I usually make my yellow cake batter (vanilla) and then reserve 1/3 of the batter and add chocolate or cocoa (as recipe directs). I pour the yellow batter into the pans and then add the chocolate batter, swirls a knife through the batters to "marbelize". Bake as directed.
I have also seen a method that reserves 1/3 of the batter to add the chocolate/cocoa. Then the batter is added to the pan by first a thin layer of the yellow to cover the bottom of the pan. Then a thin layer of the chocolate to cover to within about 3/4 inch of the sides of the pan, then another layer of the yellow to about 1/2 inch of the edge of the chocolate...and so forth, alternating the batters in ever smaller circles. Do not mix or drag a knife through the batter once in the pan. Bake as directed. The resulting cake will have a zebra stripe effect when you cut it. It's a wonderful look.
I usually make my yellow cake batter (vanilla) and then reserve 1/3 of the batter and add chocolate or cocoa (as recipe directs). I pour the yellow batter into the pans and then add the chocolate batter, swirls a knife through the batters to "marbelize". Bake as directed.
This is exactly how I do it too. But this one will be mixed with a butter batter and oil batter.
Do you think this will make a difference? It might help to keep the batters from mixing, which would be all to the good in a marble cake, but on the other hand, it might make no difference at all.
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