Marble Cake With Vanilla Buttercream Frosting

Marble cake a moist marble sheet cake slathered with a rich and creamy double chocolate buttercream frosting.

Marble cake with vanilla buttercream frosting.

The great thing about marble cake is that there are many ways to go about it and this recipe is pretty flexible. Those are mini marble cupcakes with vanilla buttercream frosting. For best results use a buttercream that contains butter rather than all shortening as butter based frostings will become firm much more quickly when chilled. This marble cake recipe is easy to make and quick to disappear.

However you could totally use a vanilla frosting as well. In a medium sized bowl mix together the cake flour baking powder and salt. Preheat oven to 350 degrees. Important ingredients for chocolate and vanilla bean marble cake with buttercream frosting.

I use all purpose flour for this recipe i wouldn t swap it for cake flour. While i chose to chocolate buttercream with my marble cake this time i think cream cheese frosting would also taste great. While the cake layers bake and cool make the vanilla buttercream frosting. The final step is covering your marble cake in homemade chocolate buttercream frosting.

This marble cake recipe is from sally s was quite addicted and adapted it. Marble cake is made when you add a small amount of dark colored batter to light colored batter and lightly mix it to give the cake a marbled appearance. Alternate with small splashes of cream. This is definitely a buttercream intensive design but it is so fun to make.

The cake is mainly vanilla with streaks of chocolate. Our classic vanilla buttercream all butter or our fluffy vanilla buttercream part shortening part butter are good examples. It was the only design that seemed to fit a marble cake in my mind. I use a high quality dutch process cocoa powder because the flavor is more intense and pleasant and it also doesn t change the acidity of the cake.

Marble cake promises a lovely swirl of vanilla and chocolate. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Slowly add in the powdered sugar 1 cup at a time. The idea of marbling two different colored batters into a cake originated in nineteenth century germany.

With separate light and dark batters very subtly blended in the same cake pan. Grease and flour two 8 inch cake pans set aside. Apply a crumb coat of frosting to your cake. The secret to this recipe is using best quality chocolate in the batter and buttercream frosting.