Marble Snack Cake with Chocolate Buttercream


  • Make sure that your butter is soft. This will ensure that you only have to mix the minimum amount of time to get a smooth and homogeneous frosting.
  • Beat on the lowest speed of your mixer. Beating at a high speed for an extended amount of time will incorporate too much air into the frosting and will not be smooth. Don’t be tempted to speed the process up by increasing the mixture speed, be patient and you will be rewarded with beautifully smooth buttercream!
  • Use the frosting immediately.

Marble Snack Cake with Chocolate Buttercream


Cake Batter

  • 120 grams of All-Purpose Flour 1 Cup
  • 55 grams of Cake Flour 1/2 Cup
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Kosher Salt
  • 175 Grams of Sugar Granulated Sugar 3/4 Cup + 2 Tablespoons
  • 57 Grams of Room Temperature Unsalted Butter 4 Tablespoons
  • 60 ml of Vegetable Oil 4 Tablespoons
  • 2 Large Whole Room Temperature Eggs
  • 2 Teaspoons of Vanilla Extract
  • 180 ml of Room Temperature Buttermilk 3/4 Cup
  • 2 ounces of Semi-Sweet Chocolate melted and cooled to room temperature
  • 1 Tablespoon of Unsweetened Cocoa Powder

Chocolate Sourcream BUttercream Frosting

  • 150 grams of Powdered Sugar
  • 25 grams of Unsweetened Cocoa Powder 1/4 Cup
  • 114 grams of Unsalted Room Temperature Butter
  • 2 Tablespoons of Sour Cream
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Vanilla Extract