The ultimate people pleaser, this soft, fluffy, moist Marble Cake is a swirled masterpiece of vanilla and chocolate. This cake is shockingly easy to make and tastes as good as it looks! Recipe includes a how-to video.
Marble Cake (AKA: The People Pleaser)
Some people like chocolate cake, some people like vanilla cake–but everyone loves this marble cake!
It’s a beautiful, swirled combination that’s perfectly chocolatey with just the right amount of vanilla. If you’ve tried and enjoyed my zebra cake, you’ll love this richer, more elegant take, minus the whipped egg whites and special ingredients. It’s simple, gorgeous, and designed to please!
This recipe is a close cousin to my popular vanilla cake; it’s wonderfully soft, moist, and so flavorful. When developing this recipe, I originally toyed with the idea of making two separate batters, but ultimately decided it was too much of a hassle. That technique produced many more dishes and a much larger mess, and the cakes didn’t bake as evenly together as I would’ve liked. After a dozen more rounds of testing, I finally figured out a way to keep things simple with one batter for both flavors.
You’ll love my recipe because it’s:
- Perfect for parties–everyone is happy!
- Soft, fluffy, and moist.
- Simple to make with just one batter.
- Cloaked with a thick and fudgy chocolate frosting (just one of many options–more below!)
What You Need
This marble cake uses basic ingredients you’ll already have on hand. Let’s go over a few of the key players:
- Butter and oil. Butter adds flavor that you would miss from using just oil, and oil adds moisture that you would miss if you only used butter.
- Flour. I use all-purpose, but cake flour may be substituted; see the notes below the recipe card.
- Baking powder. A tablespoon may seem like a lot. It’s not a typo, trust me on this one ๐.
- Buttermilk. Yes, even though we aren’t using baking soda (which is often used alongside buttermilk, if you recall my buttermilk substitute post), we are still using buttermilk. It adds flavor and moisture to the marble cake.
- Chocolate. Adding cocoa powder didnโt give me the deep, distinct chocolate flavor that I was looking for (largely because we arenโt adding any hot water to bloom it, like in myย chocolate cakeย recipe), but adding melted semisweet chocolate did the trick. You can use semisweet or dark chocolate here depending on your preference.
SAM’S TIP: If you only have salted butter on hand, you can reduce the salt in the recipe to ยฝ teaspoon.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Marble Cake
- Heat your chopped chocolate in the microwave until it’s smooth and melted, then set aside.
- Cream the butter, oil, and sugar until fluffy, then stir in the eggs one at a time. Add the vanilla.
- Combine the dry ingredients in a separate bowl, then alternate adding this mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients.
- Portion โ -ยฝ of the batter into a separate bowl and add stir in the melted chocolate until uniform.
- Alternate adding the vanilla and chocolate batter into your pans, then swirl them with a knife for a marbled appearance.
- Bake your cakes for 30 minutes, let them cool in their pans for 15 minutes, then invert them onto a cooling rack to cool completely before frosting.
SAM’S TIP: You can also reverse-cream this marble cake (the technique I used in my caramel cake) for a plush, dense crumb. If you often accidentally over-mix your cakes, it’s almost impossible to do so with the reverse-creaming method.
Frequently Asked Questions
I like using my favorite chocolate frosting (though in the video I used my chocolate buttercream; either will work!). If you’re looking for a vanilla option, my classic buttercream frosting, cream cheese frosting, Swiss meringue buttercream, or German buttercream would work well.
There are a few causes for a dry cake, but the main reasons are over-measuring your flour, overmixing, or overbaking.
I use a kitchen scale to measure my ingredients to avoid over-measuring my flour, as this is a very common mistake. I suggest you do the same! Once you begin combining the dry and wet ingredients, you want to be very careful to mix until just combined–and don’t use a mixer. Finally, you want to bake your marble cake until a toothpick comes out clean, or preferably, with a few moist crumbs; many ovens run hot though, so you’ll want to start checking your cake a few minutes before it should be done.
Follow these tips and your marble cake should turn out perfectly moist every time!
Store your marble cake in an airtight container. I recommend keeping it at room temperature, where it will keep for 2-3 days (so long as it isn’t a particularly humid environment). This cake may be refrigerated (again, in an airtight container) and will keep for about 5-7 days in the fridge–BUT, keep in mind that the refrigerator will dry out your cake, even in a container.
It’s always exciting to see the beautiful swirls when you cut into a marble cake!
Enjoy!
Letโs bake together! Iโll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Marble Cake
Ingredients
- 4 oz semisweet chocolate bar finely chopped
- ยฝ cup (113 g) unsalted butter softened
- ยฝ cup (120 ml) canola oil (or vegetable oil)
- 1 ยพ cup (350 g) granulated sugar
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon baking powder
- ยพ teaspoon salt
- 1 ยผ cup (300 ml) buttermilk room temperature preferred
Chocolate Buttercream Frosting (see post for more frosting options)
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (226 g) unsalted butter softened to room temperature
- 2 cups (320 g) powdered sugar
- ยฝ teaspoon vanilla extract
- ยฝ teaspoon salt
- 2 Tablespoons heavy cream
Recommended Equipment
Instructions
- Preheat oven to 350F and generously grease and flour two 8" round cake pans (you may instead use 9" pans, just keep in mind you will need to bake the cake for about 5 minutes less than indicated).ย Set aside.
- Place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.4 oz semisweet chocolate bar
- Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).ยฝ cup (113 g) unsalted butter, ยฝ cup (120 ml) canola oil (or vegetable oil), 1 ยพ cup (350 g) granulated sugar
- Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down sides and bottom of bowl.4 large eggs
- Stir in vanilla extract.2 teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.3 cups (375 g) all-purpose flour, 1 Tablespoon baking powder, ยพ teaspoon salt
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter/oil batter, starting and ending with flour mixture and mixing until just combined after each addition. ย Do not overmix!1 ยผ cup (300 ml) buttermilk
- Pour โ -ยฝ of the batter into a separate bowl and add chocolate mixture. ย Stir until completely combined and batter is evenly chocolate.
- Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. Use a knife to swirl for marbled appearance.
- Bake on 350F (175C) for 30 minutes, or until toothpick inserted in center comes out mostly clean but with a few moist crumbs (do not over-bake or the cake will be dry, you want there to be a few crumbs).
- Allow cake to cool for 15 minutes before carefully inverting onto cooling rack to cool completely before frosting.
Chocolate Frostingยน
- In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).1 cup (170 g) semisweet chocolate chips
- Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.1 cup (226 g) unsalted butter
- Gradually add sugar, scraping down the sides and bottom of bowl occasionally.2 cups (320 g) powdered sugar
- Sprinkle in salt and vanilla extract, stir well.ยฝ teaspoon vanilla extract, ยฝ teaspoon salt
- Gradually add heavy cream, increase speed to high and beat for 1 minute.2 Tablespoons heavy cream
- Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. Top with second cake round and evenly frost cake. Slice and serve.
Notes
Cake Flour
Cake flour may be substituted. If using weights, use the same weight indicated in the recipe. If using cups you will need to use 3 cups + 6 Tablespoons of cake flour (cake flour is lighter than all purpose, which is why the weight is the same but the volume is different).Storing
Store cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep in mind the refrigerator tends to dry out cakes and make them a bit dry!Troubleshooting
A cake that turns out dense, dry, or crumbly (or tasting like cornbread) was most likely over-mixed, the flour was over-measured, or the cake was over-baked. When mixing wet and dry ingredients together, do not use an electric mixer, use a spatula and a gentle hand to stir ingredients together until combined. If you are not using a scale for this recipe, please see my tutorial on how to measure flour. When baking, always bake in the center rack. Make sure that your oven is not running hot, as many ovens run much hotter or cooler than indicated. Keep an oven thermometer near the center of your oven to monitor the temperature, as an oven that runs hot will cook a cake too fast and dry it out. Use the toothpick test to test if your cake is done. Ideally a toothpick inserted in the center of the cake should come out with a few moist crumbs (but not wet batter). If the toothpick comes out completely clean, the cake is definitely done baking and may be bordering on being over-baked.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Veronica
Hi! This looks delicious. Is that 740 kcal per slice? Or the whole thing? Thanks!
Sugar Spun Run
Hi, Veronica! It is per slice. ๐
Veronica
Thanks! I’ll save for a special occasion. ๐
Michelle
Making this for my son’s birthday. Do you sift the all purpose flour? If so, before or after measuring?
Sugar Spun Run
Hi, Michelle! The flour does not need to be sifted. Keep me posted on how your cake turns out. ๐
Nicole
Can I make this in a bundt pan? If so how long do I bake it?
Sugar Spun Run
Hey, Nicole! I haven’t had tried it in a bundt pan to know how long it will be bake so I recommend just keeping an eye on it. Let me know how it turns out. ๐
Emily Abramson
This recipe looks great! For the chocolate buttercream frosting, can I just leave out the chocolate if I want to make vanilla buttercream? Iโm thinking about making this for my daughterโs first birthday so Iโll want to decorate, so I think vanilla will be better for that.
Sam
Hi Emily! I’m so sorry I’m just now seeing this comment. Yes, you can leave out the chocolate, you may want to add a bit more powdered sugar. My vanilla frosting recipe is probably just what you are looking for here.
Paige
After making this cake do I leave it at room temperature on a cake stand with lid or does it need to be refrigerated? I donโt bake a lot and marble cake is my boyfriends favorite and Iโd like to try my hand at this on Wednesday for his birthday while heโs at work. Thanks!
Sugar Spun Run
Hi, Paige! You will be fine to leave this at room temperature on a cake stand covered. I hope that your boyfriend loves his special birthday cake and that he has a wonderful birthday! ๐
Paige
Thank you so much!
Sharon
Hi, thank you for sharing this recipe. Just wondering whether i can use margarine in place of butter for the frosting?
Sugar Spun Run
Hi, Sharon! I am not sure, I have not tried it with margarine, but I think it should work. ๐
Sharon
Thanks for the response
Rhia
Would this recipe work for a carved cake? Would it be firm enough? Thanks.
Sam
Hi Rhia, I’ve never carved it before, it is a pretty soft cake so I’m worried it might be too light for carving. Hoping someone else who has tried it can chime in.
Casey
This recipe was absolutely fabulous! My son wanted a marbled cake for his birthday, but wanted it made in a Wilton dinosaur shaped pan. I was worried about this recipe working for that kind of pan, but it worked beautifully!! Just the right amount of batter and no dome on top when I baked it. I used semi-sweet chips for the chocolate (it was what I already had) and it worked just fine. Everyone loved the taste and I will totally make this again!! Thanks for the wonderful recipe!!
Sam
I’m so happy to hear it was such a success, Casey! Thank you so much for commenting, I really appreciate it ๐
Rebecca
Hi! Looks awesome. Can you clarify step 7? When and how are you combining the flour mixture, buttermilk and the wet ingredients?
Iโve heard different theories of wet-into-dry v. dry-into-wet…
Sugar Spun Run
Hi, Rebecca! Yes, I am happy to! Using a spatula you want to gently hand-mix in flour and buttermilk. You will add in a little flour, mix until combined, then add a little buttermilk mix until combined…you will alternate flour and buttermilk until all of the two ingredients are mixed into the batter. You always want to start and end with flour mixture and mixing until just combined after each addition. Be careful not to overmix! I hope that helps!
Doreen
Sam, I love this recipe and want to add this to my holiday baking list. Have you tried freezing this cake before you assemble? Thx. Also, what is your opinion on cooked apples vs raw apples when making apple pie? I have always used raw but reading more recipes that are cooked. Love your website. !!!
Sam
Hi Doreen! It can be frozen, after baking, cool and then wrap well in plastic wrap. I always use raw apples when making apple pie and prefer them, One of the benefits of using cooked apples is it prevents the filling from shrinking away from the crust as it bakes but since I use a crumble topping rather than a crust that’s never a problem for me. This is my apple pie recipe if you wanted to check that out.
Thank you so much, I”m glad you are enjoying the recipes! ๐
Shemika
Step 7 you mention use a spatula and gently hand mixing…. does that mean to mix with a spatula and not a mixer?
Sugar Spun Run
Hello, Shemika! In Step 3 you will use an electric mixer, but when you get to Step 7 you will want to use a spatula and hand mix the ingredients. Let me know how your cake turns out. I hope that you enjoy it! ๐
Shemika
Thank you, I am making this cake tonight and I will be sure to let you know how it comes out.
Julianne
I made this cake over the weekend for a small birthday party. I used the recipe exactly as written except for subbing milk chocolate chips instead of the semi-sweet chocolate. I got a perfect marbled effect by pouring 4 separate “layers” into each cake pan (vanilla, chocolate, vanilla, chocolate), then pulled a knife through the batter several times. The cake was moist, had a perfect texture, and remained delicious for at least 3 days (that’s about how long a cake lasts in my house!). Everyone agreed the frosting was one the better ones they’d tasted.
Sugar Spun Run
Thank you so much, Julianne! I am so glad that everyone enjoyed the Marble Cake. I love your method to get the perfect marbled effect. Thanks for commenting. ๐
Julianne
And thank you for the recipe, this one’s definitely a keeper!
Sugar Spun Run
Absolutely! I am glad you enjoyed it! ๐
Noemi Perez
Hi there, I hope to make this in a 9×13, what would be the temperature and bake time please? Thanks!
Sugar Spun Run
Hello, Noemi! The temperature would remain the same, however the cake would need to baker longer. I have not baked it in this size pan before so, unfortunately, I do not know how long. I hope this helps. I hope you enjoy the marble cake! ๐
Noreen
Tell me if it worked OK in a 13 x 9 Iโm hoping to do that also if you have any ideas or thoughts on it thank you
Tina
Hello !! I want to make this but for a large sheet cake. Do you think I would need to just double the recipe or triple it??? It’s for a birthday party and will need a large cake.
Sugar Spun Run
Hello, Tina! It really is dependant on how big of a sheet cake that you are trying to make. The batter should fit well in a 9″ x 13″ baking dish, single layer. I hope that helps. Happy Baking. ๐
Tina Dunn
I am making a 12 X 18 sheet cake.
Sugar Spun Run
Hello, Tina! I have never made one this size, but I think you will be safe if you double the recipe. You may have a little extra batter. I hope that helps. Let me know how it works out. ๐
Tina Dunn
Thank you, will be making this in a couple weeks. Will let you know how it works out.
Stephanie Burns
Hello! I was wondering if I wanted to make two 10″ layers out of this recipe would it be enough it doubled the recipe?
Sugar Spun Run
Hello, Stephanie! This recipe uses 8″ round cake pans and makes a two-layer cake. You can double the recipe and will have plenty or you can just increase it by 50% and should be fine. I hope that you enjoy the marble cake! ๐
Stephanie Burns
Perfect! Thank you so much!
Celeste
Hi Stephanie! Iโm making a 14โ square cake but also need cupcakes so am hoping to use the same recipe for both. Will this recipe work well for cupcakes?
Thanks!!!
Sugar Spun Run
Hi, Celeste! The recipe will work for both, however, the baking times will vary. Enjoy!:)