Marble Cake
This marble cake is vanilla and chocolate cake marbled together to get the best of both worlds. Sandwiched together with vanilla and chocolate buttercream and topped with some super cute chocolate sprinkles.
Servings: 12 Servings
Ingredients
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 25 g Cocoa Powder
- 20 ml Whole Milk
For the Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 1 tsp Vanilla Extract
- 25 g Cocoa Powder
- 3-4 tbsp Whole Milk (optional)
For Decoration
- Chocolate Sprinkles
Instructions
To Make the Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and vanilla extract. Whisk until all are combined.
- Split the mixture equally between two bowls. To one of the bowls add the cocoa powder and milk and whisk until combined.
- Add both mixtures to your cake tins. I found the easiest way to do this was to alternate adding a spoonful of vanilla and then chocolate.
- Using a skewer swirl the two batters together.
- Bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- In a bowl mix together the icing sugar, butter and vanilla extract until combined. If you find the mixture is a bit thick then add in a teaspoon of milk and mix again repeat until it is the desired consistency.
- Split the mixture equally between two bowls. To one of the bowls add the cocoa powder and mix. If the buttercream is quite thick then add a tablespoon of milk and mix again. Repeat until it is the desired consistency.
- Place a large piece of cling film on your work surface. Spread the vanilla buttercream in a straight line down the centre. Spread the chocolate buttercream beside it.
- Roll the clingfilm up so you have a buttercream sausage. Twist either end to stop the buttercream from spilling out.
- Snip one of the ends of the buttercream sasuage and put it into your piping bag.
To Deorate
- Place your first cake on your serving plate and pipe the buttercream onto the top of the cake.
- Add your second cake on top and again decorate with the buttercream. Decorate with some chocolate sprinkles and enjoy!
Notes
- This Marble Cake will last 3+ days in an airtight container.