Marble Cake I Food

MARBLE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.
• Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.
• Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.
• Divide the cake batter into two equal portions (about 350g each).
• Add the milk to one portion of the mixture, stirring in gently until well combined.
• Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
• Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50-60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.
• Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

LILY'S MARBLE CAKE

Steps:

• Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
• In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
• Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
• Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
• Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
• Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.

GERMAN MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
• In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
• Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
• Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

MARBLE CAKE

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
• In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
• In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
• Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
• Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
• Bake for 60 to 70 minutes, or until a cake tester comes out clean.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
• Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
• Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

DELICIOUS 3 COLOUR MARBLE CAKE RECIPE

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.

MARBLE CAKE

Steps:

• Heat oven to 350°F. Prepare two 8-inch round cake pans by buttering (or spraying) and then adding a piece of parchment to the bottom of the pan.
• Sift together cake flour, baking powder and salt in a medium bowl and set aside.
• In the bowl of a stand mixer with whisk attachment cream together butter and sugar on medium-high until light and fluffy, at least 3 minutes.
• Lower speed to medium and add in egg yolks, one at a time, whisking after each addition.
• With the mixer on low, add in milk and vanilla and fully incorporate. (usually about 1 minute)
• Remove bowl from mixer and fold flour mixture into butter mixture. Mix until just combined.
• In a small bowl add the melted butter and cocoa and mix until combined.
• Add 3/4 cup of the yellow cake batter into the cocoa/butter mixture and fold together.
• Now add 3/4 cup of yellow cake batter to each cake pan and smooth out.
• Divide the chocolate batter evenly between the two pans by dropping spoonfuls in a circle over the yellow batter.
• Divide the remaining yellow cake batter between the pans and smooth out as much as possible without mixing.
• Take a clean table knife and make a swirling pattern throughout the cake to gently achieve the marble effect.
• Bake for 20-30* minutes or until an inserted toothpick is removed clean.
• Start checking the cake at 20 minutes. In the winter I can get away with a 22 minute bake time but in the summer it increases to 28 minutes. Just keep a close eye on it.
• Cool for about 10 minutes then turn out onto a wire rack.
• In a bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
• Be sure to stop at least once and scrape the bowl.
• With the mixer off, add in cocoa powder, vanilla, and salt.
• Turn mixer on low and blend for about 30 seconds.
• One tablespoon at a time, add in heavy cream.
• Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
• Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)

MARBLE CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

CHOCOLATE MARBLE CAKE

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.

MARVELOUS MARBLE CAKE

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.

MARBLE CAKE

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.

MARBLE BUNDT CAKE

Steps:

• Preheat oven to 175 C (350 F) and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.
• In a small bowl, add the hot water, instand coffee powder, cocoa powder and 3 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.
• In a medium bowl, sift the flour, baking powder, and salt.
• In a large bowl, add the butter and beat it till smooth for 2 mins. Gradually add sugar and continue to beat for 3 minsmi. Add the vanilla extract and beat till light in color, approx 4 mins.
• Gradually add the egg mixture and beat on low speed for a mt.
• Gradually add the flour in four additons and beat on low until just combined and smooth.
• Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
• With the help of an 2 1/2" diameter ice cream scoop or large spoon, alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.
• Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean. Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.

MARBLE CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
• In an electric mixer, beat on medium speed the sugar, eggs and the butter until obtain a homogeneous mixture. Add the lemon zest, vanilla extract and mix for a little more. Reduce the mixer speed to low, add the flour and the baking powder and beat until a homogeneous and creamy mixture.
• Divide the dough in two parts. In one of the parts beat the chocolate powder for 2 to 3 minutes until it's nicely incorporated. In the cake pan, pour the dough alternately with a spoon, one with chocolate and the other with the remaining cream and so on until finish the dough.
• Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
• Remove the cake from oven and unmold onto a plate. Let cool completely and serve.

MARBLE BUNDT CAKE

Steps:

• Heat the oven to 350°F. Coat the inside of a Bundt pan with nonstick spray, or butter and flour every nook and cranny well. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla and sour cream until smooth, then add the milk. Sprinkle the baking soda and salt over batter, and mix until thoroughly combined. Add 2 cups of the flour to the batter, and mix until just combined.
• Scoop half of the batter-you can eyeball it-into a separate bowl, and stir the melted white chocolate into it until fully combined; then stir in 1/3 cup flour.
• Stir the cocoa powder and melted dark chocolate into the other half of batter.
• Drop or dot large spoonfuls of the white chocolate batter into the bottom of your prepared cake pan. Drop or dot large spoonfuls of the dark chocolate batter over that, checkerboarding it a little. Continue until all the batter is used. Use a skewer to marble the batters together in figure-8 motions.
• Bake the cake until a toothpick or skewer inserted into the center comes out batter-free, 40 to 50 minutes.
• Let cool completely in the pan on a cooling rack, then invert onto a cake plate.
• To finish:
• Heat the cream and chocolate together, and stir until just melted. Spoon over the fully cooled cake, and use the back of a spoon to nudge the drippings down in places. Refrigerate cake to set the chocolate coating; leftovers keep best in the fridge as well.

MARBLE CAKE

Steps:

• Place the softened butter in the bowl. Add the caster sugar and combine well.
• Add the eggs gradually into the butter-sugar mixture. Add the milk. Continue beating until it becomes homogeneous.
• Sieve the cake flour, salt, and baking powder in a large bowl. Combine well. Add the flour mix to the batter. Mix it until it becomes a smooth, creamy texture.
• Melt the chocolate over a pot of hot water, then combine the chocolate with the 1/3 of the batter.
• Line the cake pan with baking paper. Place the yellow batter and the chocolate batter alternatively to the center of the pan.
• Tap the cake pan a few times to smooth out the batter. Use a bamboo skewer to draw some lines to create the pattern.
• Bake at 175 °C/350°F for 50 to 60 minutes.
• Remove it from the cake pan. Cut into wedges and serve.

EASY MARBLE CAKE RECIPE

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.

THE BEST MARBLE CAKE

Steps:

• Preheat oven to 375.
• Spray Bundt cake with non-stick.
• Microwave chocolate with 20-30 sec intervals. Stir and repeat until most of the chocolate is melt but not all (usually takes 1 minute). I usually do not let it melt completely, which creates a nice effect in the cake.
• Combine cake mix, eggs, vanilla extract, sour cream, vegetable oil, sugar and water. Beat on high for around 3 minutes.
• Stir third of the batter into the melted chocolate, mix well.
• Spread half of the vanilla batter in the pan, then the chocolate batter and then the rest of the vanilla batter. Swirl the batters with a butter knife to create the marble effect.
• Bake for 35-40 minutes, cool for 20 minutes in pan, remove from pan and cool completely.
• For the icing: melt the chocolate and butter (you can do this in the microwave as well, but be careful).
• Cool the mix for 5-10 minutes, add sour cream and then the powdered sugar 1 cup at a time.
• Spread the icing on the cake when it has cooled completely.

CHOCOLATE-RASPBERRY MARBLE CAKE

Steps:

• Beat margarine, sugar, and vanilla until frothy. Add eggs one at a time.
• With a wooden spoon, incorporate flour and baking powder alternating with the buttermilk.
• Mash raspberries through a sieve, collecting the juices. Throw away seeds.
• Divide dough in three different bowls. Mix in food colouring to one of the bowls. Mix cocoa with milk and add to another bowl. You should now have a bowl of each plain, pink, and brown dough.
• Preheat oven to 350°F.
• Using a tablespoon alternate colours, dropping them by the spoonful on the bottom of a spring-form pan. Pour raspberry coulis into the joints where the colours meet. With a fine stick or knife "stir" minimally to give a marbled effect.
• Bake 1 hour. Wait 5 minutes before turning over on a wire rack to cool.

MARBLE CAKE

Steps:

• Cream margarine and sugar very well.
• Add the eggs, one at a time.
• Combine milk and 1 1/2 teaspoons vanilla; add alternating with flour, baking powder and salt, sifted together. Beat well after each addition.
• Grease and flour 10" tube pan (or two large loaf pans).
• Turn 2/3 of the batter into the pan.
• To the remaining 1/3, add chocolate syrup mixed with baking soda and salt. Blend well and pour over batter in pan.
• Bake at 350 F for one hour or until done.

MARBLE CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour a 9 inch round cake tin.
• Beat eggs and sugar together until double in volume.
• Add the flour slowly,then the butter and baking powder last, mixing shortly.
• Divide the batter into two.
• Put the grated chocolate and the cocoa powder(mixed into a paste with the milk) in one half and mix well.
• Alternately pour layers of both batters into the cake pan.
• Twirl a long thin knife through the batter to give it the marbled effect. Bake for 50 minutes. Enjoy!

SIMPLE MARBLE CAKE

Steps:

• Preheat the oven to 180 degrees.
• Beat the butter and sugar together. Add in the eggs one at a time, mixing thoroughly after each one.
• Add in the vanilla extract. Now mix in the flour one spoonful at a time, making sure that all the ingredients are mixed in. Leave half the mixture aside.
• With the other half of the cake mixture, add in the cocoa powder. Now put both batters into a greased circle tin, like a half moon.
• Marble the batters by using a spatula and swirling it around through the mixture. Bake in the oven for 40 minutes.

MARBLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

EASY SCRATCH MARBLE SHEET CAKE

Steps:

• Preheat the oven to 325° F. Spray bottom only of a 9x13 inch glass baking pan with baking spray.
• Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter (flour through salt). In the second bowl, mix together all dry ingredients for the chocolate batter (flour through salt).
• Make the yellow batter first. Whisk the 2 eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it's as blended as you can get it. Add the remaining ½ cup buttermilk and beat with a handheld mixer until smooth.
• Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter. The chocolate batter will be very thin.
• Pour about half of the vanilla batter into the pan. Pour chocolate batter over the vanilla, then drop spoonfuls of vanilla batter of the chocolate, allowing parts of the chocolate batter to show through.
• Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then frost with a generous layer of Chocolate Frosting.
• In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding milk until you get a nice, smooth, spreading consistency. Spread over the cake. I like to store it in the refrigerator and bring it to room temperature before serving.

MARBLE BUNDT CAKE

Steps:

• Preheat oven to 300 degrees F and grease and flour a 12-cup bundt pan.
• Beat butter and sugar together with electric beaters until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt and add to cake in three additions, mixing gently after each addition.
• Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate chips into white cake batter and stir white chocolate chips into dark batter. Dollop the different batters into prepared pan alternately, and run a knife through the cake once, swirling the batter just a little. Bake cake for 50 to 60 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool completely.

MARBLE SNACKING CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line the bottom with parchment.
• Place the chocolate in a medium microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Set aside.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
• Beat the granulated sugar, butter and oil in a large bowl with an electric mixer on medium-high speed until fluffy and pale, about 4 minutes. Reduce the mixer speed to low and add the vanilla and then the eggs one at a time, scraping down the sides of the bowl with a rubber spatula and mixing well after each addition. Add one-third of the flour mixture and beat on low speed until just combined. Add half of the milk and beat until combined. Repeat alternating additions of the flour mixture and milk, scraping down the sides of the bowl after each and beating until the last addition of flour is fully incorporated.
• Transfer one-quarter of the batter to the bowl with the melted chocolate and stir until the chocolate is evenly incorporated.
• Pour half of the remaining vanilla batter into the prepared cake pan and smooth out to the edges with an offset spatula. Scoop large spoonfuls of the chocolate batter on top of the vanilla batter and then pour the remaining vanilla batter on top. Using a skewer or butter knife, carefully swirl the chocolate batter into the vanilla batter to create a marbled effect.
• Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. The top of the cake should be springy to the touch and the vanilla spots should be lightly golden. Cool the cake in the pan for 10 minutes, then use a paring knife to loosen the sides of the cake from the pan and invert onto a wire rack to cool completely before frosting.
• For the frosting: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the cocoa powder, cream, vanilla, salt and 1 1/2 cups of the confectioners' sugar and mix on low speed until fully incorporated. With the mixer still on low, gradually add the remaining confectioners' sugar and mix well. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, about 2 minutes; the frosting will lighten in color as air is incorporated. (See Cook's Note.)
• Using an offset spatula, spread the frosting in a thick, swooping layer all over the top of the cooled cake.