Monthly Archives: April 2013
For my birthday, I couldn’t decide between chocolate and vanilla. I solved the problem by making a marble cake. That way I didn’t have to choose! Orange juice and orange zest added a special brightness to this treat. Instead of a layer cake with lots of frosting and lots of extra calories, I made a Bundt cake and topped it with thin layer of orange glaze. The results were yummy.
Now, here’s the best part. I made this from chocolate and a vanilla gluten-free cake mixes. Quick, delicious and such a nice gift!
1 box (15 ounces) Gluten-Free Yellow or White Cake Mix*
1 box (15 ounces) Gluten-Free Chocolate Cake Mix*
2 sticks unsalted butter or dairy-free alternative, softened, divided
4 large eggs, divided
3 teaspoons vanilla extract, divided
2 cups buttermilk, divided (a tad less than 2 cups, really)
Juice and zest of one orange
Preheat oven to 350 degrees. Lightly oil a 10-cup Bundt cake pan.
Make the Yellow Cake. Cream 1 stick of butter until light and fluffy. Add yellow cake mix and beat until crumbly. Add 2 large eggs and beat until smooth. Beat in 1 ½ teaspoons vanilla and 1 cup buttermilk. Beat until smooth. Set aside.
Make the Chocolate Cake. Cream 1 stick of butter until light and fluffy. Add chocolate cake mix and beat until crumbly. Add 2 large eggs and beat until smooth. Pour orange juice into a 1 cup measure. Add enough buttermilk to measure 1 cup. Add 1 ½ teaspoons vanilla and 1 cup buttermilk mixture to the cake mix. Fold in zest. Beat until smooth. Set aside.
To Assemble. Start with dollops of yellow cake batter, then chocolate cake batter and keep alternating until both batters are used up. Use a sharp knife, swirl the batter to create a marble effect. Set on middle rack in preheated oven. Bake 50-60 minutes or until toothpick comes out clean. Rest 10 minutes on rack then invert, remove pan, and cool completely.
3 tablespoons orange juice
¾ to 1 cup confectioners’ sugar
Grated peel of half an orange
Combine juice and sugar and blend until smooth. Add grated peel and mix to combine. Drizzle over the top of the cake before serving.
*Hodgson Mill, Betty Crocker, and Gluten-Free Pantry cake mixes are all good choices as they all weigh 15 ounces. Many other gluten-free cake mixes will work, too. Just weigh out 15 ounces of each mix before using.