Marble Cake with Cream Cheese Icing

This elegant cake is the perfect dessert – minimal effort with maximum ‘wow’ factor.

Prep Time
30 MIN
Cook Time
35 MIN

Marble Cake

7¼ cups (905g) cake flour
1 tbsp. (34g) baking powder
1 tbsp. (17g) salt
¼ cup (48g) vegetable oil
1 tbsp. (12g) vanilla extract or paste
2¼ cups (520g) whole milk
1½ cups (340g) Plugrá® Premium Butter, unsalted, room temperature
3¾ cups (765g) granulated sugar
¾ cup + 3 tbsp. (224g) whole eggs
½ cup (60g) cocoa powder
½ cup (115g) hot water

Cream Cheese Icing

¾ cup (170g) Plugrá® Premium Butter, unsalted, at room temperature
½ tsp. (3g) salt
¾ cup (170g) cream cheese, at room temperature
1⅔ cups (340g) powdered sugar, sifted
2 tsp. (10g) vanilla extract
3 tbsp. (45g) heavy cream
Marble Cake: Preheat oven to 350ºF. Line two 9” cake pans with parchment paper and spray with non-stick cooking spray. Sift the cake flour and baking powder together, stir in salt; set aside. Add the vegetable oil and vanilla extract to the milk and set aside.
Cream the butter and sugar in the bowl of a mixer, fitted with the paddle attachment, on medium speed until light and fluffy, approximately 5 to 7 minutes. Reduce speed to low and add eggs, one at a time, scraping down the bowl between additions.
With mixer on low speed, stream the eggs into creamed butter mixture one at a time, letting each egg incorporate before adding another.
Add half of flour mixture and half of the room temperature milk to the mixing bowl. Mix on low speed until incorporated. Then mix on medium speed for a few seconds to lighten.
Add the second half of flour mixture, and the second half of milk and mix on low speed to incorporate. Then mix on medium speed for a few seconds to lighten batter. Remove bowl from mixer and scrape by hand with a rubber spatula, making sure to loosen any remaining creamed mixture from the bottom of the bowl. Remove one third of the cake batter and set aside.
Combine the cocoa powder and hot water in a small bowl and whisk together.
Fold the chocolate mixture into the remaining two thirds of the cake batter in the mixer bowl until completely uniform in color.
To create marbling effect, use a spoon to dollop vanilla and chocolate cake batters around the pans at random, covering the bottom of each cake pan. Add a second layer of randomly spaced dollops and level out the batter in each pan so they will bake evenly. No need to swirl batter together.
Bake for approximately 35 minutes or until the top bounces back and an inserted toothpick comes out clean. Cool. Wrap in plastic wrap and store in the refrigerator until ready to use.
Cream Cheese Frosting: Cream the butter and salt in a stand mixer with a paddle attachment on medium speed until soft. Add the cream cheese to the butter and mix on low/medium speed until smooth and lighter.
Add the powdered sugar 1 cup at a time, mixing on low/medium speed, making sure not to whip the mixture. After all of the powdered sugar is combined, add vanilla extract and mix on low/medium until completely incorporated. If icing is too thick, or too sweet, add room-temperature heavy cream, 1 tablespoon at a time, until desired texture is achieved.
Assembly: Remove parchment paper and place one layer of the cake, bottom side down, on a serving plate, spread with frosting. Top with the second layer of cake, bottom side up with parchment removed. Spread a thin layer of frosting on the sides of the cake to seal in any loose crumbs then spread the remaining frosting onto the top and sides of the cake.
Recipe can be successfully scaled in half to make a 6” cake or doubled for twice the yield.