Use this recipe to make our Marble Wedding Cake. For batter amounts for pans, see below; this recipe can be multiplied. You will need to fill and bake one of each size of pan for tiers. To make tiers of alternating flavors, fill two pans with chocolate-swirled batter, and two with mocha-swirled batter. Split cakes in half horizontally, and trim layers to be one and a half inches thick.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Combine cocoa and the boiling water in a medium bowl; for mocha cake, add espresso powder. Stir in 1 cup cake batter.

  • 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.

Reviews (6)

64 Ratings
  • 5 star values: 10
  • 4 star values: 16
  • 3 star values: 20
  • 2 star values: 13
  • 1 star values: 5
Rating: Unrated
11/05/2010
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!
Rating: Unrated
07/21/2010
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!
Rating: Unrated
07/21/2010
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!
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Rating: Unrated
02/05/2009
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?
Rating: Unrated
02/05/2009
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?
Rating: Unrated
09/04/2008
Do you use the wire whisk for the entire recipes
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