Pink Marble Sandwich Cake Recipes

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PINK MARBLE SANDWICH CAKE



Pink marble sandwich cake image

Please the whole family with this fun pink marble sandwich cake. It's surprisingly easy to make - ideal for baking with children

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 55m

Yield Serves 10-12

Number Of Ingredients 10

225g butter , at room temperature, plus extra for the tin
225g golden caster sugar
225g self-raising flour
4 large eggs , lightly beaten
4 tbsp seedless raspberry jam
a few drops of pink food colouring (optional)
1 tsp vanilla extract
1-2 tbsp icing sugar , for dusting
200g white chocolate , chopped
100ml double cream

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until it's lump-free.
  • Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other.
  • Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer. Do this carefully - if you overdo it, you won't see the pattern. Smooth the tops with the back of a spoon.
  • Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.
  • Meanwhile, to make the white chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted into the cream and you're left with a smooth, glossy mixture. Leave to cool completely in the fridge, stirring occasionally.
  • Sandwich the cakes together with the remaining raspberry jam and the white chocolate mixture, then generously dust the top with icing sugar. Slice and serve.

Nutrition Facts : Calories 460 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

SNOWY PINK COCONUT BUNDT CAKE



Snowy Pink Coconut Bundt Cake image

Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray
One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature
1 cup marshmallow creme
1/2 cup confectioners' sugar
1 tablespoon heavy cream
2 cups unsweetened shredded coconut
1/4 cup confectioners' sugar
Pink gel food coloring
One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)
3/4 cup granulated sugar
1/4 cup corn syrup
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

  • For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
  • Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
  • For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
  • Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
  • Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
  • Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

OLD-FASHIONED MARBLE BUNDT CAKE



Old-Fashioned Marble Bundt Cake image

Provided by Dan Langan

Categories     dessert

Time 3h

Yield one 12-inch Bundt cake (16 servings)

Number Of Ingredients 15

Nonstick baking spray with flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, left at room temperature for 20 minutes
2 3/4 cups (550 grams) sugar
1 teaspoon fine salt
1/4 teaspoon baking powder
1 tablespoon pure vanilla extract
1/4 cup vegetable oil
6 large eggs, at room temperature
3 cups (360 grams) cake flour
3/4 cup heavy whipping cream
1/4 cup buttermilk
1/3 cup (35 grams) Dutch-process cocoa powder
1 tablespoon sugar
Pinch baking powder
3 tablespoons very hot water

Steps:

  • For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
  • Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
  • Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
  • Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
  • For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
  • Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
  • Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

MARBLE CAKE I



Marble Cake I image

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

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons unsweetened cocoa powder

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

LIGHT MARBLE POUND CAKE



Light Marble Pound Cake image

This is a lighter version of an old family favorite. It's been used for family birthdays for over 30 years.

Provided by Carole

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

3 cups all-purpose flour
½ teaspoon baking powder
½ cup butter, softened
½ cup vegetable shortening
3 cups white sugar
5 eggs
½ cup unsweetened applesauce
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
¼ cup unsweetened cocoa powder
¼ cup white sugar
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined.
  • In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.
  • In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.
  • Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.

Nutrition Facts : Calories 387.3 calories, Carbohydrate 61 g, Cholesterol 74.6 mg, Fat 14.4 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 85.3 mg, Sugar 42.3 g

MARBLE SWIRL POUND CAKE



Marble Swirl Pound Cake image

A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.

Provided by shirleyo

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 9

2 cups white sugar
1 cup butter, softened
3 ½ cups cake flour
1 cup milk
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
4 eggs
¼ cup unsweetened cocoa powder

Steps:

  • In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
  • Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
  • Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g

FRESH STRAWBERRY MARBLE CAKE



Fresh Strawberry Marble Cake image

I love strawberries and I love cake so I decided to make this. I made this cake for my birthday. It came out great and everyone in the house loved it. Decorate the top with strawberries if desired.

Provided by Junia Sonier

Categories     Desserts     Cakes     Strawberry Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 18

8 whole fresh strawberries, hulled
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups white sugar
1 cup unsalted butter, softened
4 large eggs, separated, divided
1 teaspoon pure vanilla extract
1 cup buttermilk
1 ounce red food coloring, or to taste
4 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
3 tablespoons milk
2 teaspoons strawberry extract
½ teaspoon pure vanilla extract
1 drop red food coloring, or to taste
1 cup sliced fresh strawberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.
  • Puree whole strawberries in the bowl of a food processor or electric blender and set aside.
  • Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.
  • Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.
  • Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.
  • Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.
  • While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.
  • Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 113.8 g, Cholesterol 173.6 mg, Fat 38.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 311.2 mg, Sugar 92.5 g

MARMORKUCHEN (GERMAN MARBLE CAKE)



Marmorkuchen (German Marble Cake) image

Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.

Provided by vewohl

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 10

1 ⅛ cups unsalted butter, softened
1 ¼ cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
½ cup milk
2 tablespoons dark rum
1 medium lemon, zested
2 ½ tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
  • Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
  • Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
  • Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
  • Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 42 g, Cholesterol 81.4 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 175.8 mg, Sugar 16.2 g

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