Recipes for "marble cake"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

Sift flour, baking powder, and salt into a bowl.

Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

Add flour mixture in batches, alternating with milk, mixing just until combined.

Reserve 3/4 cup batter; pour remaining batter into the prepared pan.

Mix cocoa into reserved cake batter until even in color.

Drop chocolate batter by large spoonfuls on top of vanilla batter and swirl with a knife for a marbled effect.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 28 to 30 minutes. Cool briefly on a wire rack before inverting carefully onto a cooling rack. Let cool completely before slicing.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.

In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.

Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.

Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.

Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.

In a separate bowl, beat egg whites. Fold egg whites into batter.

Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.

Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.

In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.

Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.

Puree whole strawberries in the bowl of a food processor or electric blender and set aside.

Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.

Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.

Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.

Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.

Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.

While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.

Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.

Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.

Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan. Blend chocolate sauce with remaining batter. Pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.

Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.

Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.

Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.

Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.