Table of Contents
Moist and fluffy, this Marble Cake is so easy to make! This simple two-layered cake has a silky homemade chocolate buttercream sandwiched in-between and frosted all around. Skip the box mix the next time you’re craving cake and make this from scratch with only a few simple ingredients.
In a large bowl, whisk together flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes.
To make the chocolate marbling batter, you’ll make a chocolate paste from unsweetened cocoa powder, hot milk, melted butter, a little sugar and teeny bit of baking soda. Then you’ll fold that into 1 1/2 cups of the vanilla cake batter.
I recommend keeping it at room temperature, where it will keep for 2-3 days (so long as it isn’t a particularly humid environment). Marble cake may be refrigerated (in an airtight container) and will keep for about 5-7 days in the fridge, but keep in mind that the refrigerator will dry out your cake, even in a container.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…