This Marble Cake looks so impressive but is very easy to make! It is a 2 layer cake that is made using only one batter for both the vanilla and chocolate flavors. They are simply swirled together in the cake pan to give the classic marble effect. You will love this light and fluffy cake!

A slice of marble cake standing on a white plate next to a fork.
A marble cake should have this classic swirl of chocolate and vanilla cake.

As a trained professional baker, I love a pretty layer cake. What makes this cake even prettier are the never ending swirls of chocolate and vanilla inside this marble cake.

The marble effect is created by swirling the two different flavors into one batter. All you need to do is mix together a basic vanilla cake batter and divide it, then add some cocoa powder to one half to create two different flavors. So easy and efficient!

The result is a beautiful marble layer cake that looks almost too good to eat! The texture is light and moist, with creamy swirls of vanilla and chocolate.

A lot of times marble cake recipes have you making two batters, but honestly, I don’t have patience for that, so I wanted to figure out a way to make just one batter but turn it into two different flavors.

Happy to say I figured it out! Marble cakes can also come out dry sometimes, but this recipe uses buttermilk along with 3 eggs to keep the cake super moist.

To take the cake over the top I frosted it with my light and airy chocolate cream cheese frosting but you can also use regular chocolate buttercream frosting, or even classic cream cheese frosting.

I honestly had so much fun swirling this cake that I adapted this recipe into a Marble Loaf Cake, these Marble Cupcakes, and this Marble Bundt Cake!

Here’s to lots of merry marbleing! 🤣

Ingredients

Ingredients for a marble cake.
You only need to make one batter for this cake.

When I was testing this cake, regular cocoa powder didnt have as much contrast against the vanilla base. To fix it and make it more contrasty, I used this Hershey’s special dark cocoa to make the chocolate darker for a better marble effect.

Recipe instructions

Butter, sugar, and eggs creamed in a mixing bowl.
Combine wet ingredients: In the bowl of a hand or stand mixer fitted with the paddle attachment, add the butter and sugar and mix. Then, add the vegetable oil and eggs one at a time, mixing in between until combined. In a measuring cup mix the buttermilk and vanilla extract. Set aside. Combine the dry ingredients: In a mixing bowl, add the flour, baking powder, baking soda, and salt. Mix lightly until combined.
Vanilla cake batter in a mixing bowl.
Alternate adding the dry and wet ingredients into the batter, starting and ending with the dry. Once mixed, remove one cup of batter and place it in a medium sized bowl
Chocolate cake batter in a glass bowl.
Mix it with the cocoa powder and remaining buttermilk and stir until fully combined.
A cake pan filled with vanilla cake batter.
Spread a thin layer of vanilla cake batter on the bottom of each pan.
A cake pan filled with vanilla batter and dolloped with chocolate batter on top.
Then using an ice cream scoop, dollop the chocolate batter around the pans.
A cake pan filled with layers of vanilla and chocolate batter..
Take the rest of the vanilla batter and lay it on top of the chocolate, smoothing it out as best as possible.
2 cake pans swirled with marble cake batter.
Using a skewer or knife, swirl the batters together. Make sure not to swirl too much, or the batters will blend together, and you won’t be able to see the swirl. 

Bake and cool: Bake for 28-32 minutes or until the cake is set and the sides are pulling away from the pan. Let the cake cool completely on a wire rack.

Add frosting and filling: Fill and frost the cake with either chocolate buttercream frosting or chocolate cream cheese frosting. Enjoy!

3 slices of marble cake stacked on a white plate.
A slice of marble cake standing on a white plate next to a fork.
4.80 stars (30 ratings)

One Batter Moist Marble Cake

Prep: 10 minutes
Cook: 35 minutes
Cooling and Decorating: 35 minutes
Total: 1 hour 15 minutes
Servings: 12 people
This Marble Cake looks so impressive but is very easy to make! It is a 2 layer cake that is made using only one batter for both the vanilla and chocolate flavors. They are simply swirled together in the cake pan to give the classic marble effect. You will love this light and fluffy cake!
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Ingredients

  • 1 cup butter, (227g)
  • 2 cups sugar, (400g)
  • ¼ cup vegetable oil
  • 3 eggs, large room temperature
  • 2 ¾ cup all purpose flour, 330g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup buttermilk, room temperature + 1 tbsp, divided
  • 1 tbsp vanilla extract
  • 2 tbsp cocoa powder, I recommend Hersheys Dark

Instructions
 

  • Preheat the oven to 350 F. Heavily spray 2 8” cake pans with baking spray.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
  • Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • In a measuring cup add the 3/4 cup buttermilk and 1 tbsp vanilla extract and set aside.
  • Alternate adding the dry ingredients with the buttermilk mixture by thirds starting and ending with the dry ingredients. Mix for 30 seconds on medium speed.
  • Separate one cup of the batter and add the 2 tbsp cocoa powder and remaining 1 tbsp buttermilk. Stir to combine.
  • Spread a thin layer of vanilla cake batter onto the bottom of each cake pan.
  • Using and ice cream scoop, dollop the chocolate cake batter on top around the cake pans.
  • Spread another layer of vanilla batter over the chocolate as best you can trying not to mix the batters thats much.
  • Using a skewer or knife, swirl the batters together. Make sure not to swirl too much or the batters will blend together and you wont be able to see the swirl.
  • Bake for 30-35 minutes or until the cake is set and the sides are pulling away from the pan. Cool on a wire rack completely.
  • Fill and frost the cake with either chocolate buttercream frosting or chocolate cream cheese frosting.

Notes

Storing and freezing instructions

Storing: Once cooled and frosted keep it covered in a cake dome for up to 4 days. You can store it in the fridge for up to a week but beware the cold from the fridge can dry out a cake.
Freezing: To extend its shelf-life, you can freeze it for up to three months. Wrap each unfrosted cake layer in two layers of plastic wrap and then a layer of aluminum foil. To thaw, let it sit in the refrigerator overnight before frosting and serving.
Serving: 1slice, Calories: 439kcal, Carbohydrates: 57g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 332mg, Potassium: 86mg, Fiber: 1g, Sugar: 34g, Vitamin A: 557IU, Calcium: 53mg, Iron: 2mg
Course: Cake, Dessert
Author: Sam Adler
Cuisine: American
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