What kind of cake uses a lot of eggs?

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When it comes to this marble cake, there are two types of individuals.

There are normal persons who will look at the quantity of eggs necessary and think: My lord, that is an outrageous number of eggs.

Then there are the chicken keepers, who will look at the number of eggs in this recipe and think: Thank goodness. I got to eat some leftover eggs!

This recipe is for those of you chicken keepers who have more eggs than they know what to do with! It uses 10-11 eggs, depending on what size your hens lay, and can clear up a nice amount of counter space in one go.

Several days’ worth of eggs. You can see they are different sizes, hence the slight variation in number of eggs needed.

What You’ll Need

This marble cake has no difficult ingredients, just a lot of eggs, butter, and sugar, with some flour and cocoa powder to keep it all together!

• Dry ingredients: Flour, baking powder, kosher salt, and cocoa powder are the main ingredients.
• Wet ingredients: butter, sugar & vanilla extract.
  • This recipe uses 2 cups (4 sticks) of butter, which equals 1lb of butter like in a traditional “pound” cake. Yeah, this makes the cake calorie dense, but to be honest, I’m not into tracking calories. I’d rather make a good cake, have a small slice, then freeze the rest for later! This is not the recipe for you if you don’t want to use a pound of butter.
• Eggs! You must use your best judgment in this situation. If we are using regular “large sized” supermarket eggs as a starting point, this recipe would use 10 “large” eggs.
  • My hens lay anywhere from small to extra large eggs, as you can see in the photo above. Thus, depending on who has been laying, I may utilize 11 eggs if the most of them are little.
• Chocolate: Semi sweet chocolate chips and cocoa powder
• Confectioners sugar for dusting
• Whipped cream for serving, optional

How to Make this Marble Pound Cake

Well, let’s get started. The ingredients for this recipe are fairly long because I wanted to share as much detail as possible. Despite its length, this cake is simple to create.

Prep your tools: Preheat the oven to 350 degrees Fahrenheit. PAM or other cooking spray a big bundt pan, then sprinkle with flour. To move the flour around the insides of the pan, tap the bottom of the pan and rotate at different angles.

Melt the chocolate chips in a double boiler. Half-fill a small saucepan with water. Place a heat proof bowl (pyrex or metal works nicely) on top of the pot, making sure just the bottom of the bowl fits into the top of the pot.

Reduce the heat to low and stir in the chocolate chips in the heatproof bowl. Melt the chocolate, stirring occasionally and being very careful not to let any water get into the bowl. (This may cause your chocolate to “seize,” rendering it unusable.) Set aside after the chocolate has melted. Use oven mitts to shield your fingers from the scorching bowl’s edges.

Combine dry ingredients: In a medium bowl, mix together the flour, baking powder and salt. Set aside.

Cream butter and sugar: In the bowl of a stand mixer , or a large bowl with a hand held mixer, cream the butter, sugar and vanilla until light and fluffy. At medium-high speed, this will take around 2-3 minutes.

Mix in the eggs. Add the eggs one at a time, mixing in between. Scrape down the sides of the bowl.

Begin adding dry ingredients. On low speed, add half of the flour mixture and mix thoroughly, scraping down the sides of the bowl. Add the remaining flour mixture and mix on low until well combined, pausing to scrape down the sides of the bowl.

Half of the batter should be placed in the prepared baking pan.

Add chocolate. Add the melted chocolate and cocoa powder to the remaining batter in the mixing bowl. Mix well with your spatula or mixing spoon, scraping the bottom of the bowl to make sure all the batter gets worked in.

Combine batters. In your baking form, layer the chocolate batter on top of the vanilla batter. Swirl the two mixtures together using a tiny spatula. Make sure the item you’re using to stir the batter reaches the bottom. Be cautious not to whirl so much that you totally combine the two batters. I will usually go around the baking mold once clockwise, swirling as I go, then go around once in the other direction.

Bake for 50 minutes uncovered. Cover with foil and bake for another 15-25 minutes, testing after 10 minutes. The cake is done when a tester inserted in the middle comes out clean.

Cool. Let the cake stand for 20 minutes on a cooling rack before trying to remove it from the mold.

Remove cake from pan. When you are ready to un-mold the cake, place a plate or cutting board on top of the opening on the mold, then flip it over so the cake falls onto the plate. This may take some time. If after a few minutes your cake has not fallen out you can gently tap along the outside of the mold to help encourage the cake to release.

Serve. To serve, sprinkle with confectioners’ sugar. Add a dollop of whipped cream if desired.

Tips for Success

• Don’t skip greasing and flouring your bundt pan. It is tempting to overlook this step, particularly the dusting bit if you’ve greased the pan. But believe me when I say that you will need BOTH the cooking spray and a thorough dusting of flour to keep this cake from sticking to the pan.
• Give it time. It takes a long time to prepare this marble cake. It also takes an hour or two to cool down. Take your time.
• If your cake breaks. If your cake sticks to the pan, most likely it is because the pan wasn’t meticulously prepped or the cake was de-panned before it was cool enough. It’s still no big deal.
  • If only a few part of the cake are broken, just cut out those slices and use them for a taste test. Give the leftover slices to your loved ones, and they won’t be able to tell the difference.
  • Another thing you can do with broken cake slices is layer them in a mason jar along with whipped cream, ice cream and mashed fruit (like strawberries). Inform everyone that this beautiful trifle was on purpose. They’ll be impressed by how good the dessert tastes and how clever you were to use a marble cake instead of a regular old vanilla cake. My lemon bundt cake recipe is REALLY useful for this. Sometimes I make that cake just to make a trifle.

How to Store Marble Cake

This cake is frequently kept on the counter. The cake is put on a glass platter and wrapped in saran wrap. We cut off slices as we go, which helps preserve the cake’s moisture a bit longer. This marble cake will keep for about 4 days this way.

Make sure the cake has fully cooled before covering it, or moisture may accumulate and make the confectioners sugar on top mushy.

Individual pieces of marble cake may be stored in the freezer. Let your cake to come to room temperature first. Next cut each slice into many layers of plastic wrap. Store these in a freezer safe air tight container. The cake may be stored in this state for up to three months.

This cake freezes well without the confectioners sugar on top. This way you don’t have to fuss with any moisture build up and can enjoy your slice of cake with a fresh dusting of powdered sugar when ready.

When you are ready to eat a slice of frozen marble cake, just let it thaw on the counter top for a few hours. If you’re in a hurry and need a cake fix right away, microwave it for around 30 seconds. Or, you could always create my vanilla mug cake .

Too Many Eggs Marble Cake Recipe

This light and fluffy marble cake has a tender crumb and uses 10-11 eggs. Ideal for backyard poultry keepers who need to free up some kitchen space!

• Prep Time: 20 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12
• Category: Dessert
• Method: Oven
• Cuisine: American

• 3 ounces semi sweet chocolate chips
• 3 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp kosher salt
• 2 cups unsalted butter, room temp
• 3 cups white sugar
• 1 tablespoon pure vanilla extract
• 10 big room temperature eggs (11 eggs if you are using eggs from your flock and some are very small)
• 2 tablespoons cocoa powder
• Confectioners sugar for dusting
• Whipped cream for serving, optional

Preheat the oven to 350F. Place the top rack in the center of the oven.

PAM or similar cooking spray should be used to grease a large bundt pan, which should then be dusted with flour. To move the flour around the insides of the pan, tap the bottom of the pan and rotate at different angles.

Melt the Chocolate

Melt the chocolate chips in a double boiler. Half-fill a small saucepan with water. Put a heat-resistant bowl (pyrex or metal works well) on top of the pot, ensuring that only the bottom of the bowl fits into the pot’s top. Reduce the heat to low and stir in the chocolate chips in the heatproof bowl. Melt the chocolate, stirring regularly and taking care not to let any water to enter the bowl. (This may cause your chocolate to “seize,” rendering it unusable.) Set aside after the chocolate has melted.

Make Cake Batter

Mix dry ingredients. In a medium mixing basin, combine the flour, baking powder, and salt. Set aside.

Cream butter, sugar, and vanilla. In the bowl of a stand mixer, or a large bowl with a hand held mixer, cream the butter, sugar, and vanilla until light and fluffy. At medium-high speed, this will take around 2-3 minutes.

Add the eggs one at a time, mixing between each addition. Scrape down the bowl’s sides.

Mix in half of the flour mixture on low speed. scraping down the sides of the bowl. Mix in the remaining flour mixture on low until thoroughly incorporated, stopping to scrape down the sides of the bowl as needed.

Half of the batter should be placed in the prepared baking pan.

Make the chocolate batter. Add the melted chocolate and cocoa powder to the remaining batter in the mixing bowl. Mix well with your spatula or mixing spoon, scraping the bottom of the bowl to make sure all the batter gets worked in.

Swirl the batters. Add the chocolate batter on top of the vanilla batter in your baking mold. Swirl the two mixtures together using a tiny spatula. Make sure the item you’re using to stir the batter reaches the bottom. Be cautious not to whirl so much that you totally combine the two batters. I normally go around the baking mold once clockwise, swirling as I go, and then once the opposite way.

Bake the Cake

Bake uncovered for 50 minutes. Then cover with aluminum foil and bake for another 15-25 minutes, testing after 10 min. When a tester put in the center comes out clean, the cake is done. Put your tester into the cake in numerous places to ensure even cooking. By “come out clean” I mean there should be no batter on the tester, just a few crumbs or nothing at all.

Cool. Let the cake to cool on a cooling rack for 20 minutes before attempting to remove it from the form.

Remove from pan. When you’re ready to remove the cake from the mold, lay a plate or cutting board on top of the opening, then tip it over so the cake falls onto the plate. This may take some time. If your cake has not fallen out after a few minutes, gently tap around the outside of the mold to assist urge the cake to emerge.

Serve! To serve, sprinkle with confectioners’ sugar. Add a dollop of whipped cream if desired.