If there’s anything I like to do (almost) as much as baking it would be organizing (well that and shopping but normally if I’m organizing it means I shopped for something 🙂 ). I just bought the Martha Stewart Special Edition Magazine about Organizing and I’ve spent more time than I should lovingly memorizing each page. I’m now ready to tackle “the wall” in my kitchen. What is “the wall”, you ask? Well my kitchen is one long rectangle (I use the word “long” loosely) and I like my kitchen, everything is new, the cabinets offer a good amount of space but when you walk in the back door the first thing you see is one blank wall with a lonely free-standing organizer that holds everything but can’t be used for anything! So I’m re-doing it 🙂 I want to add another work space as well as shelving for my growing collection of cake stands and baking equipment.
I’ve been thinking about all this because for the past month I’ve had two random cake stands making their way around the kitchen as we move them from one spot to another to get them out of the way of whatever we’re currently doing. Finally I figured I should at least put a cake on one of them!
While I love a pretty layer cake all gussied up there’s something to be said for simple everyday cakes. I love how pretty a marble cake is and this one is moist, flavorful and can be eaten plain or paired with numerous frostings 🙂 I did this one with a chocolate ganache frosting but to be honest, I scraped the frosting off mine and ate it plain.
1 1/4 cup plus 2 tablespoons flour
1 1/8 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup milk, at room temperature
1/4 plus 1 tablespoon dutch processed cocoa powder
1. Preheat oven to 350 degrees (F). Line the bottom of a 9 inch round cake pan with parchment paper and butter and flour the bottom and sides of the pan.
In a medium bowl, stir together the flour, baking powder and salt and set aside.
2. In a large bowl, cream the butter at least 3 minutes. Gradually add sugar and continue to beat until light and fluffy. Add eggs one at a time, scraping down the bowl in between each addition. Add flour in two parts alternating with the milk and vanilla.
3. Heat 1/4 cup plus 2 tablespoons of water in the microwave (in a microwave safe bowl…) for a minute or until steaming. Whisk in the cocoa powder. Stir in 1/3 of the cake batter. Spread a little over half of the remaining vanilla cake batter in the bottom of the prepared pan. Pour all the chocolate batter over that layer and then spoon the rest of the vanilla cake batter over top. Swirl the batters together a little with a knife or skewer by making a few figure 8’s. Bake in preheated oven for 30-35 minutes or until the top springs back at touch and a toothpick inserted in the middle comes out clean. Let cool in pan for 15 minutes before removing to a wire rack to cool completely.
Frost if desired! Some recommended frostings you could try are:
-I would just halve these recipes
And a shout out to Jules from Banana Mondaes for passing along the Versatile Blogger award to me!