Our anniversary was last week and my husband made a comment that he never gets to taste any marble cake every time I make it. So to celebrate 14 years with my hubby I made this Marble Cake with Chocolate Pudding Filling.
Marble Cake with Chocolate Pudding Filling
Growing up my mom made marble cake often, but it almost always showed up in a bundt pan. Oddly enough I don’t use my bundt pan as often as my mom did. LOL I’ll have to ask my husband, but my guess is that my mother-in-law likely baked hers in a bundt as well.
My husband isn’t exaggerating about being able to taste marble cake when I make it because it seems that every single time I make this cake it’s for someone else and the kids usually eat up the scraps that I may have cut off the cake before he’s had a chance to have a little.
Marble cake is a lot like a chocolate, vanilla twist cone… if you can’t decide between the two flavors just have them both! There’s also something cool about the swirls of vanilla cake through the chocolate cake that just make you smile.
Every marble cake I’ve ever made comes out so moist and delicious. I’ve paired it here with a chocolate pudding that I made using heavy whipping cream. If you’ve never tried using heavy whipping cream when making pudding it is heavenly! It almost gives it a mousse like fluffiness. So good! I’ve made it before using vanilla too and it’s just as delicious. When you make vanilla pudding this way it tastes very close to Bavarian cream. I need to stop because I may start drooling while I’m typing. LOL
I used the French meringue buttercream that I posted last week to cover this cake. Stay tuned for my next post when I reveal how I ultimately decorated this anniversary cake of ours.
Until next time!
xox Roxana
PS With the evolution of this cake I realized that I didn’t get a shot of a slice of cake. Duh? #mombrain We’ve cut this puppy up at this point and even shared with family. I will update with pictures of sliced cake soon! 😀
- 1 c flour
- 1 c sugar
- ¼ c plus 2 Tbsp cocoa
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp instant coffee
- ¼ c milk
- ¼ c sour cream
- ¼ c canola oil
- 1 egg, room temperature
- 1 tsp vanilla
- ½ c coffee
- 1¼ c flour
- 1 c sugar
- 1½ tsp baking powder
- ½ tsp salt
- ¼ c milk
- ¼ c sour cream
- ¼ c canola oil
- 2 tsp vanilla
- 1 egg, room temperature
- ½ c water
- 1- small 4 serving box (approx. 3.5oz) chocolate pudding
- 1½ c heavy whipping cream, cold
- ½ c milk, cold
- Preheat oven to 350 degrees and butter and flour or spray with baking spray 2- 8" round baking pans.
- In a large bowl, sift the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the egg, milk, sour cream, oil, vanilla, and instant coffee. Whisk together until just barely combined.
- Pour the coffee into the bowl and finish mixing until just combined and no large lumps remain.
- Divide the batter evenly between the 2 baking pans, set aside and make the vanilla cake batter.
- In a large bowl, sift the flour, sugar, baking powder, and salt.
- Add the egg, milk, sour cream, oil, and vanilla. Whisk together until just barely combined.
- Pour the water into the bowl and finish mixing until just combined and no large lumps remain.
- Carefully pour half the batter over the first pan of chocolate batter, slowly drizzle it over the chocolate batter. You can swirl it a little, but be careful not to mix it up. Repeat with the remaining batter and the second pan of chocolate batter.
- Bake in a preheated oven for 30 - 35 minutes or until a toothpick inserted in the center comes out with only a few crumbs on it.
- Cool in pans for about 10 minutes then move to a cooling rack to finish cooling.
- Using a hand mixer beat the pudding with heavy whipping cream until thick.
- As it thickens add the milk and finish beating on high speed until the pudding sets and is thick and creamy.
- There will be plenty of filling to either torte the cake thereby giving you 3 layers of pudding in the cake or you can enjoy any leftover filling with some fresh fruit and whipped cream.
- Fill the cake with the pudding filling and decorate with your favorite buttercream.
The needed photo sounds like a good excuse to cut another slice!
Yes, Lois! An excuse to make it again because it’s all gone. LOL I’m sure no one will complain if I make it again. 😉
Can you cover this cake with fondant?
I’m no fondant expert, but I don’t see why it couldn’t be covered with fondant.
Hi Roxana, does it matter whether you use instant or cook to serve pudding for the pudding filling ? Thanks Denise
Hi Denise, you can use cook and serve, but make it to the package directions. Let it cool and then use it for a filling. You can even beat up some heavy whipping cream and fold it in to the pudding, that would be super tasty. Using the instant pudding is just a great shortcut if you don’t feel like cooking a custard from scratch.
Perfect. Thank you.