MARBLE CAKE
A moist marble sheet cake slathered with a rich and creamy double chocolate buttercream frosting. It's easy to make and quick to disappear!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 50m
Number Of Ingredients 19
Steps:
- for the marble cake: Preheat oven to 350° F. Very lightly spray bottom and sides of a 15" x 10" x 1" rimmed pan with cooking spray. This is the pan I use. Set aside.
- In a small cup or bowl, gently melt the semisweet chocolate. Take care to not let it scorch. Set aside to cool to room temperature.
- In small bowl, whisk flour, baking powder, and salt. Set aside.
- In large bowl, beat butter and sugar with electric mixer on medium speed for 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then the whole milk, beating after each addition, just until smooth. Repeat with flour mixture and then 1/2 cup of the sour cream, ending with flour mixture, scraping side of bowl occasionally. Spread 3-1/2 cups of vanilla batter evenly into pan.
- In a small cup or bowl, whisk together cocoa powder and baking soda. Add to remaining vanilla batter along with remaining 1 tablespoon of sour cream and cooled melted semisweet chocolate. Fold until thoroughly combined into a chocolate batter. Spoon chocolate batter by generous tablespoonfuls evenly onto vanilla batter. Cut through mixture several times with a butter knife for marbled design. Firmly tap pan on counter several times to eliminate air bubbles and settle the batter evenly into the pan.
- Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean. Set on baking rack to cool completely.
- For the double chocolate buttercream: In medium microwavable bowl, gently microwave chocolate chips uncovered until they are about halfway melted. Take care to not scorch the chocolate. Remove from microwave and stir until smooth. Let cool for 5 to 10 minutes, until just barely warm. In small bowl, whisk together powdered sugar, baking cocoa, and kosher salt. Add butter to melted and cooled chocolate, along with powdered sugar mixture, half and half, and vanilla. Beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cooled cake. Cut cake into pieces and serve.
Nutrition Facts : Calories 361 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 93 milligrams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MARBLE CAKE
The best marble cake I've ever had. And here's how you can make it.
Provided by Sally
Categories Cake
Time 4h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
- Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
- Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
- Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
- Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
- With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
- If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
- Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
- Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
MARBLE CAKE
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
- In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
- Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
- Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
More about "9x13 marble cake recipes"
HOMEMADE MARBLE CAKE (+ CHOCOLATE FROSTING) - LIVE …
From livewellbakeoften.com
5/5 (1)Category Dessert
- Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
- Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
MOIST AND FLUFFY MARBLE CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
EASY MARBLE CAKE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
MARBLE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
9X13 CAKE RECIPES
From allrecipes.com
SUPER MOIST MARBLE CAKE RECIPE | CAKE BY COURTNEY
From cakebycourtney.com
EASY AND DELICIOUS 9X13 CAKE RECIPES THAT FEED A CROWD …
From southernliving.com
MARBLE CAKE - ONCE UPON A CHEF
From onceuponachef.com
MARBLE CAKE RECIPE - MOIST, FLUFFY, AND SO SIMPLE TO …
From chelsweets.com
OLD-FASHIONED MARBLE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE A MARBLED CAKE WITH A BOX MIX
From littleupsidedowncake.com
13X9 CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
BEST MARBLE CAKE RECIPE FROM SCRATCH - HOUSE OF NASH EATS
From houseofnasheats.com
BUTTERMILK MARBLE CAKE - COOKIE MADNESS
From cookiemadness.net
MARBLE CAKE - PREPPY KITCHEN
From preppykitchen.com
33 EASY 9×13 CAKE RECIPES TO FEED A CROWD - INSANELY GOOD
From insanelygoodrecipes.com
MOIST AND TENDER MARBLE CAKE | CLEOBUTTERA
From cleobuttera.com
MARBLE SHEET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love