Brown-Sugar Marble Cake

Use this recipe for our Brown-Sugar Marble Wedding Cake.

Source: Martha Stewart Weddings, Fall 2009

Ingredients

Brown-sugar batter (makes 5 cups)

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups light-brown sugar
  • 6 large eggs

White batter (makes 6 cups)

  • 3 1/4 cups cake flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 5 large egg whites, room temperature

Directions

  1. Make brown-sugar batter: Sift flour, baking powder, and salt into a bowl; set aside. Stir vanilla into milk; set aside. Beat butter and brown sugar in a mixer bowl on medium-high until fluffy, about 5 minutes. Add eggs one at a time, beating well after each. Add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour; mix just until combined.

  2. Make white batter: Sift flour, baking powder, and salt into a bowl; set aside. Stir vanilla into milk; set aside. Beat butter in a mixer bowl on medium-high until pale and fluffy, about 3 minutes. Add granulated sugar in a steady stream; beat until pale and fluffy, about 3 minutes more. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour; mix just until combined.

  3. Continue white batter: Using a clean mixer bowl, whisk egg whites just until stiff peaks form. Fold 1/3 of whites into batter to lighten. Gently fold in remaining whites in two additions.

  4. Preheat oven to 325 degrees. Butter and flour 2 pans for each tier. Creating a checkerboard pattern, drop each batter by 1/4-cupfuls into pan.

    Batter amounts for each tier
    6-inch tier: 2 1/2 cups each brown-sugar and white batters (1 1/4 cups each per pan)
    8-inch tier: 5 cups each brown-sugar and white batters (2 1/2 cups each per pan)
    10-inch tier: 6 1/2 cups each brown-sugar and white batters (3 1/4 cups each per pan)

    Repeat with opposite pattern as a second layer. Swirl batter with a knife to create a marble effect.

  5. Bake until cakes are set and a tester inserted in center of cake comes out clean, 50 to 60 minutes, depending on size of cake. Let cool in pans 15 minutes. Remove from pans; cool completely on racks.

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