We had our first big snow of the season, and my boys were so excited to get outside and play! It kept them pretty busy which worked out great, because guess what? I made my first recipe video!
First, I have to say a big thank you to my video “team”. First my husband Greg for ringing up the craziest contraption ever to film using my iphone. Second my 12 year old daughter for supervising the phone recording while I was baking. And teaching me to edit in imovie. It was a learning experience to say the least.
No less than three marble sheet cakes were made and consumed for the making of this video. Oh, the sacrifices of blogging 😉 The recipe makes 1 9×13 chocolate and vanilla marble cake, which is lovely enough on it’s own to be served without frosting. Although you can frost it if you like!
An although we had (mostly) had our fill after the first two, I forgot to stash it in the freezer for another time. When we did dig in after a few days, I was so happy to see it was even more moist and delicious than the first day. But I am still using all my willpower to wrap it up and save the rest!
If you’ve never marbled a cake before, the #1 piece of advice I have is: Less is More. Use your knife to swirl the batter back and forth once in each direction as shown in the video. But if you keep going? Your beautiful swirls will start to meld together and you’ll be left with a light chocolate cake. Still yummy of course, just not marbled 😉
Enjoy! (Both the cake and the video!)
- 1 Stick Unsalted Butter, Softened
- 4 Tablespoons Vegetable Oil
- 1 and ½ Cups Sugar
- 3 Large Eggs
- 1 Teaspoon Pure Vanilla Extract
- 2 Cups (9 Ounces) White Flour
- 2 and ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- ¾ Cup Milk + 1 Tablespoon
- 2 Tablespoons Cocoa Powder
- Preheat oven to 350 degrees. Line a 9x13 pan with parchment.
- Add the butter, oil and sugar to a large bowl and cream together. This takes 3-4 minutes with a hand mixer, it will be quicker in a stand mixer. Add in the eggs and vanilla extract then beat again. Add in ½ the flour, baking powder and salt and mix until flour is mostly absorbed. Add in the milk and beat again. Lastly add in the remaining flour and beat until smooth.
- Spoon ⅔ of the batter into the prepared pan.
- In the same bowl, add the cocoa powder and 1 tablespoon milk to the remaining Vanilla batter. Mix until smooth. Spoon the chocolate batter randomly over the vanilla batter in the pan.
- Take a butter knife and drag it back and forth through the batter the entire length of the pan. Then do the same thing the entire width of the pan. Less is better here, the more times you try to "marble", the two batters will start to blend together.
- Bake at 350 degrees for 25-30 minutes. A toothpick inserted in the middle of the cake should come out clean.
For a visual explanation of how to marble the cake, see the video!
This cake keeps for 3-4 days covered on the counter. For longer storage, wrap tightly in plastic wrap (doubled) and freeze for up to 3 months.