Dollop the chocolate batter on top, and then gently swirl it in with a spatula. Divide the yellow batter evenly between the 2 prepared cake pans.Remove 1 cup of batter to a bowl, and stir in the melted chocolate.Alternate between adding the dry ingredients and the milk until they’re both fully added, being careful not to over-mix.Beat in the eggs and vanilla until light and fluffy. Use a handheld electric mixer to cream together the butter and sugar in a large bowl.Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.Lightly spray the parchment paper with nonstick cooking spray. Place a piece of parchment paper that’s been trimmed to fit in the bottom of each buttered and floured pan.
You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
#Swirl cake how to
These step by step photos and instructions are here to help you visualize how to make this recipe. Our cream cheese frosting or classic buttercream frosting are great options as well, or you can simply use store-bought frosting if desired.
However, you can certainly use any kind of frosting you’d like for this cake. If desired, you can remove an additional 1/2 cup or so of yellow cake batter for even more chocolate swirls, just be sure to add extra melted chocolate if doing so.įROSTING – I highly recommend our chocolate fudge frosting for the most decadent, creamy frosting to complement this cake. It’s best to use baking chocolate for this recipe over chocolate chips. For the chocolate batter, simply remove a cup of yellow batter and mix in melted semi-sweet chocolate. Ingredient Info and Substitution SuggestionsĬAKE – We’ve made a classic yellow cake using simple ingredients you likely have on hand already. Get all measurements, ingredients, and instructions in the printable version at the end of this post. Just be careful not to over-mix when you’re swirling the batters together. The beauty of this cake is that the marble pattern is different every time you make it. Decadent chocolate batter swirled together with vanilla, baked until soft and golden, then topped with our chocolate fudge frosting, all of which are made entirely from scratch in the easiest way possible! Made with soft, pillowy chocolate and yellow cake swirled together in harmony and topped with rich fudgy frosting, there’s nothing better when you’re craving both! Why this recipe works Marble cake brings the best of both worlds to the dessert table. Thank you to anyone that tries my recipes in return, or photographs them. I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! Those two changes do so much to make recipes healthier without compromising taste. I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. I bake and eat A LOT of cookies and muffins. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I do not eat red meat, and try to limit other animal products, too.
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. So yeah - that means I eat on the job, too. I also work part-time at the fromagerie next door. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job.) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. My husband and I married straight out of college in July of 1992.
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