3 Layer Marble Cake

This recipe is sure to please any chocolate lover.

3 layer marble cake.

Top with 2nd cake and spread the remaining frosting all over the sides and top. 1 cup water boiling 1 2 cup plus 2 tablespoons butter 2 cups of sugar 3 eggs. Place 1 cake layer on a cake stand or large serving plate. Top with remaining cake layer.

Decorate with sprinkles if desired. Drop cooled chocolate by 1 2 teaspoonfuls over frosting. 3 4 cup unsweetened dutch processed cocoa. Repeat with remaining cake layers.

Next center the first cake layer the cake board. The whipped egg whites which are folded into the batter just before baking rise to the top to form the layer of delicate sponge cake. Thanks to a low oven temperature 325 f the liquid y batter settles into a thick fudgy bottom layer and a custard center. When one layer of chocolate cake just isn t enough try making this three layer chocolate cake.

It makes more batter has contains more butter and uses buttermilk for a softer crumb. Place 1 cake layer on a serving plate. 5 10 19 we have updated this marble cake recipe. Spread a thin dab of buttercream on the center of the board to help your cake layer stay in place.

I did 1 cup butter to 1 cup brown sugar or 1 1 2 cup butter to 1 1 2 cup brown sugar and did not need all the box of powered sugar for one recipe. For a 3 layer cake you need to 1 1 2 the recipe. Alternatively you could use 2 slightly deeper 9 inch pans but the cakes will be thicker and need a little more time in the oven. When we adjusted our yellow cake recipe we updated this marble cake as well since it was based on our yellow cake.

Place the top cake layer upside down. Spread an even layer of the dark chocolate buttercream onto the cake layer with a large offset spatula. We think that you will love the new recipe. Preheat the oven to 350 f.

Using a large offset spatula smear chocolate to create a marble design in frosting. How to bake marble cake. Gently set other marble cake layer on top and make sure it is centered. I chose to bake this recipe up in 3 6 inch diameter round pans but it can also be made in 2 8 inch pans or 9 inch pans or you could make it in a 9 13 inch pan just be sure to adjust the bake times as needed if you re making it differently than what you see here.

Spread with 1 2 cup frosting. There is enough frosting to cover this entire cake with a little left over so feel free to use a healthy amount of cover sides. It is now suitable for a three layer cake. Frost top and sides of cake.

The magic happens when the cake batter separates into three distinct layers in the oven. Starting with about 1 cup of chocolate buttercream scooped on top of the cake start to smooth the frosting out and over the sides of the cake. Cover any leftover cake and store at room temperature for 2 3 days or in the refrigerator for up to 5 days.