This cake was my first attempt at a marble cake, and it turned out really good! It doesn’t look the prettiest, but it makes up for that in how tasty it is.
I got this recipe from http://www.mycakeschool.com
- 4 large eggs
- 1 cup (242 g) milk
- 2 teaspoons (8g) vanilla extract (If making a coconut cake, add an additional 1 teaspoon coconut extract)
- 2 Tablespoons (18 g) vegetable oil
- 2 1/2 cups (285 g) cake flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon (6 g) salt
- 2 1/2 teaspoons (12 g) baking powder
- 1 1/2 sticks (12 T) (169 g) unsalted butter, I cut the butter into 1/2 inch slices onto waxed paper for 5 to 6 minutes it will soften only slightly , it should still be quite cold.
- 3 Tablespoons unsweetened cocoa powder + 2 T very hot water (for marbling)
This recipe uses the reverse creaming method of mixing.
Preheat the oven to 350 degrees, and Grease and Flour two 8 inch pans.
- In the bowl of your mixer, whisk the dry ingredients (except for the cocoa) for 30 seconds to combine. With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Mix until the dry ingredients are crumbly and look like coarse sand.
- Scrape the sides and bottom of the bowl to make sure there is no dry flour.
- In a separate bowl, whisk the eggs, milk, oil, and vanilla until blended.
- Method is important when using this Reverse Creaming method of mixing. With the mixer on LOW speed VERY SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients, increasing the mixer to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
- Mix 3 Tablespoons unsweetened cocoa powder with 2 Tablespoons very hot water. Stir until smooth & set aside.
- Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Now it’s time to marble our batter in two 8 inch pans.
- Using a large spoon, place 3 large spoonfuls of yellow cake batter into each pan, then 3 spoonfuls chocolate batter. Repeat adding more yellow cake batter. You will see areas of both yellow and chocolate batter. Using an offset spatula or knife (we prefer something appox. 1/2 inch wide), swirl the two colors together to get a marbled effect. Do not overmix.
- Bake at 350 degrees for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. (Makes 6 1/2 cups batter