This Marble Cake is wonderfully moist and made with a swirls of vanilla and chocolate cake! It’s covered in chocolate frosting for a classic cake!
- 2 1/4 cups (293g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) buttermilk*
- 2.5 oz bittersweet chocolate (60% cacao), chopped**
CHOCOLATE BUTTERCREAM FROSTING
- 1 1/4 cups (280g) butter
- 1 cups (189g) shortening
- 8 cups (920g) powdered sugar
- 2 tsp vanilla extract
- 1 cup (114g) natural unsweetened cocoa powder
- 6–8 tbsp (90-120ml) water/milk
1. Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs two at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until combined.
6. Add the milk and vanilla extract and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Set aside 1 1/4 cups of batter, then divided the remaining batter between the two cake pans and set them aside.
9. Melt the chopped chocolate, then add it to the batter that was set aside and gently fold together to combine.
10. Drop spoonfuls of batter over the top of the vanilla batter that is already in the cake pans. Use a knife to swirl the chocolate and vanilla batters together, being careful not to over combine them. I ran a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.
11. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
12. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
13. To make the frosting, beat the butter and shortening together until smooth.
14. Add half of the powdered sugar and mix until smooth.
15. Add the vanilla extract, cocoa powder and 4-5 tablespoons of water or milk and mix until smooth.
16. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
17. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
18.Place the first cake on a serving plate or a cardboard cake round.
19. Spread about 1 cup of frosting evenly on top of the cake.
20. Add the second layer of cake on top , then frost the outside of the cake.
Store in an air-tight container. Cake is best when eaten within 3-4 days.
*I use powdered buttermilk. Regular milk would work fine as a substitute.
**I strongly recommend sticking with bittersweet chocolate for this cake. I find it gives the best flavor and texture to the chocolate cake portion.
NOTE: If you’d like to use a vanilla frosting on this cake, replace the cocoa powder with an equal amount of additional powdered sugar and increase the vanilla extract to 3 teaspoons (1 tablespoon).
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