Chocolate and vanilla cake batter are swirled to make this two-layer marble cake. Rich, creamy chocolate frosting tops it off!
– 3 cups (345 grams) cake flour (spooned & leveled)– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 1 cup (240 ml) buttermilk (room temperature)– ¼ cup (60 ml) canola or vegetable oil
Ingredient
– 1 tablespoon (15 ml) pure vanilla extract– ⅓ cup (30 grams) unsweetened cocoa powder– ¼ cup (60 ml) hot water– 1 cup (2 sticks, or 230 grams) unsalted butter (softened)– 2 cups (400 grams) granulated sugar– 4 large eggs (room temperature)
Direction
Start the oven at 350°F (180°C). Spray and parchment two 9-inch round cake pans. A large bowl should contain cake flour, baking powder, baking soda, and salt.
1
2
Mix buttermilk, oil, and vanilla extract in a large bowl or measuring cup. Set aside. Mix cocoa powder and water in a separate bowl until lump-free. Allow to cool.
3
Add granulated sugar to butter slowly in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low speed. Whip sugar on medium for 4–5 minutes until fluffy.
4
Slowly add eggs, scraping bowl and sides. Slowly add dry ingredients and buttermilk. Each addition should be mixed without overmixing. Stir bowl bottom and sides with rubber spatula.
5
Clean a bowl and add 2 cups (430 grams) vanilla cake batter. Combine cocoa powder. Vanilla batter into pans. Divide chocolate and vanilla cake batter between pans by spoonfuls.
6
Whisk batter. Balance batter on counter after shaking pans. Centre toothpicks should be clean after 28–33 minutes. Panto-cool baked goods for 20 minutes. Wire-rack-cool knife-edged cakes.
7
Mix butter with a paddle attachment in a stand mixer or a handheld mixer in a large bowl. Stir cocoa powder, 4 tablespoons milk, vanilla extract, and salt in bowl on low-medium speed.
8
Level cake tops with knives or levelers. Place one cake on a cake stand, frost, and smooth. Add the second layer, frost the sides, and top with the remaining frosting.