DELICIOUS 3 COLOUR MARBLE CAKE RECIPE
Marble cake has long been a popular dessert, as it combines the delicious flavors of chocolate and vanilla cake. This delicious 3 color marble cake recipe takes it to the next level. Not only does it contain three different colors, but also three different flavors: vanilla, chocolate, and strawberry.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat Your Oven and Grease the Pan - Preheat your oven to 350 degrees Fahrenheit. Grease the 13×9-inch cake pan with cooking spray.
- Beat Cake Mix, Water, Oil, and Eggs - In a large bowl using an electric mixer, beat the cake mix, water, vegetable oil, and eggs together. Beat the mixture until smooth.
- Prepare the Marble Flavors - In a small bowl, add 1/3 of the cake batter. Stir in the cocoa powder until just blended.
- In the other small bowl, add in 1/3 of the cake batter. Stir in the red food coloring and the seedless strawberry jam until well combined.
- Bake the Cake - Add the remaining 1/3 of the batter to the cake pan. Drop in tablespoons of the chocolate batter and strawberry batter randomly in the pan. Use a butter knife to gently swirl the batter together to create a marble effect.
- Bake the cake for 28-30 minutes, or until a toothpick inserted into the middle comes out clean. Before transferring to a wire rack allow the cake to cool in the pan for 10 minutes. Let it cool for one hour before frosting.
- Make the Frosting - Using an electric mixer, beat the butter in a large bowl on medium-high speed until smooth and creamy. Switch the speed to low and gradually add in the powdered sugar, beating until smooth. Beat in two tablespoons of milk and the vanilla, adding more milk if the frosting is still thick.
- Color the Frosting - Add 1/3 of the frosting to a small bowl. Add the seedless strawberry jam and mix until well combined. Then, mix in a few drops of red food coloring until you reach your desired shade of pink.
- In another small bowl, add 1/3 a cup of frosting. Add in the cocoa powder and mix until it is combined.
- Step Seven: Frost Your Cake - Add the vanilla frosting to your fully cooled cake using an offset spatula. Then, add tablespoons of strawberry frosting and tablespoons of chocolate frosting throughout the vanilla frosting. Use the offset spatula to swirl the frosting, making a marble design.
MOIST AND FLUFFY MARBLE CAKE RECIPE
You can transform my favorite vanilla cake into the best marble cake by adding a little chocolate! Super easy and super tasty!
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 20
Steps:
- Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC).
- Bring your butter, milk, and eggs to room temperature. It's really important when making a cake for the ingredients to all be slightly warm so they create an emulsion.
- Heat the water until it's simmering and then combine it with your cocoa powder.
- Stir it until the cocoa powder is moistened. It will look lumpy, but that is normal.
- Set it aside and let it cool while you prepare the cake batter.
- In a separate container, combine 3/4 cup of the milk and the oil together and set it aside.
- In a separate container, combine the remaining milk, eggs, vanilla, and almond extract together. Whisk it to break up the eggs, and then set it aside.
- In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix for 10 seconds to combine everything.
- Add your softened butter to the flour mixture and mix on low until the mixture resembles coarse sand (this takes about 30 seconds). This style of mixing is called the reverse creaming method, and it will result in a very velvety, moist cake. A lot of my other cake recipes like brown butter cake and white velvet buttermilk cake use this method.
- Add in your milk/oil mixture and mix it on low until the dry ingredients are moistened.
- Increase the speed to medium (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) and let it mix for 2 minutes to develop the cake's structure. If you don't let your cake mix on this step, your cake could collapse.
- Scrape your bowl and then reduce the speed to low.
- Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.
- Scrape down the sides again to make sure everything has incorporated.
- Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it's combined.
- Layer your batter into your pans, starting with vanilla, then chocolate, and ending with vanilla.
- Use a butter knife to swirl them together gently. Do not over-mix or your cake will not have a marbled interior.
- Bake the cakes for 35-40 minutes at 335ºF (168ºC) or until a toothpick inserted into the center comes out cleanly (but the cake has not begun to shrink yet from the sides of the pan). IMMEDIATELY TAP THE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking.
- Let the cakes cool for 10 minutes inside of the pan before flipping them out. The cake will shrink a bit and that is normal.
- Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
- Thaw the cake on the countertop while it's still wrapped before frosting.
- Place your chocolate into a heatproof bowl.
- Heat your cream until it just begins to simmer. Do not boil it or your ganache will be grainy.
- Pour the hot cream over your chocolate.
- Let it sit for 5 minutes.
- Add in your vanilla and salt to the chocolate mixture and whisk it until it's smooth and creamy.
- Pour your ganache into a shallow pan and let it cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.
- Frost your cake with the ganache and then place it into the fridge for 20 minutes. This cake also pairs well with easy buttercream or chocolate Swiss meringue buttercream.
- Dust it with cocoa powder using a soft (new) makeup brush to make the velvet texture.
- Heat the cream until it's just steaming, and then pour it over chocolate.
- Let it sit for 5 minutes.
- Whisk it until it's smooth.
- Let it cool until it's slightly warm to the touch before piping it onto your CHILLED cake.
Nutrition Facts : ServingSize 1 serving, Calories 822 kcal, Carbohydrate 73 g, Protein 10 g, Fat 56 g, SaturatedFat 36 g, Cholesterol 150 mg, Sodium 455 mg, Fiber 5 g, Sugar 44 g
ULTIMATE MARBLE CUPCAKES
Chocolate and vanilla marble cupcakes with chocolate and vanilla swirl frosting on top! These cupcakes are perfect for when you can't decide between a chocolate or vanilla treat!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
- in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be thick.
- Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
CHOCOLATE CHIP MARBLE CAKE
Wow! What a great cake to take to a potluck. They'll be asking, "How'd you do it?"
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan.
- In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
- Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g
VANILLA CHOCOLATE MARBLE POUND CAKE
This Vanilla Chocolate Marble Pound Cake recipe is a mix of vanilla pound cake and fudgy chocolate pound cake that's topped with an easy chocolate ganache. Both the vanilla cream cheese pound cake and the chocolate pound cake have the same base batter, making this pretty swirled pound cake incredibly easy.
Provided by Michelle
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).
MARVELOUS MARBLE CAKE
Pound cake and chocolate make the best marble cake. - Ellen Riley, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.
Nutrition Facts : Calories 683 calories, Fat 33g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 330mg sodium, Carbohydrate 97g carbohydrate (79g sugars, Fiber 1g fiber), Protein 5g protein.
ULTIMATE MARBLE CAKE
Chocolate and vanilla marble cake with striped buttercream
Provided by thebakingexplorer
Categories Dessert
Time 2h
Number Of Ingredients 19
Steps:
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
- Make the vanilla sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally using an electric mixer
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Make the chocolate sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally using an electric mixer
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour and cocoa powder and whisk in gently until you can't see any flour anymore
- Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it
- Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. You can add more milk if the buttercream is too stiff. Use an electric hand whisk or stand mixer for best results
- To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. You can add more milk if the buttercream is too stiff. Use an electric hand whisk or stand mixer for best results
- If the cakes have domed on top, level them off with a cake leveller or knife
- Put one of the sponges on a decorating turntable and spread a layer of chocolate buttercream over it
- Add the second sponge on top and spread a layer of vanilla buttercream over it
- Add the third sponge and then cover the whole cake in a thin layer of vanilla buttercream as the crumb coat, then put it in the fridge for 30 minutes
- To create the striped effect, pipe lines of alternating chocolate and vanilla buttercream all around the sides of the cake. Use a buttercream scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go
- Once the sides are smoothed to your liking, add more buttercream to the top of the cake and smooth it out using a palette knife
- Then pipe alternating rosettes of chocolate and vanilla buttercream on top of the cake round the edge, and fill the centre with triple chocolate curl sprinkles - or any sprinkles of your choice
- Move the cake onto a serving plate or cake stand and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days
Nutrition Facts : Carbohydrate 123 g, Protein 9 g, Fat 59 g, SaturatedFat 36 g, TransFat 2 g, Cholesterol 248 mg, Sodium 525 mg, Fiber 3 g, Sugar 94 g, Calories 1032 kcal, UnsaturatedFat 19 g, ServingSize 1 serving
CHOCOLATE-VANILLA MARBLE CAKES
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
- Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
- Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.
Nutrition Facts : Calories 292 g, Fat 14 g, Fiber 1 g, Protein 5 g, SaturatedFat 9 g
FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE
Flourless chocolate cake with a swirl of cheesecake...yum! This is very rich, so a small slice is all you'll need per person. To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Provided by hepcat1
Categories Dessert
Time 6h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
- Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
- Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
- Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
- Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
- Make Ahead Tips:.
- Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
Nutrition Facts : Calories 183.3, Fat 13.4, SaturatedFat 8.1, Cholesterol 87.5, Sodium 67.9, Carbohydrate 13, Sugar 12.7, Protein 2.7
MARBLE CAKE
The best marble cake I've ever had. And here's how you can make it.
Provided by Sally
Categories Cake
Time 4h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
- Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
- Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
- Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
- Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
- With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
- If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
EASY MARBLE CAKE RECIPE
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!
Provided by Life Love and Sugar
Categories Dessert
Time 1h52m
Number Of Ingredients 16
Steps:
- Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- 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.
- 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.
- Add half of the dry ingredients to the batter and mix until combined.
- Add the milk and vanilla extract and mix until well combined.
- 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.
- Set aside 1 1/4 cups of batter, then divide the remaining batter between the two cake pans and set them aside.
- Melt the chopped chocolate, then add it to the batter that was set aside and gently fold together to combine.
- 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.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, beat the butter and shortening together until smooth.
- Add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, cocoa powder and 4-5 tablespoons of water or milk and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
- 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.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake on top, then frost the outside of the cake.
Nutrition Facts : ServingSize 1 Slice, Calories 786 calories, Sugar 80.4 g, Sodium 285.7 mg, Fat 41.9 g, SaturatedFat 18 g, TransFat 1.9 g, Carbohydrate 102.2 g, Fiber 3.3 g, Protein 6.2 g, Cholesterol 72.8 mg
CHOCOLATE MARBLE CAKE
Make and share this Chocolate Marble Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h5m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 12
Steps:
- Have all ingredients at room temperature Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
- Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
- Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
- Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside.
- Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
- Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
CHOCOLATE MARBLE CAKE
Whoever said basic had to be boring has not tried this cake.
Provided by Pam Lolley
Categories Cakes
Time 2h10m
Number Of Ingredients 17
Steps:
- Prepare the Cake Layers: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray; set aside. Microwave chopped chocolate in a small microwavable bowl on MEDIUM (50%) power until melted and smooth, 1 ½ to 2 minutes, stopping to stir every 30 seconds. Set melted chocolate aside.
- Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add granulated sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, beating just until combined after each addition.
- Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating on low speed just until combined after each addition, about 2 minutes total. Beat in vanilla on low speed.
- Transfer 1 cup of the cake batter to a small bowl; stir in melted chocolate until fully combined, and set aside. Spoon half of the remaining cake batter evenly into prepared cake pans (about 1 ⅓ cups per pan); dollop pans evenly with chocolate batter. Spoon remaining cake batter evenly over top of chocolate batter dollops, and gently smooth over dollops using a small offset spatula. Swirl batters together using a small paring knife.
- Bake Cake Layers on middle rack in preheated oven until a wooden pick inserted into centers of cakes comes out clean, 26 to 30 minutes. Remove from oven; transfer pans to a wire rack, and let cool 10 minutes. Remove Cake Layers from pans, and place directly on wire rack; let cool completely, about 1 hour.
- Prepare the Frosting: Beat cream cheese, butter, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Beat in vanilla until incorporated, about 30 seconds. Whisk together powdered sugar and cocoa in a large bowl. Gradually add powdered sugar mixture to butter mixture alternately with 4 tablespoons half-and-half, beating on low speed until combined after each addition. (If needed, beat in up to 1 additional tablespoon half-and-half, 1 teaspoon at a time, until desired consistency.) Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes.
- Spread 1 cup Frosting in between Cake Layers. Use remaining Frosting to evenly coat top and sides of cake.
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
More about "chocolate vanilla marble cakes food"
SOFT & MOIST CHOCOLATE VANILLA MARBLE CAKE - FOODELICACY
From foodelicacy.com
4.6/5 (54)Total Time 45 minsCategory Cake RecipesCalories 141 per serving
- Pre-heat oven to 190 deg C (375 deg F). Place oven rack in the centre of the oven. Lightly grease the base and sides of an oval loaf pan (9 in x 4 in x 2 1/4 in).
- Sift together the flour, baking powder, and salt. In a small bowl, combine whole eggs and egg yolks, and stir with a fork to mix well. In another bowl, combine the milk, cream, and vanilla extract. Lastly, in a separate bowl, combine the cocoa paste ingredients and stir until smooth.
- Using an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 10 minutes.
- Keeping the mixer speed on low to medium, add the eggs, little by little, beating well after each addition. Add the flour mixture, alternating with the milk-cream mixture, in 1/4 portions each time, beating well until you get a smooth batter. Do not over-beat during this stage.
MARBLE MINI BUNDT CAKES - FOODELICACY
From foodelicacy.com
4.8/5 (12)Total Time 50 minsCategory Cake RecipesCalories 427 per serving
- Preheat oven to 175 deg C (350 deg F). Grease and lightly flour a mini bundt pan (12 small bundts or 6 medium bundts), tapping out any excess flour.
- Place the chocolate pieces in a bowl, set it over a saucepan filled with some water, with the base of the bowl above the water level. Heat up the saucepan until water is just simmering, and gently melt the chocolate. When melted, remove from saucepan and allow it to cool. In another small bowl, combine whipping cream, lemon juice and vanilla extract. Stir to mix well and whip lightly until slightly thickened. Set aside.
- Sift together cake flour, baking powder and salt. In a separate bowl, lightly whisk the eggs. Set aside.
- In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy on medium speed (speed 3-4 on my Kitchen Aid mixer), about 5 minutes. With the paddle still turning, beat in the beaten eggs a little at a time, until well incorporated. Beat in the whipping cream mixture.
CHOCOLATE VANILLA MARBLE POUND CAKE - THE BUSY BAKER
From thebusybaker.ca
5/5 (6)Category Baking, DessertCuisine American, BritishCalories 496 per serving
- In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer, mix the butter and sugar together on medium high speed for several minutes until light and fluffy in texture and pale in colour.
VANILLA & CHOCOLATE MARBLE SWIRL POUND CAKE - …
From grokker.com
4.9/5 (43)Total Time 1 hr 40 mins
CHOCOLATE & VANILLA MARBLE CAKE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 10Estimated Reading Time 40 secsCategory Dessert
CHOCOLATE VANILLA MARBLE CAKE - PARDON YOUR FRENCH
From pardonyourfrench.com
3.8/5 (112)Category BreakfastServings 8-10Total Time 50 mins
CHOCOLATE VANILLA MARBLE CAKE - DELICIOUS KRAFT …
From deliciouskraftrecipes.com
10 BEST CHOCOLATE VANILLA MARBLE CAKE RECIPES - YUMMLY
From yummly.com
MARBLE CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
5/5 (1)Total Time 1 hrCategory CakeCalories 437 per serving
- Preheat your oven to 180C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
- Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed till combined.
- Split the mixture between two bowls and add the vanilla to one half, and the cocoa powder to the other and beat each again till smooth. Once combined it might still be a little stiff, so loosen with the Whole Milk, about 2 tbsps each!
- Spoon small spoonfuls randomly into your Cases to create a marble effect until they’re about 2/3 full and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
CHOCOLATE AND VANILLA MARBLE LOAF CAKE ... - THE BAKE SCHOOL
From bakeschool.com
3.5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 352 per serving
- Preheat the oven to 325°F. Brush a 9×5-inch loaf pan with melted butter, then dust with flour, tapping out the excess. Set aside for later. For the loaf pan, I recommend either the Oxo Good Grips Non-stick Pro loaf cake pan (available on Amazon) or the Nordic Ware Aluminum 1 pound Commercial loaf pan (available on Amazon)
- In a large bowl, cream the butter and the sugar until it is light. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix again.
CHOCOLATE MARBLE POUND CAKE RECIPE - MARCY GOLDMAN | FOOD ...
From foodandwine.com
5/5 Total Time 2 hrsServings 1
- Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
- In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
- In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
- Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.
CHOCOLATE VANILLA MARBLE CUPCAKES - A LATTE FOOD
From alattefood.com
Reviews 11Category DessertServings 12Estimated Reading Time 4 mins
CHOCOLATE AND VANILLA MARBLE CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
5/5 (3)Total Time 1 hr 5 minsCategory Afternoon TeaCalories 446 per serving
- Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
- Using an electric mixer, beat together the butter and sugar until light and fluffy, scraping down the sides of the bowl as you go along.
- Add the eggs, one at a time, adding a little flour in between each one to help prevent curdling. Add the Vanilla extract and mix until well combined.
HOW TO MAKE MARBLE CUPCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 12Estimated Reading Time 3 minsCategory Dessert, Main DishTotal Time 42 mins
- Heat oven to 350ºF. Line 12-cup regular muffin tin with paper cupcake liners.Sift flour, salt, and baking powder together.
- Add eggs, one at a time, mixing until blended, scraping the sides and bottom of bowl as needed.
- Beat in vanilla and almond extracts. On low speed, add flour mixture in 3 additions, alternating with the 1/2 cup milk, beginning and ending with the flour.
CHOCOLATE AND VANILLA MARBLE CAKE - LIL' COOKIE
From lilcookie.com
5/5 (1)
CHOCOLATE & VANILLA MARBLE CAKE - MATT ADLARD
From mattadlard.com
Servings 16Total Time 2 hrs 45 mins
MARBLE CHOCOLATE VANILLA CAKE - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
Estimated Reading Time 4 mins
CHOCOLATE AND VANILLA MARBLE CAKE : RECIPES : COOKING ...
From cookingchanneltv.com
Servings 6Total Time 2 hrs 5 minsCategory Dessert
VANILLA CHOCOLATE MARBLE CAKE BY EVON BARKER. A THERMOMIX ...
From recipecommunity.com.au
4.8/5 (20)Category Desserts & SweetsServings 12Total Time 1 hr 10 mins
EGGLESS MARBLE CAKE WITH CHOCOLATE | DESSERT RECIPES ...
From goodto.com
3.9/5 (122)Category DessertCuisine BritishTotal Time 1 hr 35 mins
MARBLE CAKE, CHOCOLATE VANILLA CAKE | SIMPLE INDIAN RECIPES
From simpleindianrecipes.com
Estimated Reading Time 2 minsTotal Time 1 hr 30 mins
MARBLE CUPCAKES WITH SWIRLED CHOCOLATE-VANILLA FROSTING ...
From foodtalkdaily.com
Servings 12Total Time 30 mins
MARBLE CAKE WITH CHOCOLATE FROSTING - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 3 hrs 15 minsCategory DessertCalories 319 per serving
10 BEST CHOCOLATE VANILLA MARBLE CAKE RECIPES | YUMMLY
From yummly.com
MARY BERRY'S CHOCOLATE AND VANILLA MARBLE LOAF CAKE RECIPE ...
From foodnewsnews.com
CHOCOLATE AND VANILLA MARBLE LOAF CAKE RECIPE | RECIPE ...
From pinterest.ca
10 BEST CHOCOLATE VANILLA MARBLE CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
VEGAN CHOCOLATE & VANILLA MARBLE CAKE – JEN'S FOOD BLOG
From jensfoodblog.com
SPONGY VANILLA CHOCOLATE MARBLE CAKE RECIPE - EASY RECIPES
CHOCOLATE MARBLE CAKE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE VANILLA MARBLE POUND CAKE | RECIPE | MARBLE ...
From pinterest.ca
CHOCOLATE VANILLA MARBLE CAKES - TFRECIPES.COM
From tfrecipes.com
CHOCOLATE AND VANILLA MARBLE CAKE - ZESTSPOT.COM
From zestspot.com
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