Swirls of rich chocolate batter and sweet almond batter combine to create this stunning sheet cake. Top with a dusting of powdered sugar for a simple yet elegant finish.
Marble Sheet Cake
Makes about 16 servings
- 3 cups (375 grams) all-purpose flour
- 1¾ cups (350 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1½ cups (360 grams) whole milk, room temperature
- ¾ cup (170 grams) plus 2 tablespoons (28 grams) unsalted butter, melted and divided
- 2 teaspoons (8 grams) vanilla extract
- 3 large eggs (150 grams), room temperature
- ⅓ cup (25 grams) unsweetened cocoa powder, sifted
- ½ teaspoon (2 grams) almond extract
- 2 tablespoons (14 grams) confectioners’ sugar
- Preheat oven to 325°F (170°C). Butter and flour a 13×9-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, baking powder, and salt by hand; make a well in center of flour mixture. With mixer on low speed, add milk, ¾ cup (170 grams) melted butter, and vanilla, beating until almost smooth, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Spread 4¾ cups (about 1,000 grams) vanilla batter into prepared pan.
- Add cocoa, almond extract, and remaining 2 tablespoons (28 grams) melted butter to remaining vanilla batter; whisk until smooth. Drop heaping tablespoonfuls of chocolate batter over vanilla batter; swirl with the tip of a knife. Tap pan on counter twice to release air bubbles.
- Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool completely on a wire rack. Sift confectioners’ sugar over cake.
* To swirl batter, drag the tip of a knife several times from side to side, up and down, and diagonally through the batter. A vanilla or chocolate frosting would be a great addition, but a simple dusting of confectioners’ sugar is all you need.
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