Streamlined Marble Cake
Recipe type: Dessert
Serves: 1 2-layer 8-inch cake
For the Easy Living Marble Cake:
  • ¼ cup water
  • 2 ounces semi-sweet chocolate, chopped
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon Dutch processed cocoa powder
  • ¼ teaspoon espresso powder
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 2 cups granulated sugar
  • 3 eggs, room temperature
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature
For the Two-in-One Marble Frosting:
  • 1 cup (2 8-ounce packages) cream cheese, room temperature
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon vanilla bean paste
  • 2 lbs + 1 cup powdered sugar, sifted and divided
  • pinch of salt
  • ½ cup unsweetened cocoa powder
  • 2 ounces semi-sweet chocolate, chopped
  • 5 tablespoons milk, divided
To make the Easy Living Marble Cake:
  1. Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with non-stick cooking spray, set aside.
  2. In a glass measuring cup add the water, chocolate, cocoa powders, and espresso powder. Microwave the mixture for 15 to 25 second intervals to prevent the chocolate from seizing (timing depends on the wattage of your microwave), do this until the chocolate is melted and it's a unified mixture, it should have the consistency of thick brownie batter. If it is too dry, add a teaspoon or so of water. Let the mixture cool.
  3. Whisk together the flour, baking powder, baking soda. and salt. Set aside.
  4. In a large bowl, whisk sugar and eggs until well combined. Add the vegetable oil, vanilla, and sour cream, whisking until smooth. Add the dry ingredients into the wet ingredients, mixing until just combined. Pour half of the batter into a separate bowl and add the cooled chocolate mixture until blended.
  5. To marble the cake, coat the bottom of each pan with yellow batter. Dollop four spoonfuls of chocolate batter, then cover with another layer of yellow batter. Repeat this process until you have used all of the batters. Using a butter knife, make swirls, whirling the two batters, don't over swirl. Divide batter evenly into prepared pans. Bake to 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from oven, let them cool in the pans for 5 to 10 minutes before cooling them completely on a wire rack.
To make Two-in-One Marble Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment beat cream cheese and butter on a medium-high speed until light and fluffy, about 4 to 5 minutes. Scrape the bowl, add the vanilla extract and paste.
  2. Reserve 1 cup of the powdered sugar in a small bowl. Slowly add the remaining 2 lbs of powdered sugar on a low speed. Add in a pinch of salt. Pour out half of the frosting into a container.
  3. Sift together the 1 cup of powdered sugar with the cocoa powder.
  4. Melt the chocolate with 1 to 2 tablespoons of milk in a glass measuring cup in the microwave. It should be a pour-able consistency.
  5. Turn the mixer speed to low. Add the dry powdered sugar-cocoa mixture followed by the melted chocolate. If the frosting looks too thick add a few tablespoons to thin it out.
To Assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Fill two piping bags: one with the orange frosting and one with the blue frosting. Starting from the center of the cake layer, frost a large dot and then surround the dot with a thick size-able ring-like bulls-eye. For each ring, alternate between the vanilla and chocolate frostings.
  3. Do a light crumb coating with the vanilla frosting on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Frost the cake with a final coat of frosting of vanilla frosting. Let the cake chill for a final 15 minutes. Evenly apply bands of chocolate around the cake. Use an off set spatula to blend the two flavors together. Don't over work the blending process.
Cake recipes adapted from Bite Me More
Recipe by Layer Cake Parade at