Desserts Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment. Bring the butter to room temperature so it is soft enough to cream.

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 stick (½ cup) unsalted butter with 1 cup granulated sugar on medium speed for 2–3 minutes until pale and fluffy, scraping the bowl as needed.

Add eggs and vanilla

Add 2 large eggs one at a time, beating briefly after each addition until incorporated. Add 2 tsp vanilla extract and mix until smooth.

Alternate flour and milk

With the mixer on low, add the dry ingredients in three additions, alternating with 1 cup whole milk in two additions (start and end with dry). Mix just until combined; do not overmix.

Make chocolate batter

In a small bowl whisk together 3 tbs unsweetened cocoa powder and 3 tbs boiling water to make a smooth paste. Remove about 1 1/4 cups of the prepared batter and fold the cocoa paste into it until uniform to create the chocolate portion.

Layer and marble

Spoon alternating dollops of vanilla and chocolate batter into the prepared pan (about 3–4 big spoonfuls of each). Use a butter knife or skewer to swirl through the batter several times to create a marble pattern — avoid over-swiping so the marbling remains distinct.

Bake

Bake in preheated oven for 30–38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking if your oven has hot spots.

Cool

Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then invert onto the rack, remove parchment (if used) and allow the cake to cool completely before frosting (about 1 hour).

Beat butter

With a mixer, beat 1 cup (2 sticks) unsalted softened butter on medium speed for 1–2 minutes until creamy.

Add sugar and flavor

Gradually add 3 cups confectioners' sugar, about 1 cup at a time, mixing on low after each addition to prevent a sugar cloud. Once incorporated, add 1 tsp vanilla extract and a pinch of salt.

Adjust consistency

Add 2 tbs whole milk or cream, then beat on medium-high for 2–3 minutes until light and fluffy. If the frosting is too thick, add an extra teaspoon of milk at a time until spreadable; if too thin, add a little more powdered sugar.

Frost the cake

Place the cooled cake on a serving plate. Using an offset spatula, spread a crumb coat of buttercream over the top and sides (a thin layer). Chill 10–15 minutes, then apply a final even layer of frosting. Create decorative swirls as desired.

If desired, sprinkle 1/4 cup toasted chopped nuts around the base or on top and arrange 1/2 cup fresh berries decoratively. Lightly dust with 1 tsp cocoa powder. Slice and serve. Store leftover cake covered at room temperature for 1–2 days or refrigerated for up to 5 days (bring to room temperature before serving).