Yes you can substitute sour crew with Greek yogurt. If you still feel it could use less butter, take it down to 6oz but note that it won’t be as moist. Oh Maria your comment is making me smile from ear to ear. Would I need to alter the recipe at all? Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Was it chocolate chips? Hi! Mix on low speed for at least 30 seconds to … Please do not use my images without prior permission. You have no idea how happy I am to hear that this recipe has changed your mind about marble cake. Looking forward to all your comments & questions. In a separate mixing bowl, combine all the wet ingredients and whisk until combined. Bake for 60 to 70 minutes, or until a cake tester comes out clean. Thank you for sharing your amazing recipe. Thanks for the recipe!! The only change I made in the recipe was that I substituted sour cream with curd. I’d welcome any other suggestion too. Used cake flour, as per your guidance. a couple of quick questions – would it work if I halved everything to make a smaller cake? You are correct, I’m sorry about that! Preheat the oven to 325°F and set an oven rack in the middle position. . In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. The kind of chocolate was the first thing I played with. It is my favorite marble cake (and my family loves it too). Use the glaze right away or cover until ready to use, reheating it in 3 second bursts in the microwave until desired consistency is achieved. Thank you for your quick response. So moist, so delicious, so amazing!! Made exactly as written, using Ghirardelli premium baking cocoa and a 70% bar of chocolate. Put about a cup of yellow batter into each of the three pans & spread, then add a few dollops of chocolate batter by the spoonful to each of the pans. I covered it with rollout royal icing, which kept the cake amazingly moist. It was easy to make even for my 10 year old. You could let it cool off just a bit though, if you’re concerned. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. I really liked having them a little more separate so that you got the distinctly chocolate and vanilla flavors. Delicious, with distinct vanilla and chocolate vanilla flavors. I’m so happy you tried the recipe. Any help is appreciated. And my sister-in-law, the reason behind all this…couldn’t agree more. I only had PAM without the flour, I just added flour to it.. Secondly my pan as slightly smaller than 10 inch.so half of it fell apart as I was removing the cake! Can I make this in a regular baking pan? Make sure you beat well after each addition. The cake is a far cry from all my marble cake nightmares. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed. Hi Tasbih, I’m just craving to make this marble cake, and it looks like I’ll be trying to use home-made buttermilk (as I neither have sour cream nor yoghurt on hand) and I so want to try it TODAY, as I have a bake & tea session coming up this weekend! The pictures are remarkably stunning. To me, marble cake was nothing but a dull, confused cake lacking any distinction between the vanilla and chocolate components. Thank you so much for taking the time to share it here with us. With the mixer on medium speed, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. This is the third cake I make with your recipes. So much so that I want to use this as my basic cake recipe from now on. I wanted to make icing so that it would be more similar to a birthday cake, but do you think chocolate or vanilla would be better? Thank you so much! Thank you for all the time you put making wonderful recipes and to share them with us. I think this cake stands alone. I will try measuring the weight instead of volume of the flour next time. Hello! Well it took a while, but I finally got a chance to bake something in kitchen after a hiatus! Make sure to check out our full collection of favorite cake and frosting recipes in our Recipes section! I already love you for giving us the “Gramm” amount of the ingredients! Notify me via e-mail if anyone answers my comment. It’s one of my all-time favorites and pairs beautifully with the chocolate and vanilla cakes. I have to say this cake is all that we want it to be! So happy you’re liking it here. Please read my privacy policy. I did use chocolate but found the chocolate cake was more dense. Personally I’m not the biggest fan silicon cake pans. The one cup of buttermilk is simply one cup – that’s it. (You can find it linked at the bottom of this post!). I halved it for my 6” Bundt cake pan and it took 40 minutes to bake. My boyfriend and I especially loved the glaze at the end. Enjoy , Thanks Tasbih! This cake will become a regular in our house! Thank you so much for sharing this wonderful recipe! I’m really not sure about a bundt pan, since I haven’t tested it. Baking it in Brazil! I usually use your ‘easy vanilla buttercream’ for whenever I want white frosting, do you think this same recipe will work here? At moment I am experimenting with vanilla cakes for my son’s forthcoming wedding I need a moist fluffy cake This is our family’s favourite bundt cake. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Fill the cup with milk, stir and let sit for 5 minutes. Super-moist with a tender crumb that slices like velvet. Hi Ruthie, So glad you like the recipes! what size would you recommend for loaf pan? I'm obsessed with perfecting dessert recipes so you don't have to. You may want to gift the Kentucky Butter Cake or the Cinnamon Swirl Cake a try (and if you’d like, you can add a handful of chocolate chips to the cinnamon swirl cake). Could I reduce the chocolate ingredients by half and use 1.25 cups of batter when layering into the pan? Thank you so much for taking the time to write it. When you combine the butter, sugar and oil for the vanilla cake do you use a paddle attachment or whisk? What changes can I make in order to make this in a 9×13 pan? lightly spooned into a measuring cup and leveled off gently with a knife. You have room temp eggs in a flash. I really like this Nordic Ware one. Hope that helps! I baked it for 70+4 mins, I think it needed more time in the oven!?! All I can say is Delicious!! plus we’ve not had a marble cake in forever. The vanilla and chocolate marry beautifully in texture, yet pleasantly contrast in color and flavor. My oven bakes pretty accurately so I should have trusted my instinct that it was done in 60 minutes. the fact that I pinned the recipe before even beginning to read the post means that this is an epic cake. I suggest starting with 8 ounces of vanilla cake batter in each pan, followed by 8 ounces of chocolate cake batter in each pan, for a total of about 16 ounces of batter in each pan. And do you have a lighting kit? I really wish I could better help you, but I’d be lying if I told you that I knew what you should do. You’ve probably tasted it at this point, but the chocolate portion of the cake will definitely taste less fudgy. (That would help to determine the amount of time they need in the oven. Hi:)) is there something i can substitute sour cream with? How to Make a Checkerboard Cake. Otherwise all the ingredients were the same. This is a suggested amount. Using a butter knife, swirl together in an 'S' shaped motion, but don't over do it. This cake is absolutely amazing, So delicious and so easy to prepare. I really liked the texture of the 7oz but was greedy for even more moisture so I increased it to 8oz and liked that even more. Proportion remains the same.