100 minutes
An elegant marble cake combining a light buttermilk-vanilla batter with decadent chocolate swirls, topped with a chocolate cream cheese icing.
Cake Flour, Sifted
cups
teaspoons
teaspoons
teaspoons
cups
Unsalted Butter, Softened
cups
cups
teaspoons
Eggs, Lightly Beaten
each
Unsweetened Chocolate, Melted
0 oz
Hot Water
tablespoons
Cream Cheese, Softened
0 oz
Confectioners’ Sugar, Sifted
cups
tablespoons
1. Prepare Pan and Preheat Oven
Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch tube pan by greasing it with butter and giving it a light dusting of flour.
2. Sift Dry Ingredients and Mix
Sift together the cake flour, baking powder, 1/2 teaspoon of baking soda, and salt in a medium bowl. Add 1 and 2/3 cups of sugar and mix well.
3. Combine Dry Ingredients with Butter
In a stand mixer, blend the sifted dry ingredients with the softened butter until well combined.
4. Add Buttermilk and Vanilla
Pour in the buttermilk and vanilla extract into the flour mixture and mix until just blended.
5. Incorporate Eggs
Introduce the lightly beaten eggs to the batter, mixing until just incorporated.
6. Prepare Chocolate Mixture
Melt the unsweetened chocolate and stir in 1/4 teaspoon of baking soda, 1 tablespoon of sugar, and 2 tablespoons of hot water.
7. Fold Batter into Chocolate Mixture
Gently fold a quarter of the cake batter into the melted chocolate mixture.
8. Layer and Swirl Batters
Layer the vanilla and chocolate batters in the prepared pan, using a knife to swirl them together.
9. Bake the Cake
Bake the cake for 45 to 50 minutes, until it springs back to the touch in the center.
10. Cool the Cake
Allow the cake to cool in the pan for 30 minutes before unmolding.
11. Prepare the Icing
Melt 2 ounces of chocolate and beat it together with the softened cream cheese and confectioners' sugar until creamy. Adjust the consistency with a bit of whole milk, if needed.
12. Ice the Cake
Once the cake is completely cool, spread the icing over the top with a spatula or knife.
Use high-quality Dutch-processed cocoa powder for richer chocolate flavor and pure vanilla extract to enhance the overall taste of the cake.
Add dollops of chocolate batter to vanilla and gently swirl with a knife or skewer for distinct marbled patterns without over-swirling.
Bring eggs, butter, and buttermilk to room temperature to ensure a smooth and homogenous batter.
Mix dry ingredients only until combined and fold chocolate or cocoa gently to avoid developing gluten and deflating the batter.
Cream the butter and sugar until light and fluffy to incorporate air for a rise and delicate texture, taking 3-5 minutes with an electric mixer.
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