This decadent cake has resolved many a dispute. One person wants vanilla and the other chocolate. Viola, Marble Cake & a meeting of the minds and palates!! We've topped ours with rich vanilla buttercream frosting and crunchy Goodytwos Traditional Toffee.
Marble Cake with Vanilla Buttercream Frosting & Toffee Nibbs
- 4 oz. semisweet chocolate, chopped
- 3 Tablespoons butter
Place above ingredients in a glass bowl and microwave at 40% power level for 30 seconds. Stir and continue same process until chocolate is melted. Stir to combine & set aside to cool.
- 1-1/4 cups butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 Tablespoon pure vanilla extract
- 2-1/4 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
Preheat oven to 350°
Line bottoms of 2 greased 8x3 inch round, or 3 greased 8x1.5 inch round baking pans with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture to combine. Drop plain and chocolate batters into prepared pans in 1/4 cup increments (an ice cream scoop is ideal), alternating batters in each pan. Smooth tops, then using either a knife, bamboo skewer or chop stick, swirl batters gently in each pan (do not over mix).
Bake for 35-40 minutes (2 pans) or 25-30 minutes (3 pans). Cool in pans 10 minutes before removing to wire racks to cool completely.
Frost with vanilla buttercream frosting. Add chopped toffee if desired, chopped Traditional Toffee between layers and on top of cake adds a scrumtpious crunch.
- 6-8 Goodytwos Toffee Squares (if adding toffee nibbs to cake)
Adding chopped toffee between the layers adds a delicious crunch.
A "crumb coat" of frosting to sides and top of cake seals the cake and provides a smooth surface before the final coating of frosting.
Topping the cake with more crunchy chopped toffee is the final "icing on the cake!"
Vanilla Buttercream Frosting
- ¼ cup heavy cream
- 1 Tablespoon + 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 pound (4 sticks) unsalted butter cut into chunks and softened
- ½ cup crème fraiche
- 6 cups confectioners’ sugar
In a small bowl stir the cream, vanilla and salt together. In a stand mixer with the paddle attachment, beat the butter and crème fraiche on medium-high speed until smooth. Reduce the mixer speed to medium-low and gradually beat in the confectioners’ sugar, then continue to beat until smooth, about 2 minutes. Beat in the cream mixture. Increase the mixer speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes.
One part Mom's heart & one part child's soul = Vitamin L-O-V-E!