Marbled cake with cream cheese and strawberries – This is delicious cake for any occasion, whether for friends, surprise your boyfriend or just indulge yourself to taste this cake.
This cake is fantastic to have all year long – but I use it primarily in the summer because it’s kept refrigerated so it’s nice and cool.
My family loved this cake! I will be making this cake again and again throughout the summer. I used a white cake mix instead of the suggested marble cake mix. I’m going to try other jello flavors such as lemon and orange.
Great cake! Very easy. One man at the party I served it at commented that it’s probably the best frosting he has ever tasted. I think this recipe is very adaptable…cocoa in the frosting, different flavored jello and different flavored cake mix. How about lemon cake, orange jello and vanilla frosting tinted yellow or orange? Oh, oh, with orange zest garnish?
Very very good. I had trouble getting my frosting thick enough, I used 2 envelopes of whipped topping mix and even added a little confectioners sugar. Very good with fresh straberries on top!
This was so simple and turned out perfectly. I followed the directions for the cake, but made my frosting with actual whip cream instead of the mix.
1/2 cup butter, softened
5/8 cup caster sugar
1/2 tsp. vanilla essence
1 cup + 1 tbsp plain flour
1/2 tsp. baking powder
1/4 cup milk, as required
2 tbsp cocoa powder
Cream strawberry cheese:
5 fresh strawberries sliced
1/2 cup cold mascarpone cheese (can substitute with regular cream cheese)
1/2 cold heavy whipping cream (35-40% butterfat content)
2-3 tablespoons granulated white sugar, or to taste
1/2 teaspoon pure vanilla extract
20-25 fresh strawberries, sliced
1/2 cup sugar
2 tbsp corn starch (or arrowroot powder)
1/2 cup water
Preheat oven to 350F (180C).
Grease & line a 7″ to 8″ round tin with baking paper.
In a large bowl, beat butter until smooth ( for 2 – 3 min.)
Add the sugar and beat until light and creamy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
Sift the flour and baking powder in a bowl.
Now fold the flour mixture in the butter mixture.
Add ( 2 tbsp. ) milk and mix until well combined.
Combine cocoa powder with remaining milk in a small bowl.
Divide cake mixture in half and stir cocoa mixture into one half, keeping other half plain.
Spoon mixture alternately into prepared tin.
Spread the plain batter at bottom & top, dark in between, and then make zigzags with a knife
Bake for 30 – 40 minutes or until a knife inserted into the center comes out clean.
Transfer the cake to a wire rack and let it cool for 5 minutes.
Assembling the cake:
Remove the cake from the tin and allow to cool.
Spread cream strawberry cheese over cool cake.
Top with sliced strawberries in 2-3 layers.
place some around the cake
Drizzle with glaze and allow to set in fridge for 30 minutes before cutting and serving.