Cake,  Dessert,  Food

Marble Cake with Chocolate Frosting

May 6, 2011 /

The bake sale was a complete success!! The girls and I were able to raise over $700!! Which is so incredible! Thank you all sooooo much for donating and being so unbelievably generous. We are all so overwhelmed by everyone’s generosity.

Some more fun that the girls and I are taking part in is doing a fundraiser through Pampered Chef. Yup that’s right!! All sorts of AWESOME stuff that you can get it is amazing. Check out this link—> Support Ravie through Pampered Chef. If you click on that link it will take you to the rep’s personal page that is sponsoring the event for us.

If you would like to purchase anything please feel free, but make sure you hit the “Shop Online”  at the top right of the homepage and then enter “Susan G Komen” as the organization and then Click on “Raven Cauthon”.  The Susan G. Komen foundation will get 30% of all the orders so take a look and see if there is anything you might like!! And thanks ahead of time for YOUR generosity! 🙂

One of my good friends turned 28 this past weekend and I made his birthday cake for him. His wife let me know that the only thing he didn’t like was nuts and that she wanted it to be either marble cake or funfetti cake. I made the cake a marble cake and then put multicolored sprinkles on the outside so that it kind of hit on both the things she wanted.

Ingredients for Cake:

  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whit sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 tablespoons unsweetened cocoa powder

Preheat your oven to 350º.

Place flour, baking powder, salt, sugar, butter, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes. Reserve 3/4 cup batter; pour the remaining into (2) 9″ round cake pans that have been lined with parchment paper and sprayed with cooking spray.

        

Stir cocoa into the 3/4 cup reserved batter. Drop spoonfuls over top of the cake batter in the pans. Using a knife, swirl the cocoa into the batter to incorporate it in a marble effect. Bake for about 30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for a bit and start to make your icing and whipped cream. YUP, ya heard me! Whipped cream!

Ingredients for Chocolate Frosting:

  • 2 3/4 cup confectioners’ sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternatively with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Ingredients for Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Whip cream until almost stiff. Add sugar and vanilla. Beat until cream holds peaks.

Turn your cakes out of the pans and place them on a flat surface. Carefully cut the rounds in half to create 4 round pieces about 1/2″ thick. Place one round on cake plate you plan to serve cake on and spread whipped cream on top. Place next round on top of that and spread whipped cream on it’s top. Repeat until no more rounds are left. Then take the remaining whipped cream and spread it on the edges of the cake so the entire cake looks “iced”.

This definitely does not need to be pretty. It is just going to get covered with icing later on. **Here is a trick I learned from my mom** Once you have spread the whipped cream place your cake into the freezer for a few hours so that it gets nice and set. It will be so much easier to work with, i promise.

After it is been in the freezer for a few hours take it out and ice with your chocolate icing however you like. I just spread it on smooth and then added multicolored sprinkles on the side.

I used a #32 tip to make a design on both the bottom and top of the cake just to give a prettier and more “finished” look.


The cake was a really big hit at the party, everyone seemed to really like it. If you do end up making this cake, I would suggest keeping it in the fridge until you plan on serving it because it does have whipped cream in it. It might tend to slide around on you if you don’t.

Grab a fork and eat up my friends! Have a fabulous weekend!!

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