Marble Cake
- Comments()
- Yield Makes 3 1/2 cups batter
Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened, plus more for pans
- 1 3/4 cups cake flour (not self-rising), plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup best-quality unsweetened cocoa powder
- 1/4 cup boiling water
- 2 tablespoons instant espresso powder, for mocha layers
- Batter for each 3-inch-deep pan: 7 3/4-inch-by-5 5/8-inch, 7 cups; 10 3/4-inch-by-7 5/8-inch, 10 1/2 cups; 13-inch-by- 9 7/8-inch, 14 cups; 16 1/2-inch-by-12 3/8-inch, 17 1/2 cups.
Directions
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Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
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Combine milk and cream in a small bowl; set aside. Cream butter and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until pale and fluffy, about 5 minutes. Add eggs one at a time; mix well after each addition. Mix in vanilla. Add flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour.
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Combine cocoa and the boiling water in a medium bowl; for mocha cake, add espresso powder. Stir in 1 cup cake batter.
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Fill prepared pans with spoonfuls of vanilla and chocolate batter to form a checkerboard pattern. Run the tip of a paring knife or a wooden skewer through batter in a figure-eight motion to make swirls. Bake until tops are golden, and a cake tester inserted in centers comes out clean, 40 to 50 minutes. Let cakes cool completely in pans on wire racks.
Recipe Reviews
Reviews (7)
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A made this cake frosted with Martha's "Basic Buttercream Frosting". I multiplied the cake recipe by 3 and was able to make two 9" layers and two 6" layers. I also used orange juice instead of heavy cream and it was DELICIOUS!
As a professional baker I am always trying new recipes. This was an excellent recipe, tender yet dense crumb. Perfect for a wedding cake! I did make a few modifications. I used orange juice instead of the heavy cream, which gave it an excellent flavor profile! I also added an extra tbs of boiling water to the coco mixture to smooth it out a bit, and blended it with the cup of batter with an electric mixer to make it nice and smooth. Excellent cake!
As a professional baker I am always trying new recipes. This was an excellent recipe, tender yet dense crumb. Perfect for a wedding cake! I did make a few modifications. I used orange juice instead of the heavy cream, which gave it an excellent flavor profile! I also added an extra tbs of boiling water to the coco mixture to smooth it out a bit, and blended it with the cup of batter with an electric mixer to make it nice and smooth. Excellent cake!
When I tried this recipe the cocoa seized when I added it to the boiling water. It also does not seem like the right cocoa to water ratio. Any ideas?
When I tried this recipe the cocoa seized when I mixed it with the boiling water. This also does not seem like the right cocoa to water ratio for a mixture. Any ideas?
Do you use the wire whisk for the entire recipes