This luscious scratch marble layer cake is ideal for a birthday celebration. This recipe is easy to make and doesn’t scrimp on the chocolate as other marble cakes do. When you can’t decide between chocolate and vanilla cake, eat both!
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
My kid would want a marble cake for his birthday almost every year. I believe it was because he couldn’t decide between chocolate and vanilla, so he believed he’d have the best of both worlds.
That is how I feel about marble cake. Depending on how much you marble it, you may get largely vanilla or predominantly chocolate in one mouthful.
This one contains a little more chocolate batter than the normal marble cake, which is because I think that most marble cakes lack in chocolate taste.
If you want less chocolate, just reduce the quantity of dough to which the chocolate is added. You may also choose to marble it less.
- Let’s look at some of the ingredients in this marble:
- Mixing method for this cake:
- Tips & FAQs for the scratch marble cake:
- Supplies used for this cake:
- Scratch Marble Layer Cake
Let’s look at some of the ingredients in this marble:
There’s no need to run out and buy cake flour since you’ll simply use ordinary ol’ all purpose flour in this cake.
Unsalted butter: Be sure you use unsalted butter rather than salted butter.
Sour cream: If you’ve been following my blog for a while, you’ll know I adore sour cream in cakes. It just adds moisture and texture to things.
Cocoa Powder: Since you’ll only be using a tiny quantity, the kind generally doesn’t matter. I used Hershey’s Natural Unsweetened Chocolate Powder.
Double Chocolate Buttercream: You’ll want to top this cake with a luscious layer of buttercream, and I’ve got that covered. This cake goes well with my Double Chocolate Buttercream.
Mixing method for this cake:
This cake was made using the traditional creaming procedure. I wanted a lighter crumb and a fluffier cake, so I used the creaming technique rather than the reverse creaming approach.
So, basically, you’ll be beating the sugar and butter together for a few minutes, including as much air as possible. Next, one at a time, add the eggs, then alternately add the dry and liquid ingredients.
Since there is more mixing required in this approach, be careful to just mix until the ingredients are incorporated. Try not to over-mix or you will end up with a thick cake.
Tips & FAQs for the scratch marble cake:
Don’t microwave it since it will heat unevenly and may possibly melt sections of it. Just chop your butter into bits and let it out on the counter for approximately an hour.
The eggs will blend better if they are brought closer to room temperature.
You obviously don’t want to leave it out, but you can substitute yogurt if necessary. Nevertheless, use full-fat yogurt rather than light.
Sour cream with less fat will not function as well.
Adjusting components in cake recipes should be done with caution since it might throw off the ratios. Sugar not only adds sweetness, but it also helps the cake retain moisture. You may reduce it by up to, but I wouldn’t go much lower than that since it might alter the texture and moisture of the cake.
At this phase, you want to include as much air as possible, and you want the mixture to be lovely and fluffy.
Just mix until the ingredients are well blended. Mixing the cake batter for many minutes is excessive. You’ll only need that much time to combine the butter and sugar. Mixing scratch cake batter for an extended period of time will result in a cake that does not rise correctly or has an odd texture.
This improves the emulsification (blending) of all the components. It prevents the batter from curdling on you.
If you just want a tiny quantity of chocolate swirl, simply mix it less. Mix it more to get a more chocolate swirl.
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Supplies used for this cake:
- Set of white mixing bowls
- Silicone spatulas
- Hand held mixer
- 8 cake pans, round
- Refrigeration racks
- Icing spatula, medium
Let’s get to the recipe now! Don’t forget to watch the video as well!
**As a side note, this recipe was created and tested using volume measurements (cups etc.). I do this because most people are used to measuring rather than weighing. To see the weight (gram) measurements, click the metric conversion button. The figures are weight estimations. If you utilize weight measures, your findings may differ somewhat.
Scratch Marble Layer Cake
**Aside from that, this recipe was created and tested using volume measurements (cups etc.). This is because most individuals are used to measuring rather than weighing. You may see the weight (gram) measurements by clicking the metric conversion button. These are weight estimations. If you utilize weight measures, your results may differ.
**By the way, this recipe was created and tested using volume measurements (cups etc.). I do this because most people are accustomed to measuring rather than weighing. To view the weight (gram) measurements, click the metric conversion button. Those are weight estimations. If you utilize weight measures, your findings may differ somewhat.
- 2 cups general purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted butter, room temperature (2 sticks)
- granulated sugar 2 cups
- 3 big eggs, room temperature
- 2 tbsp vegetable oil (or canola oil)
- 1 cup soured cream
- cupmilk(use whole milk if you can obtain it) (use whole milk if you can get it)
- 2 tsp vanilla extract (or vanilla bean paste if you can get it)
- 1 cup unsweetened cocoa powder
- 1 tablespoon vegetable oil
- 3-4tablespoonmilk(use whole milk if you can obtain it) (use whole milk if you can get it)
- Preheat the oven to 325°F.
- Set aside two 8-inch round cake pans that have been greased and floured.
- Combine the flour, baking soda, baking powder, and salt in a mixing dish. Set away after thoroughly whisking.
- Combine the oil, sour cream, milk, and vanilla extract in a separate dish. Set away after thoroughly whisking.
- Mix the room temperature butter and sugar in a large mixing bowl for several minutes on medium, then on medium high, until light and fluffy.
- Add the eggs one at a time, mixing on medium until barely incorporated after each. Mix just until the egg is completely integrated. Avoid over-mixing. It is preferable if your eggs are room temperature, but if they are cold, your batter may seem curdled at this stage.
- Scrape down the sides of the basin and mix on medium until everything is combined.
- Alternately put in the flour and liquid mixtures. Begin and conclude with the flour mixture. (Mix in the flour mixture on medium just until incorporated. Mix in the liquid mixture just until mixed. Mix in another tablespoon of the flour mixture until just incorporated. Add the last of the liquid mixture, mixing just until incorporated, followed by the last of the flour mixture, mixing only until blended.)
- Scrape down the sides of the basin and mix for another 5-7 seconds. You simply want to mix until everything is properly blended. For a scratch cake, mixing for many minutes is excessive. The batter will be rather thick.
- In a small mixing bowl, combine 1 to 1 cup of the batter. (If you want less chocolate swirl, use 1 cup; if you want more, use 1 cup.)
- Add the cocoa powder, 1 teaspoon oil, and 3 tablespoons milk to the batter and stir thoroughly with a spoon or rubber spatula. Add another tablespoon of milk if the batter is too stiff.
- Return the chocolate batter to the vanilla batter by tablespoons. Next, using a spoon or a rubber spatula, stir the batter in the bowl. Don’t entirely combine the batter; only marble it.
- Pour evenly into two 8-inch circular cake pans. (The batter will be rather thick.)
- Preheat the oven to 325°F and bake for 40-45 minutes. Put a toothpick into the center, and a few wet crumbs should adhere to the toothpick.
- Chill for around 10 minutes in the pans before turning out onto a wire rack to cool fully before freezing the layers or coating with buttercream.
OTHER POSTAGES YOU MIGHT ENJOY:
- Chocolate Buttercream Double
- Buttercream with Vanilla Beans
- Cake with Vanilla Beans
- Cake with Chocolate and Butter
Remember to Pin it for Later!
How do you cut swirls in a marble cake?
Swirl the butter knife through the batter, creating circular vertical zig-zags from one side of the pan to the other. Clean the knife clean of any excess batter. In the opposite way, repeat the swirling pattern. Make lengthy horizontal swirls if using a loaf pan.
Does Duncan Hines still make marble cake mix?
where-to-buy since local availability varies greatly. www.duncanhines.com We’re delighted you like our Marble Cake Mix. We’d like to let you know that you may find this in a product finder near you here: https:
What makes a cake made from scratch moist?
Sour cream, buttermilk, or applesauce may also be used to provide moisture and avoid a dry cake. Baking soda or baking powder also gives baked items a lovely lift.
How do you make marble effect?
You’ll need at least two distinct tones of satin paint to get the marble impression. The simplest approach to get the correct match is to purchase a tin of white paint and the primary color you wish to use as a basis. Then just combine a little amount of the two colors to produce your highlight shade.
What are the swirls in marble called?
They are known as Transitionals. Later machine-made slags, such as Akro and Peltier, had no “hand-gathered” “look,” but retained the overall description – white swirling on translucent glass bases. These marbles were given the moniker.
Do professional cake bakers use cake mix?
Don’t fall into the trap of believing that if you sell cakes, you must make them from scratch. The majority of bakeries DO NOT bake from scratch. In fact, I once worked at a bakery that purported to be a “scratch bakery,” but all of their cakes began with a Duncan Hines cake mix, the same sort you can purchase at the supermarket.