So to get started making this Marble Cake, you’ll make the vanilla cake batter. The batter should look pale and creamy. Then alternate and use the other batter, etc. My boyfriend and I especially loved the glaze at the end. (That would help to determine the amount of time they need in the oven. Set the baked cake on a cooling rack. It is a cake that has both chocolate and vanilla cake in it. If you only want to use one 9-inch round, I’d cut the recipe in half. Stir with a spatula until combined. We followed the recipe as written. But I don’t have a Bundt cake pan. (113g), 3/4 cup of milk (whole, 2%, 1%, room temp) (175ml). I’m so curious! Step 3. I wanted to make this cake for my loved ones’ birthday! . Finally made this….absolutely magnificent, and I am not surprised. I’m a chocolate fan, my husband not so much, but he loved this. Be careful not to over-marble the batters or the flavors will get muddled; a few swirls around the pan with a knife will do the trick. Thanks again for the recipe my family thinks I’m an incredible Baker now :). My chocolate portion was too much and more like a layer of chocolate cake, and the marbling wasn’t pronounced. Then add the vanilla extract and beat the eggs with a hand mixer. Yes, you don’t have to worry about gluten-development with the high ratio method. Sure, Julie, that should work. Also, used half the butter for the glaze. The next time I think I will make a little less of the chocolate batter. This is the best marble cake recipe I”ve ever tried, I’m a baker (that’s what I do for a living) and I had tried many recipes and even tried to tweak a few but this one, I didn’t have to change anything, just perfect! Hope that helps and that you enjoy! The cake turned out delicious and soft, but it got stuck to the pan. Thanks! Or should I just use less batter with the original amount of chocolate mixture? And how would I need to adjust the baking time and temperature? This cake is super moist and super yummy. Hi Jenn, thanks for writing back! This is THE BEST marble cake I’ve ever had! Then add regular milk to the 1-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened. Directions. I just put the cake in the oven and realized the bar of semi-sweet chocolate was still sitting on the counter (oops). I was thinking of making it for my neighbors. What size are the mini pans? . Very excited for this recipe – I’ve LOVED everything from your website! My oven bakes pretty accurately so I should have trusted my instinct that it was done in 60 minutes. I used 1/3 cup of Hershey cocoa powder and didn’t make the glaze but followed everything else for yummy, magical results! I made this marble cake yesterday while stuck in my home. My families favourite cake! I’d use a combination of the two to get to 1 cup. In this instructable I will show you how to make a Marble Cake. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Print the Marble Cake recipe if you like. Stumbled upon this recipe blog whilst looking for some baking inspiration while at home. Love baking this cake. I followed the recipe exactly! I removed the salt from the glaze recipe but forgot to remove it in the picture section (it shouldn’t have any real impact on the glaze though). Now once the cake comes out of the oven let it cool in the pan for about 15 minutes before taking it out of the pan and allowing it to rest on a wire rack until completely cooled. Step 2: Then, add in eggs one by one and mix well again. I’m thinking of converting them into mini bundts. I would love to make this cake again! Notify me of follow-up comments by email. I'd love to try this and give it to her. Now we have our two batters that will make up the marble cake. (Go slowly so that the glaze gets absorbed.) Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. There was slightly too much batter for my pan but it still turned out great. He has a peanut allergy and we can not buy cakes outside very often so we decided to give this a try. I was also just curious about the 325 setting on the oven – I was concerned it would be too low, since cakes are usually baked at 350. And as much as you’d like to dig in immediately after unmolding, DO let the cake rest the 2 hours. I wanted to know – if I cut this recipe and half and bake it in a loaf tin, how long will it need to bake? I’d love to hear what you think of it with the glaze! But that one was NOT from scratch and used yellow cake mix, French vanilla and chocolate pudding mixes, and sweetened condensed milk. I added a pinch… just wondering what you intended. Is there a reason for that? Love all your recipes- just made black bean dip for tomorrow, your chicken fajitas on the menu too! Thank you. I wanted to make icing so that it would be more similar to a birthday cake, but do you think chocolate or vanilla would be better? Unfortunately, it won’t fit into that size pan. The addition of the dark chocolate bar in the chocolate part is genius. Great recipe, I’m a huge fan! However, I would like to make this with less chocolate for someone who cant handle chocolate very well. Both batters are baked together and prepared in a way that when you cut into it it looks marbled. Is flour needed too? Our whole family loved it. This is very good as is. For this cake, I’d love to reduce the sugar without losing texture/consistency…how much less can I get away with? Thank you for sharing! Cake is secretly everyone’s guilty pleasure so let’s all admit it. I took all the credit for it, sorry…. How would the baking time alter? Next we will add half of the milk and half of the dry ingredient mixture to the bowl and mix it in until combined, again scraping the sides of the bowl with a spatula as needed. This cake will become a regular in our house! Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. Nutritional information is offered as a courtesy and should not be construed as a guarantee. We would like to invite you to join our New Private Community Group! Hope that helps! Hi Edith, You’ll need two 8-1/2 by 4-1/2 loaf pans. I’m really looking forward to baking this TODAY<3, Hi Georgiana, I’d use both frosting and the glaze (you really need the glaze as it helps to add moisture to the cake) and whether you go chocolate or vanilla is really a personal preference, but I might choose the chocolate option. Photos: Viral Oh Viral (Facebook) We bet it was. . Any thoughts? And also if you have a source for small bundt pans. . What is a marble cake? This cake originated in germany and in germany they have cakes that are less sweet then the u.s. but it is still a very good cake but if your looking for something sweet this is probably not the cake for you. I’m going through my dessert files and tossing any other marble cake recipe, as this is the Holy Grail of marble cakes! Set the pan on a cooling rack. Using the flour/butter spray was perfect. Sure, Ila – that should work. I was waiting for a long time till you create Marble Cake. It’s essentially a marbled version of this award-winning Kentucky Butter Cake. This was delightful!!! I poked holes with a wooden skewer…and just poured the glaze over the top of the cake once you flip correct?? Will make again and again! Do you think leaving the cake in the pan for 30 mins was the reason? Any guidance will help. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Mine also didn’t marble as beautifully as yours, will probably lessen the chocolate portion next time, or not mix in as much butter.