Marble Cake

Roopa

I got to try out my new book already! It’s my friend’s birthday on Saturday, and he requested some form of marble cake. Handily enough, I found a marble cake recipe in ‘Vegan Cupcakes Take Over the World.’

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The cake began with making the chocolate and vanilla batters, and mixing them together. I don’t think I did an amazing job of the marbling, but it sort of works.

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The removal was a little scarier. I ran out of parchment paper, which is my cake removal failsafe! Thankfully, the shortening worked perfectly!

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The marbling effect was more of a black and white cookie effect on the bottom…

I also got to try out my fancy new cake leveler!! It is absolutely glorious. My cake was leveled beautifully. Also, I rather enjoy that it’s basically a cake hacksaw; it makes the carpenter in me happy.

I didn’t really trust my whipped cream, so I just used the normal malted chocolate frosting with Skor bits to fill the cake.

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I iced the rest of the cake with the same malted chocolate frosting, and put some salted caramel frosting flourishes and sprinkles on top.

I am pretty happy with how it turned out! The cake was a little bit dense, but it seemed to taste pretty good. Let’s hope he likes it!

Here is the recipe I adapted:

MARBLED CAKE (2 9" layers)

  • 2 tsps. apple cider vinegar
  • 2 cups milk (I used 2%)
  • 1 cup softened butter
  • 1-¾ cups granulated sugar
  • 2 tsps. vanilla
  • 1 tsp. almond extract
  • 2 tbsps. cornstarch
  • 3 cups flour
  • 3 tsps. baking powder
  • ½ tsp. salt
  • 4 tbsps. cocoa powder

DIRECTIONS

  1. Preheat oven to 350F and line / grease 2 8" or 9" cake pans.
  2. Add vinegar to milk and set aside. Alternatively, you could use buttermilk.
  3. Sift flour, baking powder, cornstarch, and salt together.
  4. In a mixer, beat the butter until creamy. Add the sugar and mix well.
  5. Add vanilla and almond extract to butter mixture.
  6. Add flour mixture to butter mixture in 3 parts, alternating with milk and vinegar mixture. Start and end with flour mixture.
  7. Boil some water, and add 6 tbsps. of water to the cocoa in a bowl. Add ~2 cups of the batter to the cocoa mixture, and mix well.
  8. Put equal amounts of both batters in each pan – I used a ½ cup measure, but by weight would be best – and swirl around. Don’t overswirl or you’ll lose the marble effect.
  9. Bake for ~25 minutes.
  10. Let the cake sit for about 20 minutes, and invert onto a cooling rack.

 I got the malted chocolate frosting from here: http://sweetapolita.com/2011/05/campfire-delight-cupcakes/

(I reduced the amounts slightly)

I got the salted caramel recipe from here: http://www.sprinklebakes.com/2010/05/triple-salted-caramel-cupcakes.html

Truthfully, I had some left over from a few days ago, which happened to be just the right amount.


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