Buttermilk Marble Cake

Ingredients

The cake:

• ¾ cup unsalted butter, softened, plus some for greasing the pan
• ½ cup unseasoned bread crumbs
• 2 ½ cups cake flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 ⅔ cups plus 1 tablespoon sugar
• 1 ⅛ cups buttermilk
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 ounce unsweetened chocolate

The chocolate icing:

• 6 ounces cream cheese, softened
• 2 ounces unsweetened chocolate, melted
• 4 cups confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    913 calories; 32 grams fat; 19 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 146 grams carbohydrates; 2 grams dietary fiber; 104 grams sugars; 10 grams protein; 140 milligrams cholesterol; 557 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 10 servings

Preparation

1. Preheat the oven to 350 degrees. Grease a 9-inch tube pan and coat with the bread crumbs.
2. To make the cake: Sift together the flour, baking powder, 1/2 teaspoon baking soda, salt and 1 2/3 cups of sugar. Add the butter and mix with a wooden spoon until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and beat until just mixed in. Set aside.
3. Melt the 1 ounce chocolate. Add the remaining 1/4 teaspoon baking soda and tablespoon sugar and 2 tablespoons very hot water. Mix together until just blended. Fold 1/4 of the batter into the chocolate mixture.
4. Alternate the yellow and chocolate batters in the prepared tube pan, then run a knife through the batter to marble it. Bake for about 45 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove and let cool 30 minutes. Unmold onto a platter.
5. To make the icing: Combine the cream cheese and melted chocolate. Stir in the confectioners’ sugar. If the mixture is too stiff, thin with a little milk to bring it to a spreadable consistency. Spread the icing on the top and sides of the cooled cake.

1 hour 30 minutes