Dessert - Marble cake recipe no buttermilk

Nutrition:

• Calories: 451 kcal
• Carbohydrate: 56 g
• Protein: 7 g
• Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 104 mg
• Sodium: 150 mg
• Fiber: 1 g
• Sugar: 35 g
• Serving Size: 1 serving

How to cook:

1. In a large mixing bowl, cream together butter and sugar until light and fluffy. This takes about 5 minutes.
2. Add eggs and vanilla extract and mix until smooth.
3. In a separate bowl, whisk together the flour and baking powder.
4. Add the dry flour mixture into the wet mixture, alternating with buttermilk and mix until just combined.
5. Remove 1/3 of the batter into a separate bowl. Keep aside.
6. In another small bowl, add cocoa powder and water and mix until smooth.
7. Pour this chocolate mixture to the bowl of reserved batter and mix until smooth.
8. To assemble this cake, pour half the vanilla cake batter in a greased/floured loaf pan (Dimensions: 9x5).
9. Drop spoonfuls of the chocolate batter on top. Don't spread it.
10. Then, pour the remaining vanilla batter on top of the chocolate layer.
11. Drop spoonfuls of the remaining chocolate batter on top.
12. Use a skewer or knife to swirl the two batters together.
13. Bake at 350 degrees for 45-50 minutes or until an inserted toothpick in the center comes out clean. Rotate the pan halfway through for more even baking.
14. Allow the cake to cool for 10 minutes. Then, remove it from the pan and place it on a cooling rack and let it cool completely.
15. While the cake is cooling, prepare the ganache icing: Add chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20 second increments and mixing often until icing is silky smooth.
16. Drizzle this on top of the cooled cake. Enjoy!

Notes: Marble Cake (Easy and the Best Recipe!), Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla extract. Fold the flour into the mixture and mix well. Add in the milk. Divide the batter into two …

Nutrition:

• Calories: 280.5 calories
• Carbohydrate: 41.2 g
• Cholesterol: 63.6 mg
• Fat: 11.1 g
• Fiber: 1 g
• Protein: 5 g
• Saturated Fat: 6.6 g
• Sodium: 303.9 mg
• Sugar: 21.3 g

How to cook:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
2. Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
3. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
4. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Notes: Marble Sheet Cake Recipe, STEP 1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. Set aside. STEP 2. Stir together flour, baking powder and salt in bowl. Set aside.

Nutrition:

• Calories: 655 calories
• Carbohydrate: 84 grams carbohydrates
• Cholesterol: 71 milligrams cholesterol
• Fat: 31 grams fat
• Fiber: 1 grams fiber
• Protein: 12 grams protein
• Saturated Fat: 18 grams saturated fat
• Serving Size: 1 serving
• Sodium: 417 milligrams sodium
• Sugar: 69 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 10 grams unsaturated fat

How to cook:

1. Preheat oven to 350°F / 175 C. Grease and line four 8" cake pans and set aside.
2. Begin by making the vanilla cake batter. Mix together the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) in a stand mixer with a paddle until fully combined.
3. Mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
4. Pour in 1 cup of egg whites and mix on low until just incorporated, then mix in 1 1/2 cups of buttermilk, 2 Tbsp vegetable oil and 2 tsp vanilla extract. on a low speed.
5. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 1 minute. This helps give the layers a lighter texture.
6. Pour 2/3 of the batter into a separate bowl (roughly 1200 grams) and set aside.
7. In the other bowl, transform the vanilla cake batter into chocolate cake batter. Mix in the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 cup egg whites, 1/4 cup buttermilk, 1/2 tsp baking powder, and 1/4 tsp salt on a low speed until combined and set aside.
8. If desired, make the chocolate fudge swirl. Combine 1 cup of chocolate chips, 1/4 cup of room temperature butter, and 1/4 cup heavy cream into a heatproof bowl. Heat in two 30-second intervals, stirring between each interval. Allow the mixture to sit for 1 minute, then stir until smooth.
9. Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans. Fill them roughly 1-inch high with batter. I like to use a digital kitchen scale to make sure each pan has the same amount of batter.
10. Add small drops (about 1-inch in diameter) of the chocolate swirl on top of the cake batter, then drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern. Save the leftover chocolate mixture to decorate the cake layer. It can sit out at room temperature for up to 8 hours.
11. Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.
12. Once the cake layers are out of the oven, run a small offset spatula around the edge of the pans to help separate the cake layer from the pan.
13. Allow the layers to cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
14. Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.
15. If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.
16. While the cake layers bake and cool, make the vanilla buttercream frosting.
17. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
18. Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
19. Slowly add in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
20. Continue to mix on low speed for a few minutes, until the desired consistency is reached.
21. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
22. Place 1 cup of vanilla buttercream into a separate bowl and set aside.
23. Mix in 1/2 cup of baking cocoa, 1 cup of melted chocolate chips and an additional 1/4 cup of heavy cream in to the remaining frosting.
24. Cover both the vanilla and the chocolate buttercream with plastic wrap to prevent crusting and set aside.
25. Stack the cake layers on a greaseproof cardboard cake round.
26. Spread a tablespoon of buttercream on the center of the board to help your cake layer stay in place.
27. Center the first cake layer on the cake board. Spread an even layer of the dark chocolate buttercream onto the cake layer with a large offset spatula. Repeat with remaining cake layers. Place the top cake layer upside down.
28. Cover the cake in a thin layer of frosting and smooth using a bench scraper.
29. Chill the cake in the freezer for 10 minutes or fridge for 30 minutes until the frosting is firm to the touch.
30. Swirl together the vanilla and chocolate buttercream around the cake using the back of a spoon or an offset spatula. Heat up the remaining chocolate fudge swirl mixture for 15-30 seconds, or until it's thin enough to easily spread into the frosting on the cake. Swirl the chocolate mixture into the frosting to create a marbled look, then enjoy!

Notes: Marble Cake Recipe - Moist, Fluffy, and So, Marble Cake Layers: Preheat oven to 350°F / 175 C. Grease and line four 8" cake pans and set aside. Begin by making …

Nutrition:

• Calories: 373 calories
• Carbohydrate: 60 grams carbohydrates
• Cholesterol: 191 milligrams cholesterol
• Fat: 34 grams fat
• Fiber: 1 grams fiber
• Protein: 8 grams protein
• Saturated Fat: 21 grams saturated fat
• Serving Size: 6 people
• Sodium: 246 milligrams sodium
• Sugar: 34 grams sugar

How to cook:

1. Preheat the oven to 375°F (190°C). Lightly grease a pan with some butter.
2. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
3. Use an electronic hand mixer or stand mixer to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla extract. Fold the flour into the mixture and mix well. Add in the milk.
4. Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually make a "S" shape with the butter knife a few times. Do not over mix.
5. Bake until golden brown and cooked, about 40 minutes. If the top turns too brown before the cake is set, cover the top with aluminum foil at 20 minutes mark to prevent the top from being too brown and crusty.
6. Insert a cake tester in the middle of the cake to test doneness. Bake longer if the middle of the cake is still wet. Remove it from the oven and let cool on the wire rack for 5 minutes. Remove from pan, slice and serve immediately.

Notes: Eggless Marble Cake Recipe, To make the marble bundt cake recipe more creamy and delicious, I replaced eggs with buttermilk (mixture of warm milk and apple cider vinegar), as …