Marble Cake Recipe

until incorporated. Do not overmix. Use a whisk to rid any large lumps if needed. The batter will be slightly thick.
Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife swirl the two batters together. Dont worry if its not perfect.
Bake the layers for 2227 minutes or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
Make the frosting With a handheld or stand mixer fitted with a whisk attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute. Add confectioners sugar cocoa powder salt vanilla and cream with the mixer running on low. Once added increase to high speed and beat for 3 full minutes. Add 12 more Tablespoons confectioners sugar if frosting is too thin or 12 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if its too sweet.
Frost and assemble cake If needed level cakes to create a flat surface I usually use a knife be careful doing this!. Place 1 cake layer on a cake stand cake turntable or large serving plate. Evenly spread about
34 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
Cover any leftover cake and store at room temperature for 23 days or in the refrigerator for up to 5 days.