Wondering how to prepare marble cake? Here's a detailed, step by step guide

Follow this simple guide and learn how to make a marble cake. We’re sure you will love it. Serve it with some Chocolate Tart and Mousse Cake and you have a delectable spread on your hands.

Ingredients:

• 236 gm cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 226 gm unsalted butter, softened to room temperature
• 150 gm granulated sugar
• 100 gm tightly packed light brown sugar
• 2 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 1 tablespoon pure vanilla extract
• 160 ml buttermilk, at room temperature
• 113 gm bittersweet or semi-sweet chocolate, coarsely chopped

For the milk chocolate frosting:

• 282 gm unsalted butter, softened to room temperature
• 420 gm confectioners’ sugar
• 62 gm natural unsweetened or dutch-process cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 60 ml heavy cream, half-and-half, or whole milk
• optional: chocolate or rainbow sprinkles for decorating

Directions:

• Preheat the oven to 350°F or 177°C.
• Grease two cake pans, line with parchment paper and grease the papers too.
• In a bowl, sift in the cake flour and add the baking powder and salt. Give it a good mix and set aside.
• In a bowl, add the butter and beat on high speed with a handheld mixer or a stand mixer with a whisk attachment. Then add the sugars and continue beating until all the sugar has dissolved. Scrape down the sides of the bowl and drop it back in the middle to ensure everything is properly mixed in.
• Then lower the speed of the mixer and add the eggs and egg yolks. Next, add the vanilla and keep beating.
• Now add the dry ingredients to the bowl, a spoonful or two at a time. First, add a little bit, beat that in, then add more and beat that in too. Continue in this way, until all of the dry ingredients are mixed in.
• Next, add the buttermilk and mix that in too.
• The batter will be yellow. Take a cup of the yellow batter and pour it into a bowl. Melt chocolate and pour the chocolate into the bowl with the batter. Stir until combined.
• Now pour a layer of the yellow batter into each cake pan. Then add the chocolate batter on top and then pour the remaining yellow batter on top of that. Use a knife or toothpick to swirl the batter and create a pattern.
• Bake the cakes for about 25 minutes each. The exact time depends on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
• While the cakes are baked, make the frosting. Beat the butter until smooth and creamy, then add the sugar, cocoa powder, salt, vanilla and cream. Beat until thoroughly mixed in.
• Place the first layer of cake on a cake stand or serving platter. Spread the frosting on top. Then add the second cake on top and add the remaining frosting on top of that. Decorate or add any toppings you desire.
• Slice and serve.

Notes, tips and tricks:

• If the frosting is too thin add more sugar. If it's too thick add more cream. If too sweet add another pinch of salt.
• Leftover cake can be stored in the fridge for up to 5 days or in the freezer for up to 2 months. Thaw overnight in the fridge before using.
• You can bake the cakes one day in advance and store them at room temperature. Refrigerate the frosting in an airtight container, but bring it to room temperature before using. Then assemble on the day of serving.
• If you don't have cake flour, you can substitute it with all-purpose flour as well.
• You can also use milk instead of buttermilk. It's best to use full-fat whole milk. But if you want to use another one, you can also use half and half, skimmed milk, 2%, or any other variation of your choice. You can also use a non-dairy alternative like almond milk, soy milk or oats milk. Keep in mind to use unsweetened milk or it will affect the flavor of the panna cottas. If you do want to use flavored milk like vanilla or chocolate, adjust the amount of sugar you're adding to the panna cotta mixture, or it might end up being too sweet.