Why You’ll Love This Recipe

This Marble Cake is a perfect balance of flavors and textures. The light, airy yellow cake contrasts beautifully with the rich, bittersweet chocolate swirl, making each bite an experience. The chocolate and vanilla layers are swirled together to create a marbled effect, making it visually stunning while keeping it simple. It’s ideal for birthdays, special gatherings, or as a sweet treat for any day.

Ingredients

For the Cake:

2 cups (236g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) tightly packed light brown sugar
2 large eggs, at room temperature
4 large egg yolks, at room temperature
1 tablespoon (15ml) pure vanilla extract
2/3 cup (160ml) buttermilk, at room temperature
4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped

For the Milk Chocolate Frosting:

1 and 1/4 cups (282g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (62g) natural unsweetened or Dutch-process cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup (60ml) heavy cream, half-and-half, or whole milk
Optional: chocolate or rainbow sprinkles for decorating

Directions

Step 1: Preheat Oven and Prepare Cake Pans

Preheat your oven to 350°F (177°C).
Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds, then grease the parchment paper. This helps the cakes release easily once baked.

Step 2: Make the Cake

Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
In a large bowl, beat the softened butter on high speed until smooth and creamy (about 1 minute).
Add the granulated and brown sugars to the butter and beat for about 3-4 minutes until the mixture is light and fluffy.
Scrape down the sides and bottom of the bowl as needed. Add the eggs and egg yolks one at a time, mixing on medium-high speed after each addition. Add the vanilla extract and mix until fully combined.
Gradually add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until incorporated after each addition. Be careful not to overmix.

Step 3: Prepare the Chocolate Batter

Remove 1 cup of the yellow batter and place it into a medium bowl.
Melt the chocolate in the microwave, stirring every 20 seconds until smooth. Stir the melted chocolate into the 1 cup of yellow batter.

Step 4: Layer the Batters and Swirl

Pour an even layer of the yellow batter into each prepared cake pan.
Spoon the chocolate batter on top of the yellow batter in each pan. Then, pour the remaining yellow batter on top of the chocolate layer.
Use a knife to swirl the batters together, creating a marbled effect. Don’t worry about perfection – the beauty is in the swirls!

Step 5: Bake the Cake

Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top.
Let the cakes cool completely in the pans set on a wire rack.

Step 6: Make the Frosting

In a large bowl, beat the softened butter until smooth and creamy, about 1 minute.
Gradually add the confectioners’ sugar, cocoa powder, salt, vanilla extract, and heavy cream. Start with the mixer on low speed, then increase to high and beat for 3 minutes until the frosting is light and fluffy.
Adjust the consistency by adding more powdered sugar (if too thin) or more cream (if too thick).

Step 7: Assemble and Frost the Cake

If needed, level the cakes with a knife to create a flat surface.
Place the first cake layer on a cake stand, turntable, or large serving plate. Spread about 3/4 cup of frosting evenly over the top.
Top with the second cake layer and frost the entire cake with the remaining frosting.
Optionally, garnish with chocolate or rainbow sprinkles for extra decoration.

Step 8: Serve and Enjoy

Slice and serve the cake once the frosting has set. Enjoy this rich, marble-filled cake with friends and family!

Servings and Timing

Servings: 10 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 4 hours 30 minutes (including cooling and frosting time)

Variations

Cupcakes: This recipe can be made into about 30 cupcakes. Spoon the batter into the cupcake liners, filling them halfway, and swirl with a toothpick. Bake at 350°F for 20 minutes.
9×13-Inch Sheet Cake: You can bake this cake as a sheet cake in a 9×13-inch pan. Adjust the baking time to about 35 minutes, depending on your oven.
Vanilla Frosting: If you prefer vanilla frosting, try using the vanilla frosting from this confetti cake recipe for a different flavor.

Storage

Store any leftover cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. You can also freeze the frosted cake for up to 2 months; just let it thaw overnight in the fridge and bring it to room temperature before serving.

FAQs

Can I make the cake ahead of time?

Yes! You can bake the cake layers in advance and store them tightly wrapped at room temperature for 1-2 days. Make sure to frost the cake on the day you plan to serve it.

Can I use a different type of chocolate?

For a richer flavor, you can use dark chocolate. If you prefer a milder flavor, milk chocolate can be used instead.

Can I substitute the buttermilk?

Yes, if you don’t have buttermilk, you can use whole milk mixed with 1 tablespoon of lemon juice or vinegar to create a substitute.

Can I freeze the cake?

Yes! You can freeze the unfrosted cake layers for up to 2 months. Once frosted, the cake can be stored in the freezer for up to a month. Just make sure to wrap it well in plastic wrap and aluminum foil.

Conclusion

This Marble Cake is the perfect dessert for any occasion. The combination of light, fluffy yellow cake with a rich, chocolatey swirl makes for a visually stunning and delicious treat. With its creamy frosting and decadent flavor, this cake is sure to impress your guests or satisfy your sweet cravings. Whether served for a celebration or enjoyed as an everyday dessert, this Marble Cake is a guaranteed crowd-pleaser.

Marble Cake: A Deliciously Swirled Treat

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Marble Cake is a classic dessert that combines a fluffy yellow cake with a rich, decadent chocolate swirl. This visually stunning and delicious treat is perfect for any occasion, offering the best of both worlds in a single bite.

Author: Amy
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 4 hours 30 minutes (including cooling and frosting time)
Yield: 10 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven and Prepare Cake Pans:
- Preheat your oven to 350°F (177°C).
- Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds, then grease the parchment paper.
Make the Cake:
- Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
- In a large bowl, beat the softened butter on high speed until smooth and creamy (about 1 minute).
- Add the granulated and brown sugars to the butter and beat for about 3-4 minutes until the mixture is light and fluffy.
- Scrape down the sides and bottom of the bowl as needed. Add the eggs and egg yolks one at a time, mixing on medium-high speed after each addition. Add the vanilla extract and mix until fully combined.
- Gradually add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until incorporated after each addition.
Prepare the Chocolate Batter:
- Remove 1 cup of the yellow batter and place it into a medium bowl.
- Melt the chocolate in the microwave, stirring every 20 seconds until smooth. Stir the melted chocolate into the 1 cup of yellow batter.
Layer the Batters and Swirl:
- Pour an even layer of the yellow batter into each prepared cake pan.
- Spoon the chocolate batter on top of the yellow batter in each pan. Then, pour the remaining yellow batter on top of the chocolate layer.
- Use a knife to swirl the batters together, creating a marbled effect.
Bake the Cake:
- Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top.
- Let the cakes cool completely in the pans set on a wire rack.
Make the Frosting:
- In a large bowl, beat the softened butter until smooth and creamy, about 1 minute.
- Gradually add the confectioners’ sugar, cocoa powder, salt, vanilla extract, and heavy cream. Start with the mixer on low speed, then increase to high and beat for 3 minutes until the frosting is light and fluffy.
- Adjust the consistency by adding more powdered sugar (if too thin) or more cream (if too thick).
Assemble and Frost the Cake:
- If needed, level the cakes with a knife to create a flat surface.
- Place the first cake layer on a cake stand, turntable, or large serving plate. Spread about 3/4 cup of frosting evenly over the top.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Optionally, garnish with chocolate or rainbow sprinkles for extra decoration.
Serve:
- Slice and serve the cake once the frosting has set. Enjoy!

Notes

Variations:

Cupcakes: This recipe can be made into about 30 cupcakes. Spoon the batter into the cupcake liners, filling them halfway, and swirl with a toothpick. Bake at 350°F for 20 minutes.

9×13-Inch Sheet Cake: You can bake this cake as a sheet cake in a 9×13-inch pan. Adjust the baking time to about 35 minutes, depending on your oven.

Vanilla Frosting: If you prefer vanilla frosting, try using the vanilla frosting from this confetti cake recipe for a different flavor.

Storage: Store any leftover cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. You can also freeze the frosted cake for up to 2 months; just let it thaw overnight in the fridge and bring it to room temperature before serving.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 40g
Sodium: 320mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: undefined
Carbohydrates: 60g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg