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Marble Cake
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Triple Layer Mocha Marble Cake

Triple layer scratch marble cake filled with mocha frosting and covered with chocolate frosting.
Course Dessert
Cuisine American
Keyword Marble Cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Anna
Cost 5

Ingredients

Yellow Cake Batter

  • 1 ½ cups 6 ounces cake flour (170 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoons vanilla extract
  • ½ cups plus 2 tablespoons buttermilk or sour milk
  • 1 stick unsalted butter, room temperature (114 grams)

Chocolate Cake Batter

  • 1 cup cake flour (120 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup unsweetened natural cocoa powder not Dutch process
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ teaspoon of vanilla
  • ½ cup buttermilk
  • 1 stick unsalted butter, at room temperature
  • ½ cup freshly brewed coffee cooled to room temperature

Mocha Filling

  • 4 tablespoons unsalted butter softened
  • ¾ teaspoon instant coffee Starbuck’s Via
  • 1 ½ cups confectioner’s sugar
  • ¼ teaspoon vanilla extract
  • 1 ½ to 3 tablespoons of room temperature heavy cream as needed

Chocolate Frosting

  • 8 tablespoons of unsalted butter softened
  • 3 cups confectioners’ sugar
  • ¾ cup natural style cocoa powder
  • lpinch of salt
  • 1 teaspoon vanilla extract
  • 5 or 6 tablespoons of room temperature heavy cream plus more as needed.

Instructions

  • Preheat the oven to 350° F. Spray 3 8 inch round baking pans with flour-added cooking spray or just grease and flour. Alternatively, you could use 2 slightly deeper 9 inch pans, but the cakes will be thicker and need a little more time in the oven.
  • Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter (flour through salt). In the second bowl, mix together all dry ingredients for the chocolate batter (flour through salt).
  • Make the yellow batter first. Whisk the eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it’s as blended as you can get it. Add the remaining buttermilk and beat with a handheld mixer until smooth.
  • Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter.
  • Starting with the vanilla (it’s thicker), layer the two flavors of batter into the pans, dividing evenly among the pans.
  • Bake the cakes for about 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then carefully invert onto a cooling rack. Let cool completely, then fill with Mocha Filling, stack and frost with Chocolate Frosting.
  • Make the mocha filling first. In a large mixing bowl, mix the butter, coffee, confectioners’ sugar and about 1 tablespoon of the cream. Beat until well mixed, then gradually add the cream, scraping sides of bowl often, until you get a smooth, spreadable consistency. Frost the tops of two cakes.
  • Make the chocolate frosting. In a large mixing bowl, mix the butter, sugar, cocoa, salt and 3 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding remaining cream until you get a nice, smooth, spreading consistency