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Marble Cake Question

post #1 of 16
Thread Starter 

I have a request for a standard marble cake. Can I just use my butter yellow cake recipe and my chocolate cake recipe and swirl them together? They bake in approximately the same time.

 

Thanks in advance for your help!!

post #2 of 16

I have...they had similiar bake times but instead of just swirling them I use the zebra cake method. It is really cool looking. Last one I did I dyed the batter black and neon pink. The teen girl thought it was the coolest thing ever..lol

 

http://www.mycakeschool.com/blog/how-to-make-a-cake-with-zebra-stripes-on-the-inside/

 

Much easier if you put the batter in a piping bag or it gets really messy

post #3 of 16

I've done that before where I'd make a yellow cake AND a chocolate cake.

 

What I do now with my marble cake is start by preparing it as a yellow cake, pour some of the yellow cake batter into the pans and reserve a couple cups of the batter. With the reserved batter I mix in the cocoa and pour the cocoa batter into the pans that have the yellow batter already in it and swirl it. It saves me from baking multiple cakes, it works really well and tastes great.

post #4 of 16
Thread Starter 

Thanks to you both! I like the zebra look (and the outside of the cake is going to be leopard, so it's a perfect idea!)

 

I think I will just stick to my two different cakes...my chocolate cake is to die for. My butter yellow is good, too, but the chocolate...I don't want to change it!

 

Thanks again!

post #5 of 16

Cool...see if the customer will send you a picture of it with a slice out of it! Don't tease....give us the recipe icon_biggrin.gif

post #6 of 16

Love the zebra idea!!  Definitely, share pics when it is done!  Good luck!

post #7 of 16
Quote:
Originally Posted by therealmrsriley View Post

I've done that before where I'd make a yellow cake AND a chocolate cake.

 

What I do now with my marble cake is start by preparing it as a yellow cake, pour some of the yellow cake batter into the pans and reserve a couple cups of the batter. With the reserved batter I mix in the cocoa and pour the cocoa batter into the pans that have the yellow batter already in it and swirl it. It saves me from baking multiple cakes, it works really well and tastes great.

 

I do the same, works beautifully.

post #8 of 16

I start with a yellow cake and add cocoa powder or melted chocolate , works every time . good luck

post #9 of 16
Thread Starter 

I'll definitely post pictures. Honestly, the chocolate cake recipe is off of allrecipes.com. It's called One Bowl Chocolate cake. It's pretty standard, but we get SO many compliments and requests for it. We do change it up a bit with some special ingredients every now and then :-)

post #10 of 16

And of course, there can be other kinds of marble cakes, like my strawberry marble (seedless jam in the contrast batter), or a spice marble (according to Wikipedia, the earliest known marble cake was a molasses-spice marble).

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #11 of 16
Quote:
Originally Posted by Corinne77 View Post

I'll definitely post pictures. Honestly, the chocolate cake recipe is off of allrecipes.com. It's called One Bowl Chocolate cake. It's pretty standard, but we get SO many compliments and requests for it. We do change it up a bit with some special ingredients every now and then :-)

My chocolate cake recipe is right off of the back of the Hershey cocoa box. It is sooo moist.

post #12 of 16

I don't whether this is called a marble cake or not. Once I helped my mom make this cake that I called Swirl cake with dry raisin but my mom actually have trouble when she wants to make the swirling part. you can check it out here I hope this can be given you more idea and maybe you can also help me with some tips on how to make good swirling on the cake.

 

http://cupcakebox-es.com/homemade-cake-with-dried-raisins/
 

post #13 of 16

I going to use a vanilla and chocolate recipe, im making a 1/2 slab with 2 9x13 cakes. someone said that if you use 2 different recipes that it can be disastrous based on different bake times etc? If I just double my vanilla recipe and add cocoa to one half, Im afraid it wouldn't be chocolatey enoughh any opinions, tips or advice on this? also, if anyone has a good yellow cake recipe id be glad to try it - I haven't found one that I like yet :(

post #14 of 16

All I can say is, EXPERIMENT. In my strawberry marble recipe, the jam affects the batter chemistry enough that there's a visible difference in how much the batters rise, but it doesn't screw it up completely.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #15 of 16
Thread Starter 

My standard chocolate cake recipe, along with my standard yellow cake recipe worked out perfectly!!

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