Hello 

I am fairly new to cake decorating and I have a question regarding marble cake. I have an order for one due in two weeks.  Frankly, I am not a fan of marble cake so I never make it.  I do, however have a vanilla recipe and a high ratio chocolate cake recipe that I really like, so I am wondering if I can combine the two? Frankly I have gone through so many vanilla cake recipes (you know, in the never-ending quest for the perfect vanilla cake) so I really do not want to spend the next two weeks searching for marble cake. If any of you would like to share tips or give me advise I'd greatly appreciate it. Thank you :)

Danely

Certainly you can combine them if you need that much cake. Not knowing your recipe for the choco cake can you maybe 1/2 it if you don't need that much?   OR using just the vanilla cake batter you can take out about 1 Cup & add 1/3 cup UNsweetened cocoa powder to it, then drop small spoonfuls into the vanilla batter in the pan.

A

Yup! This is what i do, i make my vanilla recipe, take about a cup or so and add cocoa powder to make it chocate. Drop by spoonsful in the vanilla batter (already in the pan/s) and swirl with a chopstick! Works every time :)

AI take a small amount of my white\yellow cake batter and put it in a small bowl. Then I take 3 tablespoons of cocoa powder and add 1 tablespoon of oil to make a thick paste. Then I combine it with the reserved cake batter.

OP, you're overthinking this.  Marble cake is just any two flavors swirled together.  I do strawberry-banana marble, chocolate raspberry-almond white marble, yellow-chocolate marble, white-chocolate marble, pretty much anything.  Marble is not a recipe - its a technique (swirling.)

AThat is a great way to look at this . Thank you :)

A

I'm making a cake for 30. I thought originally to maybe half my chocolate recipe and do a vanilla one, knowing there would be a bit left over. I guess I was concerned since my chocolate cake is hight ratio and very liquid batter (similar recipe to Ron Ben Israel's ) and my vanilla is a creamed butter batter they wouldn't work well together. I can try what you have suggested. I just guess that I thought the chocolate flavor would be diluted ( I'm a chocolate fan). But then if they asked for marble maybe they'd prefer a less chocolatey cake. Thank you

A

That's interesting, maybe I could use coffee instead of oil to intensify the chocolate flavor ?

AThe substitution of chocolate squares for baking is cocoa powder and oil. That is why I use oil but you could certainly try the coffee and see how that works.

If your two recipes bake at the same time and temp, then they can be swirled together in the same pan. Or, use the suggestion to mix cocoa and oil (added to a small amount of vanilla batter).

A

That makes perfect sense. I guess I was just concerned that the chocolate part was rich enough. I guess that's why I don't care for marble cake, the chocolate portion is always disappointing to me. But I must remember this is not for me . Thank you :)

A

These recipes do. But someone asked me earlier about the quantity of batter. I think it may be too much left over. I will do trial run today with the cocoa added to the vanilla batter . Thank you for your help. :)

Hello

I just wanted to give an update. I tried the adding the chocolate to my vanilla batter. I added 1/2 a cup, a 1/2 cup of espresso  and oil to make a paste and added that 2 cups of vanilla, then swirled that to the vanilla batter.  I must say it tastes pretty good but not as "chocolatey" as I'd hoped.  But in all honesty I am not sure if marble cake is supposed to be as rich in flavor as regular chocolate cake.

Danely