Marble Tea Cake Recipe
The marble tea cake is the perfect option if you want a delicious and unique cake to celebrate a special occasion. It not only has a lovely appearance, but it also has flavors that will tantalize your palate. The cake is made with sugar and flour that have been marbleized, giving it a unique texture and flavor. Whether you serve it with raspberry sauce or ice cream, this cake will be a hit at your next party or gathering.
So below is the Marble Cake Recipe given by our professional chef. Try out this recipe to bake a perfect marble cake just like a pro bakers.
⦁ Two teaspoons of baking powder
⦁ 1/2 cup (100g) tightly packed light brown sugar
⦁ 2 cups (236g) cake flour
⦁ Four large egg yolks at room temperature
⦁ 1/2 teaspoon salt
⦁ Two large eggs at room temperature
⦁ 1 Tablespoon (15ml) of pure vanilla extract
⦁ 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
⦁ 3/4 cup (150g) granulated sugar
⦁ 2/3 cup (160ml) buttermilk at room temperature*
⦁ 4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped*
Milk Chocolate Frosting
⦁ 3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
⦁ 1/4 cup (60ml) heavy cream, half-and-half, or whole milk
⦁ 1 and 1/4 cups (284g; 2.5 sticks) unsalted butter, softened to room temperature
⦁ 3 and 1/2 cups (420g) confectioners’ sugar
⦁ 1/4 teaspoon salt
⦁ One teaspoon of pure vanilla extract
⦁ optional: chocolate or rainbow sprinkles for decorating:
⦁ Set the oven’s temperature to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
⦁ Sift the cake flour, baking powder, and salt into a large bowl. Place aside.
⦁ Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed in a large bowl for 60 seconds until it’s smooth and creamy. Add the granulated and brown sugars, then beat for 3-4 minutes on high speed until it looks fluffy and seems mixed. Scrape down the sides of the bowl as needed during this process. Mix everything on low speed first, then slowly add each egg, one at a time. Finish by adding vanilla extract.
You can also find 7 layer caramel cake recipe
⦁ With the mixer running on a low speed, add the dry ingredients in three equal parts, alternating with the buttermilk and mixing each addition until thoroughly combined. Do not overmix. Use a whisk to rid any large lumps that may emerge, if needed. The batter will be slightly thick.
⦁ Melt 4 ounces of chocolate in the microwave, stirring every 20 seconds until completely melted. Remove 1 cup of yellow batter and pour it into a medium bowl. Pour the chocolate into the 1 cup of yellow batter you set aside earlier and stir until combined.
⦁ Each cake pan should be filled with an even layer of yellow batter. On top of the chocolate batter, pour the remaining yellow batter. Swirl the two batters together with a knife. If it isn’t perfect, don’t worry.
⦁ The layers should be baked for 22-27 minutes or until a toothpick inserted into the center comes clean. If the tops of the cakes are browning too quickly, cover them loosely with aluminum foil. On a wire rack, cool the cakes entirely after removing them from the oven.
⦁ In a large bowl, beat the butter on high speed until the frosting gets smooth and creamy with a handheld or stand mixer fitted with a whisk attachment.
⦁ Run the mixer low while adding confectioners’ sugar, cocoa powder, salt, vanilla, and cream. Beat for three whole minutes on high speed after adding the ingredients.
⦁ If the frosting is too thin, add another 1-2 tablespoons of confectioners’ sugar. If the frosting is too thick, add another 1-2 tablespoons of cream.
⦁ Taste the frosting and add a pinch more salt if it’s high in sweetness.
⦁ Using a knife, level cakes if needed (be careful doing this!).
⦁ On a large serving plate or cake stand, place one cake layer. Spread the frosting on top evenly, about 3/4 cup.
⦁ Top it with the 2nd cake layer and spread the remaining frosting over the sides and top. Sprinkles may be used as decoration.
⦁ Any cake left over should be covered and kept in the fridge for up to five days or at room temperature for two to three days.
Some Professional Tips Regarding Baking:
⦁ For preparation of cake in advance, keep baked cakes covered at room temperature and store prepared frosting in the refrigerator in an airtight container. Bring frosting to room temperature before spreading.
⦁ Frosted cake can be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.
⦁ About 30 cupcakes can be made using this recipe. Just spoon a small amount of each batter into each cupcake wrapper, filling them only halfway. Use a toothpick to stir. It takes 20 minutes to bake the cupcakes.
⦁ Layer the batters and use a knife to swirl them together for a 9-inch cake that can be baked in one 9-inch pan for approximately 35 minutes, give or take.
⦁ Vanilla Frosting: You can substitute the vanilla frosting from this⦁ ⦁ Funfetti⦁ cake for the chocolate frosting. It is the ideal quantity for thick frosting layers.
⦁ Room Temperature Ingredients: the ingredients must be at room temperature. Otherwise, it will not rise properly.
⦁ Buttermilk: If you prefer, whole milk can be used instead of buttermilk. Since we are using baking powder, acidic buttermilk is not required for the cake to rise. Though the cake won’t taste as rich and moist, you could use nondairy or lower-fat milk.
⦁ Chocolate: I recommend cooking milk chocolates. Do not use low-quality chocolate or chocolate chips.