Best Special Marble Fudge Cake Recipes

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.

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.

SPECIAL MARBLE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Crust:.
• Add the melted butter and crushed graham crackers to a bowl and mix well.
• Press the crumb mixture into the bottom of a pan to make a thin, even layer. Use an 8" springform pan.
• Put into fridge to chill until needed.
• Chocolate Batter:.
• Coarsely chop the chocolate and melt gently in pot over steaming water, stir until smooth and stir in the butter, remove from heat.
• In a bowl beat the eggs and sugar until frothy, add the flour, salt and baking powder and stir well.
• Next add the melted chocolate and vanilla extract mix well and pour the batter over the prepared crust.
• Vanilla Batter:.
• Beat the butter until creamy, add the vanilla and cream cheese and beat until the batter is light and fluffy.
• Slowly beat in the sugar and then the egg.
• Now add the flour and stir well.
• Spoon the mixture overtop of the chocolate batter, swirl the tip of a knife through both batters to achieve a marbled look.
• Bake in a preheated 350 degree oven for 25 minutes, should be firm.
• Remove from oven, cool in pan before removing.
• Serve at room temperature with vanilla ice cream, pudding or whipped cream.

BANANA FUDGE MARBLE CAKE

Steps:

• Preheat oven to 350*.
• Grease and flour 2 9" round cake pans -- set aside.
• FOR CAKE:.
• combine cake mix, eggs, mashed banana and water in large bowl --
• Beat at medium speed for 2 minutes.
• Pour into prepared pans.
• Bake and cool following package directions.
• FOR FROSTING:.
• Combine dry pudding mix, whipped topping mix, and milk in large bowl --
• Beat at high sped for 2-3 minutes or until light and fluffy --
• Fill and frost cake.
• Refrigerate for several hours before serving.
• Dip banana slices in lemon juice.
• Blot dry --
• Garnish with Cool whip, thawed and banana slices.
• TIP***I sometimes drizzle chocolate fudge sauce on plate before serving a slice -- nice presentation -- .

FUDGE MARBLE POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• In medium bowl, mix powdered sugar and cocoa. Remove 1 1/4 cups batter; stir into cocoa mixture. Pour remaining batter into pan. Drop chocolate batter by generous tablespoonfuls randomly onto batter in pan. Cut through batter with knife for marbled effect.
• Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan. Cool completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

FUDGE MARBLE POUND CAKE

Steps:

• Preheat oven to 350; grease& flour two 9X5X3 loaf pans.
• Set aside cocoa packet from mix.
• Combine cake mix, pudding mix, eggs, water and oil in lge bowl; beat at medium speed for 2 minutes.
• Measure 1 cup batter; place in small bowl and stir in contents of cocoa packet.
• Spoon half the yellow batter into each loaf pan.
• Spoon half the chocolate batter over yellow batter in each pan; run knife thru batters to marble.
• Bake at 350 for 45 to 50 minutes.
• Cool in pans 5 minutes; Loosen cakes from pans; invert onto cooling racks.

VANILLA-FUDGE MARBLE CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
• In a medium bowl stir together flour, baking powder, baking soda, and salt.
• Set aside.
• In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
• Add sugar and vanilla; beat until fluffy.
• Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
• Reserve 2 cups batter.
• Pour remaining batter into prepared pan.
• In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
• Mix well.
• Pour chocolate batter over vanilla batter in pan.
• Do not mix.
• Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
• Cool 15 minutes on wire rack.
• Remove from pan: cool completely on wire rack.
• Drizzle cake with Semisweet Chocolate Icing recipe #45105.