Marble Cake Recipe

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

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

Prep: 30min

Total: 1h30min

Yield: One 10-in Bundt Cake

Nutrition Facts: servingSize , calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, Saturated Fat 12 g, unSaturated Fat , Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg

Ingredients:

• ½ cup natural cocoa powder, such as Hershey’s
• 2½ cups sugar, divided
• ½ cup water
• 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
• 1 cup buttermilk (see note)
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 5 tablespoons unsalted butter
• ¾ cup sugar
• ¼ cup water
• 2 teaspoons vanilla extract

Instruction:

1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.
2. In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that’s okay.)
4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
5. Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
6. Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don’t worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that’s okay. It’s important not to over-swirl.
7. Bake for 60 to 70 minutes, or until a cake tester comes out clean.
8. While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
9. Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
10. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
11. Note: If you’d like to make your own buttermilk, check out the easy method here.
12. Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
13. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Marble Cake

A soft, fluffy, moist vanilla and chocolate marble cake

Prep: 25min

Total: 60min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: calories 770 kcal, servingSize 1 slice, Carbohydrate 84 g, Protein 8 g, Fat 46 g, Saturated Fat 22 g, Cholesterol 139 mg, Sodium 256 mg, Fiber 3 g, Sugar 55 g

Ingredients:

• 4 oz semisweet chocolate bar (finely chopped)
• ½ cup unsalted butter (softened (113g))
• ½ cup canola oil (or vegetable oil) ((120ml))
• 1 ¾ cup granulated sugar ((350g))
• 4 large eggs (room temperature preferred)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour ((375g))
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• 1 ¼ cup buttermilk (room temperature preferred (300ml))
• 1 cup semisweet chocolate chips ((170g))
• 1 cup unsalted butter ( softened to room temperature (226g))
• 2 cups powdered sugar ((320g))
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 Tablespoons heavy cream

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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).xa0Set aside.’, ‘name’: ‘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).xa0Set aside.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).’, ‘name’: ‘Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down sides and bottom of bowl.’, ‘name’: ‘Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down sides and bottom of bowl.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in vanilla extract.’, ‘name’: ‘Stir in vanilla extract.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. ‘, ‘name’: ‘In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. ‘, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘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. xa0Do not overmix!’, ‘name’: ‘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. xa0Do not overmix!’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Pour ⅓-½ of the batter into a separate bowl and add chocolate mixture. xa0Stir until completely combined and batter is evenly chocolate.’, ‘name’: ‘Pour ⅓-½ of the batter into a separate bowl and add chocolate mixture. xa0Stir until completely combined and batter is evenly chocolate.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. Use a knife to swirl for marbled appearance.’, ‘name’: ‘Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. Use a knife to swirl for marbled appearance.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-9’}
11. {‘@type’: ‘HowToStep’, ‘text’: ‘Allow cake to cool for 15 minutes before carefully inverting onto cooling rack to cool completely before frosting.’, ‘name’: ‘Allow cake to cool for 15 minutes before carefully inverting onto cooling rack to cool completely before frosting.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-0-10’}
12. {‘@type’: ‘HowToSection’, ‘name’: ‘Chocolate Frosting¹’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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).’, ‘name’: ‘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).’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.’, ‘name’: ‘Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gradually add sugar, scraping down the sides and bottom of bowl occasionally.’, ‘name’: ‘Gradually add sugar, scraping down the sides and bottom of bowl occasionally.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle in salt and vanilla extract, stir well.’, ‘name’: ‘Sprinkle in salt and vanilla extract, stir well.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gradually add heavy cream, increase speed to high and beat for 1 minute.’, ‘name’: ‘Gradually add heavy cream, increase speed to high and beat for 1 minute.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://sugarspunrun.com/marble-cake/#wprm-recipe-10680-step-1-5’}]}

How to make Super Moist Vanilla & Chocolate Marble Cake