📖 Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Ensure the rack is positioned in the center for even baking. This is super important, dont skip this step!
2. Grease and Flour the Pan: Thoroughly grease a 9-inch round cake pan with butter or cooking spray. Dust it with flour, tapping out any excess. This will prevent the cake from sticking and ensure easy removal.
3. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 ¾ cups of granulated sugar until light and fluffy. This process should take about 5-7 minutes using an electric mixer on medium speed. The mixture should be pale and airy – this step is crucial for a tender cake.
4. Incorporate Eggs: Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract along with the last egg. Be careful not to overmix at this stage; mix until just combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt. Whisk until the mixture is uniform. This ensures the baking powder and salt are evenly distributed throughout the flour.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with 1 ¼ cups of milk. Begin and end with the dry ingredients. Add the dry ingredients in three additions and the milk in two additions. Mix on low speed until just combined after each addition. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough cake.
7. Prepare Batter: In a small bowl, mix 2 tablespoons of unsweetened cocoa powder with 2 tablespoons of hot water to form a smooth paste. This mixture will intensify the chocolate flavor in the cake.
8. Divide Batter: Divide the cake batter in half. Fold the cocoa paste into one half of the batter. This will create a chocolate-flavored portion of the cake. Ensure the cocoa paste is evenly distributed throughout the batter.
9. Layer Batter in Pan: Spoon alternating dollops of the vanilla and chocolate batters into the prepared cake pan. Start with a dollop of vanilla batter, then add a dollop of chocolate batter on top. Continue alternating until all the batter is used. This creates a marbled effect in the cake.
10. Swirl the Batter: Use a knife or skewer to gently swirl the batters together in the pan. Be careful not to overmix; a few swirls are enough to create the marbled effect.
11. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
12. Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan prevents it from breaking apart.
13. Prepare Frosting: While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together 8 ounces of cream cheese, softened, with ½ cup (1 stick) of unsalted butter, softened, until smooth and creamy. Gradually add 4 cups of powdered sugar, beating on low speed until combined. Add 2 teaspoons of vanilla extract and beat until light and fluffy. Add a pinch of salt to balance the sweetness.
14. Frost the Cake: Once the cake is completely cooled, frost the top and sides with the cream cheese frosting. Use an offset spatula to create a smooth, even layer of frosting. Decorate with sprinkles, chocolate shavings, or fresh berries, if desired.
15. Serve: Slice and serve the Judge's Scale Cake. This cake is best enjoyed at room temperature. Store any leftovers in an airtight container in the refrigerator. ENJOY!