This Brownie Marbled Funfetti Snack Cake is the ultimate combination of a fudgy brownie with a classic vanilla confetti cake. By layering up the two types of batter in the pan, it bakes into a gorgeous cake with thick rippling of chocolate brownie. This requires little in the way of decoration, but of course, feel free to go wild with buttercream frosting or glaze if desired! This is the ideal cake to cut and come back to – perfect for snacking.
This cake comprises of my classic brownie recipe with my classic funfetti cake recipe. Bringing the two together might lead to a fair amount of washing up but it is so worth it for the end result. This is a really fun cake to make that you can shake up to make your own.
Technically any cake could be a snack cake, but for me, snack cakes are ones you make for yourself with no occasion. They are cakes that we put in a tin or on a cake stand for everyone to slice off pieces whenever they so please! I absolutely love having a good cake in the house for whenever the mood hits and I think “Ooh I could really go for something sweet”. To make this special, for an occasion, I recommend covering the top in a simple vanilla buttercream frosting.
TIPS FOR MAKING A REALLY GREAT VANILLA CAKE
Making a truly exceptional vanilla cake involves a blend of technique, ingredients, and attention to detail. Whether you’re a seasoned baker or just starting out, these tips will help you create a vanilla cake that’s moist, flavorful, and utterly delicious.
- Quality Ingredients: Begin with high-quality ingredients. Use pure vanilla extract or vanilla bean paste for authentic flavor. Fresh eggs, good quality butter, and all-purpose flour ensure a rich and tender crumb.
- Room Temperature Ingredients: Allow your eggs, butter, and any dairy ingredients to come to room temperature before mixing. Room temperature ingredients blend more easily, resulting in a smoother batter and better incorporation of flavors.
- Proper Mixing Technique: Cream the butter and sugar together until light and fluffy. This step incorporates air into the batter, creating a lighter texture. Be cautious not to overmix once you add the dry ingredients, as this can lead to a dense cake.
- Sift Dry Ingredients: Sift the flour, baking powder, and salt together to remove any lumps and aerate the mixture. This ensures even distribution and a uniform texture in the final cake.
- Buttermilk or Cream: Adding buttermilk or cream to the batter enhances moisture and tenderness. These ingredients also react with the leavening agents to create a softer crumb.
- Don’t Overbake: Keep a close eye on your cake as it bakes. Overbaking can result in a dry cake. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.
- Let it Rest: Allow your fully assembled cake to rest in the refrigerator for at least an hour before serving. This allows the flavors to meld together and the frosting to set, resulting in a more cohesive and flavorful dessert experience.
By following these tips, you’ll be well on your way to creating a vanilla cake that’s moist, flavorful, and sure to impress any crowd.
INGREDIENTS REQUIRED for this Brownie Marbled Funfetti Snack Cake
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!
- Unsalted Butter
- Granulated Sugar
- Large Free Range Eggs
- Vanilla Extract
- Plain (All Purpose) Flour
- Baking Powder
- Baking Soda
- Heavy Cream (or Double Cream in the UK)
- Cocoa Powder
- Semi-Sweet Chocolate
- Sprinkles
Tips for the Best Brownie Marbled Funfetti Snack Cake
- Liquids: We got heavy on the liquid in this recipe. If it looks fairly runny compared to a sponge recipe, that’s good! This means the texture will come out light and moist.
- Sprinkles: Use any that you like. I use the standard funfetti sprinkles as the size of them means they really stand out after baking. Be aware, if you’re in the UK/EU, your sprinkles are unlikely to hold their color the same as US variations due to the artificial colorings used.
- Over mixing: Take care not to over mix the batter as this will cause the cake to become dense. Moist cakes only here at Tasting Thyme!
- Brownie layer: This recipe uses my classic brownie recipe. For more tips, simply have a look at one of my brownie recipes.
- Marbling: I pour this in layers to create defined thick ribbons of brownie. To do this, pour half the funfetti batter, half the brownie batter and repeat.
- Decoration: Decorate however you like. I find because it’s already pretty thick it doesn’t need a glaze or buttercream, but if you’d like to make one, feel free!
I make my Brownie Marbled Funfetti Snack Cake using an 8×8″ square pan and recommend a high speed mixer (with a mixer like this). If you’re looking for other cake ideas check out this Classic Funfetti Cake. Don’t forget to share your bakes with me on socials!
STORAGE/MAKE AHEAD
This Brownie Marbled Funfetti Snack Cake can be made ahead of time really easily. Make your cake and wrap entirely in cling film/plastic wrap. Place the wrapped unfrosted cake in the fridge (3-5 days) or freezer (up to 3 months).
Once made, store in the cupboard/pantry for 3-5 days. Place in an airtight container to prevent the cake from drying up.
Brownie Marbled Funfetti Snack Cake
Ingredients
For the Funfetti Cake
- 113 g (½ cups) Unsalted Butter Room Temperature
- 160 g (¾ cups) Granulated Sugar
- 2 (2) Large Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 160 g (1 ¼ cups) All Purpose Flour
- ½ tsp (½ tsp) Baking Powder
- ¼ tsp (¼ tsp) Baking Soda
- 60 ml (¼ cups) Milk
- 60 ml (¼ cups) Heavy Cream
- 100 g (⅔ cups) Rainbow Sprinkles
For the Brownie
- 100 g (½ cups) Semi-Sweet Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Granulated Sugar
- 100 g (½ cups) Light Brown Soft Sugar
- 2 (2) Medium Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 90 g (¾ cups) All Purpose Flour
- 30 g (⅓ cups) Cocoa Powder
Instructions
For the Funfetti Cake
- Pre-heat the oven to 180℃/360℉. Line an 8×8" square baking pan.
- In a large bowl, whisk together the butter and sugar on high speed for a few minutes to really bring it together. Add in the eggs and vanilla and whisk again.
- Use a spatula/wooden spoon to fold in the flour, baking powder and baking soda until a cake batter comes together.
- Add the cream, milk and sprinkles and fold in to create a nice smooth batter. Set aside.
For the Brownie
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined. Add the eggs and vanilla and mix again. Add in the melted chocolate.
- Fold in the flour and cocoa powder.
- In the pan, pour in half the brownie mixture, followed by half the funfetti batter. Top with the remaining brownie mix, then the funfetti cake batter. Bake for 40-45 minutes until a skewer inserted comes out clean. If it is browning on top too much, cover with foil and return to the oven for an additional 5-10 minutes.
