Marble Cake Issues

Baking By hebberd Updated 3 Mar 2011 , 6:18am by steffla

hebberd Posted 19 Feb 2011 , 9:34pm
post #1 of 7

I just did a cake for a friend who wanted a Marble Fudge Cake. I mixed it exactly according to the directions but when I went to level the top of the cake I found that the fudge part had all risen to the top of the cake not stayed mixed in with the rest of the cake. Once I leveled it there was almost no chocolate left in the cake. What did I do wrong? Have others had this happen too? The cake was a 9 inch round. (My purple Roses cake in my pictures if you want to see it) icon_smile.gif


6 replies
kkswmmr114 Posted 19 Feb 2011 , 10:36pm
post #2 of 7

I tried doing a marble cake two weeks ago and had the same thing happen. The chocolate basically just sat on top of the vanilla even though I swirled it together with a knife. I made another one this week and instead of just pouring the batter evenly on top I "dolloped" it and let the dollops kinda sink into the vanilla a little bit. Then I swirled it together and had much better results. HTH!! icon_smile.gif

corpsequeen Posted 2 Mar 2011 , 6:21pm
post #3 of 7

I made a camouflage marble cake for a friend and pouring a little of each flavor at a time and sort of layering them in the pan should help!

Kiddiekakes Posted 2 Mar 2011 , 6:25pm
post #4 of 7

Interesting you should ask..I just had a custmer say the other day that my marble cake wasn't as marbled as her son would have liked,He was very disappointed I think she said in her email....I explained to her that it is difficult to get a good marble all the way through as you don't want to disturb the shortening and flour coating on the bottom of the pan and if you happen to catch the bottom stirring the chocolate around then your cake sticks...Sometimes I jsut don't get people..I mean Really.....

kkbritt8 Posted 3 Mar 2011 , 5:47am
post #5 of 7

I do a little layering also. I pour the majority of the white in, then scoop chocolate and swirl together. Then I pour the rest of the white on top and repeat. I don't swirl too much so the two don't get too mixed together and they keep that swirl look.

I also sort of turn (or fold) the cake a bit instead of just swirling with a knife. Since I use parchment paper on the bottom of my pan, I don't have to worry so much about touching the bottom. By turning the batter just a bit, it helps ensure you have a nice swirl all throughout the cake.

platinumlady Posted 3 Mar 2011 , 6:10am
post #6 of 7

Do you swirl the fudge cake batter in with the vanilla or white batter?

Once I put the vanilla/white batter in the pan I take the fudge in scoops/spoonful and place it in different spots in the pan (on top of batter) I then that a plastic knife (because the batter doesn't stick IMO) & Swirl the batters together. I push the batter in the corners then take a spatula & push it towards the middle ... swirl again...then push back in the corners (to even out batter) and swirl one more time. Yes I'm a little OCD icon_smile.gif ...l0l It helps separate the fudge & the swirl goes throughout the entire cake.

One more note when I swirl the batter I make sure the knife touches the bottom of the pan so it's swirled not only from side to side but top to bottom


steffla Posted 3 Mar 2011 , 6:18am
post #7 of 7

Ditto on the layering, you will have much better results!

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