Super moist chocolate and vanilla swirled marble cake frosted with vanilla bean buttercream frosting and dark chocolate ganache!
Hello friends, it’s been like a whole month since I posted a cake recipe! I’ve been wanting to make a marble cake recipe for you guys for the longest time but I feel like there are so many recipes out there. One thing I did notice is that most of them are made with chocolate buttercream so I changed it up a little with vanilla bean frosting!
Ok, let’s talk about the details. We have a fairly dense vanilla and chocolate marbled cake. It’s frosted with a vanilla bean buttercream frosting and each layer is also topped with a dark chocolate ganache. It really is the best of both worlds here.
How to make a marble cake?
Marble cakes are much simpler than you would think. Some recipes may have you make two separate cake batters for the vanilla and chocolate but I’m not that cruel. I made a basic vanilla cake recipe, using C&H Golden Brown Sugar for extra moisture and flavor, of course. Then I separated the batter in half and added the last ¼ cup of flour to one half and a ¼ cup of cocoa powder to the other half.
To create the marble cake layers, just place globs (I used a 2 Tbsp scoop for this) of the vanilla and chocolate batter into the cake pans, filling it about halfway. Then use a toothpick to go back and forth, creating swirls. Make sure to get close to the edge of the pan as well, you want the batter to blend well.
Important ingredients for chocolate and vanilla bean marble cake with buttercream frosting:
- Flour: I use all-purpose flour for this recipe, I wouldn’t swap it for cake flour.
- Cocoa Powder: I use a high quality dutch-process cocoa powder because the flavor is more intense and pleasant and it also doesn’t change the acidity of the cake.
- Sour Cream: I have tested SO MANY cake recipes lately and the best flavor and texture came from a combination of milk and sour cream.
- Butter and Oil: I use a combination of unsalted butter and oil because butter gives good flavor but oil helps keep the cake more moist for a longer period of time.
- Vanilla Bean Paste: kind of necessary for the vanilla bean buttercream, unless you have real vanilla beans.
How to make vanilla bean buttercream frosting?
Alright friends, we need to chat about this for a second. If you bake cakes occasionally or frequently, I HIGHLY recommend vanilla bean paste for the buttercreams. It is a total game changer. It’s certainly more pricey than an imitation vanilla extract but it’s really not that much more than a high quality vanilla extract.
I ran out recently and started using some cheap vanilla (that just smelled like alcohol) and my desserts were bleh. The second most important step in this vanilla bean buttercream is whipping. Make sure to whip the frosting for a solid 5 minutes on medium high speed after adding in the C&H Confectioners Sugar.
This chocolate and vanilla bean marble cake with buttercream frosting is definitely one of my favorites. It doesn’t get much better than combining chocolate and vanilla in such a beautiful way.
If you make this, make sure to rate and leave a review. Don’t forget to tag me @baranbakery on instagram and let me know what you think. As always, have a blessed and happy baking!
This post was sponsored by C&H Sugar, all thoughts and opinions are 100% my own. Thank you for supporting the brands that make Baran Bakery possible!