Marble cake is the perfect blend of elegance and indulgence, with its swirls of vanilla and chocolate creating a stunning visual treat. Each slice offers a moist, tender crumb that melts in your mouth, balanced by the rich, buttery flavors of both batters. Ready in just 1 hour, this recipe is surprisingly simple yet delivers a showstopping dessert that’s sure to impress. Whether for a cozy afternoon tea or a special celebration, this cake promises to delight every palate.
The contrasting flavors of creamy vanilla and deep, decadent chocolate come together harmoniously, offering a taste experience that’s both comforting and luxurious. With its soft, velvety texture and a hint of sweetness, this marble cake is a crowd-pleaser that feels like a warm hug. Plus, it’s versatile enough to pair with coffee, tea, or even a scoop of ice cream. In just 25 minutes of prep, you’ll be on your way to creating a dessert that’s as beautiful as it is delicious.
Ingredients for Marble Cake
- 4 oz semisweet chocolate bar (finely chopped)
- ½ cup (113 g) unsalted butter (softened)
- ½ cup (120 ml) avocado, vegetable, or canola oil (use your preferred oil)
- 1 ¾ cup (350 g) granulated sugar
- 4 large eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cup (300 ml) buttermilk (room temperature preferred)
For the Chocolate Buttercream Frosting:
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (226 g) unsalted butter (softened to room temperature)
- 2 cups (320 g) powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons heavy cream
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour two 8″ round cake pans (or 9″ pans, reducing bake time by 5 minutes). Set aside.
- Melt the chocolate: Place chopped chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir well, then heat in 15-second increments, stirring between each, until smooth. Set aside.
- Cream butter, oil, and sugar: Using an electric or stand mixer, beat butter, oil, and sugar on high speed until light and fluffy (about 30 seconds).
- Add eggs: Beat in eggs one at a time, scraping down the bowl as needed. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix batter: Alternately add flour mixture and buttermilk to the butter/oil batter, starting and ending with flour. Mix until just combined—do not overmix!
- Create chocolate batter: Pour ⅓-½ of the batter into a separate bowl and stir in the melted chocolate until evenly combined.
- Layer and swirl: Alternate adding vanilla and chocolate batter to the pans. Use a knife to swirl for a marbled effect.
- Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not over-bake).
- Cool: Let cakes cool in pans for 15 minutes, then invert onto a cooling rack to cool completely.
For the Chocolate Buttercream Frosting:
- Melt chocolate chips: Microwave in 15-second intervals, stirring between each, until melted. Let cool slightly (about 10 minutes).
- Cream butter: Beat softened butter with an electric mixer until smooth.
- Add chocolate: Stir in the slightly cooled melted chocolate and beat well.
- Incorporate sugar: Gradually add powdered sugar, scraping down the bowl as needed.
- Season and finish: Sprinkle in salt and vanilla extract, then gradually add heavy cream. Beat on high speed for 1 minute.
- Frost the cake: Spread a thick layer of frosting on one cake round, sprinkle with mini chocolate chips, top with the second round, and frost evenly. Slice and serve!
Perfect Pairings: Sauce and Topping Ideas
While the chocolate buttercream frosting is a classic choice, consider adding a drizzle of caramel sauce or raspberry coulis for a fruity twist. For a crunchier texture, sprinkle chopped nuts or toasted coconut on top. If you’re feeling indulgent, a scoop of vanilla ice cream alongside a slice of marble cake makes for a delightful dessert.
Storing Your Cake for Freshness
Store your marble cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, let it thaw at room temperature for a few hours. If you’ve frosted the cake, refrigerate it and bring it to room temperature before serving for the best texture.
Time-Saving Tips for Busy Bakers
To save time, pre-measure all your ingredients before starting. Use a food processor to chop the chocolate quickly, and consider using store-bought buttermilk instead of making your own. If you’re short on time, you can also bake the cake in a 9×13-inch pan for a single-layer version that’s just as delicious.
Equipment You’ll Need
For this recipe, you’ll need two 8-inch round cake pans (or 9-inch pans if preferred), a stand mixer or hand mixer for creaming the butter and sugar, and a microwave-safe bowl for melting the chocolate. A cooling rack is essential for ensuring your cake cools evenly before frosting. Don’t forget a spatula for gently folding in the ingredients!
Common Questions Answered
Can I use milk instead of buttermilk?
Yes, you can substitute buttermilk with a mix of 1 cup milk and 1 tablespoon lemon juice or vinegar.
What if I don’t have a microwave?
Melt the chocolate using a double boiler on the stovetop.
How do I know when the cake is done?
Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter.
Marble Cake
Ingredients
- 4 oz semisweet chocolate bar finely chopped
- ½ cup unsalted butter softened
- ½ cup avocado, vegetable, or canola oil
- 1 ¾ cup granulated sugar
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cup buttermilk room temperature preferred
Chocolate Buttercream Frosting
- 1 cup semisweet chocolate chips
- 1 cup unsalted butter softened to room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons heavy cream
Instructions
- Preheat oven to 350F and generously grease and flour two 8″ round cake pans (you may instead use 9″ pans, just keep in mind you will need to bake the cake for about 5 minutes less than indicated). Set aside.
- Place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).
- Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down sides and bottom of bowl.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter/oil batter, starting and ending with flour mixture and mixing until just combined after each addition. Do not overmix!
- Pour ⅓-½ of the batter into a separate bowl and add chocolate mixture. Stir until completely combined and batter is evenly chocolate.
- Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. Use a knife to swirl for marbled appearance.
- Bake on 350F (175C) for 30 minutes, or until toothpick inserted in center comes out mostly clean but with a few moist crumbs (do not over-bake or the cake will be dry, you want there to be a few crumbs).
- Allow cake to cool for 15 minutes before carefully inverting onto cooling rack to cool completely before frosting.
- In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
- Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
- Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
- Sprinkle in salt and vanilla extract, stir well.
- Gradually add heavy cream, increase speed to high and beat for 1 minute.
- Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. Top with second cake round and evenly frost cake. Slice and serve.