Soft, fluffy, moist marble cake, made with vanilla and chocolate cake swirled together. This cake is easy to make with my step-by-step instructions (and new video!), and is frosted with my favorite silky chocolate frosting.
The People Pleaser
👆🏻That’s what I call this marble cake. It just has something for everyone. It’s perfectly contrasted to appease taste testers of all dessert preferences. This cake isn’t just delicious, it’s:
- Soft, fluffy, and moist.
- Cloaked with a thick, dense, and fudgy chocolate frosting
- Light in texture
- But has a dark chocolate ripple
- Sweet vanilla
- Deep chocolate
I mean, really, if you don’t like marble cake, who are you? And also, why are you here?
This recipe is a close cousin to my vanilla cake. In fact, that recipe was only developed because I needed a solid and reliable base for both this marble cake recipe and my pineapple upside-down cake. It took about 60 tries and many months to get the recipe just right, but hundreds of five star reviews later, I’d have to say all the testing paid off.
What You Need
A few basic ingredients:
- Butter. Use unsalted, or if you only have salted reduce the salt in the recipe to 1/2 teaspoon. Butter adds flavor to the cake that you wouldn’t get by just using oil.
- Oil. Oil keeps the cake soft and moist by adding moisture to the batter that you would miss out on if you only used butter.
- Sugar. We just use granulated for this recipe.
- Eggs. Four large. For best results, use room-temperature eggs. In fact, all of your ingredients should be at room temperature.
- Vanilla extract. To enhance the flavor.
- Flour. I use all-purpose. Cake flour may be substituted, please see the notes below the recipe card.
- Baking powder. A Tablespoon may seem like a lot. It’s not a typo, trust me.
- Salt. For flavor.
- Buttermilk. Yes, even though we aren’t using baking soda (which is often used alongside buttermilk, if you recall my buttermilk substitute post), you still want to use buttermilk. It adds flavor and moisture to your marble cake.
- Chocolate. A 4 oz bar .You can use semisweet or dark chocolate.
You’ll also need the ingredients for a batch of chocolate frosting (though I include some possible substitutions a bit further down the page!
Just One Batter
When making the cake I originally toyed with the idea of making two separate batters (one vanilla, and one chocolate). It was a hassle. Many more dishes, a much larger mess, and the cakes didn’t bake as evenly together as I would’ve liked. With a teething 5 month old who’s currently not letting me sleep very much anymore, I had neither the time nor the patience to entertain this tale of two batters for very long.
Instead we make a simple vanilla cake batter, and then infuse half of it with chocolate. Adding cocoa powder didn’t give me the deep, distinct chocolate flavor that I was looking for, unfortunately (largely because we aren’t adding any hot water or hot cocoa to bloom it, like we do in my favorite chocolate cake recipe), but adding melted semisweet chocolate did the trick.
Swirl this into half of the vanilla batter and then swirl the two batters together with a butterknife for a beautiful marble effect.
Hint: You can also reverse-cream this cake, using 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.
For the Frosting
For the frosting, I used my favorite chocolate frosting (though in the video I used my chocolate buttercream, either will work!). I wanted a rich chocolate icing to really help set off the chocolate flavor in the cake, but if you’re looking for a vanilla option, my classic buttercream frosting or cream cheese frosting (or even Swiss meringue buttercream) would work well.
Storing
Store this 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). Marble cake may be refrigerated (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.
More Recipes You Might Like:
Enjoy!
Be sure to check out my how-to video in the recipe card!
Marble Cake
Ingredients
- 4 oz semisweet chocolate bar finely chopped
- 1/2 cup unsalted butter softened (113g)
- 1/2 cup canola oil (or vegetable oil) (120ml)
- 1 3/4 cup granulated sugar (350g)
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (390g)
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/4 cup buttermilk room temperature preferred (300ml)
Chocolate Buttercream Frosting (see post for more frosting options)
- 1 cup semisweet chocolate chips (170g)
- 1 cup unsalted butter softened to room temperature (226g)
- 2 cups powdered sugar (320g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 Tablespoons heavy cream
Recommended Equipment
- 8" cake pans
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). 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.
- Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).
- Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down sides and bottom of bowl.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and 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. Do not overmix!
- Pour 1/3-1/2 of the batter into a separate bowl and add chocolate mixture. 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 Frosting¹
- 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).
- Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
- Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
- Sprinkle in salt and vanilla extract, stir well.
- Gradually add heavy cream, increase speed to high and beat for 1 minute.
- 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
This recipe was originally published 07/03/2017. Photos and post updated to be more helpful and a how-to video added 05/07/2020.Original photo:
Nyruthy says
Hey,
Can I cut down all the ingredients by half and bake the smaller version of this recipe? Cz I wanna make a small batch instead of a huge one. But I don’t wanna mess up the cake.
Sugar Spun Run says
Yes, this recipe can be cut in half. Please keep in mind if you change the pan size, the bake time will be different than what is listed so you’ll need to keep an eye on it. 🙂
Baker says
I made this cake for mother’s day and it turned out amazing! One of the best cakes I have made. Everything from the moist cake to the creamy frosting was delicious. Totally recommend.
Sugar Spun Run says
I am so glad that you enjoyed it and that it made a wonderful mother’s day treat! Thanks for commenting. 🙂
Siti says
Can I use UHT milk/Fresh Milk to create the buttermilk since I cant find whole milk here. Thanks
Sugar Spun Run says
Hi, Siti! Yes, that should be fine. I hope that you enjoy your cake! 🙂
Teresa says
Just served the Marble cake and my family loved it! Nice recipe!!! I don’t know which cake recipe to try next!
Thanks so much for sharing your recipes.
Sam says
I am so glad everyone enjoyed the cake, Teresa! Have you tried my Worst Chocolate Chip Cookies yet?
Ivy says
Hi,thank you so much for this recipe,i made it and it was really delicious according to my family,the chocolate didn’t really come out dark though because i don’t think the chocolate i used was good quality,apart from that,it was spot on!
Sam says
I’m so glad to hear that it was a hit overall, Ivy! Thank you for commenting!
Lena K. says
I always bake almost all of your recipes and I absolutely love ❤️ and adore you. Each time I bake one of your recipes every one things that i bought it from a very professional Bakery. Lol 😂 not me and I started taking pictures and record few minutes of it. And this Sunday it’s Mother’s Day, and I want first to wish you Happy Mother’s Day, 💗💗💐💐💐💐🌷🌷and I’m baking your Chocolate Marble Cake. I’ll post the pictures on Sunday and tag you so you can see it. Thank you 😊 again for all of your amazing recipes 💕🥰💐💐
Sam says
You are so kind, Lena! Thank you for such a sweet comment, I hope you LOVE this marble cake just as much as the other recipes!! <3
Susan says
Can’t wait to try this tomorrow! For the step of melting chocolate for the cake, how much would I use if using chocolate chips as I don’t have a bar? Thank you!
Sam says
Hi Susan! I would use a slightly heaping 2/3 cup of chocolate chips. Enjoy! 🙂
Susan says
I saw this after I already made it, I used just under 1 cup (weighed it on a scale to 4 ounces not sure if that was how to do it). It seems like the chocolate part was kind of gooey but that could of been from using the chips. The taste was great nonetheless & topped with that yummy frosting! Thanks for this awesome recipe. Hope to try it again with the chocolate bar once they are back in stock. We are trying your pizza crust tonight ! Thanks!
Sam says
I’m so glad it was still so tasty, Susan! Thank you for commenting and I hope you love the pizza dough just as much! 🙂
Diane says
Looks delicious! Also, sixty tries??? You have the patience of a saint!
Sugar Spun Run says
Thank you, Diane! Yes, SIXTY! I am finally happy with the results. I hope that you love it too! 🙂
Brenda says
Hi! Can I make this marble cake in a bundt pan? I think it would be awesome! I love your recipes!!
Sugar Spun Run says
Hi, Brenda! Yes, that will be fine. You want to keep an eye on it since the baking time will be different than what is listed. I hope that you enjoy the cake! 🙂
Anna says
Thank so much for this! I really need a professional’s recipe; I tried to make a marble cake myself with my own vanilla cake recipe and it came out SO bad! I added cocoa powder to half the batter and I don’t think I added enough so it was not good…at all lol.
Can’t wait to try this! It looks so good!
Sugar Spun Run says
You are welcome, Anna! I hope that you enjoy this recipe when you try it. 🙂
Jane MacDonald says
This recipe looks so fun! I live at 7,000 ft and am wondering if you what to do about high altitude adjustments…? Thank you!!
Sugar Spun Run says
Hi, Jane! Unfortunately, I am not familiar with baking at high altitude so I can not provide you with any personal recommendations. I am hoping someone else who has tried this recipe under those conditions will chime in. 🙂
Rai says
Hi! Do you know how the cook time will change if I bake it in a single glass rectangular pan?
Sugar Spun Run says
Hi, Rai! This cake will fit into a 9″ x 13″ baking pan. I am not certain of the exact bake time, I would just keep an eye on it and bake until a toothpick inserted in the center comes out with a few moist crumbs or clean. Enjoy! 🙂
Dev says
Hi – I plan to make this for my son’s birthday. I need to make it the night before, so should this cake be refrigerated or left at room temperature overnight?
Sugar Spun Run says
Hi, Dev! You can store it at room temperature. You just want to make sure it well wrapped for stored in a cake container. I hope that your son has a nice birthday! 🙂
Nikki says
I baked this for my daughter’s 10th birthday and it was a big hit, absolutely great recipe. Will make again, thanks for sharing.
Sugar Spun Run says
Happy (belated) Birthday to your daughter, Nikki! I am so happy to hear that she loved her birthday cake. Thank you so much for using my recipe for such a special occasion. I am glad everyone enjoyed it. 🙂
Faria Mehboob says
Hey, I made this two days ago and it was literally the softest and moist cake I ever made. Even after 2days at room temperature it was still fresh and yum! Thanks loads! 🙂
Sugar Spun Run says
I am so glad that you enjoyed the cake, Faria! Thanks for trying my recipe and for commenting. 🙂