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.