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 😉.
- 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 didn’t give me the deep, distinct chocolate flavor that I was looking for (largely because we aren’t adding any hot water to bloom it, like in my chocolate cake 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 ½ 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 ⅓-½ 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!
Let’s bake together! I’ll 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
- ½ cup (113 g) unsalted butter softened
- ½ cup (120 ml) avocado, vegetable, or canola oil
- 1 ¾ 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
- ¾ teaspoon salt
- 1 ¼ 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
- ½ teaspoon vanilla extract
- ½ 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). 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).½ cup (113 g) unsalted butter, ½ cup (120 ml) avocado, vegetable, or canola oil, 1 ¾ 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, ¾ 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. Do not overmix!1 ¼ cup (300 ml) buttermilk
- Pour ⅓-½ 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).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.½ teaspoon vanilla extract, ½ 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.
Eboni
Hi ,
Love your blog! Just wondering, would this recipe fit a 9×13 rectangle cake pan? I’m making a onesie shaped cake for a baby shower and I just want to make sure this recipe is enough.
Sam
Hi Eboni! Yes this should fit in a 9 x 13 pan. 🙂
Cheryll
Love your recipes! I just had a few questions if that’s ok, 1) will this be sturdy enough for a little dinosaur fondant figurine 2) can I add white chocolate so it can be semi and white chocolate marble 3) will this be enough for 3 6” and 3 4” round cakes?
Sam
Hi Cheryll! This is a pretty sturdy cake so it should hold up to fondant. I am not sure how adding white chocolate into the mix would go because I haven’t tried it. This recipe makes enough for 3 6″ round cakes so you will definitely need to increase the recipe to get all 6 layers you need. 🙂
Joanne Goh
May I know how long should I bake for a 6″ square
Sam
Hi Joanne! Unfortunately I haven’t baked this in a 6 inch square pan so I can’t say for sure how long it will take. Make sure you don’t overfill your pan. 🙂
Annabel
I am making this for a distanced birthday celebration today for the first time, and you say that reverse creaming works too? I loved the caramel cake with the reverse method but I’m wondering if that would be okay for this cake? Sorry, I stress out a bit when I’m making a cake for many people! 😂
Sam
Hi Annabel! The reverse creaming method will work well for this cake too. 🙂
Annabel
Thank you! I made this last night and lined the edges with pirouettes! It was delicious, especially with your chocolate frosting!
Sam
That sounds delicious! 🙂
Erin
Hi Sam,
Could I turn this cake into a sheet cake?
Sugar Spun Run
Hi, Erin! Yes, you can! Please keep in mind that the baking time will be different than what is listed. Keep me posted on how it turns out. Happy Baking! 🙂
Sahar
Hi dear Sam,your recipes are really wonderful, thank you so much for sharing them.I want to make a rainbow marbled (swirl) cake,which one of your recipes would work better to have the best taste and also the best colors effect.I would be very thankful if you could help me.
Sugar Spun Run
Thank you so very much, Sahar! I am so happy to hear that you have enjoyed my recipes. For the best color and taste, I would reccomend using my white cake recipe for what you are trying to create. Keep me posted on how it turns out. 🙂
Sahar
Hi again dear Sam😊I tried your white cake recipe(as you recommended) and OMG!it turned out amazing,wonderful and so yummy,the colors didn’t mix together and after trying many white cake recipes this one becomes my favorite one.I greatly appreciate your kindness for helping me.Wish you the best🌺Lots of thanks
Sugar Spun Run
I am so happy to hear that it turned out so well, Sahar! 🙂
Sahar
Sorry,one question left.Can I substitute milk for buttermilk?Does it make the cake taste better or not?(with the milk it was perfect enough,its just a question for myself)
Sugar Spun Run
Hi, Sahar! Yes, that should be fine. 🙂
Sahar
Hi dear Sam,your recipes are really wonderful,thank you so much for sharing them.I want to make a rainbow marbled(swirl)cake,which one of your recipe will work better to have the best taste and color effect.I would be very thankful if you could help me.
Shabnam
Made this a couple of days ago, this has to be one of the lightest, fluffiest, yummiset marble cakes i have eaten..ever! . Thank you so much. I didn’t use any icing there was no need they were so yummy on their own, so basically I had 2 cakes! one question though, they both rose quite high in the middle if I were to have iced them how would they have balanced on top of each other?
Sam
I am so happy to hear you enjoyed, Shabnam! Thank you so much for commenting! If the cakes rise in the center I usually just let them cool completely and then level them with a sharp serrated knife.
Cheryl
Sam, do you notice that the weight measurements for 3 cups flour in your yellow cake is different from the 3 cups flour in the marble cake. By a considerable amount.
Sam
Hi Cheryl! I’m so sorry for the confusion. The marble cake is a much older recipe so I haven’t adjusted it, either measurement will work here, but I will be sure to adjust it so there are no issues here. Thank you for letting me know. 🙂
Mike
Hi Sam! I’m planning on making this recipe tomorrow morning for my daughter’s birthday, she really wanted a marble cake! I just wanted to check, regarding the measurements, I’m going to be using cake flour and weighing to be sure since I need to double the recipe (3 tier cake) – should I use 750g (like the yellow cake recipe) or 780g (double this recipe) for the best bet? I’m also going to reverse cream it, as I do tend to overmix. 🙂 Thank you!!
Sugar Spun Run
Hi, Mike! If you would like to make three layers I would use this recipe and double it. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. I hope that your daughter loves it and has a wonderful birthday! Keep me posted on how it turns out. 🙂
Anna
About the spray you have to grease the pans, is it the type with flour in it? I hope to get one, I always spend too much time buttering the pans and stressing over whether or not I greased them enough 🙂
Sam
Hi Anna! Yes it is the kind with the flour in it. It saves me soooo much time. I’d definitely recommend it. 🙂
Rahma
Hi can we use dark chocolate instead of semi sweet?
Sam
Hi Rahma! That should work just fine. 🙂
Dienna Schiro
I would love to make a cream filling for my vanilla cake.thanks for the biscuits recipe, I been making every weeks end the recipe is easy iam getting a little better each time.now for your vanilla cake.
Sam
O my pastry cream makes for a good filling as long as you put a dam around the edge. 🙂
Rachana
V well explained..
Paula
Just finished tasting the cakes! I made a 1/2 recipe and it made 2 6″ rounds. Great flavor; buttery and chocolate, but not oversweet. Nice fluffy texture, but dense enough. Very good!
Sam
I am so glad you enjoyed it so much, Paula! 🙂
Paula
Hello Sam…A question: I love my cake layers to be tall, like around 1 1/2″ tall each. When I made 1/2 a recipe of your delicious marble cake, each layer, baked in 6″ round pans, rose to about 1″, with the batter equally divided. How would I achieve taller layers? Do you think I could make a full recipe and divide between 3 6″ (I usually make 6″ round cakes) pans and get taller layers? Thank you!
Sam
Hi Paula! You could definitely try splitting the recipe into 3 6 inch pans. It sounds like the pans may just needed to have been filled up a little bit more. 🙂
Alena
Hi Sam! Is it possible to use a loaf pan for this recipe instead and bake it for slightly longer? I happen to have a super deep 8 inch x 4 inch loaf pan but I don’t have 8 inch round cake pans.
Sam
Hi Alena! The batter should fit in the loaf pan, but make sure to not overfill it. 🙂
Debi
Is there a semi sweet chocolate bar you prefer. Will be going shopping in the next few of days to pick up any ingredients needed for this cake. TIA!
Sam
I typically use Ghirardelli or Baker’s chocolate brand. I hope you love the cake, Debi! 🙂