Moist Fluffy Marble Cake (Print Version)

# Ingredients:

→ For the marble cake

01 - 16 ounces cake flour
02 - 16 ounces granulated sugar
03 - 1 teaspoon salt
04 - 1 tablespoon baking powder
05 - 1 teaspoon baking soda
06 - 4 large eggs, room temperature
07 - 5 ounces vegetable oil
08 - 14 ounces buttermilk, room temperature or slightly warm
09 - 8 ounces unsalted butter, softened
10 - 2 teaspoons vanilla extract
11 - ½ teaspoon almond extract
12 - 1 ounce cocoa powder (Dutch or natural)
13 - 3 ounces hot water
14 - 1 tablespoon cocoa powder for dusting

→ For the ganache frosting

15 - 16 ounces semi-sweet chocolate
16 - 16 ounces heavy whipping cream
17 - ¼ teaspoon salt
18 - 1 teaspoon vanilla extract

→ For the ganache drip

19 - 6 ounces semi-sweet chocolate
20 - 4 ounces heavy whipping cream

# Instructions:

01 - Preheat your oven to 335°F (168°C). Prepare three 8-inch round cake pans with cake goop or your preferred pan spray. Make sure your butter, milk, and eggs are at room temperature - this is crucial for proper emulsion in the batter.
02 - Heat 3 ounces of water until simmering, then combine it with 1 ounce of cocoa powder in a small bowl. Stir until the cocoa powder is moistened - it will look lumpy, which is normal. Set this mixture aside to cool while you prepare the main cake batter.
03 - In one container, combine ¾ cup of the buttermilk with the vegetable oil. In another container, whisk together the remaining buttermilk, eggs, vanilla extract, and almond extract until the eggs are broken up. Set both mixtures aside.
04 - In the bowl of your stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix for 10 seconds to blend everything together. Add the softened butter and mix on low speed until the mixture resembles coarse sand (about 30 seconds). This reverse creaming method will result in a velvety, moist cake texture.
05 - Add the buttermilk/oil mixture to the flour mixture and mix on low until all dry ingredients are moistened. Increase the speed to medium (setting 2 on a Bosch Mixer, setting 4 on a KitchenAid) and mix for 2 minutes to develop the cake's structure. This step is essential - don't skip it or your cake could collapse.
06 - Scrape down the bowl, then reduce the mixer speed to low. Add the egg mixture in three batches, mixing for 15 seconds between each addition. Scrape down the sides again to ensure everything is well incorporated.
07 - Take out ⅓ of your batter and gently fold it into the cooled chocolate mixture until combined. Layer your batters into the prepared pans, starting with vanilla, then chocolate, and ending with vanilla. Use a butter knife to swirl them together gently. Be careful not to over-mix, or your cake won't have a distinct marbled interior.
08 - Bake the cakes for 35-40 minutes at 335°F (168°C), or until a toothpick inserted in the center comes out clean but the cake hasn't begun to pull away from the sides of the pan. Immediately tap each pan firmly on the countertop once to release steam and prevent shrinking.
09 - Let the cakes cool for 10 minutes in the pans, then flip them onto cooling racks to cool completely. For best results, chill your cakes before handling them, or wrap them in plastic wrap and freeze them to trap moisture inside. Always thaw frozen cakes while still wrapped before frosting.
10 - Place the chocolate for the frosting in a heatproof bowl. Heat the cream until it just begins to simmer (don't boil it, or your ganache will be grainy), then pour it over the chocolate. Let it sit for 5 minutes, then add the vanilla and salt and whisk until smooth and creamy. Pour the ganache into a shallow pan and let it cool to a peanut butter consistency, about 20 minutes.
11 - Once the ganache has thickened, frost your cake layers and chill the assembled cake in the refrigerator for 20 minutes. If desired, dust the outside with cocoa powder using a soft makeup brush to create a velvety texture.
12 - Heat the cream for the drip until just steaming, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Allow it to cool until it's slightly warm to the touch before applying to your chilled cake.

# Notes:

01 - If you don't have buttermilk, you can substitute regular milk plus 2 tablespoons of vinegar or lemon juice. Powdered buttermilk also works well.
02 - For best results, weigh your ingredients (including liquids) with a kitchen scale rather than using volume measurements.
03 - Practice Mise en Place - measure all ingredients before you begin mixing to avoid accidentally omitting something.
04 - This cake is great for stacking and can be covered with fondant after chilling if desired.
05 - The reverse creaming method used in this recipe produces a more tender, velvety cake than traditional creaming methods.

Back