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Frosting & Fettuccine

Home » Recipe Search » Layer Cakes

Mar 6, 2023

One Batter Moist Marble Cake

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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.

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.

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

Making the marble effect in baked goods is super fun! You can try this Marble Loaf Cake, Marble Cupcakes, or Marble Bundt Cake!

WHY YOU SHOULD MAKE THIS RECIPE

  • Impress your friends and family with this fun cake, its perfect for even beginner bakers!
  • No need to waste time making two batters! This recipe only uses one batter to make the whole cake!
  • It tastes delicious – the moist texture and creamy swirls of vanilla and chocolate make this cake irresistible!

INGREDIENTS NEEDED

Ingredients for a marble cake.
You only need to make one batter for this cake.
  • Butter & Vegetable Oil – Using both butter and oil creates a lighter and fluffy texture while still keeping the cake moist.
  • Sugar – Gives the layer cake a sweet taste.
  • Eggs – Binds the ingredients together and helps the cake set properly.
  • All-Purpose Flour – This dry ingredient provides structure to the cake when combined with other ingredients.
  • Baking Powder & Baking Soda – These create lift and help the cake rise evenly when baking to give it a fluffy texture.
  • Salt – Helps contrast the sweetness and enhances the flavor of the chocolate.
  • Buttermilk – Used to give the marble cake a moist and creamy texture with a tender crumb.
  • Vanilla Extract – Gives a light and fragrant vanilla flavor throughout the cake.
  • Cocoa Powder – Adds a rich chocolatey flavor throughout the cake along with a dark marbled effect. I recommend using Hershey’s special dark cocoa to make the chocolate even darker against the vanilla batter.

HOW TO MAKE A MArble cake

Prepare for baking: Preheat the oven to 350 F. Heavily spray  2, 8” cake pans with baking spray. Set aside.

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.

Make the marble batter: 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. Mix it with the cocoa powder and remaining buttermilk and stir until fully combined.

Butter, sugar, and eggs creamed in a mixing bowl.
Cream the butter, sugar, oil and eggs together.
Vanilla cake batter in a mixing bowl.
Make the cake batter in one bowl.
Chocolate cake batter in a glass bowl.
Separate one cup of batter and add cocoa. This is the chocolate batter.

Assemble the layer cake: Spread a thin layer of vanilla cake batter on the bottom of each pan. Then using an ice cream scoop, dollop the chocolate batter around the pans. Take the rest of the vanilla batter and lay it on top of the chocolate, smoothing it out as best as possible. 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!

A cake pan filled with vanilla cake batter.
Add a thin base layer of vanilla batter to the bottom of the pan.
A cake pan filled with vanilla batter and dolloped with chocolate batter on top.
Use an ice cream scoop to dollop the chocolate.
A cake pan filled with layers of vanilla and chocolate batter..
Add vanilla batter on top and smooth it out as best you can.
2 cake pans swirled with marble cake batter.
Use a knife to swirl the 2 batters together.

TIPS FOR RECIPE SUCCESS

  • For best results, use Hershey’s special dark chocolate powder. This will make the chocolate marbling stand out better.
  • Make sure to evenly distribute the batters between the two cake pans or you wont have even layers to frost.
  • To ensure even baking times, check the cake at 25 minutes and add more time if necessary.
  • Let the cake cool completely before removing it from the pan, and adding frosting or filling as warm cake will cause the frosting to melt.
  • The cake is finished baking when a toothpick inserted into the center of the cake comes out clean.

STORAGE AND FREEZING

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.

3 slices of marble cake stacked on a white plate.

FAQ

What if I can’t find buttermilk?

You can make your own buttermilk by combining 1/2 cup of milk with 1.5 teaspoons of white vinegar or lemon juice. Let it sit for 10 minutes before using.

How do I keep a layer cake from being dry?

Make sure the cake is covered when you aren’t serving it. If you cut a slice off , lay piece of parchment paper against the cut slice to keep it from getting dry. I don’t recommend keeping this cake in the fridge because the cold can dry it out.

Also using oil as well as butter and adding buttermilk to the cake batter helps keep the marble layer cake moist and tender.

What does marble cake taste like?

Marble cake has a light, fluffy texture with a vanilla flavor and a slight hint of cocoa. The sweet, buttery flavor comes from the butter and sugar in the batter.

A cake frosted with chocolate frosting on a white cake stand.

FROSTING IDEAS

I frosted this cake with my chocolate cream cheese frosting but you can go for any of these other frostings:

  • Chocolate buttercream frosting
  • Cream Cheese Frosting
  • White Chocolate Frosting
  • Smooth Brown Sugar Frosting
  • Fluffy Caramel Frosting
A slice of marble cake standing on a white plate next to a fork.

One Batter Moist Marble Cake

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!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cake, Dessert
Cuisine: American
Diet: Kosher
Keyword: marble layer cake, moist marble cake, one batter marble cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling and Decorating: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 12 people
Calories: 439kcal
Author: Sam Adler

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.
    Butter, sugar, and eggs creamed in a mixing bowl.
  • 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 and wet ingredients by thirds starting and ending with the dry ingredients. Mix for 30 seconds on medium speed.
    Vanilla cake batter in a mixing bowl.
  • Separate one cup of the batter and add the 2 tbsp cocoa powder and remaining 1 tbsp buttermilk. Stir to combine.
    Chocolate cake batter in a glass bowl.
  • Spread a thin layer of vanilla cake batter onto the bottom of each cake pan.
    A cake pan filled with vanilla cake batter.
  • Using and ice cream scoop, dollop the chocolate cake batter on top around the cake pans.
    A cake pan filled with vanilla batter and dolloped with chocolate batter on top.
  • Spread another layer of vanilla batter over the chocolate as best you can trying not to mix the batters thats much.
    A cake pan filled with layers of vanilla and chocolate 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 wont be able to see the swirl.
    2 cake pans swirled with marble cake batter.
  • Bake for 28-32 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.
    A cake frosted with chocolate frosting on a white cake stand.

Notes

Make sure evenly divide the batters or you wont have enough for both cake pans.

Nutrition

Nutrition Facts
One Batter Moist Marble Cake
Amount Per Serving (1 slice)
Calories 439 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 83mg28%
Sodium 332mg14%
Potassium 86mg2%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 557IU11%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cakes, Layer Cakes Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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