Marble Cake With Vanilla Buttercream Frosting

Slowly add in the powdered sugar 1 cup at a time.

Marble cake with vanilla buttercream frosting. This marble cake recipe is easy to make and quick to disappear. With separate light and dark batters very subtly blended in the same cake pan. Marble cake promises a lovely swirl of vanilla and chocolate. Alternate with small splashes of cream.

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. 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. The secret to this recipe is using best quality chocolate in the batter and buttercream frosting. Important ingredients for chocolate and vanilla bean marble cake with buttercream frosting.

Preheat oven to 350 degrees. While the cake layers bake and cool make the vanilla buttercream frosting. Apply a crumb coat of frosting to your cake. The great thing about marble cake is that there are many ways to go about it and this recipe is pretty flexible.

I use all purpose flour for this recipe i wouldn t swap it for cake flour. The cake is mainly vanilla with streaks of chocolate. This marble cake recipe is from sally s was quite addicted and adapted it. It was the only design that seemed to fit a marble cake in my mind.

The final step is covering your marble cake in homemade chocolate buttercream frosting. However you could totally use a vanilla frosting as well. Those are mini marble cupcakes with vanilla buttercream frosting. Marble cake a moist marble sheet cake slathered with a rich and creamy double chocolate buttercream frosting.

Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. It finished it off perfectly. The chocolate flavor comes from real chocolates or 60 to 80 cocoa based chocolate chips and no cocoa powder used. 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.

In a medium sized bowl mix together the cake flour baking powder and salt. This is definitely a buttercream intensive design but it is so fun to make. The idea of marbling two different colored batters into a cake originated in nineteenth century germany. Our classic vanilla buttercream all butter or our fluffy vanilla buttercream part shortening part butter are good examples.