Reverse Creaming Method:

This is my classic chocolate and vanilla marble snacking cake made with the reverse creaming method.

The reverse creaming method is a technique where you beat softened butter into the dry ingredients. The butter coats the flour, which creates a barrier and slows the creation of gluten when it is mixed with the liquid in the recipe. You end up with a more tender, velvety cake texture.The reverse creaming method was introduced by Rose Levy Beranbaum in the early 1980s. I’ve made this cake using the regular method for mixing cakes and the reverse creaming with exactly the same ingredients, and I can tell you it does make a difference. Give it a try, you won’t be disappointed.

TIPS FOR BUTTERCREAM SUCCESS:

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

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Ingredients

Cake Batter

120 grams of All-Purpose Flour 1 Cup
55 grams of Cake Flour ½ Cup
1 Teaspoon of Baking Powder
½ Teaspoon of Baking Soda
¼ Teaspoon of Kosher Salt
175 Grams of Sugar Granulated Sugar ¾ 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
1 Tablespoon of All-Purpose Flour

Chocolate Sourcream Buttercream Frosting

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

Instructions

Cake Batter

Preheat your oven to 350℉.
Butter the bottom and sides of an 8" round cake pan. Line the bottom with parchment paper and butter the parchment. Set aside.
In the bowl of a stand mixer, sift the flours, baking soda and baking powder together.
Add the salt and the sugar and beat on low with the paddle attachment for 30 seconds or until combined.
Add the room temperature butter and beat on low speed until the mixture looks like sand, about 2-3 minutes.
In a separate bowl whisk together the oil, eggs, vanilla extract and buttermilk.
Add the wet ingredients to the butter/flour mixture and beat on medium speed for 2 minutes until the mixture is smooth.
Diivide the batter evenly into 2 bowls.
Add the melted and cooled chocolate and the cocoa powder to one portion of the batter and whisk until incorporated and the batter is smooth.
Add the 1 tablespoon of all-purpose flour to the other half and whisk until incotporated and the batter is smooth.
Randomly dollp the 2 batters into the prepared pan and swirl using a flat knife.
Bake for 38-40 minutes or until the top springs back when gently pressed or a toothpick inserted in the center comes out clean.
Remove the pan from the oven and place it on a rack to cool for 15 minutes.
Remove the cake from the pan and place it on a rack to cool completely.

Chocolate Sourcream Buttercream Frosting

Place the softened butter in a bowl and using a hand mixer beat until the butter is smooth. 1-2 minutes
Sift together the powdered sugar and cocoa and add it to the bowl with the salt. Beat until smooth and combined, about 2-3 minutes Beat in the vanilla extract.
Add the sour cream and beat until smooth.
Frost the top of the cake.