Marble Cake 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.

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.

HOT CHOCOLATE MARBLE POUND CAKE

Steps:

• Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
• Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
• Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
• Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
• Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
• Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

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.

CHOCOLATE MARBLE LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

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.

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.

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.

OMA'S 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 egg yolks. Continue beating for 10 minutes.
• Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
• In a separate bowl, beat egg whites. Fold egg whites into batter.
• Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
• Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

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.

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!

MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F. In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
• In a larger mixing bowl, use an electric mixer to whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.
• Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture. Whip until the batter is smooth and creamy and be sure to scrape down the sides of the bowl.
• Rinse and dry the medium mixing bowl that you used for the sifted flour; you'll need it again soon. In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.
• Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out. Whisk in the cocoa powder/water mixture till fully combined and smooth. This is your chocolate marbling batter.Reserve the rest of the batter-this is your light cake marbling batter.
• Generously grease your loaf pan using butter or cooking spray. Pour the light and dark cake batters into your loaf pan and marble them. If you don't know how, check out this post with printable instructions: How to Marble a Cake
• Bake the marble cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.
• Carefully remove the cake from the pan and let it cool completely on the rack.This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture.

CHOCOLATE MARBLE CAKE

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.

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.

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 ANGEL FOOD CAKE

Steps:

• In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times. Measure 1 cup of the flour mixture; sift together with the cocoa powder. Set mixtures aside.
• Add cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Transfer one-third of the mixture to another bowl.
• Sift about one-fourth of the plain flour mixture over the larger portion of beaten egg whites; gently fold in. Repeat folding in the remaining plain flour mixture, using one-fourth of the flour mixture each time. Sift flour-cocoa mixture, one-third at a time, over small portion of beaten egg whites, folding in as above.
• Gently spoon one-third of the white batter evenly in an ungreased 10-inch tube pan. Spoon half of the chocolate batter over white batter in pan. Repeat. Top with remaining white batter. Marble the batter.
• Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan). Cool completely. Using a narrow metal spatula, loosen sides of cake from pan. Remove cake from pan. If desired, drizzle with Chocolate Powdered Sugar Icing and serve with sweetened whipped cream or fresh fruit. Makes 12 servings. Chocolate Powdered Sugar Icing
• Combine sifted powdered sugar, unsweetened cocoa powder, vanilla, and 1 tablespoon milk Stir in additional milk, 1 teaspoon at a time, until icing is easy to drizzle. To marble batter, using a folding motion, bring a narrow spatula down through batter and up other side. Go completely around pan, turning pan as you fold. Do not overfold.

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.

OLD-FASHIONED MARBLE BUNDT CAKE

Steps:

• For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
• Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
• Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
• For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
• Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
• Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

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.

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 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.