Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
Special Equipment Needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three batches, alternating with the buttermilk and mixing until just combined.
7. Divide the batter evenly between two bowls.
8. In one bowl, add the cocoa powder and mix until combined.
9. Spoon the vanilla and chocolate batters into the prepared pans, alternating spoonfuls of each.
10. Using a knife, swirl the batters together to create a marbled effect.
11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, just omit the added salt.
- Buttermilk can be substituted with plain yogurt or milk with a teaspoon of lemon juice or vinegar.
- Cocoa powder can be substituted with melted dark chocolate.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute the cocoa powder with 1/2 cup of melted dark chocolate.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Grease and line the cake pans with parchment paper for easy removal.
- Use a knife to swirl the batters together for a marbled effect.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Drizzle with melted dark chocolate.
Garnishes:
- Chopped nuts
- Dried fruit
- Whipped cream
- Ice cream
- Melted dark chocolate
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Fresh berries
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
Marble cake is a classic cake that has been around since the 19th century. It was originally made with a vanilla and chocolate batter that was swirled together to create a marbled effect.
Flavor Profiles:
This cake has a rich and buttery flavor with a hint of chocolate.
Serving Suggestions:
Serve the cake with a dollop of whipped cream or a scoop of ice cream.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey