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–+ servings
A slice of marble cake standing on a white plate next to a fork.
4.92 stars (24 ratings)

One Batter Moist Marble Cake

Prep: 10 minutes
Cook: 30 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.
  • Butter, sugar, and eggs creamed in a mixing bowl.
    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.
  • Vanilla cake batter in a mixing bowl.
    Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients. Mix for 30 seconds on medium speed.
  • Chocolate cake batter in a glass bowl.
    Separate one cup of the batter and add the 2 tbsp cocoa powder and remaining 1 tbsp buttermilk. Stir to combine.
  • A cake pan filled with vanilla cake batter.
    Spread a thin layer of vanilla cake batter onto the bottom of each cake pan.
  • A cake pan filled with vanilla batter and dolloped with chocolate batter on top.
    Using and ice cream scoop, dollop the chocolate cake batter on top around the cake pans.
  • A cake pan filled with layers of vanilla and chocolate batter..
    Spread another layer of vanilla batter over the chocolate as best you can trying not to mix the batters thats much.
  • 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 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.
  • A cake frosted with chocolate frosting on a white cake stand.
    Fill and frost the cake with either chocolate buttercream frosting or chocolate cream cheese frosting.

Notes

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