Best Skinny Coffee Chocolate Marble Cake Recipes

SKINNY CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 13x10 inch baking pan with cooking spray and set aside.
• In a large bowl, mix together the cake mix, Greek yogurt, and water. Mix vigorously for 1 minute. Pour mixture into prepared baking pan and bake in the preheated oven for 25-35 minutes. Mine was ready at 25 minutes. Cool completely on a wire rack.
• In a medium sized bowl, stir together the pudding mix, milk, and vanilla extract until thickened. Fold in the whipped topping. Spread frosting over the top of cooled cake and add mini chocolate chips if desired. Enjoy!

MARBLE CAKE

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
• In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
• In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
• Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
• Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
• Bake for 60 to 70 minutes, or until a cake tester comes out clean.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
• Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
• Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

MARBLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
• Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
• Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
• Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
• Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
• With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
• If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
• Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

SKINNY COFFEE-CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the cake flour or all-purpose flour. In a large bowl, combine the remaining 2 cups cake flour or 1 3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
• In another large bowl, whisk together yogurt, the 1 1/4 cups granulated sugar, the oil, egg product, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
• Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places all the way through to the bottom.
• In a small bowl, combine the boiling water, the 1 tablespoon granulated sugar, and the 2 teaspoons espresso powder. Stir until sugar and espresso powder are dissolved.
• Slowly pour coffee mixture evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.

SKINNY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
• In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
• Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

CHOCOLATE MARBLE CAKE

Steps:

• Have all ingredients at room temperature Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
• Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
• Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
• Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside.
• Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
• Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.