It will be bad of me if after getting such good recommendation by my client after following your recipes. I really appreciate you all i av tried it 3 times, same good results, now I am expert in making such a soft and moist marble cake, all thanks to God who leads me to ur video. Thank you dear
This is the perfect channel.. always perfect recipes.. very informative.. they aren't just recipes, they are food science knowledge that helps us in most of our baking. Aaaaaand.. she gave us the size of the eggs so we can be accurate with whatever we have. Speechless.. thank you soooo much
I tried the reverse creaming method when making your white velvet cake and I’ll tell you, I’ll never go back to the old method again, that cake was superb. Keep up with the great work!
Appaddict01, that’s so strange! I got a really fluffy and velvety texture, and I even used a little hand mixer. I’m more of a cook than a baker and as much as it pained me I followed the recipe to the gram and maybe that helped. However, I used the reverse creaming method when making her white velvet cake, maybe the chocolate changes the texture. Perhaps contact Liz and ask her for help.
WINNER!! Just made this recipe and it turned out wonderful! The taste is the perfect balance of flavors-not too chocolatey - just right for marble! Texture was on point as well! My entire family raved about it! Don't doubt in making this recipe!
This recipe is perfect. I made it today for my niece's birthday. It came out perfectly and it was so delicious. So moist and soft. I made it without the topping. I've put all of the batter in one cake pan and had to bake it for 50-55min. Thank you for this recipe. The technique works really well.
I dont understand how u don't have 1m subs , every tutorial u do is always very much I'm depth for everyone to learn and follow with your steps .. thanks heaps liz I have learnt so much from u . And this vanilla cake recipe I always use its my go to its the best
Huge Respect fo you Liz. I’m cake maker I do understand the hard work you put in to your sweet art. I’m sooooo upset how some people hit dislike boten.
Hi Liz I made youre marble cake for my daughters birthday it was delicious and lovely and moist. Best cake I have made yet. Cat wait to try more of youre recipes. Thankyou so much.xx
I have a vanilla cake recipe that I wanted to make into a marble cake. I used the equivalent amount of cocoa and hot water, and it came out just as soft as always, maybe even softer. I also never thought of adding almond extract, but I did because you said it was traditional. Great addition, but I only added a little. Thank you! I always learn so much from your videos.
This cake is super tender, moist and delicious, in the country I work in, there is no cake flour, I just sift batches of all purpose 4- 5 times, and it never fails me when a recipe calls for cake flour (recipe was from an old American Good Housekeeping)
I can’t wait to give this one a try! You have taught me how to bake with your videos. I recently found out you have a book and I purchased that. You are a cake genius and I am grateful for your generous sharing. I sold my first cake using your recipe and got amazing reviews... Baby is adorable🙂 Continue to enjoy him. My baby is now four and I miss those early months/years. I also recently got a Bosch for my anniversary (husband got another brand and I returned it-no bueno-I blamed Sugar Geek lol) based on your recommendation-bake changer😯-love it!!! Thank you!!!
I made this cake and it was AMAZING! I followed the recipe to the T, highly highly recommend! Thank you so much for the recipe!! ❤️ I can’t wait to try out all of your other cakes!
I just made this cake, it's the best so far of all the ones I tried. Truly is moist and flavorful. Wish I upload a picture of this cake. Thank you for this awesome recipe.
Hi, Liz, you indicate in the video you put a layer of buttercream. Not sure if you meant ganache? Or if you put buttercream, layer of ganache and placed it in the fridge to set?
TYSM for your recipes Liz! I tried your white velvet cake recipe and it was so good. I have a question though will the texture of this cake hold up when covered with fondant? I do most of my decorating with fondant and I'm so scared of it collapsing. Please let me know. Thank you!
Hello! The recipe converter indicates that 12 cups of batter is required if you select three pans of 8” rounds. However, the website recipe and the TH-cam video notes the yield is 9 cups of batter for three 8 inch rounds. Which recipe should I follow for three 8” rounds? 9 cups of batter or 12 cups? Thanks!
i love this just searched up chocolate and vanilla cake recipes and it came up with this awesome video which helped me make an awesoem marble cake thanks :]
Hi, I love your recipes! I am planning to make a Neapolitan cake and thought of using this recipe for the cake since it is 2/3rds there already. My question is... How would you do the strawbery part? Compote or freeze dried strawberries? And how much?
I know it’s quite a long time since you’ve asked this but I had the idea to use Liz’s strawberry purée recipe in place of the cocoa/milk mixture then proceed. You could probably just seperate the batter in 3 and go from there! Hopefully you figured something out 💕
Thank you soo much for the perfect receipes you realy know what your doing I want to tell you that I followed all the steps and this is the best cake I have ever made I have learned soo much you are the best 😊
I'm so glad I found this recipe. My childhood memories of marble cake always had a hint of almond flavor. I would prefer to bake this in a 9x13 or a bundt pan as I don't have 9" rounds. I hope I can gauge the baking time.😟
Muy buena receta yo le modifique el azúcar lo senti muy dulce le reduci un 1/4 taza y le puse una cda mas de cocoa y me quedó deliciosa suave y humeda gracias tu receta me encanta
Not with this recipe because it uses the reverse creaming method. AP flour has a higher level of protein so the extra mixing would make the cake turn out like cornbread. Real cake flour or any flour that has a protein level of 9% or less will work best :)
@@SugarGeekShow I see, but what about if not using the reverse creaming method but regular (whatever regular creaming method is lol) then in that case would all purpose flour work? The reason I'm asking is because I recently used cake flour for the very first time in a cupcake recipe and honestly I, along with my kids thought that when made with all purpose they come out fluffier and less stiff even though I had actually read that the cake flour was suppose to make them fluffier....
Hi Sugar Geeks, what brand do you recommend to us for the cake flour? Also, can you please give more than one brand, so there are option for me to choose since I am from Indonesia. Thanks! :)
I don't have cake flour can I use the substitute 2Tbsp cornstarch ? In your vanilla recipe you mention it would become too dense so is this true also for marbled cake
Hi and thank you for this great recipe. Could you please add the link where I can find the sprinkles, I went to the in2food website but didn't find them. Thank you!
Love❤ you Sugar Geek as usual. My mother has a recipe called Italian love cake. It involves Full Fat Ricatta and Marbled Cake. You saved the day with your recipe. TY😊
Thank you for this recipe, my family really loves it, it took me like 3 times before I got it good. To be honest I can cook anything but had never before tried to cook cakes, until I got sick and tiered of those not good cakes they sell in the stores. We had pay good money to good bakeries to make us good cakes, but they were only good looking not good testy cakes. Can i recommend something is best to make the chocolate ganache first or a day before, put it in the refrigerator and it’s going to be perfect next day. Also I realize making the cakes the day before and freezing them over night, then take them out 3 hours early and while they’re wrapped with the plastic set them on top of each other and put 2 or 3 cakes pans on top of the cakes to set them off. Then after the 3 hours you ready to decorate them. I am making an other one October 17 for my youngest daughter‘s birthday, she want it she really like it, but I am thinking instead of putting only ganache i want to make the cream cheese frosting.❤
Hi Liz question? You used butter milk in this vanilla recipe but your vanilla recipe used reg milk, what’s the difference and why? And can I mix sprinkles or Oreos in the regular vanilla cake. Thank you.
I tried this method and the cake taste amazing. I used 3” cake pans and baked at 335° that’s what it says in the recipe and were ready in 38 mins. But they all sank in the middle. What could’ve happened? Should I raised the temperature? What is your recommendation?
Hi! Nicely done! I just want to ask, you mentioned that you used buttercream on the sides of your cake. So that's different from your ganache? So you coated it first with buttercream? How did you make them? Thanks in advance for your help!
Hi sugar geek thank you for this recipe. Been waiting for a marble cake recipe. Thank you can wait to make it. Can you share we’re you purchased ur sprinkles and spatula with the sprinkles on it.❤️😊
Get the full printable recipe on my blog sugargeekshow.com/recipe/marble-cake/
Sugar Geek Show Thanks so much for sharing! Cannot wait to try it! Marble is my most requested recipe.
Martha Reynoso you’re welcome!! I’m so glad I finally got around to making this, it’s one of my favorites ☺️
Sugar Geek Show This looks amazing!!! I have a question: is a marbled frosting possible?
@@chocopurpleluv Definitely! Do a little search on youtube for marbled buttercream :-D
Sugar Geek Show Oooooo...this quarantine just got a whole lot sweeter thanks to you!!! ❤️THANK YOU!❤️
It will be bad of me if after getting such good recommendation by my client after following your recipes. I really appreciate you all i av tried it 3 times, same good results, now I am expert in making such a soft and moist marble cake, all thanks to God who leads me to ur video. Thank you dear
Hi there sunflower, which cake flour brand did you use?
Thank you !
This is the perfect channel.. always perfect recipes.. very informative.. they aren't just recipes, they are food science knowledge that helps us in most of our baking. Aaaaaand.. she gave us the size of the eggs so we can be accurate with whatever we have. Speechless.. thank you soooo much
I tried the reverse creaming method when making your white velvet cake and I’ll tell you, I’ll never go back to the old method again, that cake was superb. Keep up with the great work!
I totally agree, has become a favorite cake for everyone!
Daniella Lincks I agree! Delicious
Daniella Lincks I tried the reverse creaming method. The texture reminds me of carrot cake. I was not sure I liked that texture for vanilla cake.
Appaddict01, that’s so strange! I got a really fluffy and velvety texture, and I even used a little hand mixer. I’m more of a cook than a baker and as much as it pained me I followed the recipe to the gram and maybe that helped. However, I used the reverse creaming method when making her white velvet cake, maybe the chocolate changes the texture. Perhaps contact Liz and ask her for help.
Daniella Lincks I used this recipe. th-cam.com/video/RbnwNKJWRTo/w-d-xo.html
WINNER!! Just made this recipe and it turned out wonderful! The taste is the perfect balance of flavors-not too chocolatey - just right for marble! Texture was on point as well! My entire family raved about it! Don't doubt in making this recipe!
This recipe is perfect.
I made it today for my niece's birthday. It came out perfectly and it was so delicious. So moist and soft. I made it without the topping.
I've put all of the batter in one cake pan and had to bake it for 50-55min.
Thank you for this recipe. The technique works really well.
Had to stop back and say OMG! This cake is absolutely outstanding. Tastes like an old bakery favorite of mine. Make this recipe. You will be amazed.
I dont understand how u don't have 1m subs , every tutorial u do is always very much I'm depth for everyone to learn and follow with your steps .. thanks heaps liz I have learnt so much from u .
And this vanilla cake recipe I always use its my go to its the best
That's on us.. we need to share this brilliant channel everywhere because honestly she deserves 10 million subs
Huge Respect fo you Liz. I’m cake maker I do understand the hard work you put in to your sweet art. I’m sooooo upset how some people hit dislike boten.
Hi Liz I made youre marble cake for my daughters birthday it was delicious and lovely and moist.
Best cake I have made yet.
Cat wait to try more of youre recipes. Thankyou so much.xx
Just finished making this for my Mom's birthday, everyone loved it!!!
I have a vanilla cake recipe that I wanted to make into a marble cake. I used the equivalent amount of cocoa and hot water, and it came out just as soft as always, maybe even softer. I also never thought of adding almond extract, but I did because you said it was traditional. Great addition, but I only added a little. Thank you! I always learn so much from your videos.
Sounds delicious! Thanks for watching 😊
This cake is super tender, moist and delicious, in the country I work in, there is no cake flour, I just sift batches of all purpose 4- 5 times, and it never fails me when a recipe calls for cake flour (recipe was from an old American Good Housekeeping)
I can’t wait to give this one a try! You have taught me how to bake with your videos. I recently found out you have a book and I purchased that. You are a cake genius and I am grateful for your generous sharing. I sold my first cake using your recipe and got amazing reviews... Baby is adorable🙂 Continue to enjoy him. My baby is now four and I miss those early months/years. I also recently got a Bosch for my anniversary (husband got another brand and I returned it-no bueno-I blamed Sugar Geek lol) based on your recommendation-bake changer😯-love it!!! Thank you!!!
She has a book?? What's it called😭😭
@@nanadiab2217 Artisan Cake Company's Visual Guide to Cake Decorating. I don't know if it's on her website, but it's on Amazon's site...
@@NaturallyLluvme I'll look into it thanks heaps!!
I made this cake and it was AMAZING! I followed the recipe to the T, highly highly recommend! Thank you so much for the recipe!! ❤️ I can’t wait to try out all of your other cakes!
Hi Alaa, did you used unbleached or bleached cake flour ?
Thank you
@@yursweets8742 hi Yurico! I used bleached cake flour, Swans Down brand!
@@alo2a1019 thank you so much! I was confused because she didn’t mentioned it !
I made this cake for my granny's b'day everybody complimented. It was the best cake I've made so far. Thankyou♥️♥️♥️
I just made this cake, it's the best so far of all the ones I tried. Truly is moist and flavorful. Wish I upload a picture of this cake. Thank you for this awesome recipe.
Thank you so much! I’m so glad you liked it :D if you ever want to post pictures of your cakes, join my Facebook group called ‘Sugar Geeks’
Hello Ena, did you used unbleached or bleached cake flour?
Thank you !
I use Pillsbury Softasilk enriched cake flour bleached.
@@enaroos4608 thank you so much !!
I don't know how many times I have made this recipe. It's so amazing
This is now my go to marble cake recipe! Everyone loves it! Thank you.
I'm so excited for this cake! I'm making my own cake this year and this is the PERFECT recipe!
Thanks for the egg weight. My hens don't always lay the same size eggs so this is a very helpful tip. 👍
Love these videos so informative and easy to understand for baking noobs like me
Hi, Liz, you indicate in the video you put a layer of buttercream. Not sure if you meant ganache? Or if you put buttercream, layer of ganache and placed it in the fridge to set?
You’re right it’s the ganache :)
Ohhh 😮 okay 👌 thank you 😊
🤦🏽♀️ I have no idea who I didn't think of this! I love your vanilla cake recipe and just to add in cocoa! Such a time saver
This cake was so moist it was hard to move it without falling apart! Holy moly!
Love the ‘reverse creaming method’! Can’t wait to try it! And your baby is total cuteness overload! ❤️
Gabriela Peterson I’ve tried it. The texture reminds me of carrot cake.
TYSM for your recipes Liz! I tried your white velvet cake recipe and it was so good. I have a question though will the texture of this cake hold up when covered with fondant? I do most of my decorating with fondant and I'm so scared of it collapsing. Please let me know. Thank you!
Hello! The recipe converter indicates that 12 cups of batter is required if you select three pans of 8” rounds. However, the website recipe and the TH-cam video notes the yield is 9 cups of batter for three 8 inch rounds.
Which recipe should I follow for three 8” rounds? 9 cups of batter or 12 cups?
Thanks!
Hey, did you ever find out which one it is? Thanks
Ah wait…Never mind. She used 4 eggs for 3 8-inch pans in this video. So follow the recipe that calls for 4 eggs to make the same amount🙃
Your recipes are my favorite, they always come out perfectly.
I think this is lowkey the best baking channel on YT. Her tips are some of the best yet easiest to follow.
I’m gonna try this recipe, so excited! ☺️💕 Thanks for sharing! Love you! 🫶🏻
Helloo what brand of cake flour do you recommend for this recipe. Is unbleached cake flour used?
This recipe was so delicious!! Thank you Liz!!
i love this
just searched up chocolate and vanilla cake recipes and it came up with this awesome video which helped me make an awesoem marble cake thanks :]
Hi Liz, what cake flour do you use? Thank you! This cake looks sooo good!
Hi, I love your recipes! I am planning to make a Neapolitan cake and thought of using this recipe for the cake since it is 2/3rds there already. My question is... How would you do the strawbery part? Compote or freeze dried strawberries? And how much?
I know it’s quite a long time since you’ve asked this but I had the idea to use Liz’s strawberry purée recipe in place of the cocoa/milk mixture then proceed. You could probably just seperate the batter in 3 and go from there! Hopefully you figured something out 💕
Literally tried your death by chocolate cake and your white velvet cake and it was amazing
Can't wait to try this
Yaaaay to science👍👍
A very fluffy and moist cake. I reduced the sugar to 280gm for less sweet (for me just nice). Thanks for the yummy recipe ❤️😋
Hi
I love you! Anyway what does a cup serving mean. Example your marble serves 9cups. Does that mean 9 people? Help
I’m still searching for this answer too
I have a 14x14 cake pan. How many cake recipe do I need to make for the pan?Thanks
Aww he is so adorable! And of course the cake is amazing!
Which brand of cocoa powder and vanilla do you recommend to use? I’m excited to try your recipe 😋
i luv your cake very much...i think i want to try...i like your mixer too. How can i hv it.
Great teacher, great recipe architect... Thank you always 😊
Hi Liz! I can’t seem to find cake flour these days, any substitute flour that can be used?
Thank you soo much for the perfect receipes you realy know what your doing I want to tell you that I followed all the steps and this is the best cake I have ever made I have learned soo much you are the best 😊
M Elena AQ thank you so so much!!!
They baby was definitely in the background crying ready to eat some delicious cake!
I'm so glad I found this recipe. My childhood memories of marble cake always had a hint of almond flavor. I would prefer to bake this in a 9x13 or a bundt pan as I don't have 9" rounds. I hope I can gauge the baking time.😟
would this cake be good for layering in tiers?
I'm going to try this recipe tonight! Is the cocoa powder unsweetened?
Yes
Brilliant! I've learned so many tips and tricks! The cake is gorgeous!
Yellow Rose thanks so much!
Muy buena receta yo le modifique el azúcar lo senti muy dulce le reduci un 1/4 taza y le puse una cda mas de cocoa y me quedó deliciosa suave y humeda gracias tu receta me encanta
Also, can you substitute the cake flour for regular all purpose flour?
Not with this recipe because it uses the reverse creaming method. AP flour has a higher level of protein so the extra mixing would make the cake turn out like cornbread. Real cake flour or any flour that has a protein level of 9% or less will work best :)
@@SugarGeekShow I see, but what about if not using the reverse creaming method but regular (whatever regular creaming method is lol) then in that case would all purpose flour work? The reason I'm asking is because I recently used cake flour for the very first time in a cupcake recipe and honestly I, along with my kids thought that when made with all purpose they come out fluffier and less stiff even though I had actually read that the cake flour was suppose to make them fluffier....
Hello🥰 Is cake flour okay for tiered cakes?
Yes as long as you chill your cakes and use dowels or straws!
Is this recipe sturdy enough for a three tier wedding cake?
You give me more passion to pastry, thank you
Looks super yummy But I don’t have cake flour
Can i use normal Refined flour ?
I made this cake! It was amazing.
Hi
Can i use all-purpose flour instead of cake flour....plz let me know
Ji! It's a veryyyy amazing cake I'm droooooling! 😍 but can I make half of the recipe by cut half of everything? Will it work?
Looks so delicious! Wondering where you got both of the sprinkles, especially the larger ones?
Hey Liz, I am wanting this as a wedding cake as big as 14inch. Is this safe to triple the recipe? Also should I keep the temperature at 335?
Can i use all-purpose flour?
Hi Sugar Geeks, what brand do you recommend to us for the cake flour? Also, can you please give more than one brand, so there are option for me to choose since I am from Indonesia. Thanks! :)
Hi! May I know if this recipe is your white velvet buttermilk cake? :)
Valerie Ng no, this is actually based off of my moist vanilla cake from scratch recipe!
OMG no regrets I came across u,I just want to watch u again n again
Will this recipe work for stacking cake?
U are the best u made my appreciated by all
I don't have cake flour can I use the substitute 2Tbsp cornstarch ? In your vanilla recipe you mention it would become too dense so is this true also for marbled cake
If I don’t have cake flour may I use self rising flour and omit the baking powder (or is it soda?)
How long would the bake time be for a 10×3 round cake pan?
The marble cake looks so yummy 😋. Thank you for sharing the recipe and advice 👏👏.
Your little one is so stinking cute!! The cake looks amazing as always ❤
Hello, will it be negatively affected if I bake at 350? Will it dry out?
Hi liz,can i still.use 9"pans for this recipe?
Hi and thank you for this great recipe. Could you please add the link where I can find the sprinkles, I went to the in2food website but didn't find them. Thank you!
Amazing thank you for the tips
I am learning heaps from you. Thank you amazing receipes
So great to know how to make an easy marble cake....I am going to do this for a bundt cake...Thank you!
OMG I tried this recipe it was sooooo delicious.. thanks for sharing ❤️❤️❤️❤️.
Can’t wait to make this . Could I use all purpose flour instead of cake flour. I can’t find cake flour where I live
Love❤ you Sugar Geek as usual. My mother has a recipe called Italian love cake. It involves Full Fat Ricatta and Marbled Cake. You saved the day with your recipe. TY😊
Can you do this with any vanilla recipe or just this one exact????
Is it possible to do the reverse creaming method with oil?just a curious one new in baking..hope you answer,thanks🙂🙂
Can you bake it in 1 pan and what size should the pan be????
Thank you for this recipe, my family really loves it, it took me like 3 times before I got it good. To be honest I can cook anything but had never before tried to cook cakes, until I got sick and tiered of those not good cakes they sell in the stores. We had pay good money to good bakeries to make us good cakes, but they were only good looking not good testy cakes. Can i recommend something is best to make the chocolate ganache first or a day before, put it in the refrigerator and it’s going to be perfect next day. Also I realize making the cakes the day before and freezing them over night, then take them out 3 hours early and while they’re wrapped with the plastic set them on top of each other and put 2 or 3 cakes pans on top of the cakes to set them off. Then after the 3 hours you ready to decorate them. I am making an other one October 17 for my youngest daughter‘s birthday, she want it she really like it, but I am thinking instead of putting only ganache i want to make the cream cheese frosting.❤
I need to try this one soon
Can we just used a fresh milk?
Hi Liz question? You used butter milk in this vanilla recipe but your vanilla recipe used reg milk, what’s the difference and why? And can I mix sprinkles or Oreos in the regular vanilla cake. Thank you.
Where do you buy the sprinkles?
In2 food. Website, store or online?
I loved them.
Beautiful cake
Hi...can I use all purpose flour instead of cake flour
I looove your confetti spatula! It's so cute! 😍🤩 Where can I get one? Your vids are awesome 😊
Hi! Would you be able to tell me how I would make this recipe for a dozen cupcakes?
I tried this method and the cake taste amazing. I used 3” cake pans and baked at 335° that’s what it says in the recipe and were ready in 38 mins. But they all sank in the middle. What could’ve happened? Should I raised the temperature? What is your recommendation?
Hi loving your cake recipe, I have a question when you put the eggs in hot water would that be tap hot water or boiling water from Kettle. London 🇬🇧
Tap water!
Love all of your recipes. Can we use substitute buttermilk?
Hi! Nicely done! I just want to ask, you mentioned that you used buttercream on the sides of your cake. So that's different from your ganache? So you coated it first with buttercream? How did you make them? Thanks in advance for your help!
Hi sugar geek thank you for this recipe. Been waiting for a marble cake recipe. Thank you can wait to make it. Can you share we’re you purchased ur sprinkles and spatula with the sprinkles on it.❤️😊
suzykakes it was a gift from my friend Susan Trianos from Canada ❤️ I think she said she got it at bulk barn
Look so lovely I could just eat a slice thank you for sharing
Can I use my bob’s mill 1:1 gluten free flour instead? My sister can have regular flour