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Layered Marble Cake with Chocolate Cream Cheese Frosting Recipe

★★★★★

4.8 from 66 reviews
  • Author: lilan
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This Layered Marble Cake with Chocolate Cream Cheese Frosting combines tender vanilla and chocolate swirled cake layers with a rich, creamy chocolate cream cheese frosting. Moist and flavorful, the cake is perfect for special occasions or any sweet craving, featuring a beautiful marble effect in every slice and a smooth, decadent chocolate topping.

Ingredients

Scale

Cake Ingredients

  • 2 1/3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup sour cream (room temperature)
  • 1/2 cup vegetable oil
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk (room temperature)
  • 1/3 cup Dutch-process cocoa powder
  • 3 tablespoons hot coffee (for blooming cocoa)
  • 2 tablespoons granulated sugar (for chocolate batter)
  • 1 tablespoon vegetable oil (for chocolate batter)

Chocolate Cream Cheese Frosting Ingredients

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 2 2/3 cups powdered sugar
  • 1/2 cup Dutch-process cocoa powder
  • 1/3 cup heavy cream (added gradually)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3.5 oz dark chocolate (60-70% cacao) (melted and cooled)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 340°F (170°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release smoothly after baking.
  2. Bloom the Cocoa: In a small bowl, whisk together the Dutch-process cocoa powder with 3 tablespoons of hot coffee until you have a smooth paste. Set this aside to enhance the chocolate flavor in the cake batter.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and salt in the batter.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, vegetable oil, melted butter, vanilla extract, and whole milk together until the mixture is smooth and homogeneous.
  5. Make the Vanilla Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid over-mixing which can toughen the cake.
  6. Create the Chocolate Batter: Transfer about one-third (roughly 1 1/2 cups) of the vanilla batter to a separate bowl. Add the bloomed cocoa paste, 2 tablespoons granulated sugar, and 1 tablespoon vegetable oil. Fold these into the batter carefully until the mixture is uniform and smooth.
  7. Layer and Marble the Batter: Divide the vanilla batter evenly between the two prepared pans. Dollop the chocolate batter in spoonfuls on top of the vanilla batter (about 5-6 spoonfuls per pan). Using a knife, swirl the batters together 3-4 times to create a marbled effect.
  8. Bake the Cakes: Bake the pans for 27-32 minutes, or until a toothpick inserted in the center comes out with moist crumbs. After baking, cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
  9. Make the Frosting: Beat the softened cream cheese, softened butter, and salt together on medium speed until light and smooth, about 3-4 minutes. In a separate bowl, sift together powdered sugar and cocoa powder, then gradually add this mixture to the cream cheese mixture alternating with the heavy cream, mixing well between additions.
  10. Finish the Frosting: Add vanilla extract and continue mixing. Fold in the melted and cooled dark chocolate until the frosting is smooth and creamy. Adjust consistency by adding more cream if too thick or refrigerate 15-20 minutes if too soft.
  11. Prepare the Cake Layers: Using a serrated knife, trim off the domes on the top of each cake layer to ensure flat, even surfaces for stacking.
  12. Assemble the Cake: Place the first cake layer on a cake stand or serving plate, flat side up. Spread about 3/4 cup of frosting evenly over the top.
  13. Add Second Layer and Crumb Coat: Place the second cake layer on top, flat side up. Spread a thin crumb coat of frosting over the entire cake to seal in crumbs, then refrigerate for 15-20 minutes to set the crumb coat.
  14. Final Frosting and Decoration: Apply the remaining frosting smoothly or with swirls as desired. Optionally, pipe decorative swirls on top and garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.

Notes

  • Use room temperature ingredients to ensure smooth batter and better texture.
  • Blooming the cocoa in hot coffee enhances the chocolate flavor and creates a richer taste.
  • Be careful not to over-mix the batter to keep the cake tender and light.
  • Cooling the cakes completely before frosting prevents the frosting from melting.
  • Chill the cake after the crumb coat to make final frosting easier to apply and more polished.
  • Store the cake covered in the refrigerator for up to 3 days or freeze layers for longer storage.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: marble cake, chocolate cake, cream cheese frosting, layered cake, homemade cake, dessert recipe

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Find it online: https://cooklilan.com/layered-marble-cake-with-chocolate-cream-cheese-frosting-recipe/