Mocha Marble Cake
This cake is worthy of the special occasions. With real butter, sugar and whole eggs is fail proof and perfect every time.
Ingredients
- 3 sticks Softened Butter
- 1 cup Sugar
- 5 Eggs
- 1.5 cup Whole Greek Yogurt
- .5 cups Milk
- 2 teaspoons Vanilla
- 3.5 cups Unbleached Flour (You can use whole wheat, but it won't be as light.)
- 1 teaspoon Sea Salt
- 2.5 teaspoons Baking Powder
- .5 teaspoons Baking Soda
- .25 cups Coco Powder
- 2 teaspoons Instant Coffee
- 2 tablespoons Milk
- 12 ounces Cream Cheese Softened
- 2 cups Marshmallows
- 5 tablespoons Butter
Chocolate Batter Add In
Marshmallow Cream Cheese Frosting
Instructions
- Place the butter and sugar into your stand mixer and cream until light and fluffy. Add the eggs and continue beating until incorporated. While the beaters are still running slowly add the yogurt and milk and vanilla. In a separate bowl combine your flour salt, baking powder and soda and add slowly to the wet mixture until just combined. Do not over beat, and yes this batter will be THICK.
- Oil and parchment paper two round cake pans. Place one third of the batter in each of two pans. Mix the remaining third of the yellow cake batter with the cocoa powder, coffee and milk. Spoon the mocha batter in dollops evenly divided between the two cake pans. Swirl with end of wooden spoon or knife.
- Bake in 350° oven for 25-30 minutes or until toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.
- Beat softened cream cheese until flufffy. Melt marshmallows and butter in microwave for 30 seconds, then stir. Add another 15-30 seconds if needed to melt completely and have a nice smooth consistency. Let cool a bit and then add to the cream cheese and whip until fluffy. If mixture seems thin, you can fridge for an hour and whip once more just before frosting cakes.
Marshmallow Cream Cheese Frosting