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
Ingredients
Cake
- 2 1/4 cups all-purpose flour (317g)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter softened to room temperature (115g)
- 1/2 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 1/2 cups salted butter, softened (341g)
- 1 cup unsweetened cocoa powder (118g)
- 5 cups powdered sugar (625g)
- 1/3 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.2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt
- 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.1 1/2 cups granulated sugar, 1/2 cup salted butter, 1/2 cup oil
- Add vanilla and eggs, one at a time, beating well after each addition.2 teaspoons vanilla extract, 3 large eggs,
- Add the flour mixture and the milk alternately, about 1/3 of each at a time, mixing between additions just until combined.1 cup whole milk
- Remove 1 cup of the 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.4 ounces bittersweet or semisweet chocolate
- 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.1 1/2 cups salted butter,, 1 cup unsweetened cocoa powder
- 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.5 cups powdered sugar, 1/3 cup milk or cream
- 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.2 teaspoons vanilla extract, Pinch of salt
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 2/3 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
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