One cake, two colors
Who said that a simple marble cake can't give a wow effect?
Marble cake has to be one of the most baked cakes, at least in my house. It's easy and it tastes good, so win win.. The fun part with a marble cake is getting that perfect marble effect inside, which is easy to achieve by alternating the light and dark batter, but once that is reached, what's next?!
I actually tried this for the first time a few years back, then when my phone showed the old picture to me as a memory I decided to give it a revival and got stunned by the reactions I got.
Down this page you'll find the video that shows the basic steps to reach the result, but before you get there let's go through a few details that are good to think about if you want to have the perfect result.
The recipe you use is one of the key steps in this. It doesn't have to be the recipe below, but you want to have a batter that is not too liquid, as well as equal consistency in the two colors. The recipe I normally use for my bunt cakes (a classic Swedish sockerkaka) is one of those super liquid batter that would never work for this, so I decided to try the recipe I had received in the latest magazine from one of the grocery stores here in Sweden and that worked perfectly fine, so why reinventing the wheel?! The recipe below is from ICA buffé, and it's definitely not the only one that works but it's the one I tried and that gave me the moist result I wanted. I made it easy and went for the classic chocolate vanilla effect, but you could easily for example experiment with colors. In that case you want to skip the cocoa, double the amount of vanilla and then divide the batter in equal parts and add colors to each part.
The form you use is key number two in this. I would definitely recommend a bunt cake. Of course it would work just fine to bake another shape, but the points where colors meet are the hardest to get perfect, so the middle of the cake can be more challenging if it's not a bunt. You also want to use a form that is structured. The more structured the form is, the easy it's going to be to get that perfect result. Finally, you want to check that the form is the right size for your batter. The recipe below is for a 1,5 liter form, so if your form is bigger and you want a cake that fills the whole form you might want to multiply the ingredients by 1,5 or double depending on the size. Many have asked me about the cake form I've used and where to get it. The form is called Lotus and it is by Nordic Ware. Without being sponsored by anyone for saying this I absolutely love Nordic Ware cake forms and this is only one of the many options that they offer, but with those deep cavities it did work perfectly for the job. You can find the form for example here.
Prepare the form by greasing every single inch of it. It might seem a stupid thing to say, but the last thing you want is doing all the job and then not being able to take out your cake in one piece. I normally grease my forms with butter and coat them with breadcrumbs, which is always a safe card. In this case though the bread crumbs might be visible on the chocolate part, which would ruin a bit the final effect. There are sprays on the market too, and some work better than others. If you are using a spray, it's still good to use a brush to make sure that you spread out the product evenly. What I use in the video is an old classic recipe of american baking, where you mix equal parts of vegetable oil, flour and shortening (whisk it until combined, then store in an airtight container in the fridge and take it out of the fridge right before using it).
𝚃𝚠𝚘 𝚌𝚘𝚕𝚘𝚛𝚜 𝚌𝚊𝚔𝚎
200 gr butter at room temperature
225 gr caster sugar (2,5 dl)
240 gr all purpoose flour (4 dl)
1 tsp baking powder
1 pinch of salt
1 dl milk
2 tbsp cocoa powder (12 gr)
1 tbsp vanilla sugar or 2 tsp vanilla extract
Butter or baking spray to coat the form
Turn on the oven to 180 C.
Whip the butter and sugar together until white and fluffy in the bowl of a standard mixer or with a hand mixer.
Add one egg at the time and combine in between until you have a light and fluffy mix.
Use a fine-mesh strainer to sift the flower and baking powder into the bowl. Add the milk and combine the ingredients using a spatula (no more electric help here, you want to keep the air you have previously incorporated!).
Pour about 1/3 of the batter into another bowl and combine the cocoa powder in it. Add the vanilla to the batter in the first bowl and combine. You want to end up with two batters that are of the same consistency, so if the dark batter is thicker than the light one just take a few spoons from the light batter and add them to the dark one until you have the consistency you want to have. Pour the two batter in two separate piping bags.
Grease the cake form only at this point to get the perfect result.
Start with one of the colors and pipe the batter into every second cavity just like i do in the video above. Use a spatula to spread the batter to fill the whole cavity. Repeat the process with the second color. If the middle of the form is not structured, pipe the batter to create recreate the pattern even there.
Fill the middle of the form alternating the two colors and bake on the middle rack of the oven (static) for 40-50 minutes (note that the batter will start sliding down from the sides when the tin is in the oven, but it's nothing to worry about). Let it cool for about 10 minutes before tuning the form upside down to get the cake down and let it cool down completely on a cooling rack.