Marble Cake Recipe

Chocolate and vanilla cake batter are swirled to make this two-layer marble cake. Rich, creamy chocolate icing tops everything off! 

– 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup (240 ml) buttermilk (room temperature) – ¼ cup (60 ml) canola or vegetable oil – 1 tablespoon (15 ml) pure vanilla extract – ⅓ cup (30 grams) unsweetened cocoa powder – ¼ cup (60 ml) hot water – 1 cup (2 sticks, or 230 grams) unsalted butter (softened) – 2 cups (400 grams) granulated sugar – 4 large eggs (room temperature)



Start oven at 350°F/180°C. Put parchment paper and nonstick spray on two 9-inch round cake pans. Mix cake flour, baking powder, soda, and salt in a large bowl. 


Mix the buttermilk, oil, and vanilla extract in a large bowl or measuring cup. Mix the cocoa powder and water in a separate bowl until lump-free. Let cool.


Mix butter and granulated sugar in a stand mixer with paddle attachment or a large basin with a low-speed handheld mixer. Sugar foams in 4–5 minutes on medium.


After adding each egg, scrape bowl edges and bottom. Three times, alternate dry and buttermilk components on low speed. Avoid overmixing the batter as you add ingredients.


Using a rubber spatula, scrape the bowl bottom and sides to mix. Transfer 2 cups (430 grams) vanilla cake batter to a clean bowl. Lightly stir in chocolate powder.


Pour vanilla cake batter into each pan and spread evenly. Distribute spoonfuls of chocolate and vanilla cake batter evenly across the two pans.


Marbleize the batter by knife-stirring. Level batter by tapping pans on counter. Bake 28–33 minutes until a toothpick inserted in the center comes out clean. 


Allow to cool in pans for 20 minutes after removing from oven. Cut around the cakes, then carefully remove them from the pans and cool on a wire rack.


Also See: 

Strawberry Cake Recipe