Vanilla and Chocolate Marble Cake
Serves 10
30 mins prep
45 mins cook
120 mins total
Make this Vanilla and Chocolate Marble Cake and have all the heads turning. This eggless dessert features two layers of soft, moist sponge cake with a marbled swirl of vanilla and chocolate cake batter. The cake is frosted with creamy chocolate buttercream, creating a decadent treat that’s sure to impress. Ideal for birthdays, gatherings, or just because, this cake is surprisingly simple yet delivers a rich, indulgent flavor.
2 servings
Marble Cake Ingredients
Chocolate Paste Ingredients
Chocolate Frosting Ingredients
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Marble Cake Instructions
Preheat the oven to 350℉ (175℃).
Grease with oil and line two 8 inch ( 20cm) cake pans with baking paper.
Combine milk and lemon juice in a bowl, and let it sit for 15 min until it is curdled.
Add sugar and vanilla. Mix with a whisk until sugar is dissolved.
Combine and sift dry ingredients ( all purpose flour, corn starch, baking powder, baking soda and salt) to the milk mixture. (except for cacao powder). Mix with a whisk to create a smooth batter.
Add melted butter. Mix until well combined.
Pour 1/3 of the cake batter into a separate bowl.
Prepare cacao paste by combining cocoa powder - hot water in a bowl. Add it to the 1/3 of the cake batter and mix properly.
Alternate vanilla batter with chocolate batter into the cake pans. Use a skewer to create a marbled pattern. Tap gently.
Bake for about 25 - 30 minutes or until firm to touch.
Chocolate Frosting Instructions
Use a mixing bowl fitted with the paddle attachment or a handheld electric whisk.
Whip the butter until it is light and fluffy on medium speed with an electric whisk.
Add sifted powdered sugar in 2 parts.
Mix on medium speed until it is light-smooth for 4-5 minutes.
Add sifted cocoa powder and mix until combined.
Pour cream, vanilla, salt and mix until fluffy and smooth.
Cake Assembly Instructions
Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.
Place a small amount of frosting on the center of your cake stand or serving plate.Place one layer of the cake on the prepared cake stands or plate.
Using an offset spatula or butter knife, spread a generous layer of frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
Apply a crumb coat by spreading a thin layer of frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
After the crumb coat has been set, apply the final layer of frosting. Smooth it out with the offset spatula.
For a clean finish, you can use a bench scraper to smooth the sides.
If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake.
Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.
