3/24/22, 6:31 PM Marble Cake Recipe - Chelsweets

YIELD: 30

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!!

PREP TIME COOK TIME

30 minutes 34 minutes
ADDITIONAL TIME TOTAL TIME
30 minutes 1 hour 34 minutes

Ingredients

Vanilla Cake Recipe*

3 cup all-purpose flour (360g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp salt (6g)
1 cup or 2 sticks unsalted butter, room temperature (226g)
1 cup egg whites or about 7 egg whites (240ml)
1 1/2 cups buttermilk, room temperature (360ml)
2 tsp vanilla extract (8ml)
1/8 cup vegetable oil (30ml)
*additional ingredients for the chocolate cake are listed below

Additional Ingredients (to be added after the vanilla cake batter is made, to
change it into chocolate batter):
1/3 cup unsweetened baking cocoa (28g)
1/4 cup granulated sugar (50g)
1/4 cup egg whites (60ml or 2 egg whites)
1/4 cup buttermilk (60ml)
1/2 tsp baking powder (2g)

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1/4 tsp salt (1g)

Chocolate Fudge Swirl:

1 cup chocolate chips (160g)
1/4 cup unsalted butter, room temperature (56g)
1/4 cup heavy cream, room temperature (60ml)

Buttercream Frosting
3 cups unsalted butter, room temperature (678g)
1 Tbsp vanilla extract or vanilla bean paste (18ml)
3/4 tsp salt (6g)
11 cups powdered sugar (1375g)
1/2 cup heavy cream or whipping cream (120ml)
1 cup unsweetened baking cocoa (80g)
1 cup dark chocolate chips, melted and cooled (175g)

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Instructions

Marble Cake Layers:

1. Preheat oven to 350°F / 175 C. Grease and line four 8" cake pans and set aside.
2. 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.
3. 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.
4. Pour in 1 cup of egg whites and mix on low until just incorporated, then mix in 1 1/2 cups of
buttermilk on a low speed.
5. Add in 2 tsp vanilla extract and 1/8 cup oil, and mix at a low speed until fully incorporated.
Scrape down the sides of the bowl with a spatula, then beat on medium-low speed for about
30 seconds.
6. Pour half of the batter into a separate bowl (roughly 950 grams) and set aside.
7. 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

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baking powder, and 1/4 tsp salt on a low speed until combined and set aside.
8. 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 and set aside to cool.
9. 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.
10. 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.
11. Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.
12. 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.
13. Allow the layers to cool in the pan for about 15 minutes, then flip them onto a wire rack to
finish cooling.
14. Once the cake layers have finished cooling use a serrated knife to level the tops and set the
cake layers aside.
15. 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.

Buttercream Frosting:
1. Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment until
smooth.
2. Mix in 1 Tbsp vanilla extract and 3/4 tsp salt on a low speed.
3. Slowly mix in 11 cups of powdered sugar on a low speed. Halfway through add in 1/2 cup of
heavy cream to make the frosting easier to mix.

4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired
consistency is reached. 
5. 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).
6. Place half of the buttercream into a separate 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.
7. Place half of the remaining vanilla buttercream into a separate large piping bag.
8. Color the remaining frosting with the remaining 1/2 cup of baking cocoa to create a light brown
colored frosting. Place in a large piping bag.
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To Assemble The Cake

1. Once all the different components of this cake are ready, it's time to assemble this cake.
2. Stack the cake layers on a greaseproof cardboard cake round.
3. Spread a Tablespoon of buttercream on the center of the board to help your cake layer stay in
place.
4. Next, 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.
5. Cover the cake in a thin layer of frosting and smooth using a bench scraper.
6. Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
7. Pipe squiggly lines of buttercream around the cake, alternating between the vanilla, chocolate,
and dark chocolate buttercream.

Notes

Tips for Making the Best Marble Cake

Properly measure your flour. Either spoon it into the cup measure, then level with a knife or
use a kitchen scale.
Ingredients at room temp mix together better, so be sure you set out any cold ingredients
ahead of time.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake.
This makes them easier to stack and frost.
Level your room temperature or thawed cake layers with a serrated knife to make them
easier to stack.
Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help
make sure your final coat of frosting is crumb-free and beautiful.
Make sure your buttercream is the right consistency before frosting your cake. It will help
give your cake proper structure and make it easier to decorate.

Making This Marble Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it
more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an
airtight container in the fridge for up to a week, or in the freezer for up to a month. Be sure
to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month.
The buttercream locks in all the moisture, keeping the cake fresh and delicious!

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If you cut into the cake and have leftovers, use any remaining frosting to cover the cut
section to keep it moist and store in the fridge for up to a week.

Nutrition
Information
Yield 30

Serving Size 1

Amount Per Serving

Calories 601

Total Fat 28g

Saturated Fat 16g

Trans Fat 0g

Unsaturated Fat 10g

Cholesterol 93mg

Sodium 289mg

Carbohydrates 83g

Fiber 2g

Sugar 69g

Protein 5g

© Chelsey White
CUISINE:
American /
CATEGORY: Cakes
https://chelsweets.com/easy-marble-layer-cake-recipe/

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