Marble Cake

My mom, for me is the worlds best cook. But she never quite was into baking. Or maybe that was because, growing up in India and at that time, no one really made cakes at home. It was much more a western thing. After all we have such an amazing plethora of Indian desserts.

It could also be that we didn’t have an oven back then. And when we did buy one, it was one of those really small puny looking things and it was a wonder anything good came out of there. But sometimes when mom felt like it, it did.

Till today the fragrance of cake is not complete unless it has vanilla in it. That for me epitomizes cake. If vanilla wafted up to my nose I knew it was going to be a special day! Mom hated the after smell left behind in a cake because of eggs, so we were treated to an extra amount of vanilla essence. The cakes were always simple pound cakes but they were so ridiculously delicious.

This cake too is very very simple. Putting it together takes a little time but it is extremely simple. I love marbling, because it gives that little bit of dimension and makes it a little bit more special. You will need to go in a swirl in the batter to your hearts content. I was a little too cautious so I didn’t get enough marbling. Tip: don’t be afraid and mix away!

Both cake batters are prepared exactly the same with slight adjustments only.

adapted slightly from here

for the mocha buttercream
3 cups butter, at room temperature
4 cups powder sugar
6 tbsps cocoa powder
2 tbsps espresso coffee dissolved in 2 tbsps of hot milk
1 tbsp vanilla extract

to prepare
Whisk together the butter and the sugar till it is smooth and is fully incorporated. Add the cocoa powder and continue to whisk. Lastly add the vanilla extract and the espresso mixture and mix well. Set aside.

for vanilla cake batter
115 grams butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 1/3 cups cake flour
1 1/2 tsps baking powder
1/4 tsp salt

for chocolate cake batter
115 grams butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 cup cake flour
3/4 cup cocoa powder
1 1/4 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt

to prepare
Preheat oven to 175°C/350°F.

Whisk the butter till light and fluffy. Add the sugar and continue whisking till smoothly incorporated. Add eggs, one at a time, blend until mixed and scrape bowl as needed.

Mix together the milk and vanilla in a separate bowl.

In a big bowl, mix the dry ingredients. Add this to the butter mixture, alternating with the milk mixture. Start and end with the dry ingredients.

Butter and flour three 7 inch pans. Pour a ladle of each batter. (mine took 2 ladle fulls for each baking pan). And then go to town with the swirling.

Bake each cake for 20-25 minutes or till a skewer comes out clean when you pierce the cake with it in the center.

to put together
Lay one layer on a plate or cake stand and spread 1/3 of the buttercream on top. Add next layer and repeat. Lastly spread the buttercream on the sides and level out with a spatula. Decorate and pattern as you desire.

Refrigerate for about an hour so that the buttercream sets on the cake.