Classic Marble Cake with Bakery Buttercream Frosting? OUR FAVORITE! Ribbons of buttery-rich, tender and moist yellow and chocolate marble cake is a classic treat. But frosted with swirls and twirls of the BEST Bakery-Style Buttercream Frosting makes this a birthday favorite!
This crusting buttercream is used by professional bakers and holds its shape beautifully and is perfect for piping even the most complicated and intricate designs.
WHAT ARE THE SECRETS OF A PERFECT MARBLE CAKE?
I've tried so many recipes, but this one is absolutely perfection! That being said, my family loves rich, buttery yellow cake with lots of pure vanilla flavor. This recipe is filled with butter, fresh buttermilk, and extra egg yolks - which give it that wonderful yellow color and rich flavor. A combination of both granulated sugar and brown sugar add just the right amount of sweetness. This is a moist and flavorful cake - nothing dry about it!
I think the real secret is using high quality dark chocolate - I use Ghirardelli dark chocolate bars - and melting it before adding to some of the rich yellow cake batter. If you love rich and moist chocolate cake, this is the way to do it. Other recipes use cocoa powder, which changes the texture of the cake. I also don't over-marble the cake batter, which gives you distinct bites of both yellow and rich chocolate cake.
THE BEST BAKERY-STYLE BUTTERCREAM FROSTING
This is the frosting recipe that I received from a professional bakery - and the one that I have used for years! Battle-tested and taste-tested so many times, and everyone always begs me for this recipe! When something works so perfect, there is no need to change it.
Back when I was a teenager taking cake decorating classes with Ma Schreiner, my favorite neighbor and baking buddy, we used this recipe over and over for classes - mixing up huge batches, scraping, freezing, re-whipping and reusing for weeks on end. It is a perfect "crusting" buttercream and holds its shape beautifully. Perfect for piping even the most complicated and intricate designs.
Classic Marble Cake:
1 cup (230g; 2 sticks) unsalted butter (softened to room temperature)
2 large eggs (at room temperature)
4 large egg yolks (at room temperature)
2/3 cup (160ml) buttermilk (at room temperature)
2 cups (230g) cake flour (weighed, spooned & sifted)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (150g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
1 Tablespoon (15ml) pure vanilla extract
4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped
Bakery Buttercream Frosting:
1 cup (230g) unsalted butter, softened to room temperature
1 cup (205g) vegetable shortening (I use Crisco)
5 cups (625g) powdered sugar (sifted)
1-1/2 tablespoon HOT water
2 teaspoons pure vanilla extract or vanilla flavoring*
1/8 teaspoon pure almond extract (optional)
1/8 teaspoon salt, to taste
Sprinkles – this cake just screams for sprinkles!
HOW I MAKE THIS:
YIELD: Cake recipe serves 10. This recipe for Bakery Buttercream Frosting makes enough to fill, crumb coat and frost an 8-9” round cake. If you will be piping extra decorations, flowers or borders, you may need another half batch. For this rosette covered cake I made a full second batch. Because of the quantity of powdered sugar, this frosting recipe is best made in a 6-quarter mixer bowl, so it is better to NOT double the recipe – you don’t want powdered sugar flying all over the place!
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