Chocolate Marble Cake with Pink Buttercream Frosting

October 06, 2015
Cakes Cakes Dessert Dessert Chocolate Chocolate

This is as close as I could get to make a vanilla cake. Of course I had to twist it around and add chocolate touch to it! Honestly I think I have never made simple a vanilla cake.

Don't take me wrong, vanilla is one my favorite flavors, but I reallllly can't control my actions... ; )

NOTES :

  • You only need a small amount of the thick paste coloring. Use a toothpick to drop the color in the bowl.
  • I always use vegetable whipping cream in my recipes but you can use dairy cream if you don't like the taste of the vegetable cream.

RECIPE

12-16 servings

Cake

  • 225 g butter, softened
  • 225 g golden caster sugar
  • 4 eggs
  • 225 g self rising flour
  • 45 ml whole milk
  • 1 tsp organic vanilla extract
  • 2 tbsp cocoa powder

Classic Vanilla Buttercream

  • 310 g unsalted butter, at room temperature
  • 500 g powdered sugar, super fine
  • 60 ml vegetable whipping cream
  • 60 g milk powder
  • 1 tsp vanilla paste
  • 1 tsp lemon juice (optional)
  • pink paste food coloring (optional)
PRINT IT

METHOD

  1. Make the cake layers. Preheat the oven to 180C. Grease and line with baking paper two 18cm cake tins.
  2. Beat the butter and sugar until light and airy. Add eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
  3. Divide the batter equally between two bowls and stir the cocoa powder into the mixture in one of the bowls.
  4. Using two spoons dollop the chocolate and vanilla batter into prepared tins. When you are done tap the bottom of the tins on your work surface to eliminate any air bubbles.
  5. Create a marble effect by swirling wooden skewer around the mixture in the tins.
  6. Bake the layers for about 45 minutes until a skewer inserted into the center comes out clean. Cool in the tins for about 10 minutes and then turn out onto a cooling wrack to cool completely.  
  7. Make the buttercream. Beat the butter until airy and pale. Add the powdered sugar gradually and beat until fluffy and smooth. Add the cream, milk powder, food coloring and beat for few minutes more. 
  8. To assemble the cake, slice each layer horizontally so you will have four tin layers for the cake.
  9. Place first layer on a cake plate or a board. Cover the layer with an even coat of frosting. Repeat until you've covered three layers. Place the last layer on top, cut side down. Spread the remaining frosting evenly around the cake. 

RECIPE

12-16 servings

Cake

  • 225 g butter, softened
  • 225 g golden caster sugar
  • 4 eggs
  • 225 g self rising flour
  • 45 ml whole milk
  • 1 tsp organic vanilla extract
  • 2 tbsp cocoa powder

Classic Vanilla Buttercream

  • 310 g unsalted butter, at room temperature
  • 500 g powdered sugar, super fine
  • 60 ml vegetable whipping cream
  • 60 g milk powder
  • 1 tsp vanilla paste
  • 1 tsp lemon juice (optional)
  • pink paste food coloring (optional)
PRINT IT

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