Marble Cake
Super moist vanilla cake swirled with chocolate cake.
Servings: 20
Ingredients
FOR THE CHOCOLATE CAKE
- 1/2 cup (59 g) dark cocoa powder I like Extra Brute Cacao Barry
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour lightly spooned into a measuring cup and leveled off gently with a knife
- 1 tsp. (4 g) baking soda
- 1/2 tsp. (2.8 g) salt
- 1/2 tsp. (2 g) baking powder
- 1/2 cup (120 g) buttermilk at room temperature
- 2 large eggs at room temperature
- 1/4 cup (54.5 g) vegetable oil
- 1/2 cup (118 g) hot water
- 1 tsp. (4.2 g) vanilla extract
FOR THE VANILLA CAKE
- 1/2 cup (113 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (54.5 g) vegetable oil
- 3 large eggs at room temperature
- 1 1/2 cups (150 g) cake flour lightly spooned into a measuring cup and leveled off gently with a knife
- 1 tsp. (4 g) baking powder
- 1/2 tsp. (2.8 g) salt
- 1/2 cup (120 g) buttermilk at room temperature
- 1 tsp. (4.2 g) vanilla extract
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees. Spray three 8-inch or four 6-inch round cake pans with non-stick cooking spray, line the bottom with parchment paper and spray again. Set aside.
FOR THE CHOCOLATE CAKE BATTER
- In the bowl of an electric mixer fitted with the paddle attachment, combine all of the dry ingredients and stir until combined.
- In a separate mixing bowl, combine all the wet ingredients and whisk until combined.
- With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl. Mix again on low for about 20 to 30 seconds. Transfer the batter to another bowl and cover the bowl with plastic wrap.
FOR THE VANILLA CAKE BATTER
- In a medium mixing bowl, combine the cake flour, baking powder and salt. Stir to combine. Set aside.
- In the now clean bowl of the mixer, combine the butter, sugar and oil for the vanilla cake. Mix on medium-high speed until light and fluffy, about 2 minutes.
- With the mixer on medium speed, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Add the vanilla.
- With the mixer on low speed, alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just incorporated.
MIXING BATTERS
- Now that both cake batters are finished, you'll be alternately adding each flavor to each of your three cake pans. I suggest starting with 8 ounces of vanilla cake batter in each pan, followed by 8 ounces of chocolate cake batter in each pan, for a total of about 16 ounces of batter in each pan. If you're using 6-inch pans, use 6 ounces of vanilla, followed by 6 ounces of chocolate. When I add the second cake batter flavor to each pan, I use a spoon to make dollops of cake batter. Once all the batter is added to the three cake pans, take a toothpick and make swirls in the batter.
- Bake the pans for 30 to 33 minutes. Let cool in the pans for about 10 to 15 minutes before inverting onto wire racks to cool completely.
- As always, it's best to make the cake layers ahead of time so you have time to chill the layers in the freezer for at least an hour before you start stacking and decorating the cake.