...

Chill the cake in the freezer for 10 minutes or fridge for 30 minutes until the frosting is firm to the touch.

Swirl together the vanilla and chocolate buttercream around...

Swirl together the vanilla and chocolate buttercream around the cake using the back of a spoon or an offset spatula. Heat up the remaining chocolate fudge swirl mixture for 15-30 seconds, or until it's thin enough to easily spread into the frosting on the cake.  Swirl the chocolate mixture into the frosting to create a marbled look, then enjoy!

<p>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!!</p>

Keto marble cake doesn&#x27;t get any better than this! Two layers of low carb vanilla and chocolate cake swirled together, with a silky smooth low carb chocolate frosting. A perfect keto birthday cake recipe.

Marble Layer Cake

almond flour

whey protein powder

tbsp baking powder

tsp salt

sour cream

Swerve Sweetener

eggs (room temperature)

tsp vanilla extract

almond milk

water

chocolate

recipe Swiss Meringue Buttercream

Preheat the oven to 325F and grease 2 8-inch round baking pans. Line the bottoms of the pans with parchment and grease th parchment.

In a medium bowl, whisk together the almond flour, whey protein, baking powder, and salt. Set aside.

In a large bowl, beat the sour cream with the sweetener until well combined. Beat in the eggs and vanilla extract. Add half of the almond flour mixture and beat until combined, then beat in the almond milk. Beat in the remaining almond flour until the batter is well combined. If it&#x27;s very thick, add another tablespoon or two almond milk. It should be spreadable but not pourable.

In another large bowl, whisk the cocoa powder and hot water together until smooth. Add about 1/3 of the vanilla batter to the cocoa mixture and stir until well combined.

Add the two batters in small alternating dollops to the two pans and swirl with a knife, then smooth the tops. Bake 25 to 30 minutes, until the edges are set and the tops are just firm to the touch.

Remove and let cool completely in the pans, then flip out onto a wire rack and remove the parchment.

Set a heatproof bowl over a pan of barely simmering water. Add the chopped chocolate and stir until melted and smooth. Remove from over the pan and let cool while preparing the rest of the frosting.

Prepare the Sugar-Free Swiss Buttercream according to the directions. After all the butter has been added, set the mixer on low and drizzle in the melted chocolate until combined. You will need to stop the mixer and scrape the sides and bottom with a rubber spatula a few times to get all the chocolate mixed in.

Note: if your frosting is super soft after adding the chocolate, simply place in the fridge for about 5 to 10 minutes to firm up a little before frosting the cake.

Chocolate Swiss Buttercream Frosting

Set one layer of cake on a serving platter and spread the top with about 1/3 of the frosting. Place the second layer on top and spread the top and sides with more frosting. There should be enough to pipe some rosettes on the top as well, if desired.

Decorate with mini keto cookies or small pieces of sugar-free chocolate. Or consider adding some sugar-free sprinkles!

To assemble

I made this once more, using almond flour again (not wanting to risk it failing with hazelnut flour), and 12ml double cream mixed with around 100ml water to replace almond milk. Again my batter was very runny, so I'm convinced it must be a protein powder brand thing (maybe what we get in the UK is made differently to the US? What brand do you use, please?). Nevermind, it still looks so pretty and I make concentric white-brown circles instead of swirls. 
For assembly, as I was to be travelling with this cake, I used two 8" square pans instead of round, baked for slightly less time, and then cut each cake into half (to get 4 rectangles) and frosted the layers in between, leaving the marbled top bare so that it was easier to pack in a box and carry. Worked a treat! :) For the SMBC I used 100% chocolate (unsweetened) and it was still plenty sweet, so I'll stick to this version next time - no seizing, no problems! Just aching arms again.. lol! Thank you again, Carolyn, this is such a special cake to make and eat!

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