Best Marble Cake From Scratch

Best Marble Cake From Scratch

Beautiful swirls, super-moist and toothsome, are a win-win situation for anybody to have marble cakes from scratch on their dining table. Because of its contrasting swirls of batter, it creates a marvelous effect when you drag a knife through the batter. With that, who wouldn’t love to have a slice of its striking swirled and marbled pattern?

You can also make your marble cake layers ahead by freezing them. Doing this not only makes it more attainable but also breaks the whole process up. Moreover, once the marble cake layers completely cool, it is best to use a serrated knife to level its cake layers. Doing this makes it easier to frost and assemble the marble cake.

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What You Will Need to Make the Best Marble Cake from Scratch

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp of baking soda
  • 1 1/2 cup of white sugar
  • ½ cup of butter at room temperature
  • 2pcs of large eggs
  • 1 tsp of vanilla extract
  • 1 cup of buttermilk
  • 2tblesp unsweetened cocoa powder
  • 1 1/2 tsp of baking powder

Equipment

  • Mixing bowl
  • Measuring spoon
  • Measuring cups
  • Whisk
  • Rubber spatula
  • Hand or stand mixer
  • Baking pan
  • Parchment paper

Hamilton Beach Classic Hand and Stand Mixer, 4 Quarts, 6 Speeds with QuickBurst

Step by Step Instructions to Make Marble Cakes from Scratch

Step 1

Above all else, preheat the oven to 350 degrees Fahrenheit. Then, grease and line a 9-inch round pan.

Step 2

Next, whisk in the mixing bowl the flour, baking powder, baking soda, sugar, and salt until well combined.

Step 3

Then, cream the butter at medium-high speed using the hand or stand mixer’s bowl fitted with a wire whisk attachment. Afterward, gradually add the sugar and beat it until fluffy or for about 2 minutes. After that, using a rubber spatula, scrape down the sides and the bowl’s bottom as often as needed.

Step 4

Next, set the stand or hand mixer at low speed, slowly add the eggs one at a time, then add the vanilla extract. After that, beat at medium-high speed until combined. Then, scrape down the sides and up the bottom of the bowl as often as needed.

Mixing Eggs and Vanilla

Step 5

Afterward, place the mixer running on low speed and alternately add the dry ingredients and buttermilk in sequence. Make sure not to overmix.

Step 6

Then, scoop out 3/4 cup of the batter into another mixing bowl and mix in the cocoa powder. After that, pour the remaining batter into the greased and lined baking pan.

Step 7

Later on, grab a spoon and drip over the white batter’s top. Moreover, make sure to swirl the chocolate batter into the white batter to incorporate it into a marble effect.

Step 8

Then, put the baking pan in the preheated oven and bake for 55 minutes. Afterward, remove the pan out of the conventional oven and cool in the pan for 10 minutes. Finally, place in a wire rack to cool down. 

Servings and Preparation Time

Servings and Preparation Time - Marble Cake from Scratch

Tips and Tricks for Making Marble Cakes from Scratch

If buttermilk is unavailable in your local supermarket, you can make your own a cup of whole milk and a tablespoon of lemon juice or vinegar. Make sure to measure your ingredients accurately. That is why it is ideal to utilize a kitchen scale to precisely measure the dry ingredients, especially the all-purpose flour. That is why you should spoon it into a cup, measure then level it.

You can store marble cake in the refrigerator for weeks. In addition to that, before you start assembling your marble cake from scratch, make sure that you chill the cake layers in the freezer for around twenty minutes. Doing this makes it more convenient to stack and frost. To guarantee that the cake layers are fluffy and tender, mix the cake batter till the ingredients are well incorporated.

Tips and Tricks for Making Marble Cakes from Scratch

In addition to that, make the frosting well in advance. Likewise, save any leftovers of the frosting as much as you can. Do not worry since you can store them in an airproof container in the refrigerator for about a month. Similarly, it can last up to three months if stored in the freezer properly. That is why make sure to stir it well once it thaws to obtain an excellent and smooth consistency.

You can use any leftover frosting to cover the sliced part to maintain its moisture. With that, you can store it in the refrigerator for about a week. Keep in mind that buttercream locks in all the moisture, which maintains the marble cake delectable and fresh. 

Best Marble Cake From Scratch

Beautiful swirls, super-moist and toothsome, are a win-win situation for anybody to have marble cakes from scratch on their dining table. Because of its contrasting swirls of batter, it creates a marvelous effect when you drag a knife through the batter. With that, who wouldn’t love to have a slice of its striking swirled and marbled pattern?
Prep Time30 mins
Cook Time55 mins
Course: Dessert
Cuisine: American
Keyword: Best Marble Cake From Scratch
Servings: 12
Author: cakedecorist.com

Equipment

  • Mixing bowl
  • Measuring spoon
  • Measuring cups
  • Whisk
  • Rubber Spatula
  • Hand or stand mixer
  • Baking pan
  • Parchment paper

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp of baking soda
  • 1 1/2 cup of white sugar
  • ½ cup of butter at room temperature
  • 2 pcs of large eggs
  • 1 tsp of vanilla extract
  • 1 cup of buttermilk
  • 2 tblesp unsweetened cocoa powder
  • 1 1/2 tsp of baking powder

Instructions

  • Above all else, preheat the oven to 350 degrees Fahrenheit. Then, grease and line a 9-inch round pan.
  • Next, whisk in the mixing bowl the flour, baking powder, baking soda, sugar, and salt until well combined.
  • Then, cream the butter at medium-high speed using the hand or stand mixer’s bowl fitted with a wire whisk attachment. Afterward, gradually add the sugar and beat it until fluffy or for about 2 minutes. After that, using a rubber spatula, scrape down the sides and the bowl’s bottom as often as needed.
  • Next, set the stand or hand mixer at low speed, slowly add the eggs one at a time, then add the vanilla extract. After that, beat at medium-high speed until combined. Then, scrape down the sides and up the bottom of the bowl as often as needed.
  • Afterward, place the mixer running on low speed and alternately add the dry ingredients and buttermilk in sequence. Make sure not to overmix.
  • Then, scoop out 3/4 cup of the batter into another mixing bowl and mix in the cocoa powder. After that, pour the remaining batter into the greased and lined baking pan.
  • Later on, grab a spoon and drip over the white batter’s top. Moreover, make sure to swirl the chocolate batter into the white batter to incorporate it into a marble effect.
  • Then, put the baking pan in the preheated oven and bake for 55 minutes. Afterward, remove the pan out of the conventional oven and cool in the pan for 10 minutes. Finally, place in a wire rack to cool down.

Notes

  • If buttermilk is unavailable in your local supermarket, you can make your own a cup of whole milk and a tablespoon of lemon juice or vinegar. Make sure to measure your ingredients accurately. That is why it is ideal to utilize a kitchen scale to precisely measure the dry ingredients, especially the all-purpose flour. That is why you should spoon it into a cup, measure then level it.
  • You can store marble cake in the refrigerator for weeks. In addition to that, before you start assembling your marble cake from scratch, make sure that you chill the cake layers in the freezer for around twenty minutes. Doing this makes it more convenient to stack and frost. To guarantee that the cake layers are fluffy and tender, mix the cake batter till the ingredients are well incorporated.
  • In addition to that, make the frosting well in advance. Likewise, save any leftovers of the frosting as much as you can. Do not worry since you can store them in an airproof container in the refrigerator for about a month. Similarly, it can last up to three months if stored in the freezer properly. That is why make sure to stir it well once it thaws to obtain an excellent and smooth consistency.
  • You can use any leftover frosting to cover the sliced part to maintain its moisture. With that, you can store it in the refrigerator for about a week. Keep in mind that buttercream locks in all the moisture, which maintains the marble cake delectable and fresh.
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