Vanilla Cake Recipe*
3 cup all-purpose flour (390 grams)
3 cups granulated sugar (600 grams)
2 1/2 tsp baking powder (10 grams)
1 tsp salt (5 grams)
1 cup unsalted butter, room temperature (226 grams) – 2 sticks
1 cup egg whites (or about 7 egg whites) (244 grams)
1 1/2 cups buttermilk, room temperature (360 grams)
2 tsp vanilla extract (9 grams)
1/8 cup vegetable oil (28 grams)
*additional ingredients for the chocolate cake are listed below
Additional Ingredients: (to be added after the vanilla cake batter is made, to change it into chocolate batter)
1/3 cup unsweetened baking cocoa (33 grams)
1/4 cup granulated sugar (50 grams)
1/4 cup egg whites (60 grams, or 2 egg whites)
1/4 cup buttermilk (45 grams)
1/4 tsp salt (1 gram)
1/2 tsp baking powder (2 grams)
Chocolate Fudge Swirl:
1 cup chocolate chips (150 grams)
1/4 cup unsalted butter, room temperature (56 grams)
1/4 cup heavy cream, room temperature (60 grams)
3 cups unsalted butter, room temperature (650 grams)
11 cups powdered sugar (1375 grams)
1 tsp salt (6 grams)
1/2 cup heavy cream (or whipping cream) (60 grams)
1 1/2 Tbsp vanilla extract or vanilla bean paste (18 grams)
1 cup unsweetened baking cocoa (85 grams)
1 cup dark chocolate chips, melted and cooled (175 grams)
Marble Cake Layers:
Preheat oven to 350°F / 175 C. Grease and line four 8" cake pans and set aside.
Begin by making the vanilla cake batter. Mix together the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) in a stand mixer with a paddle until fully combined.
Mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated, thn mix in 1 1/2 cups of buttermilk on a low speed.
Add in 2 tsp vanilla extract and 1/8 cup oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium-low speed for about 30 seconds.
Pour half of the batter into a separate bowl (roughly 950 grams) and set aside.
In the other bowl, convert the vanilla cake batter into chocolate cake batter. Mix the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 cup buttermilk, 1/4 tsp salt, and 1/2 tsp baking powder into one bowl of vanilla batter on a low speed until combined and set aside.
If desired, make the chocolate fudge swirl. Combine the chocolate chips, butter, and heavy cream into a heatproof bowl. Heat in two 30-second intervals, stirring in between. Allow the mixture to sit for 1 minute, then stir until smooth and set aside to cool.
Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans, filling them roughly one inch high with batter (I like to use a digital kitchen scale to make sure each pan has the same amount of batter).
Add small drops (about one inch in diameter) of the chocolate swirl on top of the cake batter, then drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
Bake for 33-35 minutes (or until a toothpick comes out with a few moist crumbs).
Once the cake layers are out of the oven, run a small offset spatula around the edges of the pans to help separate the cake layer from the pan.
Allow the layers to cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.
If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.
Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Mix in the vanilla extract and salt on a low speed.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Place half of the buttercream into a seperate bowl. Mix in 1/2 cup of baking cocoa, and the melted chocolate chips. This will be used to fill the cake, and will be the darkest buttercream of the squiggles. Place in a large piping bag.
With the remaining vanilla buttercream, place half of the into another large piping bag.
Colour the rest of the frosting with the other 1/2 cup of baking cocoa, to create a light brown colored frosting. Place in a large piping bag.
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