I really love the look of a three-layer cake, but don’t want to either overflow the pans, or not have enough batter.
You only need 1 batter for this marble cake recipe. An 8×4 or 9×5 inch loaf pan would work for this recipe. This recipe is years in the making– in fact, I wanted to publish a marble cake in my first cookbook but couldn’t perfect a recipe in time. Moisture!

This little trick is a fantastic way to add moisture and flavor to your cakes; it also helps to thicken the batter, which provides the perfect texture for marbling. Let’s discuss the ingredients. I have a question- I only recently found out that using a dark pan cooks too fast and I should lower by 10* ! More on that in a sec.The basic yellow cake batter is super straightforward.

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Three years, 2 cookbooks, and 23 mediocre marble cakes later, here we are.To say I’m excited is an understatement. Marble cakes made their way to America with German immigrants before the Civil War. Before I make this cake- what do you suggest? Would that be okay? Like, real chocolate. Grease and flour a 23cm round cake tin. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.Carefully remove the cake from the pan and let it cool completely on the rack.This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture.Thanks for stopping by! Everything! (Though there is a marble pound cake recipe in that book!) Did you adjust the cooking time? That would be fine. It’s a fairly simple recipe. I’m making this cake today so I hope I hear back from you. Just like you said. Beat the butter with the sugar until light and creamy. Simple oven method using gear you already have in your kitchen!Recipe for fresh figs stuffed with goat cheese, quickly roasted and topped with date syrup.

Preheat oven to 180 C / Gas mark 4.

The batter looked thick but I thought.

I advise you to follow the recipe as directed first then make any adjustments you see fit next time.Plenty of recipe notes for you in case you have questions.

I love this cake. All you need for this traditional version is vanilla cake batter, chocolate cake batter, a mixing bowl (no need for separate bowls – I have a trick for avoiding extra dishes), and a loaf pan!In a slightly modern twist, I add dry instant vanilla pudding mix to my batter. I’m making this cake next week, but was wondering if anyone has tried making it a three-layer with 8-inch pans?

she said not to overmix so I didn’t want to mix it more. You’ll have 4 egg whites leftover, so make yourself a super healthy egg white omelet to balance out all the slices of marble cake you’ll be eating. Pour the light and dark cake batters into your loaf pan and marble them. ThankyouIf the top is coming out too dark, you can check it towards the end of baking.
Be sure to use instant pudding mix, not cook-and-serve; just sift the dry mix in with the dry ingredients. Enjoy this classic beauty!Hi Dene, You can follow the recipe exactly through step 4 and just keep it all yellow!Hi: It was easy to make and delicious.

Specifically, egg yolks. The cake layers take anywhere from 22-27 minutes, give or take. The haphazardness of the batters swirled together makes the cake extra charming.Now it’s time to bake. I assume you would cook less time because the layers are shorter. When the top is browned to your liking, cover with a piece of foil – this will help to stop the browning process and keep it from getting too dark.I am wondering how this recipe would work in cupcakes. It’s been a long time coming, but I finally have a marble cake recipe to share with you! Thank you!I just made finished baking this. Thanks!Amanda, did you do the triple cake? An overload of step photos in your scrolling future.The first thing we’re going to do is prepare a basic yellow cake batter (photo above, right). The almond was a bit to strong for us. I have some recipes that I can x1.5 or x2 beautifully and others I need to make 2 separate batches and just make more layers. Cake is very dense. 1 Preheat the oven to 180°C, fan 160°C, gas 4. Grab a knife and swirl it all around. Try it!Learn a foolproof step by step method for making deliciously soft and tender cake with a marbled effect, inspired by traditional German marble cake. Review A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!The first week of every November is all about Thanksgiving Pies.I’m Sally, a cookbook author, photographer, and blogger. You’d be silly not to use it in a giant cake like this.Eggs. I’d like to make a 10 inch version of this. Sorry! Originally the cakes were marbled with molasses and spices. You’ll need 2 whole eggs, plus an additional 4 egg yolks. I usually use 1/4 cup of plain Greek yogurt for each egg. This recipe is years in the making– in fact, I wanted to publish a marble cake in my first cookbook but couldn’t perfect a recipe in time. I’m completely obsessed. Smothered between and all around homemade marble cake, it’s nothing short of extraordinary.As always, straying from the written recipe and instructions will yield different results. Other wise I loved the recipe and thank you for sharing.Hi Autumn, Tori’s assistant Ashley here. Pure chocolate bars– the kind you find in the baking aisle, like Lindt or Ghirardelli. Instead of using one big loaf pan, can I use a small nutcracker pan with 6 cavities?Can you use Almond Flour or Coconut Flour instead of Cake Flour?Hi!

Thank you!With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.Join the community on the 1st of every month as we tackle a new challenge recipe. Like the light, airy cakes from box mixes. Mix in 4 ounces of pure, high quality chocolate. One of the first recorded recipes for marble cake appears in an American cookbook called This is my recipe for marble cake, which has become a family favorite over the past few years.

It says 8- or 9-inch loaf pan but that only is part of the size… thanksHi Lisa, Tori’s assistant Ashley here. Thank you!I didn’t. And watch videos demonstrating recipe prep and cooking techniques. Spoon chocolate batter on top. I’m thinking of maybe subbing the almond extract for vanilla extract instead. Kosher, Dairy. The chocolate batter will be quite thick.Now let’s create that marbled beauty!


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