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 final step is covering your marble cake in homemade chocolate buttercream frosting. With separate light and dark batters very subtly blended in the same cake pan. Marble cake promises a lovely swirl of vanilla and chocolate. Slowly add in the powdered sugar 1 cup at a time.

Those are mini marble cupcakes with vanilla buttercream frosting. This marble cake recipe is easy to make and quick to disappear. The great thing about marble cake is that there are many ways to go about it and this recipe is pretty flexible. This marble cake recipe is from sally s was quite addicted and adapted it.

In a medium sized bowl mix together the cake flour baking powder and salt. I used three different types of buttercream to create a fun squiggly pattern. The idea of marbling two different colored batters into a cake originated in nineteenth century germany. Grease and flour two 8 inch cake pans set aside.

Our classic vanilla buttercream all butter or our fluffy vanilla buttercream part shortening part butter are good examples. 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. However you could totally use a vanilla frosting as well. The secret to this recipe is using best quality chocolate in the batter and buttercream frosting.

While i chose to chocolate buttercream with my marble cake this time i think cream cheese frosting would also taste great. Important ingredients for chocolate and vanilla bean marble cake with buttercream frosting. 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. The cake is mainly vanilla with streaks of chocolate.

Apply a crumb coat of frosting to your cake. The chocolate flavor comes from real chocolates or 60 to 80 cocoa based chocolate chips and no cocoa powder used. I use all purpose flour for this recipe i wouldn t swap it for cake flour. 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.

Preheat oven to 350 degrees. Alternate with small splashes of cream. It finished it off perfectly. While the cake layers bake and cool make the vanilla buttercream frosting.