Receta Scratch Marble Cake Baked in a 9×13 inch Pan
Scratch Marble Cake Baked in a 9×13 inch Pan
May 21, 2014 By Anna 10 Comments
Let’s see. Chocolate cake or yellow cake or both? That’s an easy decision! And it’s why I love marble cake. You get two flavors in one.
What’s strange is how seldom scratch marble cake shows up on the dessert table these days. Or maybe it’s just not trendy in Austin? I’m not sure, but it’s always such a hit when I make it — especially with Fuzz’s friends who are busy and probably like having food decisions made for them.
So here’s a scratch marble cake recipe which I adapted from my other marble cake recipe.
Since I’m on a “baking in a glass dish kick”, I used a glass 9×13 inch Pyrex and served it straight out of the pan. We enjoyed it, but next time I might try making it in a deeper 8×12 so the cake will be a little taller and I can make a more dramatic marble. With this recipe, the chocolate batter is a lot more liquid than the yellow batter and tends to sink to the bottom, so keep that in mind as you layer.
Update: Thanks to Megan for baking and posting my marble cake!!
Easy Scratch Marble Sheet Cake A scratch marble cake baked in and served out of a 9x13 inch glass baking dish. Author: Cookie Madness Recipe type: Dessert Cuisine: American Serves: 16 Ingredients Yellow Cake Batter
1 1/2 cups (6 ounces) cake flour 1 cup granulated sugar 2 1/4 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 1 large egg yolk 1 teaspoons vanilla extract 1/2 cups plus 2 tablespoons buttermilk or sour milk 1 stick (4 ounces) unsalted butter, at room temperature** Chocolate Cake Batter
1 cup (4 ounces) cake flour 1 cup granulated sugar 1/2 cup unsweetened natural cocoa powder (not Dutch process) 1 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1/2 cup buttermilk 1/2 teaspoon of vanilla 1 stick (4 ounces) unsalted butter, at room temperature 1/2 cup freshly brewed coffee, cooled to room temperature Favorite Chocolate Frosting
8 tablespoons of unsalted butter, softened 1 1/2 tablespoon of sour cream, room temperature 3 cups confectioners’ sugar, sift or aerate before using 3/4 cup natural style cocoa powder 1 tiny pinch of salt 1 teaspoon vanilla extract 2-3 tablespoons of heavy cream Whole milk as needed Instructions
Preheat the oven to 325° F. Spray bottom only of a 9x13 inch glass baking pan with baking spray. Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter (flour through salt). In the second bowl, mix together all dry ingredients for the chocolate batter (flour through salt). Make the yellow batter first. Whisk the 2 eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it’s as blended as you can get it. Add the remaining ½ cup buttermilk and beat with a handheld mixer until smooth. Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter. The chocolate batter will be very thin. Pour about half of the vanilla batter into the pan. Pour chocolate batter over the vanilla, then drop spoonfuls of vanilla batter of the chocolate, allowing parts of the chocolate batter to show through. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then frost with a generous layer of Chocolate Frosting. In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding milk until you get a nice, smooth, spreading consistency. Spread over the cake. I like to store it in the refrigerator and bring it to room temperature before serving. Notes Room temperature varies. The butter should not be soft and melty or warm, but not so cool that you can't mash it into the dry ingredients.
If using metal, raise the heat to 350 degrees F. and start checking at 30 minutes.
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