To make your glaze, place powdered sugar in a medium bowl and add raspberry puree (for this, its best if you press the berries through a fine-mesh sieve to remove seeds, or it wont have a smooth pink look) or lemon juice. Three years, 2 cookbooks, and 23 mediocre marble cakes later, here we are. I just have to make it for my nieces baby naming this weekend. I found that strange, as it seemed the batters were equal. This is the second time I've made it and the bittersweet chocolate glaze is perfectly rich! Butter Cream, Chocolate Butter Cream, Vanilla Mousse, Chocolate . I cut the sugar by 30 grams but could cut it more still, it was sweeter than we prefer. All of the notes accompanied w/Sallys recipes,AND the information such as How to prevent dry and dense cakes has made a HUGE,HUGE difference (for the better ) in the quality of my baked goods. In a medium saucepan, heat the butter with cup of the heavy cream over medium-low heat until the butter is melted. As for sticking to the bundt pan, I _liberally_ greased the pandefinitely do not want it to stick. PS. You have great pictures! Thanks! I use a bag of frozen raspberries instead of fresh. (Other high-ratio cakes on the site include pound cake, yellow cake, and rum cake.). Thank you for sharing this recipe with us. I only used 2 cups of batter this last time when mixing up the chocolate portion, but that still seems to be too much. Then add regular milk to the 1-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened. Doubling the recipe worked perfectly in my Nordic Ware Heritage Bundt pan with a baking time of one hour. Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. Thanks for being so patient with all my questions! Spoon half of the remaining vanilla batter into the prepared Bundt pan. I am making it a second time this week! I'm an experienced baker but I was over it. Bring to a simmer over high heat, whisking until smooth. I bought the nonstick but the regular is a much better value. Worth it! Thanks for an awesome recipe for Valentines Day! Cream the butter, oil, and sugar together on medium-high speed until pale in color and fluffy in appearance. Spoon over the fully cooled cake, and use the back of a spoon to nudge the drippings down in places. Im not a very confident (or consistent) cook, but its incredibly easy to make for how impressive it looks, and at this point, its possibly the only recipe Ive completely memorized. I made your marble cake for my guests yesterday and it was a huge hit. Its made several appearances in both cookbooks and on my blog as well. Any insight would be helpful! Normally Sallys stuff comes out perfect on the first try so Im not sure where we went wrong. In a medium bowl, combine the buttermilk, eggs, and vanilla. Hi Deb! In a pinch, you can make your own cake flour substitute. Pour the chocolate batter over top. Its quick and simple, yes, but also packs in spice, sweetness, some crunch, creaminess, and char if you do a little broiling (which you should). (By beating the white batter first, you can reuse you beaters without washing them for the pink batter without muddying the look.). Remove 1 cup of yellow batter and pour into a medium bowl. Our editors cook more now than ever and keep returning to Deb Perelmans blog to do so. It stays so moist. An overload of step photos in your scrolling future. Add the chocolate mixture and whisk until smooth. How ever did that happen? Seriously, this is one of 3 cake recipes Ill make over & over because the result is consistently delicious. Smooth and creamy, rich and thick. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed. without chocolate its literally her kentucky butter cake recipe. As a side note, a friend gave me her dads five-gallon stock pot after he passed away in January, and she was so happy that I broke it in with this soup. This butter cake is a high-ratio cake, which means that the weight of the sugar equals or exceeds the weight of the flour. all-purpose flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 4 large eggs 3/4 cup canola oil, or melted and cooled unsalted butter 1 cup whole milk 1 tablespoon vanilla extract For the frosting: 8 tablespoons (1 stick) unsalted butter, at room temperature 3 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon Mine usually take 24 minutes. I dont know where my previous comment went but please let me know where you got Annas dress in the photo with her dad. Marbling the Cake Batter Step-by-Step Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it's combined. At first I thought its too confusing with the different batter but once I read it over a few times I got it. suggested that when people asked where I got my hair, I should reply that it was a K-mart blue light special. We thought it was hysterical as kids. Thanks again Jenn for another delightful winner. (I love this Bundt pan because it makes 2 smaller cakes one to eat now and one to give as a gift or freeze). I made this yesterday as a donut blackberry purple cake using wild blackberries and it turned out perfectly. Leave the cake on the rack to cool for 30 minutes. The batter should look pale and creamy. Most of the ingredients you probably have lying around, plus its delicious and lasts for days. And I Made buttermilk with lemon juice and 4 teaspoons of powdered milk to make the Milk. This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls. The glaze and sprinkles really made it special. I sent you pics and comments on IG. I started always keeping pecorino in my fridge highly recommend and had a period where I desperately wanted to eat cacio e pepe but couldnt make it appropriately at home. Delicious, and better than the Starbucks inspiration. I did just one pass around the circumference, then maybe 6 passes from the center to the outer walls of the pan. Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. I did not refrigerate it at all. Were talking the real chocolate, not chocolate chips or even cocoa powder. Also, this part of the instructions is confusing, Beat the raspberries and second half of the cake batter together until smooth. Being a curly redhead has its perks, but ginger bullying is real, so buckle up. And how long do you suggest I bake the remaining batter in the muffin tins, and at what temperature? This cake is so cute to look at. 1/2 cup ( 110 g) turbinado or packed light-brown sugar 2 teaspoons ( 6 g) kosher salt 3 large eggs 1 cup ( 240 g) sour cream 1 1/2 to 2 teaspoons vanilla extract (use the smaller amount if you're using vanilla bean paste, too) 1/2 teaspoon vanilla bean paste, optional 2 teaspoons baking powder 2 cups ( 260 g) all-purpose flour Instructions YOU ARE WRONG. Lesley Suter, travel editor, Chocolate olive oil cake: Dont have eggs? Two years ago: Eggplant with Tomato and Yogurt Relish and Blueberry Bread and Butter Pudding Because there are only two of us in the household, I shared most of the cake with few neighbors. I didn't feel like it required too many bowls or steps. I made this cake and it is adorable (in a loaf pan) but it has no flavor, neither the pink bits nor the yellowish bits. Eight years ago: Scalloped Tomatoes with Croutons, Raspberry Brown Sugar Gratin and Summer Succotash with Bacon and Croutons All of the basic ingredients cheddar cheese, tortillas, and cauliflower can be found in your corner store, and it works just as well if you sub it with a different veggie. I made it and turned out perfect. :( I would love to try again, sieving them first next time. And lastly, Joy The Baker amps up her frosting with a generous amount of Ovaltine powder to enhance the chocolate flavor. I use cake strips on my pans for more even baking as well. [If you really dislike raspberry seeds and/or want a smoother look, you can blend the berries until smooth and press them through a fine-mesh strainer into this second bowl to remove seeds.] And lastly I should beat in a 1/2 cup flour at the end (rather than the 1/4 cup added to each half of the batter in the marbled version), correct? This is the perfect pantry cake. Stir the cocoa powder and melted dark chocolate into the other half of batter. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Deb, I am a redhead, too and my family is not I am still puzzled at the strange & sometimes very personal questions that we got asked when I was small and these days get asked again when we are out with our two year old twins (none has red hair, sigh, though the fiery temper is there). And so in 10 seconds it will be too small. If you buy something from an Eater link, Vox Media may earn a commission. Do you have any suggestions for how long and what temperature I should bake the 10 cup Bundt pan for? Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. This vanilla Bundt cake can be eaten out of hand as you head out the door or just as easily dressed up with whipped cream and fruit. I only had frozen raspberries worked out great. Who knew that 3 year olds needed title 9 training. I baked a double batch in a bundt pan for about 60 min until pairing knife was clean and cooled for 15 min in the pan. Six Months Ago: Banana Oat Weekday Pancakes and Stromboli, Scaccia-Style If I wanted to make this as an all raspberry-lemon loaf (rather than a half-n-half marbled loaf), with extra lemon flavor, am I correct in thinking that I would double the amount of raspberries (reduced just a bit to the extent any squeezed lemon juice gets added) and skip the sour cream entirely? 1. Raspberry sauce into second half. These are the muffin pans I was thinking about buying if this helps with estimating bake time. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. But it came together in the end. Thank you. This cake has a nice moist texture. I would add too that the general recipe is really similar to cakes I have made a million times (its more or less a jazzed up yogurt cake, no?) And their blue eyes. I cant wait to try this! (Go slowly so that the glaze gets absorbed.) A really easy and nice change of pace from the usual chocolate desserts I turn to in the winter. I think Ill go sit down. Worked perfectly, like your recipes always do! This is delicious! I made this last night and the flavours were so great but I got a really poor rise, and ultimately it ended up underbaked even though the sides were really dark and a skewer came out clean :( I wonder if adding a half TSP of baking soda would help the rise a bit? Like spice rum, or vanilla bourbon?? Directions Heat oven to 350 F. Butter a 9-inch springform pan and dust with cocoa powder. It came out perfectly. Also I did 1.5 the icing, way too much. It was no less loved even though it looked a bit non-traditional for a birthday. Will this be good for a tiered cake? I agree with the comments about the ratio of vanilla to chocolate. Nine years ago: Watermelon Lemonade, Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza I skipped the glaze, but followed everything things else and it turned out perfect. I love this cake recipe. The Marble Cake is delicious. Same thing happened to me! Hope you enjoy! This is similar to the one I have. Passover 31. This worked perfectly! Heat the oven to 350F. I used Bobs GF flour; I added one vanilla bean, split and scraped (after the eggs) and reduced the sugar to 3/4 cup. I had to swap the buttermilk with yogurt because thats all I got. Sally has been featured on. I might have overswirled, no surprise, but the overall effect was terrific. Apparently took the cake along. Amanda, did you do the triple cake? Just made this SO SO good!! Thinking about making these for my daughters kindergarten class when she celebrates her 5th birthday (no way!!) the marble cake is exquisite imo but i think its even better with cocoa powder instead of the melted chocolate, Hi, do you think coconut oil can be substituted for some of the butter? Cupcakes from the grocery store with her Toddler Class. My husband said usually he is not a fan of old fashioned cake but this is his favorite cake Ive made. Leave the cake on the rack to cool for 30 minutes. I just ended up making a 2-layer cake. She doesnt have a preference (we didnt shop for one or anything) but her aunt bought her this when she was a year old and she hasnt put it down since. Will I miss not having that tangy sour cream richness though?? I removed the seeds from the raspberries and then used 5oz. What brand of sprinkles are you using here? My question is do I drizzle sugar syrup on it before freezing or after thawing when I take it out of the freezer.

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