Marble Cake for #thecakeslicebakers
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - Little Everyday Cakes - and our choices for February 2021 were:
Orange Marmalade Loaf with Coconut Topping
Fig & Orange Cake
What a fun cake to make and eat!! The chocolate packs wonderful flavor and complements the lovely light vanilla pieces. This cake disappeared in no time at my house. It's a fabulous snack cake to keep on hand - and easy to store on the counter in a tupperware for a couple days since it doesn't have frosting. Perfect for a grab and go treat!
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
9 TBS butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
1 egg yolk, room temperature
3/4 cup milk, room temperature
1 1/2 tsp vanilla
3 TBS cocoa powder
- Preheat the oven to 350 degrees. Spray an 8-inch square (or 2-quart) baking dish with nonstick cooking / baking spray and set aside.
- In a bowl combine dry ingredients: flour, baking powder, salt. Whisk to combine and set aside
- Beat the softened butter and granulated sugar together for about 3 minutes on medium to high speed in a stand mixer, until light and creamy. One at a time, blend in the two eggs and egg yolk, until well combined. Blend in the vanilla.
- Reserve 1 TBS of the milk. Blend the rest of the milk, and the dry ingredients slowly into the butter mixture (alternating, a little at a time, dry ingredients and then some milk), just until combined.
- Take about half of the batter and dollop it into the prepared pan, so it's in separate chunks, not all together.
- Mix the remaining milk and cocoa powder into the batter still in the bowl and blend together for the chocolate batter.
- Dollop the chocolate batter around the white batter so that the cake pan base is now covered in batter. Gently use a butter knife or skewer to swirl the batter lightly just to gently blend the chocolate and white batter to create the marbling effect.
- Bake in the pre-heated oven 20-25 minutes, until fully baked through (check the center with a toothpick to be sure there is no wet batter remaining).
- Cool in the pan at least 30 minutes before slicing and serving.