I’m starting to feel a little funny about a week from tomorrow. You see- I’m turning 30. (Woah- it even sounds weird typing it…)
30 feels old. I know it’s not that old. I know that it’s really pretty young in the scheme of life, but it’s just about how it sounds. I mean- I’ve been in my 20s for so long. (Ok 10 years is the standard amount of time to be in my 20s, but it feels like a huge chunk of life.) I think its less about fear of growing older, and more about where I thought I’d be at 30, and a feeling of nostalgia about saying farewell a large part of my life.
To take my mind off of the big birthday, I’ve been baking up a storm. You see- when I feel anxious and freaked out, baking gives me a bit a calm. I also desperately want to have some posts for you when I’m in Europe so I’m actively working against my normal instincts of doing everything last minute!
If you haven’t made a marble cake before, I think it’s totally fun! I loved swirling this batter because it was so smooth and velvety. The finished cake is really to die for. Buttery and soft with alternating bites of chocolate and vanilla. I think the batter could work as cupcakes or even a fun marble-y layer cake. The options are endless!
On an off-subject, here is a funny video from a commercial I did a couple years ago. Definitely my best acting work of my 20s. :)
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 3/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, room temperature
- 1/4 cup plus 1 tablespoon Dutch-process cocoa powder
- butter or spray for pan
- Preheat oven to 350 degrees. Generously butter or spray a 9-by-5-inch loaf pan; set aside.
- Whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour.
- Scoop 1/3 of the batter into another bowl and set aside.
- In a separate small bowl, mix the cocoa powder and 1/4 cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well.
- To assemble the cake- start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (see picture below recipe.)
- For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and vice versa.
- Finish with a final layer of batter- again alternating it from the pattern of the 2nd layer.
- Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.
- Bake until a cake tester comes out clean, 40 to 60 minutes*. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
* I know this is a wide range, but every oven is different. I needed the full 60 minutes for my cake to bake through. Start with 40 minutes and add more time as needed. Recipe from: Martha Stewart
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g