Brandy Alexander Marble Cake

Brandy Alexander Marble Cake - Jan/Feb Bake from Scratch 2017

Made with melted ice cream, this rich marble cake is as close as you can come to actually eating a Brandy Alexander. Be sure to use a good sipping brandy, because quality counts when it comes to flavor.

Brandy Alexander Marble Cake
Makes 1 (9x5) loaf
  • 1 cup (227 grams) unsalted butter, melted
  • ½ cup (100 grams) granulated sugar
  • 4 tablespoons (52 grams) brandy, divided
  • 2½ cups (350 grams) melted Tillamook Vanilla Ice Cream, divided
  • 2 large eggs (100 grams), lightly beaten
  • 3⅓ cups (417 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • ¼ teaspoon ground nutmeg
  • Confectioners’ sugar, for dusting
  1. Preheat oven to 325°F (170°C). Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together melted butter, granulated sugar, and 3 tablespoons (39 grams) brandy. Whisk in 2 cups (275 grams) melted ice cream and eggs. Whisk in flour, baking powder, and salt until smooth.
  3. Place 1 cup (325 grams) batter in a small bowl, and whisk in cocoa and remaining ½ cup (75 grams) melted ice cream. Whisk nutmeg into remaining batter; batters will be thick. Pour half of nutmeg batter into prepared pan. Pour cocoa batter on top. Pour remaining nutmeg batter on top. Using a knife, swirl batters together.
  4. Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 10 minutes. Using a wooden pick, poke warm cake all over, and drizzle with remaining 1 tablespoon (13 grams) brandy. Let cool slightly. Using excess parchment as handles, remove from pan. Let cool completely on a wire rack. Just before serving, dust with confectioners’ sugar.


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  1. I tried this and ended up with a glutinous mass that was impossible to stir. I followed every step and measurement for this. It’s probably another one of your OOP’s things that you didn’t list in the notes on facebook. You guys have got to get a proper editor!

    • Hey Melissa,

      We’re sorry to hear that the cake didn’t turn out right! After speaking with our Test Kitchen, they mentioned that the consistency of the batter will be dependent on the quality of ice cream you use. While testing with Häagen Dazs, a high-quality ice cream, the batter was easy to maneuver and stir. Hopefully this will resolve any lingering issues. Happy baking!


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