Marble Cake


Grace Dale, Writer

***(Editors Note – This seems like a really cool cake. I love your article and how detailed your instructions are! Would you consider listing out all the ingredients on bullet points, and then just combining the directions into a paragraph? Also, can you add more info, if you have ever made this cake, how does it taste, what’s your favorite part about making this cake, have your friends or family members tried it and how did they like it?

The ingredients that you need for your cake is: 

16 ounces (454 g) cake flour,

  • 16 ounces (454 g) granulated sugar

  • 1 tsp salt 

  • 1 Tablespoon baking powder

  • 1 teaspoon baking soda

  • 4 large (4 large) eggs room temperature

  • 5 ounces (142 g) vegetable oil

  • 14 ounces (397 g) buttermilk room temperature or slightly warm

  • 8 ounces (227 g) butter unsalted and softened

  • 2 teaspoon vanilla, 1/2 teaspoon almond extract

  • 1 ounce (29 g) cocoa powder dutch or natural

  • 3 ounces (85 g) hot water

  • 1 Tablespoon cocoa powder for dusting

  • 16 ounces (454 g) semi-sweet chocolate

  • 16 ounces (454 g) heavy whipping cream

  • 1/4 teaspoon salt and 1 teaspoon vanilla extract  For your Ganache Frosting

  • 6 ounces of semi-sweet chocolate 

  • 4 ounces of heavy whipping cream for your drip to go on the cake. I would also suggest that you have a stand mixer and a paddle attachment for that stand mixer. 

How to Cake The Cake: Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF

Heat your water until simmering and then combine with your cocoa powder. Stir until 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.

Combine 3/4 cup of the milk and the oil together and set aside. 

Combine the remaining milk, eggs, vanilla, and almond extract together, whisk to break up the eggs, and set 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. 

Add your softened butter to the flour mixture and mix on low until mixture resembles coarse sand (about 30 seconds).

Add in your milk/oil mixture and mix on low until dry ingredients are moistened. Then increase the speed to medium (setting 4 on my 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 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 gently until combined.

Layer your batter into your pans, starting with vanilla, then chocolate, and end with vanilla. Use a butter knife to swirl together gently. Do not over-mix or your cake or it will not have a marbled interior.

Bake 35-40 minutes at 335ºF 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 PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking. 

Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.  Then from there, you can decorate your cake however you would like. 


My Review:

I enjoyed this cake a lot because all of the flavors and the bitterness mixed with the sweet chocolate cake is a nice touch. One thing that is very hard to do is to make this cake look good and swirled because that is something very hard to do and to make it the right consistency. I had to add some flour into mine to make it thicker or else it just looks like colored water. My favorite part of making this cake is swirling the cake mixing it around because it was actually pretty fun! The one problem that I had was I forgot to grease the pan so I had to ruin the swirl so that I could actually get the cake out after it’s done. So, you need to remember to do that, or else you are going to ruin your cakes as I did. Although my family still liked it a lot, I was disappointed that it was not a swirl.