Classic Marble Cake with Cream Frosting
Ingredients
White mixture
- 1 cup milk
- 1 tablespoon lemon juice
- 2 cups flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups fine granulated sugar
- 0.5 cup butter, soft
- 0.25 cup corn oil
- 3 large eggs
- 1 teaspoon vanilla extract
Black mixture
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 0.25 teaspoon baking powder
- 1 large egg
- 3 tablespoons milk
Cream frosting
- 0.5 cup butter, soft
- 0.25 cup cream cheese, soft
- 3 cups powdered sugar
- 0.25 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoon vanilla extract
- 3 tablespoons milk
Preparation
Preheat the oven to 180°C and prepare three 6-inch round cake pans by greasing with butter, dusting with flour, and lining the bottom with parchment paper.
Add lemon juice to milk and let it sit for a few minutes to curdle.
For the white mixture, sift together flour, baking powder, baking soda, and salt; set aside.
In a bowl, combine sugar, butter, and oil, then beat with an electric mixer until light and fluffy; gradually add eggs while mixing and then add vanilla extract.
Add half of the flour mixture and half of the milk mixture; mix well, then repeat with the remaining halves.
For the black mixture, pour half of the cake batter into another bowl, add cocoa powder, sugar, baking powder, egg, and milk, then mix until combined.
Divide the white mixture evenly among the prepared pans.
Add the black mixture and use the tip of a knife to swirl it slightly with the white mixture.
Bake for 20 minutes or until done, then allow to cool completely.
For the cream frosting, in a bowl, beat butter and cream cheese with an electric mixer until light and fluffy, add salt, powdered sugar, and cocoa powder, and mix well; gradually add milk while mixing to achieve a fluffy consistency, then add vanilla extract.
Assemble the cake by spreading the cream frosting between the cake layers.
