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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.

Ingredients

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

1 and 1/4 cups (282g) unsalted butter, softened to room temperature (for frosting)

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 (for frosting)

1/4 cup (60ml) heavy cream, half-and-half, or whole milk

Optional: chocolate or rainbow sprinkles for decorating

Instructions

  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.
  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.
  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.
  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.
  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.
  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).
  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.
  8. 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

Find it online: https://chocolatecoveredamy.com/marble-cake/