Marble Cake

Delightful Vanilla and Chocolate Marble Cake

Indulge in the classic charm of a two-layer Vanilla and Chocolate Marble Cake, adorned with a luscious swirl of buttercream frosting. This recipe is a delightful way to satisfy your cake cravings and impress your guests!

Ingredients

For the Cake:

• 275 g unsalted butter or baking spread
• 275 g caster sugar
• 275 g self-raising flour
• 5 medium eggs
• 25 g cocoa powder
• 2 tbsp whole milk
• 1 tsp vanilla extract

For the Buttercream Frosting:

• 200 g unsalted butter (at room temperature)
• 400 g icing sugar
• 25 g cocoa powder
• 1 tsp vanilla extract
• Sprinkles (for decoration)

Instructions

Baking the Cake:

1. Preheat the Oven: Preheat your oven to 180ºC (160ºC fan) and line two 8” round cake tins with baking parchment.
2. Cream Butter and Sugar: In a large mixing bowl, beat the butter and caster sugar together until the mixture is light and fluffy.
3. Combine Ingredients: Gradually add the flour and eggs to the mixture, mixing well until fully incorporated.
4. Divide the Batter: Split the cake batter evenly into two bowls.
5. Add Flavors:
   • To one bowl, add the cocoa powder and milk, mixing until smooth.
   • In the other bowl, stir in the vanilla extract.
6. Layer the Batter: Spoon alternating dollops of both batters into the prepared cake tins. Then, use a knife to gently swirl the mixtures together.
7. Bake: Place the tins in the oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Cool Down: Once baked, allow the cakes to cool fully in the tins before transferring to a wire rack.

Making the Buttercream Frosting:

1. Beat the Butter: Beat the room temperature butter in a bowl for a few minutes until smooth.
2. Mix in Sugar: Gradually add the icing sugar, mixing until well combined.
3. Divide Frosting: Split the buttercream into two separate bowls.
4. Add Cocoa and Vanilla:
   • To one bowl, mix in the cocoa powder.
   • To the other bowl, add vanilla extract and mix well.
5. Prepare for Piping:
   • Lay a large piece of cling film flat and place both buttercream mixtures in two lines in the center.
   • Roll the cling film around the buttercream to form a ‘sausage’ shape. Snip off one end and place it in a piping bag.
6. Decorate the Cake: Pipe the buttercream onto the cooled cake layers however you prefer, swirling the flavors together. Top with sprinkles to finish.

Tips and Tricks

• This Marble Cake stays fresh for 3-4 days.
• Feel free to add different flavors, such as orange zest in the chocolate layer or lemon zest in the vanilla layer.
• The cake can be frozen for up to 3 months.
• For piping, I recommend this jumbo round piping tip.
• I use these cake tins for baking.