A simple two layer vanilla and chocolate marble The cake
cake with chocolate and vanilla swirled buttercream frosting and more
Marble cake
Marble cake is iconic. One of the best flavour of bakes out there, and I love it. I posted my marble loaf cake ages ago and its always been so popular on my blog as a simple bake when you are craving CAKE.
The standard mixture is chocolate and vanilla, so thats what I went for on this recipe. I wanted to do a round cake version that is simple, straightforward and easy to do.
It’s a smaller two layer cake with slightly thinner sponges so that there isn’t TOO much cake. If you wanted to create a bigger cake to decorate more, you will need to increase the amount of cake mixture.
Marble cake
Marble cake is iconic. One of the best flavour of bakes out there, and I love it. I posted my marble loaf cake ages ago and its always been so popular on my blog as a simple bake when you are craving CAKE.
The standard mixture is chocolate and vanilla, so thats what I went for on this recipe. I wanted to do a round cake version that is simple, straightforward and easy to do.
It’s a smaller two layer cake with slightly thinner sponges so that there isn’t TOO much cake. If you wanted to create a bigger cake to decorate more, you will need to increase the amount of cake mixture.
Classic bakes
I love a simple and classic bake. They are sometimes the most iconic bakes that you can make and I simply love posting more of them to inspire you all.
Carrot cake is probably my favourite cake, but when you can mix flavours together you can get multiple flavours in one and that makes this even better.
Some of my other favourite classic bakes are chocolate fudge cake, or even my Victoria sponge. I just adore the bakes that have been around for years.
The cake 2024
- Butter – for the butter, you can use a baking spread or a block butter – both work well for the cake.
- Sugar – I use caster sugar for this so the vanilla part is nice and sweet, but you can use light brown sugar if you prefer
- Flour – self raising flour, as it’s for a cake.
- Eggs – I always use medium eggs, so I used five eggs for this.
- Chocolate – I add a little cocoa powder to the chocolate half
- Vanilla – And I add a little vanilla to the vanilla half
- Milk – the milk so help with the thickness of the chocolate sponge mixture. Cocoa powder is a little drying.
The buttercream
I wanted to make this cake as basic as possible, so I went for a simple American buttercream frosting.
- Butter – you must use block butter for the frosting, and not a spread.
- Sugar – I use icing sugar, of course. I prefer to use one with an anti-caking agent so it doesn’t spray everywhere when mixing.
- Chocolate – Again adding a little cocoa powder to the chocolate half
- Vanilla – And again adding a little vanilla to the vanilla half
Decoration
This cake is so easy to decorate. I use a jumbo round piping tip to create this look, but honestly you can use whichever piping tip that you want to.
I line up both of the buttercream flavours onto a large piece of clingfilm in two rows. Once lined up, I roll the clingfilm and buttercream into a sausage and roll it tightly. Then, I snip off the end and add it to a large piping bag with the piping tip in the end.
This is a good way to swirl different buttercreams together without creating a mess, and creating a consistent way of getting both flavours in every bite.
Tips and Tricks
- This cake will last for 3-4+ days once baked
- You can add other flavours in as well such as orange into the chocolate section, or lemon into the vanilla section and so on
- This cake can freeze for 3+ months
- I use this piping tip
- I use these cake tins
