Ultimate Marble Cake

Chocolate and vanilla marble cake with striped buttercream

Course Dessert

Cuisine British

Keyword Cake

Prep Time 1 30

Cook Time 30

Total Time 2

Servings

Calories 1032kcal

Author thebakingexplorer

Ingredients

For the vanilla sponge

290 g Butter or baking spread
290 g Caster sugar
5 Eggs large
290 g Self raising flour
2 tsp Vanilla extract

For the chocolate sponge

290 g Butter or baking spread
290 g Caster sugar
5 Eggs large
250 g Self raising flour
40 g Cocoa powder
1 tbsp Milk

For the chocolate buttecream

250 g Butter or baking spread
440 g Icing sugar
60 g Cocoa powder
1 tbsp Milk

For the vanilla buttercream

250 g Butter or baking spread
500 g Icing sugar
2 tsp Vanilla extract

For decoration

Triple chocolate curls

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
Make the vanilla sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally using an electric mixer
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour and whisk in gently until you can't see any flour anymore
Make the chocolate sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally using an electric mixer
Add the eggs and milk, and whisk until fully incorporated
Add the self raising flour and cocoa powder and whisk in gently until you can't see any flour anymore
Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. You can add more milk if the buttercream is too stiff. Use an electric hand whisk or stand mixer for best results
To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. You can add more milk if the buttercream is too stiff. Use an electric hand whisk or stand mixer for best results
If the cakes have domed on top, level them off with a cake leveller or knife
Put one of the sponges on a decorating turntable and spread a layer of chocolate buttercream over it
Add the second sponge on top and spread a layer of vanilla buttercream over it
Add the third sponge and then cover the whole cake in a thin layer of vanilla buttercream as the crumb coat, then put it in the fridge for 30 minutes
To create the striped effect, pipe lines of alternating chocolate and vanilla buttercream all around the sides of the cake. Use a buttercream scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go
Once the sides are smoothed to your liking, add more buttercream to the top of the cake and smooth it out using a palette knife
Then pipe alternating rosettes of chocolate and vanilla buttercream on top of the cake round the edge, and fill the centre with triple chocolate curl sprinkles - or any sprinkles of your choice
Move the cake onto a serving plate or cake stand and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days

Nutrition