This beautiful 9x13 cake features marbled cocoa and vanilla. It's delicious enough (and pretty enough) to not need any frosting on top. Just a dusting of confectioners' sugar will do!
Course: Dessert, Snack
Keyword: cake, chocolate
Author: Beth Cato
1 3/4cupswhite sugar
1 1/2cupsmilk room temperature
3/4cupunsalted butter melted
3large eggs room temperature
2Tablespoonsunsalted butter melted
1/3cupunsweetened cocoa powder sifted
Preheat oven at 325-degrees. Line a 9x13 pan with foil and apply nonstick spray.
In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, and salt. With the mixer on low, pour in milk, butter, and vanilla, stopping a few times to scrape the bottom of the bowl. Add eggs one at a time. Batter should be smooth.
Measure out about 3 cups of the vanilla batter and pour it into the pan. Add the remaining three ingredients to the bowl, mixing until smooth. Dollop heaping spoonfuls of the cocoa batter onto the vanilla. Use a butter knife to swirl the colors to create a marbled effect. Tap the pan on the counter a few times to knock air bubbles free.
Bake for about 35 minutes. The middle should pass the toothpick test. Let cool completely on a wire rack. Use foil to lift the cake onto a cutting board for easy slicing. Sprinkle on confectioners' sugar just before serving. Store in a sealed container.