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March 8, 2018

Marble Layer Cake

With chocolate and vanilla in a single slice, this marble layer cake is perfect for when you don't want to choose between classic cake flavors.

With chocolate and vanilla in a single slice, this marble layer cake is perfect for when you don’t want to choose between classic cake flavors.

Marble Layer Cake

I’m very consistent when it comes to my favorite color, but I can’t say the same for my 4-year-old.

The only guarantee is that his answer will change. The same is true with pizza—either cheese or pepperoni—and for cake.

It’s a good thing I baked two kinds of cupcakes for his birthday because he surprised me with his choice.

With chocolate & vanilla in a single slice, marble layer cake is made for the indecisive.

You never know how things will turn out when you marble the batter.

I think that’s part of the reason why I love baking this way. I always get excited cutting the first few pieces to see how the swoops and swirls turned out.

I frosted the cake with bittersweet chocolate buttercream and whipped out my favorite easy decorating trick, using the back of a spoon to create a pattern of random but artistic waves.

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Marble Layer Cake

Marble Layer Cake

  • Author: Paige Adams
  • Prep Time: 1 hour + cooling
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes + cooling
  • Yield: 1 cake 1x

With chocolate and vanilla in a single slice, this marble layer cake is perfect for when you don’t want to choose between classic cake flavors.

Ingredients

  • For cake
  • 3 cups sifted all-purpose flour plus more for dusting
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup milk at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (11/2 sticks) unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 4 ounces bittersweet chocolate, melted and cooled
  • For frosting
  • 4 ounces bittersweet chocolate, roughly chopped
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 31/2 to 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350 degrees F. Grease two 9-inch diameter round cake pans and line the bottoms with parchment paper. Dust with flour, shaking out the excess.
  2. In a large bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 1 minute.  Add the sugar and beat until light and fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula. On low speed, mix in the dry ingredients in 3 additions alternating with the milk.
  3. In a medium bowl, stir 2 cups of batter with the bittersweet chocolate.  Transfer the vanilla batter to the prepared pans. Dollop the chocolate batter on top. Use a knife to swirl the batter. Bake the cakes for 35 minutes until a toothpick interested in the center comes out only with a few crumbs. The tops of the cakes should spring back when gently pressed.
  4. Cool for 15 minutes. Run a pairing knife around the edges of the cakes before turning them out of the pan onto a wire rack. Remove the parchment paper and turn over the cakes. Let them cool completely.
  5. For the frosting, melt the chocolate with 1/2 cup heavy cream in a small saucepan over low heat and let cool. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 1 minute. On low speed, gradually beat in the confectioners’ sugar. Add the remaining heavy cream, vanilla and salt, and beat for 3 minutes until light and fluffy. Beat in the chocolate cream until fully combined.
  6. Before assembling the cakes, trim the tops as necessary with a serrated knife to make them even. Spread about 3/4 – 1 cup frosting over one of the layers and top with the other cake. Frost the sides and top of the cake and let stand for 1 hour before serving.

Notes

Adapted from Food & Wine June 2007

  • Author: Paige Adams
  • Prep Time: 1 hour + cooling
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes + cooling
  • Yield: 1 cake 1x

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