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Chocolate and vanilla cake are marbled together in this beautiful cake, sandwiched between layers of vanilla buttercream and covered with chocolate buttercream. Just as important as being delicious, this cake is really easy to make!
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0:00
Chocolate and vanilla cake are marbled together in this beautiful cake
0:04
sandwiched between layers of vanilla butter cream and covered with chocolate butter cream
0:08
And, just as important as being delicious, this cake is really easy to make
0:16
Start by gathering your ingredients and everything should be at room temperature
0:20
which means taking your refrigerated ingredients out of the fridge at least two hours earlier
0:25
Mix the butter and sugar together on medium speed for about three minutes
0:29
until it gets lighter in colour and it looks creamy and fluffy. Scrape down to the bottom of the mixing bowl with your spatula to scoop up any sugar sitting down there that the mixer hasn't caught
0:39
because you don't want any gritty lumps of sugar in your batter. Next, the eggs, which need to be at room temperature so that they incorporate easily into the batter
0:47
And after cracking these, you should add them one by one, mixing for about 30 seconds after each egg
0:52
which is also so that they incorporate easily into your batter, and that makes the cake light and fluffy
0:57
After the eggs comes the vanilla, and real vanilla instead of artificial vanilla will give you the richest flavor in your cake
1:05
Once that's mixed in, you'll need half of all of the dry ingredients. These are all-purpose flour, baking powder, and baking soda
1:12
You'll need another two small bowls of dry ingredients for later, with a quarter of the total amounts of flour, baking powder and baking soda
1:19
but don't add these ingredients yet. And you'll find the full recipe with measurements in cups and in grams on British Girlbakes.com
1:25
Mix at the lowest speed until you can see any flour in the batter anymore Scrape around the sides of the mixing bowl to mix in any flour clinging there and also down to the bottom of the mixing bowl and then mix for a few more seconds
1:37
still using the lowest speed. Now we're going to divide the batter
1:42
and there are three ways of doing this. The first and the most precise is to measure the batter
1:48
using a scale to weigh the batter until you get exactly half of the total amount
1:52
Set this batter aside while you finish preparing the vanilla batter in the mixer
1:57
Add buttermilk and oil, mixing until everything's incorporated. You really don't want to overmix the batter after you've added any flour
2:05
because that will make the cake dense and tough. Add one of the small bowls of the dry ingredient mixture that you measured out earlier
2:12
also mixing that only until it's all incorporated. And now this vanilla batter is ready
2:18
Pour it into another bowl and then transfer the other half of the batter back into the mixer
2:22
to make the chocolate batter. To make it chocolatey, we need cocoa powder, mixed with water
2:26
mixed with water to make quite a thick liquid. Whiskey together or use a fork to stir until the cocoa powder dissolves completely and the liquid is smooth, not lumpy
2:36
It's easiest for the cocoa powder to dissolve if the water is hot, but if you do use hot water
2:41
wait for the mixture to cool before you add it to the batter. After you add it, mix on the lowest speed until it's all incorporated and then add the rest of the dry ingredients
2:51
and mix on the lowest speed until those are incorporated. Just like with the vanilla part of the batter once you added flour you really don want to overmix the batter so as soon as you don see any white specks of flour in the batter turn the mixer off Now that we have the vanilla and the chocolate batter let get this party started Divide the batter between three cake pans which you greased with an oil spray or you can use butter
3:14
I like to use an ice cream scoop for this part so that you can space the vanilla and chocolate batter around
3:19
alternating between them to fill the pans. Then to marble the batter, use a toothpick or the end of a spatula to drag back and forth through the batter
3:27
Make sure your toothpick or spatula or whatever goes all the way down to the bottom of the cake pan
3:33
so the marbling goes all the way through the cake layers. If you're using a toothpick or anything else really thin
3:39
you'll need to go back and forth in several directions to get a good marble effect
3:43
and this will look stunning when we cut into it. Bake the cakes at 350 degrees Fahrenheit or 175 degrees Celsius
3:50
let them rest in the pans for five minutes, and then turn them over onto a wire rack to cool
3:55
This way they won't over bake in the pans and they'll cool more quickly because there's air going underneath them too
4:01
After they cool you can level the cake layers if you like so that they're completely flat and that will make for a prettier slice when you cut into the cake, which I'll show you in a moment
4:10
This cake is so moist and it's not very sweet so you can use any filling and frosting without making it overly sweet
4:17
I use my 4 minute butter cream to fill and frost it and my favourite combination is vanilla filling and chocolate frosting
4:23
Make the butter cream and use about a quarter of it to fill the cake, saving about half a cup for decorations at the end
4:30
Then melt some chocolate chips and I like to do this in the microwave at 80 power so that they don burn and then wait for them to cool before you add them to the rest of your butter cream To prevent crumbs in your frosting you can chill your cake layers in the freezer for 15 minutes
4:44
before frosting them, and I always recommend applying a crumb coat first, which is a really
4:49
thin layer of frosting to trap any of the crumbs that come off the cake before you apply
4:53
your final layer of frosting, which sits on top of that so none of the crumbs get into it
4:59
As a finishing touch, and to show that there's vanilla and chocolate inside this cake
5:04
use the vanilla buttercream you set aside earlier and spread or pipe a thin layer of vanilla
5:08
buttercream around the bottom of the cake. This doesn't have to be perfectly even because we're going to add texture, but spreading
5:15
it so that it's quite thin will make the neatest texture. Use the tip of your offset spatula or the back of a spoon to swipe the vanilla butter
5:22
cream upwards in a diagonal all around the cake. If you notice the frosting building up on your offset spatula, scrape it off into a bowl before
5:29
before you continue. You only need light pressure for this, and if you push so hard that you expose
5:35
the chocolate frosting through the vanilla frosting, just go over that area again
5:39
and any butter cream on your spatula will cover it up. Now let's cut into this beauty
5:43
Look at that beautiful marbling. This cake is best served at room temperature
5:48
so if you do refrigerate it, take it out four hours before you serve it
5:52
I hope you love it as much as I do. For more delicious recipes, go to British Girl Bakes.com
5:56
and visit my cake school for lots of online courses on cake decorating. Now we're going to add the eggs and these need to be cracked
6:02
Obviously
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