Go Back Email Link
Print

Marble-ous Creations (With Strawberries and Stuff!) Cake

This cake is a visual and flavorful masterpiece: a marbled canvas of white and chocolate cake, layered with creamy cream cheese and a burst of strawberry-basil freshness, topped with a luscious dark chocolate frosting. It's a dessert that's as stunning to look at as it is to savor
Course Dessert
Cuisine American
Keyword Basil, Cake, Condensed Milk, Cream cheese, Strawberries
Prep Time 45 minutes
Cook Time 35 minutes
Servings 10
Author Chef Cameron

Ingredients

For the Cake Layers:

  • 1 box white cake mix or a scratch white cake recipe, plus ingredients called for on the box
  • 1 box devil's food cake mix or a scratch chocolate cake recipe, plus ingredients called for on the box
  • 1/4 cup strong brewed coffee for the chocolate cake

For the Strawberry-Basil Compote:

  • 1 pound fresh strawberries hulled and quartered
  • 1/4 cup granulated sugar
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp fresh basil finely chopped
  • 1 tsp lemon zest
  • ΒΌ cup orange juice

For the Cream Cheese Filling:

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 Tbsp lemon juice

For the Chocolate Condensed Milk Frosting:

  • 1 14 ounce can sweetened condensed milk
  • 1 cup 2 sticks unsalted butter, softened
  • 6 ounces high-quality dark chocolate 70% cacao, melted and slightly cooled
  • 1 tsp vanilla extract
  • Pinch of sea salt optional

Instructions

Prepare the Strawberry-Basil Compote:

  • In a medium saucepan, combine the strawberries, granulated sugar, and balsamic vinegar.
  • Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly (about 10-15 minutes).
  • Add the lemon zest and basil.
  • Remove from heat and let it cool completely.

Prepare the Cake Batters:

  • Prepare the white cake mix according to the package directions.
  • Prepare the chocolate cake mix according to the package directions, adding the 1/4 cup of strong brewed coffee into the batter. This will enhance the chocolate flavor.

Prepare the Cream Cheese Filling:

  • In a separate bowl, beat the softened cream cheese until smooth.
  • Add the powdered sugar, vanilla bean paste, and lemon juice, and beat until creamy.

Prepare the Chocolate Condensed Milk Frosting:

  • In a large bowl, beat the softened butter until smooth and creamy.
  • Melt the dark chocolate in a double boiler or in the microwave in short bursts, stirring frequently to prevent burning. Let it cool slightly.
  • Gradually add the sweetened condensed milk to the butter, beating on medium speed until well combined.
  • Then, slowly pour in the slightly cooled melted dark chocolate, and beat until combined.
  • Stir in the vanilla extract (and a pinch of sea salt, if using).
  • Continue to beat the frosting on medium-high speed until it becomes light and fluffy. This may take several minutes.

Marble and Bake the White Cake Layer:

  • Grease and line 2 10in cake pans with parchment paper.
  • Pour half of the white cake batter into each of the prepared pans.
  • Dollop spoonfuls of the devil's food cake batter over the white cake layer.
  • Use a knife or skewer to gently swirl the devil's food cake batter into the white cake batter, creating a marble effect.
  • Bake according to the cake mix package directions, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan.

Assemble the Bars:

  • Once the swirled white cake layer is completely cooled, carefully cut off the top of each cake making the cake even
  • Spread the cream cheese mixture evenly over the bottom cake layer.
  • Spread the strawberry-basil compote evenly over the cream cheese layer.
  • Place the second swirled white cake layer over the strawberry layer.
  • Spread the chocolate condensed milk frosting evenly over the top white cake layer.