Marble Cake

I’m on a marble kick!

Last week I posted these incredible marbled cheesecake brownies, and now here I am sharing this gorgeous marble cake with you today.

What can I say? When you can’t decide between 2 amazing desserts, marbling is the perfect solution!

I already have an amazing marble bundt cake recipe on this site, but I thought it was about time I made you a layer cake version. I haven’t shared a layer cake since that Boston Cream Pie back in June!


Ingredients
 1 1/2 cups cake flour
 3/4 cup all-purpose flour
 1 cup granulated sugar
 1 teaspoon baking powder
 3/4 teaspoon baking soda
 3/4 teaspoon kosher salt
 3/4 cup (1 1/2 sticks) unsalted butter, softened
 2 large eggs
 2/3 cup sour cream*
 1/2 cup milk
 2 teaspoons vanilla extract
 1/3 cup unsweetened cocoa powder
 1/3 cup hot water

Instructions
Preheat the oven to 325 degrees F, lightly mist 3 6-inch diameter cake pans** with non-stick spray, and line them with circles cut from parchment.
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Stir in the sour cream until smooth.
Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the milk and vanilla.
Beat the batter on medium speed for about a minute to a minute and a half, to aerate the cake batter and build the cake's structure.
Stir the cocoa and hot water together in a smaller bowl, then fold about half the cake batter into the cocoa mixture until blended.
Divide the batters equally between the 3 prepared pans, using the tip of a sharp knife to swirl the chocolate and vanilla cake batters together.
Bake the cake layers for 30 to 40 minutes, or until a toothpick inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely before filling and frosting with Easy Chocolate Frosting.

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