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This small batch of my marble cake recipe bakes four, perfect little 6 inch cake layers. You can also make three, 7-inch cake layers with this recipe. It may seem like you’re filling your pans pretty full, but this batter doesn’t rise much as it bakes. That’s part of what makes my marble cake recipe so great though.
This moist, buttery marble cake is made completely from scratch with ingredients you probably already have on hand. Preheat the oven to 325 degrees F, lightly mist 3 6-inch diameter cake pans ** with non-stick spray, and line them with circles cut from parchment.
Like most traditional cakes, creamed butter and sugar is the base of the entire marble cake. (Photo above, left.) And, like usual, I use a mix of granulated sugar and brown sugar in today’s recipe.
Not to mention its color. Yellow egg yolks = yellow cake. You’ll need 2 whole eggs, plus an additional 4 egg yolks. You’ll have 4 egg whites leftover, so make yourself a super healthy egg white omelet to balance out all the slices of marble cake you’ll be eating.
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