I had the honor of making this cake for a graduation party, and it was my first order ever. I chose to make a marbled cake with strawberry filling and whipped cream. For an extra touch, this cake has two tiers, which held up without any supports.
Tiered Marbled Cake
This cake is made up of an 8-inch tier and a 6-inch tier of chocolate and vanilla marbled cake. The cake is filled with an easy strawberry filling and finished with whipped cream. In order to prevent collapse, I stacked it the day of serving and it held up well.
Ingredients
Marbled Cake
- 8 oz semisweet chocolate
- 1 cup unsalted butter, softened 227 g
- 1 cup vegetable oil 200 g
- 3 cups granulated sugar 600 g
- 8 eggs
- 4 teaspoons vanilla extract
- 6 cups flour 720 g
- 2 tablespoons baking powder 24 g
- 1 1/2 tsp salt 9 g
- 2 1/2 cups buttermilk 600 g
Strawberry Filling
- 2 pounds frozen strawberries
- 1/4 cup granulated sugar 50 g
- 2 tbsp cornstarch 20 g
Whipped Cream
- 1 quart heavy cream 960 g
- 1/2 cup powdered sugar 60 g
- 1 tbsp vanilla extract
Instructions
Marbled Cake
- Preheat the oven to 350º F. Prepare two 8-inch cake pans and two 6-inch cake pans.
- Melt the chocolate in the microwave in 30-second intervals until it is smooth. Set the chocolate aside.
- In a separate mixing bowl, cream the butter and oil with an electric mixer until smooth. Add the sugar and mix until light and fluffy.
- Add the eggs, one at a time. Mix in the vanilla extract and beat the mixture until it is smooth and well combined.
- Mix in the flour, baking powder, and salt in multiple portions, alternating with the buttermilk. Beat the mixture until it is smooth.
- Pour a little less than half the batter into another mixing bowl. Pour in the melted chocolate and mix until it is well combined.
- Scoop the batter into the prepared cake pans, alternating between chocolate and vanilla, swirling in between. The batter should be divided evenly.
- Bake the 6-inch cakes at 350 degrees for 30-40 minutes and the 8-inch cakes for 40-50 minutes or until a skewer comes out clean when inserted. Remove the cakes from the oven.
- Let the cakes cool in the pans on a cooling rack for 5 minutes. Remove the cakes from the pans to cool completely.
Strawberry Filling
- Add the frozen strawberries, sugar, and cornstarch to a saucepan. Cook over medium heat while stirring until strawberries have softened. Remove from the heat and let it chill in the refrigerator.
Whipped Cream
- In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place an 8-inch cake layer on a cake stand. Pipe a thick border of whipped cream around the cake. Spread a generous layer of strawberry filling on top. Press the other 8-inch cake layer on top. Coat the outside of the cake with whipped cream.
- On a separate board, place a 6-inch cake layer down. Pipe a border of whipped cream and repeat filling process.
- Before serving, stack the 6-inch cake layer on top and cover with whipped cream. Decorate with flowers and decorations as desired.
