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Gluten Free Marble Cake Recipe
Prep time
Cook time
Total time
Delicious gluten free marble cake recipe
Author: Jan Withington
Recipe type: Dessert
Serves: 8 to 10 servings
Ingredients
- CAKE
- 2 cups Homemade Gluten Free Flour Mix (check the recipe on the blog)
- 2 teaspoons Clabber Girl Baking Powder - gluten free
- 2 teaspoons Bob's Red Mill Xanthan Gum - gluten free
- 1 tablespoons McCormick Pure Vanilla Extract - gluten free
- 4 ounces semi-sweet chocolate baking bar, coarsely chopped
- 2 sticks unsalted butter, softened at room temperature
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 4 egg yolks, at room temperature
- ⅔ cup buttermilk, at room temperature
- CHOCOLATE FROSTING
- 2½ sticks unsalted butter, softened at room temperature
- 31/2 cups confectioner's sugar
- ¼ teaspoon salt
- 1 teaspoon gluten free pure vanilla extract
- ¾ cup Rodelle Gourmet Baking Cocoa Dutch Processed - gluten free
- ¼ cup heavy cream or whole milk
- Betty Crocker Rainbow Sprinkles - gluten free (optional)
Instructions
- Preheat oven to 350 degrees F.
- Lightly butter 2 (9-inch) cake pans and set aside.
- In a large bowl, combine the flour mix, baking powder, xanthan gum and salt. Set aside.
- Using a handheld mixer, beat the butter on high speed in a large bowl until smooth, about 1 minute. Add the granulated and brown sugars and beat on medium speed for about 5 minutes until creamy. Scrape the sides as necessary. Lower the mixer to low speed, then add the eggs and yolks one at a time and beat until incorporated. Add the vanilla extract and beat on medium speed until combined.
- Add the dry ingredients in 3 additions, alternating with the buttermilk mixing until well combined. Do not over mix.
- Reserve 1 cup of the yellow batter into a medium bowl.
- Melt the 4 ounces of chocolate in the microwave, stopping and stirring every 30 seconds until smooth.
- Combine the melted chocolate and the reserved yellow batter and stir until combined.
- Pour an even layer of the yellow batter unto the prepared cake pans then spoon the chocolate batter on top and swirl using a knife. Refer to the picture above.
- Bake for 22 to 27 minutes or until a toothpick inserted at the center comes out clean.
- Remove the cake from the oven and cool completely.
- FROSTING:
- In a large bowl, using a handheld mixer beat the the butter until smooth about 1 minute. Add the cocoa powder, confectioner's sugar, salt vanilla and cream and beat on low speed then increase the speed to medium-high and beat for about 3 minutes until smooth. If it comes out too thin, add 1 tablespoon of confectioner's sugar at a time and if it's too thick, add more cream as needed.
- ASSEMBLING THE CAKE:
- Place 1 cake on a cake stand or large cake platter. Evenly spread ¾ cup frosting on top. Top with the 2nd cake and spread the remaining frosting all over the top and sides. Decorate with sprinkles if desired. Yum!
