Marble Cake With Chocolate Buttercream Frosting Indeed!

Posted on April 21, 2015 by Karen Schumann | 0 comments

This is the first cake on a journey that I am taking to finding and baking the perfect wedding cake for the wedding of one of my son's.  I am not a baker, always preferring to cook, simply because I am a little of this and a little of that type of girl.  Baking is not like that, so my nature doesn't exactly fit into the baking mode.  I do love learning and I do love challenges, to a point, so starts my journey into cake baking.  This first cake is a favorite of one of my other sons, I have three, so this is not really in the running to be "the cake" for the wedding, but it was a great start.  The recipe came from a baking blog called "I am baker", which I encourage you to check out.  I can't wait to try all of her cakes.  They look so yummy!  Enjoy and I hope that I encourage you to start baking cakes!


For The Cake:

2    cups cake flour

2    teaspoons baking powder

1/2 teaspoon salt (I used finely ground sea salt)

1    cup butter, unsalted and at room temperature

1 1/2 cups sugar

8    egg yolks, at room temperature

3/4  cup whole milk, at room temperature 

2    teaspoon pure vanilla extract

2    tablespoons butter, melted (I used unsalted)

1/4  cup cocoa powder (use a quality cocoa powder, it really makes a difference) 


For The Frosting:

1 1/2  cups butter, at room temperature (I used unsalted)

4    cups powdered sugar

3/4  cups cocoa powder

2   teaspoons pure vanilla extract

Pinch of salt

4   tablespoons heavy cream


1.   Grease and flour two 8" round cake pans.

2.   Sift together cake flour, baking powder, salt, and set aside.

3.   Cream butter and sugar.

4.   Add egg yolks, one at a time.

5.   Add the milk and vanilla. (I do this with the mixer off)

6.   Add the dry ingredients.

7.   Combine melted butter and cocoa in a separate bowl.

8.   Fold 3/4 cup yellow batter into cocoa mix.

9.   Spoon 3/4 cup yellow batter into each cake pan.

10.  Divide chocolate batter evenly between the two pans in a circle over yellow batter.

11.  Divide remainder of yellow batter between the two pans and do a swirling pattern with a knife.

12.  Bake cakes at 350 degrees for 20 - 30 minutes, keeping a close eye.

13.  Let cakes cool for a bit before removing them from the pans.

14.  Make frosting and frost cakes.


For The Frosting:

1.    Whip together butter and powdered sugar.

2.    With the mixer off, add cocoa powder, vanilla, and salt, then mix for 30 seconds.

3.    Add 1 tablespoon of heavy cream, one at a time.  Finally mixing for 3 to 5 minutes.





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