Gluten-Free Classic Marble Cake

I love a good chocolate cake and...let's be real, I also love a classic vanilla cake.  Okay, okay!  So maybe I just love cake period!  And some days, I just don't wanna have to choose between them.  That's why today I’m bringing you the best of both worlds: a marble vanilla and chocolate cake!  It's the perfect solution for those days when you just don't feel like making the hard decisions.  I hope you enjoy!

       Here’s what you’ll need…

Vanilla Cake:

1/2 cup unsalted butter, softened

1 cups sugar

1 tbsp vanilla extract

1 1/2 tsp butter extract

2 eggs

1 1/2 cups Gluten-Free all-purpose flour

1 tsp xanthan gum

1 tsp baking powder

1 tsp Baking Soda

1/2  tsp salt

1/2 cup buttermilk

       Preheat the oven to 350°F.  Prepare two 9" round cake pans.

       In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping.

       Gradually add in the eggs, one at a time.  Mix well between each addition.

       In a separate bowl, combine the dry ingredients then stir into the creamed mixture a little at a time, alternating with the milk.

       Pour evenly into the prepared pans.  Now it's time to make the chocolate cake batter.

Chocolate Cake:

1/2 cup sugar

1/4 cup brown sugar

1 cup gluten-free all-purpose flour

1 tsp xanthan gum

1/2  cup dark cocoa powder

1  tsp baking powder

1 tsp baking soda

1/2 teaspoon salt

1/4 cup coconut oil

1 Egg

1/2 cup Buttermilk

1 tbsp vanilla extract

1/4 cup Lily’s Chocolate Chips

1/2 cup hot water

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together coconut oil, Egg, Buttermilk, and vanilla extract.  Then slowly add the liquid mixture to the dry ingredients and stir until combined.  Next, fold in the chocolate chips.

       Add the hot water to the batter and mix well, until batter begins to thin.  

 

     Pour this batter evenly over of the vanilla cake batter that is already in the prepared pans.

       Take a butter knife and swirl the chocolate cake batter into the vanilla cake batter.  You don't want to over-stir here otherwise you'll lose the pretty marble effect.

       Bake for 30 minutes or until a toothpick comes out clean.

       You can create any frosting you might like to ice this cake with!  Get creative and come up with your own flavor combination.  I'm including a recipe below for a if you'd like to stick with the classics...a rich Creamy Vanilla butter cream.  You can't go wrong with that!

Creamy Vanilla Butter Cream Frosting

1 ½ cups of Kerrygold Salted Butter

3 cups Powdered Sugar

3 tsp vanilla extract

 Heavy Whipping Cream, as needed

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the Vanilla extract.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and alternate with the heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

       You can dress up this cake with any garnishes you would like or simply enjoy it as is!