Vanilla and Chocolate Marble Cake

Ingredients

• 280 ml Milk
• 26 ml Lemon Juice (or white vinegar)
• 2 tsp Vanilla Extract
• 280 g Cane Sugar (or castor sugar)
• 110 g Butter, melted
• 265 g All Purpose Flour
• 19 g Cornstarch
• 2 tsp Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 25 g Natural Cocoa Powder
• 60 ml Hot Water
• 300 g Butter
• 270 g Powdered Sugar, sifted (or icing sugar)
• 80 g Cacao Powder, sifted
• 60 ml Whipping Cream, at room temp
• Pinch of Salt

Method

1. Preheat the oven to 350°F and prepare two 8-inch cake pans with oil and parchment paper.
2. Mix milk and lemon juice together and let sit about 15 minutes until curdled to make a buttermilk substitute.
3. Whisk in sugar and vanilla until the sugar dissolves.
4. Sift the flour, cornstarch, baking powder, baking soda, and salt into the milk mixture and whisk until smooth.
5. Mix in the melted butter until fully combined.
6. Transfer one-third of the batter to a separate bowl.
7. Stir the cocoa powder with hot water to form a paste, then mix it into the reserved batter to make the chocolate batter.
8. Alternate spoonfuls of vanilla and chocolate batter into the prepared pans, then swirl with a skewer to create a marbled effect. Tap pans gently to release air bubbles.
9. Bake for 25-30 minutes, or until the cakes spring back when touched.
10. For the frosting, beat the butter with a paddle attachment or hand mixer until light and fluffy.
11. Add the sifted powdered sugar in two additions, beating on medium speed until smooth, about 4-5 minutes.
12. Mix in the sifted cocoa powder until fully incorporated.
13. Add the cream, vanilla, and salt, and beat until light and fluffy.
14. Trim the tops of both cakes to level them.
15. Spread a small amount of frosting on the serving plate and place the first cake layer on top.
16. Spread a generous, even layer of frosting over the first layer.
17. Place the second cake layer on top, aligning it evenly.
18. Apply a thin crumb coat over the entire cake and chill for about 30 minutes.
19. Apply the final layer of frosting and smooth the sides with a bench scraper.
20. Optionally pipe decorative borders or rosettes with remaining frosting.
21. Chill the assembled cake for at least 30 minutes to set the frosting.
22. Let the cake sit at room temperature for 10-15 minutes before serving.