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Yields:
10 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
This gorgeous cake might be tedious, but we think the end result is completely worth it. It's obviously beautiful, but it's also SO delicious. Not too sweet, super flavorful, and perfectly moist. Perfect for an afternoon snack with a cup of coffee or tea.
Made it? Let us know how it went in the comment section below. Looking for more show-stopping cakes? Check out this Andes Chocolate Cake—it's an all-timer!
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Ingredients
- 1 1/2 cups
granulated sugar
- 4
large eggs
- 1 cup
whole milk
- 3/4 cup
vegetable oil
- 2 cups
all-purpose flour, sifted
- 1/2 tsp.
kosher salt
- 3 Tbsp.
Dutch-processed cocoa powder
- 1/2 tsp.
pure vanilla extract
- 1/2 tsp.
almond extract
Directions
- Step 1 Preheat oven to 350°. Line a 8" round cake pans with parchment paper and grease with cooking spray.
- Step 2In a large bowl combine sugar and eggs and whisk until lightened in color, about 2 minutes. Beat in milk and vegetable oil until combined. Add flour and salt and whisk until smooth.
- Step 3Remove 2 cups of batter and place in separate bowl. Whisk the cocoa powder into the bowl with 2 cups batter and the vanilla and almond extract into the other.
- Step 4Pour 3 tablespoons vanilla batter into the center the center of the cake pan. Then, pour 3 tablespoons chocolate batter into the cake pan. Repeat this alternating method, this time using 2 tablespoons batter per pour, until all batter has been used.
- Step 5Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let cool completely before slicing and serving.
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