I'm making my first marble cake and I was wondering what kind of frosting would go with this?
My friend is thinking banana but is open to suggestions. I've never had this cake so I need some suggestions on what kind of flavor would work. I use Sugarshack's recipe for frosting.

Thanks in advance

I just did a marble cake with chocolate raspberry ganache that was divine.

I haven't had a chocolate marble cake in probably at least 44-46 years (when an allergist took me off of chocolate on questionable evidence that it was an aggravating factor in my allergies, and I responded by cultivating a loathing for the stuff), so I wouldn't know what kind of frosting to use for such a beast.

For my strawberry marble cake, however, I came up with a variation on (guess what) the buttercream recipe that's been on the back of the C&H powdered sugar box since before most of us were born, substituting the more of the same seedless strawberry jam that's in the contrast batter for most of the butter and some of the milk, and adding strawberry extract and a drop or two of red food coloring, and then adding even more jam and food coloring to a portion of it, to pipe red strawberry shapes (with green stems) onto a pink background.

Also: regarding the cake itself: while you don't want to over-mix the two batters in the pan (or it won't be a marble cake any more), neither do you want to be too timid about it, either, or else you'll end up with some pieces that have no contrast batter at all.

I just made a marble cake with the Whimsical Bakehouse icing and it was amazing.

I just like to match the marbled part of the cake. For a classic chocolate marble, chocolate frosting, mocha marble cake gets mocha buttercream and my lemon raspberry marble cake get raspberry buttercrem (that one is a family favorite). If someone wanted white frosting, I'd just offer vanilla.

lemon raspberry marble cake?!?

Please elaborate.

Lemon raspberry sounds delicious.

Lemon raspberry sounds delicious.

ibeeflower and hbquikcomjamesl, I don't have electronic versions of very many of my recipes yet but basically it's this:

I make a regular butter cake and replace the vanilla with lemon extract, replace a couple of tablespoons of the liquid with lemon juice and add some lemon zest. Before adding the lemon flavors, I take about 1 1/2 cups of the batter for the raspberry swirl and add some pureed and deseeded raspberries, a little raspberry flavoring and a tiny bit of pink food color. It works with a scratch recipe or a cake mix.

My raspberry buttercream is just my regular ABC with the liquid replaced with pureed, deseeded raspberries, raspberry flavor, and a tiny bit of pink food color.

It looks really pretty when it's cut, especially when torted because the frosting matches the swirl in the cake.

Sorry! Duplicate post!

ibeeflower and hbquikcomjamesl, I don't have electronic versions of very many of my recipes yet but basically it's this:

I make a regular butter cake and replace the vanilla with lemon extract, replace a couple of tablespoons of the liquid with lemon juice and add some lemon zest. Before adding the lemon flavors, I take about 1 1/2 cups of the batter for the raspberry swirl and add some pureed and deseeded raspberries, a little raspberry flavoring and a tiny bit of pink food color. It works with a scratch recipe or a cake mix.

My raspberry buttercream is just my regular ABC with the liquid replaced with pureed, deseeded raspberries, raspberry flavor, and a tiny bit of pink food color.

It looks really pretty when it's cut, especially when torted because the frosting matches the swirl in the cake.

Hmm. My strawberry marble cake is somewhere in the neighborhood of at least 60% main batter, and no more than 40% contrast batter. But I've never actually measured it.

Well I'm making my first cake this weekend so I'll have to test out ratios. Thank you!

I would guess more like 70/30. I put my main batter in the pan first and then drop in large dollops of the swirl flavored batter on top and then swirl it through.