CHOCOLATE MARBLE LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
- Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
- Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
- Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
MARBLE CAKE
This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
Provided by Jennifer Segal
Categories Desserts
Time 1h30m
Yield One 10-in Bundt Cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
- Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
- Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
- Bake for 60 to 70 minutes, or until a cake tester comes out clean.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
- Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
- Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, SaturatedFat 12 g, Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg
ULTIMATE MARBLE CUPCAKES
Chocolate and vanilla marble cupcakes with chocolate and vanilla swirl frosting on top! These cupcakes are perfect for when you can't decide between a chocolate or vanilla treat!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
- in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be thick.
- Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
EASY MARBLE CAKE RECIPE
This Marble Cake is wonderfully moist and made with a swirls of vanilla and chocolate cake! It's covered in chocolate frosting for a classic cake!
Provided by Life Love and Sugar
Categories Dessert
Time 1h52m
Number Of Ingredients 16
Steps:
- Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs two at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until combined.
- Add the milk and vanilla extract and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Set aside 1 1/4 cups of batter, then divide the remaining batter between the two cake pans and set them aside.
- Melt the chopped chocolate, then add it to the batter that was set aside and gently fold together to combine.
- Drop spoonfuls of batter over the top of the vanilla batter that is already in the cake pans. Use a knife to swirl the chocolate and vanilla batters together, being careful not to over combine them. I ran a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, beat the butter and shortening together until smooth.
- Add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, cocoa powder and 4-5 tablespoons of water or milk and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake on top, then frost the outside of the cake.
Nutrition Facts : ServingSize 1 Slice, Calories 786 calories, Sugar 80.4 g, Sodium 285.7 mg, Fat 41.9 g, SaturatedFat 18 g, TransFat 1.9 g, Carbohydrate 102.2 g, Fiber 3.3 g, Protein 6.2 g, Cholesterol 72.8 mg
CHOCOLATE-VANILLA MARBLE CAKES
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
- Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
- Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.
Nutrition Facts : Calories 292 g, Fat 14 g, Fiber 1 g, Protein 5 g, SaturatedFat 9 g
CHOCOLATE MARBLE CAKE
Whoever said basic had to be boring has not tried this cake.
Provided by Pam Lolley
Categories Cakes
Time 2h10m
Number Of Ingredients 17
Steps:
- Prepare the Cake Layers: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray; set aside. Microwave chopped chocolate in a small microwavable bowl on MEDIUM (50%) power until melted and smooth, 1 ½ to 2 minutes, stopping to stir every 30 seconds. Set melted chocolate aside.
- Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add granulated sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, beating just until combined after each addition.
- Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating on low speed just until combined after each addition, about 2 minutes total. Beat in vanilla on low speed.
- Transfer 1 cup of the cake batter to a small bowl; stir in melted chocolate until fully combined, and set aside. Spoon half of the remaining cake batter evenly into prepared cake pans (about 1 ⅓ cups per pan); dollop pans evenly with chocolate batter. Spoon remaining cake batter evenly over top of chocolate batter dollops, and gently smooth over dollops using a small offset spatula. Swirl batters together using a small paring knife.
- Bake Cake Layers on middle rack in preheated oven until a wooden pick inserted into centers of cakes comes out clean, 26 to 30 minutes. Remove from oven; transfer pans to a wire rack, and let cool 10 minutes. Remove Cake Layers from pans, and place directly on wire rack; let cool completely, about 1 hour.
- Prepare the Frosting: Beat cream cheese, butter, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Beat in vanilla until incorporated, about 30 seconds. Whisk together powdered sugar and cocoa in a large bowl. Gradually add powdered sugar mixture to butter mixture alternately with 4 tablespoons half-and-half, beating on low speed until combined after each addition. (If needed, beat in up to 1 additional tablespoon half-and-half, 1 teaspoon at a time, until desired consistency.) Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes.
- Spread 1 cup Frosting in between Cake Layers. Use remaining Frosting to evenly coat top and sides of cake.
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Estimated Reading Time 3 mins
- Place an oven rack just below center and preheat to 325 degrees. Grease a Bundt cake pan thoroughly with cooking spray and set aside. In a large bowl, or the bowl of a stand mixer, cream butter and sugar together for about 5 minutes until very light and fluffy.
- Add vanilla and eggs, one at a time, mixing well after each addition. Stir in sour cream and set aside.
- Sift flour, baking powder, baking soda and salt together in a separate bowl. Add half of flour mixture to wet mixture and fold gently to mix. Pour in milk and stir until combined, and then fold in the remaining flour mixture until just combined. Divide cake batter evenly between the 2 bowls. Stir ¼ cup cocoa powder into one half of the batter.
- Dollop large scoops of cake batter into the prepared Bundt pan, alternating between the chocolate and vanilla. Once all batter is in the pan, tap pan on the countertop to force any trapped air bubbles out and to help settle batter into the pan.
SOFT & MOIST CHOCOLATE VANILLA MARBLE CAKE - …
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Estimated Reading Time 6 mins
- Pre-heat oven to 190 deg C (375 deg F). Place oven rack in the centre of the oven. Lightly grease the base and sides of an oval loaf pan (9 in x 4 in x 2 1/4 in).
- Sift together the flour, baking powder, and salt. In a small bowl, combine whole eggs and egg yolks, and stir with a fork to mix well. In another bowl, combine the milk, cream, and vanilla extract. Lastly, in a separate bowl, combine the cocoa paste ingredients and stir until smooth.
- Using an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 10 minutes.
- Keeping the mixer speed on low to medium, add the eggs, little by little, beating well after each addition. Add the flour mixture, alternating with the milk-cream mixture, in 1/4 portions each time, beating well until you get a smooth batter. Do not over-beat during this stage.
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- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush a 2.5-litre (10-cup) bundt or tube cake pan with butter and dust with flour.
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Estimated Reading Time 3 mins
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5/5
- Preheat the oven to 300ºF/150ºC. Grease well a 8.5x4.5-inch loaf pan (a 9-inch loaf pan works, too) with butter or cooking spray. You can line the pan with parchment paper so it'll fit in the cake pan with overhanging edges (overhanging the longer sides) which will help you get the cake out later.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, about 5 minutes, stopping to scrape down the sides of the bowl as needed.
- While the butter and sugar are beating, put the chopped chocolate in a medium bowl and set it over a pan of barely simmering water, stirring gently until smooth and melted. Turn off the heat and place aside.
- Put the dulce de leche in a medium bowl and heat it in the microwave for about 30 seconds until it's soft and fluid.
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Estimated Reading Time 4 mins
- Preheat your oven to 180C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
- Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed till combined.
- Split the mixture between two bowls and add the vanilla to one half, and the cocoa powder to the other and beat each again till smooth. Once combined it might still be a little stiff, so loosen with the Whole Milk, about 2 tbsps each!
- Spoon small spoonfuls randomly into your Cases to create a marble effect until they’re about 2/3 full and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
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5/5 Estimated Reading Time 4 mins
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- 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.
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