Award-Winning Marble Birthday Cake
Now this cake is something to celebrate! Easy, marbled and slathered with an absolutely unbeatable milk-chocolate frosting. Light those candles and sing!
Heat oven to 350°F. Line bottom of two 9-inch-round cake pans with waxed paper. Grease paper.
Mix flour, baking soda and salt.
Beat butter and vanilla in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Gradually add sugar and continue beating 2 minutes. Add eggs, beating until blended after each.
Reduce mixer speed to low. Beat in flour mixture in 3 additions alternately with the buttermilk until well blended, beginning and ending with flour mixture. Batter will be very thick.
Remove 11⁄2 cups batter to a bowl. Stir in the melted chocolate. Drop large dollops remaining vanilla batter into prepared pans, leaving spaces between spoonfuls. Spoon chocolate batter between vanilla batter. Run a knife through the batter a few times for a marbleized effect. (No need to smooth tops since the batter spreads as it bakes.)
Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes, then invert on rack, peel off waxed paper and cool completely.
Up to 8 hours before serving: Place 1 cake layer upside down on a serving platter. Spread 1⁄2 cup frosting over top. Top with remaining cake layer, right side up. Remove 1⁄2 cup frosting for decoration; spread remaining over top and sides of cake. Pipe rosettes of reserved frosting on cake using a pastry bag fitted with a star tip. Decorate with sprinkles. Write birthday message using white tube frosting. Refrigerate until 20 minutes before cutting and serving.
Bring 1 cup heavy cream to a boil in a small saucepan or in microwave. Meanwhile place 12 ounces coarsely chopped milk chocolate and 2 tablespoons unsalted butter or margarine in a medium metal bowl or mixer bowl. Add hot cream and stir occasionally until melted and smooth. Stir in 1 teaspoon vanilla extract. Set bowl in a large bowl of ice water. Stir with a whisk, especially around edges, until chilled, about 3 minutes. Beat with electric mixer until pale, doubled in volume and spreadable, about 4 minutes.
Tip: The cake layers can be baked a day ahead, wrapped in plastic wrap and stored at room temperature. Or, wrapped airtight, they can be frozen up to 3 weeks. Thaw before frosting.
|Per Single Serving / Serves 1 Total|
|Calories||564||Calories from fat||288|
|Total Fat||32gm||49%||Saturated Fat||0gm||0%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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