All-Occasion Marble Cake

0110chocolate-cake
Photo by Wendell Webber
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  • Serves 16
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 15 g
    • Sat Fat 9 g
    • Cholesterol 62 mg
    • Sodium 237 mg
    • Protein 5 mg
    • Carbohydrate 61 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 74 mg

For the cake: Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer on medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize.Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir. In a medium bowl, with an electric mixer on medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake. 

Ingredients

  1. Check Cake:
  2. Check 1/3 cup unsweetened cocoa
  3. Check 1 1/4 cups granulated sugar
  4. Check 1/2 cup unsalted butter, softened
  5. Check 3 eggs
  6. Check 1 cup milk
  7. Check 2 teaspoons vanilla
  8. Check 3 cups all-purpose flour
  9. Check 2 teaspoons baking powder
  10. Check 1 teaspoon baking soda
  11. Check 1/2 teaspoon salt
  12. Check Frosting:
  13. Check 1 1/2 cups semisweet chocolate chips
  14. Check 3 tablespoons unsalted butter, softened
  15. Check 2 cups confectioners' sugar
  16. Check 1/4 cup milk

Directions

  1. For the cake: Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.
  2. In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer on medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.
  3. Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize.
  4. Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  5. For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir. In a medium bowl, with an electric mixer on medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake.