Last Thursday was RoRo’s second birthday, and even though he’s just a little guy I wanted to make the day special for him. I decided we would make all his favorite foods for his big day. That included waffles and scrambled eggs served with sausage on the side for breakfast, grilled cheese sandwich and strawberries on the side for lunch, deviled eggs to snack on, and spaghetti for dinner.
I had thought about what to make him for his cake or celebration, and I browsed the baking aisle for cakes and frostings, but just never decided on one. I considered making my 7-Up cake, but wanted something more special since I tend to make that for any occasion since Big G loves it so much. I considered cupcakes or even just cookies, and never decided on anything to buy. When I got home from the store the night before RoRo’s birthday, my husband asked if I got him a cake mix or anything. I said no, and he made me feel guilty! So I decided to see what I could make with what I had in my pantry. I love a challenge like that, I do keep my pantry fully stocked with all baking items, seasonings, and sometimes baking chips or other similar items. That way, in a pinch I can whip up most things I want without running to the store! I searched for some recipes online and decided to make a marble cake (based on this yellow cake recipe) with caramel frosting.
I found a lot of marble cake recipes, but most used cocoa powder. Since I had chocolate chips on hand, I decided to see how it would go and it was great. The cake was moist and had a light texture that is sometimes hard to find in a homemade cake. The frosting I liked a lot, but you definitely need just a thin layer. It can be a bit difficult to work with because of the ingredients, so it does harden quickly. I need to work on my decorating skills and maybe get some better cake tools that allow it to spread easier and quicker! I used shallow 8 inch cake pans, so it made 3 thin layers of cake and there was a lot of frosting left over. I was satisfied and it was delicious!
Marble Cake Ingredients:
- 1 cup butter
- 1-3/4 cup white sugar
- 4 large eggs
- 2 egg yolks
- 1 tablespoon vanilla
- 3 cups cake flour (if you don’t have cake flour, find a great substitute recipe here)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cup buttermilk (if you don’t have buttermilk on hand, here’s a great substitute for it)
- 3/4 cup semi-sweet chocolate chips
- 1 pound box of powdered sugar, sifted
- 1 cup butter
- 2 cups light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
|Preheat oven at 350 degrees.
Start by beating the butter and brown sugar on high for about 6 minutes or until creamy.
|Add in each egg and yolk one at a time, blending with the mixer thoroughly before adding the next.
The add in vanilla, mix well.
|In a separate bowl combine the cake flour baking powder and salt. Once combined add 1/3 of the mix to the batter and mix on low.|
|Add in 1/3 of the buttermilk, mix well, and then alternate the dry mix and the buttermilk 1/3 at a time until the last of it is just combined.|
|Place the chocolate chips in a microwave safe dish, and pop it in the microwave about 25 seconds at a time. Stir liberally between heatings until chocolate is smooth.|
|Divide cake mix in half in two bowls. Once the chocolate is melted, let it cool for a minute or two and then add to one of the bowls of cake mix. Fold the chocolate in, then mix with a spoon or hand whisk until completely combined.|
|Grease and flour your cake pans, or use a spray with flour and then using a spoon add each mix a little at a time to create a different pattern I used a large serving spoon and added each a bit at a time keeping somewhat of a pattern.|
|Then, using a butter knife, do a quick up/down swirl pattern cutting into it about 5 or 6 times letting the knife cut into the mix all the way down to the bottom of the pan.|
|They should look something like this. Now put in the preheated oven and bake for about 25 minutes or until a toothpick comes out clean when poked in the middle.|
|While the cakes are baking you can get started on the frosting.
Start by sifting the sugar into a bowl. Set aside.
|Add the butter and brown sugar to a heavy bottom saucepan and cook over medium/low heat. Stir often until well blended and a deep brown color.|
|Stir in the heavy cream and mix well.|
|Continue to cook over heat, and bring to a full boil, stirring occasionally.
Remove from heat, then stir in the vanilla. Let cool.
|While the caramel is cooling, the cakes are cooling as well.
I slice off the tops of the cakes with a sharp serrated knife so they can stack evenly.
|Once the caramel sauce has cooled, stir just a bit and pour into the sifted powdered sugar.
Beat on high until creamy.
|Looks good. Keep your mixer handy, as you’re icing the cake the mixture tends to harden fast, if this happens drop just a little drop or two of whipping cream and mix, then continue to frost the cake.|
|Add a slather of icing between each cake layer.
Then begin to spread the frosting to the top and sides of the cake.
|I really need to work on my cake decorating skills, luckily RoRo didn’t seem to mind the lumpiness!|
|Happy Birthday to RoRo!!! <3|
|He was more interested in candles at this moment than cake.|
|RoRo’s slice, he loved it!|
|I made my Banana Pudding too and served them together.|
|Success! I love how all the swirls were so different and the way the patterns went. Very cool!