Marble Cake Topping Recipe

Place flour baking powder salt sugar butter or margarine eggs vanilla and milk into mixing bowl.

Marble cake topping recipe.

Butter and dust with flour. Sprinkle top with the reserved nut mixture. Preheat oven to 350 f 177 c. Top with remaining cake layer.

Cut through with a knife to marble. Place the tray in the middle of the oven on a grid. Repeat with remaining cake layers. Butter two 9 by 2 inch round cake pans and line with parchment paper.

Add eggs juice and baking powder to the bowl and mix to combine. Pour the remainder into pan. Mini marble cakes should be baked at 170 c with top and bottom heat. Spread with 1 2 cup frosting.

Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. You should not have needed to level these cakes but in the small change that you did now would be the time to do so cover in about 1 2 cup can use more if desired of chocolate buttercream and smooth out with an offset spatula. Spray or lightly butter two 9 inch cake pans. To assemble cake place one layer of cooled marble layer on cake stand.

This marble cake recipe features vanilla cake swirled with chocolate for a gorgeous marble effect. Classic marble cake is a mixture of vanilla and chocolate cake that is swirled together creating a marbling effect. Beat slowly to moisten then beat with an electric mixer at medium speed for about 2 minutes until smooth. Mini marble cake baking tip from chef thomas sixt marble cake muffins after baking.

In a bowl mix the 3 cups of flour baking powder and salt. In a large bowl place flour sugars margarine half a cup of oil and cinnamon. Please preheat the oven for 15 minutes the baking time is approx. Remove one and a half cups of crumbs for the topping and set aside.

Try to create the lines using one continuous motion going up and down and then side to side. Using a large offset spatula smear chocolate to create a marble design in frosting. Preheat the oven to 350. With a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute.

Reserve 3 4 cup batter. The cake is covered in a silky smooth whipped chocolate frosting. Drop cooled chocolate by 1 2 teaspoonfuls over frosting. Alternate spooning the light and the dark batters into the prepared 13x9 cake pan.

Sift the cake flour baking powder and salt together in a large bowl.