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Easy Marble Cake Recipe

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★★★★★

4.9 from 148 reviews

This Easy Marble Cake is a classic dessert featuring a tender vanilla sponge swirled with rich bittersweet chocolate batter. The two-flavor cake is topped with a smooth cocoa frosting made with butter, shortening, and cocoa powder. Perfect for celebrations or anytime you crave a delightful, marbled treat with luscious chocolate-y layers.

Ingredients

Scale

For the Marble Cake

  • 2 1/4 cups (293g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups (310g) sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup (240ml) buttermilk
  • 2.5 oz bittersweet chocolate (60% cacao), chopped

For the Frosting

  • 1 1/4 cups (280g) butter
  • 1 cup (189g) shortening
  • 8 cups (920g) powdered sugar
  • 2 tsp vanilla extract
  • 1 cup (114g) natural unsweetened cocoa powder
  • 6–8 tbsp (90-120ml) water or milk

Instructions

  1. Prepare Cake Pans and Preheat Oven: Preheat your oven to 350°F (176°C). Prepare two 9-inch cake pans by placing parchment paper circles on the bottom and greasing the sides to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
  3. Cream Butter, Oil, and Sugar: In a large mixer bowl, beat together the unsalted butter, vegetable oil, and sugar until the mixture is light in color and fluffy, about 3-4 minutes. Proper creaming helps create a tender cake texture.
  4. Add Eggs: Add eggs two at a time to the creamed mixture, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Incorporate Dry Ingredients and Liquids: Add half of the dry ingredients to the batter and mix until combined. Then add the buttermilk and vanilla extract, mixing well. Follow by adding the remaining dry ingredients and mix until smooth, taking care not to overmix to avoid a dense cake.
  6. Prepare Chocolate Batter: Set aside 1 1/4 cups of the vanilla batter. Melt the chopped bittersweet chocolate and gently fold it into the reserved batter to create the chocolate portion of the marble cake.
  7. Assemble Marble Cake Batter: Divide the remaining vanilla batter evenly between the prepared cake pans. Drop spoonfuls of the chocolate batter over the vanilla batter in each pan. Using a knife, swirl the two batters together by running the knife through the batter in one direction, then the opposite direction once more. Avoid over-swisting to keep distinct marbling.
  8. Bake the Cake: Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in pans for 2-3 minutes.
  9. Cool Cakes: Transfer the cakes to cooling racks and let them cool completely before frosting.
  10. Make Frosting: Beat together butter and shortening until smooth. Add half of the powdered sugar and mix until incorporated and smooth. Then add vanilla extract, cocoa powder, and 4-5 tablespoons of water or milk and blend until smooth.
  11. Finish Frosting: Gradually add the remaining powdered sugar while mixing. Add more water or milk as needed to reach your desired creamy consistency.
  12. Prepare Cake Layers: Using a large serrated knife, carefully slice off domes from the tops of cakes so that layers are flat, ensuring even stacking and frosting application.
  13. Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top.
  14. Add Second Layer and Frost Cake: Place the second cake layer on top. Frost the entire outside of the cake with the remaining frosting, smoothing it evenly for a polished finish.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
  • Carefully swirl the batters to keep a beautiful marble effect without blending them completely.
  • If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Make sure the cakes are completely cool before frosting to prevent melting.
  • For a smoother frosting, sift the powdered sugar before adding.
  • The frosting consistency can be adjusted with more or less water or milk depending on your desired thickness.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: marble cake, chocolate cake, vanilla cake, marbled dessert, chocolate swirl cake, homemade cake, easy cake recipe

Find it online: https://kitchenbyclara.com/easy-marble-cake-recipe/