Marble Cake with Vanilla Frosting

Sometimes it’s just nice to be in your kitchen. After a quick inventory I realized I had everything I needed to make a homemade marble cake with a light fluffy vanilla frosting. I literally had everything! Who can resist that!

This delicious cake is moist and not to heavy the vanilla and chocolate flavors are perfect together and the light marshmallowy frosting adds just enough sweetness. And I’m here to tell ya making a cake for no real reason other than just to have some cake is awesome!

Here’s what you need:


2 1/4c. Flour

1 2/3 c. Granulated sugar

3 1/2 tsp baking powder

2/3 c. Butter or Shortening

1 1/4c. Milk

1 tsp. Vanilla

5 egg whites

3 tbsp cocoa powder

1/8 tsp baking soda

Preheat oven to 350°F Grease and flour a 9 x 13in glass cake pan.

Sift together flour, sugar, baking powder in a large mixing bowl add butter milk and vanilla mix on medium speed till well blended. Add egg whites and mix on high speed 2 minutes scraping the sides of the bowl as you mix. In a medium bowl reserve 1 2/3c. batter. Pour remaining batter into the cake pan. Add cocoa powder and baking soda to reserved batter mix well. Spoon onto the top of the vanilla batter and use a butter knife to swirl together for marble effect. Bake 40-45 minutes.


2 room temperature egg whites

1/2 c granulated sugar

1/4c. Corn syrup

2 Tbsp. Water

1 tsp. Vanilla

In a large mixing bowl mix egg whites on high speed until stiff peaks form. Set aside. In a medium sauce pan stir together sugar, corn syrup, and water. Heat to a boil covered. Uncover and boil 4-8 minutes or until candy thermometer reads 240°F. On medium speed slowly pour syrup mixture into the egg whites and mix until glossy peaks form. Add vanilla and mix well. Place in the refrigerator for 20-30 minutes.

Cool cake completely before frosting. Enjoy!


Strawberry’s and Cream Jelly Roll

I haven’t done much baking lately so tonight I checked the pantry, enlisted a volunteer (my daughter) and we got busy in the kitchen making a Strawberry’s and Cream Jelly Roll! 

Jelly rolls are believed to be a product of Austria and consist of a sponge cake with a filling of jelly, whipped cream, or icing that is then rolled up. The cake itself is a sponge cake and not a crumb cake or birthday style cake. This is an important distinction because a crumb cake would never hold up to the process of rolling the baked caked. 

For our recipe we used a filling of both jelly and a homemade fluffy white frosting. It’s So Yummy! Here is what you need for the cake! 

3 lg eggs

1 cup granulated sugar

1/3cup of water

1/2tsp almond extract

3/4cup flour

1 tsp baking powder

1/4tsp. Salt

Powdered sugar

2/3cup of jelly

1 batch Betty Crocker Fluffy White Frosting , recipe here

Preheat oven to 375°F line a baking sheet pan with parchment paper. In a medium bowl beat the eggs on high and slowly add granulated sugar. Beat in water and extract then slowly add dry ingredients. Beat well until batter is very smooth. Pour into pan and push it to the edges and corners. Bake 12-15 minutes or until toothpick inserted comes out clean. Immediately loosen cake from the sides of the pan and turn upside down on to a kitchen towel generously coated in powdered sugar. Remove parchment paper, trim off any crispy edges, and while still hot roll the cake and the towel place on a cooling rack for 30minutes or until well cooled. Once cool unroll cake spread on jelly and frosting and roll up the cake! Sprinkle with more powdered sugar. Enjoy!