Bready or Not: Marble Sheet Cake

I love frosting, so take it on my authority that this Marble Sheet Cake is delicious without need of any frosting on top. Plus, enjoying the cake in naked or near-naked form with just a sprinkling of confectioners’ sugar on top reveals that beautiful marbling to the world.

That marbling is delicious stuff, too. The base batter is vanilla-flavored, with the other portion including cocoa powder and additional goodness.

The texture of the cake is tender and soft. Since there’s no need for frosting, this is a good travel cake. When I made this for my husband to take to work, I individually wrapped pieces to-go in a plastic bin. They made the journey without issue.

Modified from One Bowl Baking Special Issue from Bake from Scratch.

PrintBready or Not: Marble Sheet CakeThis beautiful 9×13 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, SnackKeyword cake, chocolateAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayIngredientsVanilla batter3 cups all-purpose flour1 3/4 cups white sugar1 Tablespoon baking powder1 teaspoon kosher salt1 1/2 cups milk room temperature3/4 cup unsalted butter melted2 teaspoons vanilla extract3 large eggs room temperatureCocoa batter2 Tablespoons unsalted butter melted1/3 cup unsweetened cocoa powder sifted1/2 teaspoon almond extractTopping, optional2 Tablespoons confectioners’ sugarInstructionsPreheat oven at 325-degrees. Line a 9×13 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.OM NOM NOM!