Marble Cake With Chocolate Buttercream Frosting

Marble cake promises a lovely swirl of vanilla and chocolate.

Marble cake with chocolate buttercream frosting.

The secret to this recipe is using best quality chocolate in the batter and buttercream frosting. Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect. The tier is on a cake cardboard as well. Starting with about 1 cup of chocolate buttercream scooped on top of the cake start to smooth the frosting out and over the sides of the cake.

Cover in about 1 2 cup can use more if desired of chocolate buttercream and smooth out with an offset spatula. While i am guilty of eating cake tops plain while i level my cakes this cake is taken to the next level with my fudgy chocolate buttercream recipe. There is something about using real chocolate in frosting that just takes it to the next level flavour wise. I use all purpose flour for this recipe i wouldn t swap it for cake flour.

Remove from pans and cool completely on racks. I m a big fan of using sour cream in baking recipes as you might already know from my sour cream banana bread sour cream coffee cake with cinnamon ripple and rhubarb sour cream coffee cake these are some of my favorite recipes. Sift the cake flour baking powder and salt together in a large bowl. Cool cakes in pans 10 minutes.

Gently set other marble cake layer on top and make sure it is centered. This here is my favourite frosting made with both cocoa powder and melted chocolate. This marble cake recipe is honestly so delicious it almost doesn t need frosting. Bake at 350 for 30 minutes or until cake springs back when lightly touched.

But not just any chocolate frosting. Important ingredients for chocolate and vanilla bean marble cake with buttercream frosting. Spray or lightly butter two 9 inch cake pans. With a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute.

In this video we decorated a four layer 6 inch double barrel cake with a cake cardboard halfway up resting on four bubble tea straw supports. Frosting buttercream that contains butter so that it becomes firm when chilled strips of acetate i had to tape two together to get the height that i needed. 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. In a medium sized bowl mix together the cake flour baking powder and salt.

The final touch to this chocolate vanilla cake is lashings of chocolate frosting. Preheat oven to 350 f 177 c. Grease and flour two 8 inch cake pans set aside.