Marble Cake
No need to choose between chocolate or vanilla cake when you swirl them together! Everyone will be thrilled with a slice of this cake.
Servings: 12 servings
Calories: 839kcal
Ingredients
Cake
- 2 ¼ cups all-purpose flour (317g)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup salted butter, softened to room temperature (115g)
- ½ cup oil (120ml)
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
- 4 ounces bittersweet or semisweet chocolate, chopped
Chocolate Buttercream Frosting
- 1 ½ cups salted butter, softened (341g)
- 1 cup unsweetened cocoa powder (118g)
- 5 cups powdered sugar (625g)
- ⅓ cup milk or cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Cake Layers
- Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper circles and spray with baking spray or just grease and flour the pans.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In bowl of a stand mixer, cream sugar, butter, and oil together until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl a couple of times during mixing.
- Add vanilla and eggs, one at a time, beating well after each addition.
- Add the flour mixture and the milk alternately, about ⅓ of each at a time, mixing between additions just until combined.
- Remove 2 cups of batter to a medium bowl. In a separate, microwave-safe bowl, melt the chocolate on short bursts in the microwave, stirring every 20 seconds, until smooth. Pour the chocolate into the yellow cake batter, stirring to combine.
- Divide the batter evenly between the two prepared round pans, then dollop spoonfuls of the chocolate batter on top, swirling the two batters together with a butter knife.
- Bake for 30-34 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven and cool for 10 minutes before running a sharp knife around the edges, then gently turning the cakes out onto a wire cooling rack to cool completely.
- Trim the tops of the completely cooled cakes so they are level, then frost with chocolate buttercream and decorate with sprinkles.
Chocolate Frosting
- In a large bowl, beat the butter and cocoa powder together until creamy and smooth.
- Add the powdered sugar and milk or cream. Beat well, scraping down the sides of the bowl as needed, for 5 minutes until creamy and light.
- Add vanilla and salt and mix well, adjusting the consistency by adding powdered sugar or milk as needed. Use to frost a 2-layer cake.
Notes
- Storage: Store any leftover cake covered in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freezing: This marble cake recipe can also be frozen for up to 3 months. Simply wrap each layer of the cooled cake in plastic wrap, then aluminum foil to protect it from freezer burn. Thaw on the counter for a few hours before serving.
- 9-inch pans: If using larger 9-inch pans, the cakes will be a little thinner and bake in around 23-27 minutes.
- Cupcakes: Fill cupcake liners no more than ⅔ full. Bake for 18-21 minutes.
- 9x13-inch sheet cake: Bake for 33-36 minutes.
- Bundt pan: Bake for 55-65 minutes.
Nutrition
Calories: 839kcal | Carbohydrates: 104g | Protein: 7g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 461mg | Potassium: 258mg | Fiber: 4g | Sugar: 79g | Vitamin A: 1062IU | Calcium: 118mg | Iron: 3mg