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!
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.
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!
- 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.
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.
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.
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.
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
One Batter Moist Marble Cake
- 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
- 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 and wet ingredients 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 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.