Vanilla and Chocolate Marble Cake
Make this Vanilla and Chocolate Marble Cake and have all the heads turning. This eggless dessert features two layers of soft, moist sponge cake with a marbled swirl of vanilla and chocolate cake batter. The cake is frosted with creamy chocolate buttercream, creating a decadent treat that’s sure to impress. Ideal for birthdays, gatherings, or just because, this cake is surprisingly simple yet delivers a rich, indulgent flavor.
Yield: 10 servings
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Equipment
- 2 8-inch Round Cake Pans (20cm)
Ingredients
Marble Cake Ingredients
- 280 ml Milk*
- 26 ml Lemon Juice
- 2 tsp Vanilla Extract
- 280 g Cane Sugar*
- 110 g Butter* melted
- 265 g All Purpose Flour
- 19 g Cornstarch
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
Chocolate Paste Ingredients
- 25 g Natural Cocoa Powder
- 60 ml Hot Water
Chocolate Frosting Ingredients
- 300 g Butter*
- 270 g Powdered Sugar sifted
- 80 g Cacao Powder sifted
- 60 ml Whipping Cream in liquid form
- 2 tsp Vanilla Extract
- Pinch of Salt
Instructions
Marble Cake Instructions
- Preheat the oven to 350℉ (175℃).
- Grease with oil and line two 8 inch ( 20cm) cake pans with baking paper.
- Combine milk and lemon juice in a bowl, and let it sit for 15 min until it is curdled.
- Add sugar and vanilla. Mix with a whisk until sugar is dissolved.
- Combine and sift dry ingredients ( all purpose flour, corn starch, baking powder, baking soda and salt) to the milk mixture. (except for cacao powder). Mix with a whisk to create a smooth batter.
- Add melted butter. Mix until well combined.
- Pour 1/3 of the cake batter into a separate bowl.
- Prepare cacao paste by combining cocoa powder - hot water in a bowl. Add it to the 1/3 of the cake batter and mix properly.
- Alternate vanilla batter with chocolate batter into the cake pans. Use a skewer to create a marbled pattern. Tap gently.
- Bake for about 25 - 30 minutes or until firm to touch.
Chocolate Frosting Instructions
- Use a mixing bowl fitted with the paddle attachment or a handheld electric whisk.
- Whip the butter until it is light and fluffy on medium speed with an electric whisk.
- Add sifted powdered sugar in 2 parts.
- Mix on medium speed until it is light-smooth for 4-5 minutes.
- Add sifted cocoa powder and mix until combined.
- Pour cream, vanilla, salt and mix until fluffy and smooth.
Cake Assembly Instructions
- Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.
- Place a small amount of frosting on the center of your cake stand or serving plate.Place one layer of the cake on the prepared cake stands or plate.
- Using an offset spatula or butter knife, spread a generous layer of frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
- Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
- Apply a crumb coat by spreading a thin layer of frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
- After the crumb coat has been set, apply the final layer of frosting. Smooth it out with the offset spatula.
- For a clean finish, you can use a bench scraper to smooth the sides.
- If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake.
- Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
- Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Whipping Cream: Use Dairy-free unsweetened whipping cream for a vegan version or any full-fat whipping cream of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.