I was looking for the perfect cake to bake for my brother’s birthday. I thought a strawberry vanilla marble cake sounded delicious!
I could already imagine how good it would smell as it baked. The sweet scents of strawberries and vanilla filled the kitchen.The moist texture and swirls of pink and white were so beautiful.
But the best part was the flavors – strawberry and vanilla go so well together. The fruity sweetness of the berries complemented the creamy richness of the vanilla perfectly.
Each mouthful was a fun surprise as the flavors mixed together. I loved the cute way the ingredients swirled throughout too.
This special cake was ideal for my brother’s celebration. Not only did it taste amazing, but it also looked really nice as a centerpiece.
The strawberry vanilla marble cake brought back happy memories of the party every time we ate it. I’m glad I chose something unique that we could all enjoy! It really made the day extra special.
Strawberry Vanilla Marble Cake Main Ingredients
Egg whites: I whipped these until stiff. This helped the cake rise up nice and fluffy in the oven.
Marble cake mix: This mix had the dry stuff like flour that the cake needed. It also added great flavor.
Vanilla extract: Just a little bit made the whole cake smell amazing. It tasted really sweet and creamy.
Almond extract: This gave a nice nutty flavor that went well with the vanilla.
Red food coloring: The pink swirls looked so pretty! Each bite was a surprise of color.
How I Made Strawberry Vanilla Marble Cake
Preparation:
Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining the bottoms with parchment paper for easy removal.
Mash or puree fresh strawberries until smooth and set aside. This will be added to half the batter for the pink swirl.
Mixing the Batter:
In a medium bowl, whisk together the dry ingredients (if not using a cake mix) such as flour, baking soda, and salt.
In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy (about 3-4 minutes). This step ensures the cake is tender and well-aerated.
Add egg yolks, one at a time, beating well after each addition. Mix in vanilla extract and almond extract for added flavor.
Incorporating Egg Whites:
In a separate clean bowl, whip the egg whites using an electric mixer until stiff peaks form. Gently fold the whipped egg whites into the batter. This step is crucial for maintaining the light and airy texture of the cake.
Dividing and Coloring the Batter:
Split the batter into two equal portions:
- To one half, add the pureed strawberries and a few drops of red food coloring to achieve a pink hue.
- Leave the other half plain for a contrasting marble effect.
Creating the Marble Effect:
Alternate scoops of the pink and plain batters into the prepared cake pans. Use a skewer or knife to gently swirl the two batters together, creating the marble effect. Be careful not to over-mix.
Baking:
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Decorating:
While the cakes cool, prepare a cream cheese frosting: Beat together cream cheese, butter, powdered sugar, and a splash of vanilla extract until smooth and fluffy.
Assemble the cake by stacking the layers with a generous spread of frosting between each one. Frost the top and sides, smoothing with a spatula for a clean finish.
Decorate the cake with sliced strawberries or whole berries on top.
Pro Tips for Success
Whip Egg Whites Properly: Ensure the bowl and beaters are clean and free of grease before whipping the egg whites. Adding a pinch of cream of tartar can stabilize the peaks.
Room Temperature Ingredients: Use room-temperature eggs, butter, and cream cheese to ensure a smooth batter and frosting.
Avoid Over-Mixing: When folding the egg whites into the batter, do so gently to maintain the airiness.
Marble Swirls: Create swirls by running a skewer or knife through the batter in a figure-eight motion. Swirl lightly to avoid blending the colors too much.
Cooling Before Frosting: Ensure the cake is completely cool before frosting to prevent the frosting from melting.
Make-Ahead Tip: The cake layers can be baked and frozen (wrapped tightly in plastic wrap) for up to 2 weeks. Frost the cake after thawing.
Variations
Chocolate-Strawberry Marble Cake: Replace half of the plain batter with cocoa powder for a chocolate base and pair it with the strawberry batter.
Citrus Marble Cake: Add lemon or orange zest to the plain batter for a citrus twist.
Berry Swirl Cake: Replace strawberries with raspberries or blackberries for a different berry flavor and vibrant color.
Gluten-Free Version: Use a gluten-free cake mix or substitute all-purpose flour with a gluten-free baking blend.
Dairy-Free Option: Use dairy-free butter and cream cheese alternatives for the frosting and replace regular butter in the batter with plant-based butter.
Layer Decoration: Add a thin layer of strawberry jam or lemon curd between the cake layers for extra flavor.
Pink Ombre Cake: Divide the batter into three parts, gradually adding more food coloring to each to create an ombre effect.
More Strawberry Cakes
More Strawberry Recipes
Strawberry Vanilla Marble Cake
Equipment
- Food Processor or Electric Blender : to puree the strawberries, you can use a food processor or an electric blender. This helps to break down the strawberries into a smooth consistency, which will be used to create the red swirls in the cake.
- Mixing Bowls : you will need several mixing bowls to mix and combine the ingredients. For example, you will need a bowl to mix the flour, baking soda, and salt, and another bowl to beat the egg whites.
- Electric Mixer : an electric mixer is essential for creaming the butter and sugar, beating the egg yolks, and mixing the batter. It helps to incorporate air into the mixture, which is important for the cake's texture and rise.
- Spatula : a spatula is used to stir ingredients together, scrape the sides of the bowl, and spread the batter evenly into the cake pans.
- Measuring Cups and Spoons : accurate measurements are crucial for the success of the recipe. Measuring cups and spoons help ensure that you use the correct amounts of ingredients.
- 3 Cake Pans : three 8-inch cake pans are needed to bake the cake layers. Parchment paper is used to line the bottoms of the pans to prevent sticking, and the sides are greased and floured to ensure easy removal of the cakes.
- Wire Racks : these are used to cool the cake layers after they are removed from the oven. This helps the cakes to cool evenly and prevents them from becoming soggy.
- Frosting Tools : you will need a spatula or a piping bag to apply the frosting to the cake. Additionally, a food coloring gel or paste can be used to color the frosting if desired.
Ingredients
- 6 fresh strawberries
- 1 2/3 cups all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 2/3 cups white sugar
- 3/4 cups unsalted butter
- 3/4 cups buttermilk
- 3 large eggs
- 3/4 tsp vanilla extract
- 0.8 ounce red food coloring ( optional)
Frosting
- 3 1/4 cups confectioners' sugar
- 8 ounce package cream cheese
- 6 tbsp unsalted butter
- 2 1/2 tbsp milk
- 1 1/2 tsp strawberry extract
- 3/8 tsp pure vanilla extract
- 3/4 cups sliced fresh strawberries
Instructions
- Preheat the oven to 350°F. Heat the oven to the right temperature so the cake bakes evenly.
- Line three 8-inch cake pans with parchment paper. Put paper in the pans so the cake doesn't stick and is easy to remove.
- Grease and flour the pan sides. Smear butter or oil on the pans and add flour to prevent sticking and give a smooth finish.
- Puree fresh strawberries in a food processor or electric blender. Crush strawberries to spread the flavor throughout the cake.
- Mix flour, baking soda and salt in a separate bowl. Combine these dry ingredients to strengthen the cake structure.
- Beat butter and sugar through electric mixer until light and fluffy. Mix the fats and sugars to incorporate air for a soft texture.
- Add egg yolks one at a time, then vanilla. Mix in the yolks and vanilla for color, flavor and moisture
- Alternately add flour mix and buttermilk, beating well after each. Slowly mix wet and dry ingredients thoroughly for a smooth batter.
- Beat egg whites until peaks form. Whip the whites to add lift and hold the cake's shape as it bakes.
- Gently fold egg whites into batter. Fold the whites in gently so they don't deflate and can help the cake rise.
- Divide the batter in half and add red food coloring and crushed berries to one half. Separate the batter to swirl two colors together for the marble effect.
- Pour batters alternately into pans to create marble pattern. Drop spoonfuls of each color batter into pans to get red and white swirls.
- Bake for 30 minutes or until a toothpick comes out clean. Cook the cake through completely.
- Cool for 15 minutes before removing from pans to wire racks to cool completely. Let the cake gradually cool so it sets properly without becoming soggy.
- Mix cream cheese frosting ingredients with a few drops red food coloring. Prepare a light, fluffy frosting to match the cake and spread on top and sides.
- Frost the layers and decorate with fresh strawberries for color, flavor and presentation. Assemble and decorate the finished cake.