marble cake

Sally McKenney’s marble cake swirls chocolate batter through a buttery yellow cake and finishes the layers with her chocolate frosting. The crumb is tender and moist, with the contrasting batters made from one shared base.

Unsalted butter is creamed with granulated and light brown sugars. Two whole eggs and four additional yolks are mixed in, followed by vanilla, then sifted cake flour, baking powder and salt alternate with buttermilk.

One cup of that yellow batter is set aside and mixed with melted semi-sweet chocolate. Yellow and chocolate portions are layered into the pans and lightly swirled with a knife before baking.

The cooled layers receive a frosting whipped from a separate portion of butter, confectioners’ sugar, cocoa, salt, vanilla and heavy cream. Extra sugar or cream can adjust the frosting’s consistency.

Frosting is spread between the two layers and over the cake’s top and sides, with chocolate sprinkles optional. McKenney describes the finished frosting as smooth, creamy and thick, providing a rich contrast to the marbled cake.