Kortni’s Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake
Kortni’s Kitchen: Marble Cake

You can never go wrong with cake. This past week I made a marble cake because I just couldn’t decide between yellow and chocolate. Both are amazing, but when only one slice of cake is appropriate, marble is the only way to go. I turned my marble cake into a duck bath for a baby shower.

Kortni’s Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

Ingredients:

Yellow Cake: (Chocolate Cake) Betty Crocker

¾ cup butter, softened (3/4 cup butter)

3 eggs (3 eggs)

2 ½ cups flour (2 cups flour)

2 ½ tsp baking powder (3/4 tsp baking powder)

½ tsp salt (1/2 tsp salt)

1 ¾ cups sugar (2 cups sugar)

1 ½ tsp vanilla extract (2 tsp vanilla extract)

1 ¼ cups milk (1 ½ cups milk)

(1 tsp baking soda)

(3/4 cup unsweetened cocoa powder)

Frosting:

8 oz cream cheese, softened

1 tsp vanilla extract

1/2 cup butter, softened

1/2 cup blueberries (smashed)

2 cups powdered sugar

Directions:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour your pan. In a medium bowl stir together flour, baking powder and salt; set aside.

Kortni’s Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

Kortni’s Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

  • You want to beat dry and liquid ingredients back and forth so the consistency is correct.
Kortni’s Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

3. Once both batters are made, get two large spoons and add two spoonfuls of yellow then four spoonfuls of chocolate. Then keep that going until your pan is half full. Tap the pan on the counter every once in a while.

Kortni's Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

  • You will have extra batter, so you can either make two marble cakes or one cake and a dozen cupcakes.
Kortni’s Kitchen: Marble Cup Cakes

Kortni’s Kitchen: Marble Cup Cakes

4. Bake in a 375 degree oven for 20 to 25 minutes for a 9-inch pan or 30 to 35 minutes for an 8-inch pan. Before you take the cake out, insert a toothpick in the center. If it comes out clean you know your cake is done. Cool cake in the pan on a wire rack thoroughly before you frost it.

Kortni's Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

5. While the cake is cooling, start the frosting. Mix the cream cheese and butter together until it is smooth. Then add the dry and wet ingredients slowly so as not to clump.

  • To soften the cream cheese, quickly put it in the microwave for 30 seconds with a moist paper towel on top of the bowl. This will soften the cream cheese, and the moist towel will keep it from drying out.
  • When I add the powdered sugar I do it through a sifter so it isn’t clumpy before I even begin.
Kortni's Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

Cake is perfect for every celebration. I added the cookies around the edges so I didn’t have to frost the whole cake, just the top. Plus it helps for when you are slicing it. It made a perfect baby shower dessert. The marble cake also makes it perfect for indecisive people like me. You get a little chocolate and a little yellow at the same time.
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Kortni's Kitchen: Marble Cake

Kortni’s Kitchen: Marble Cake

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