Best Marble Cake Recipe From Scratch

Marble cake has been a family favorite ever since Paul and I got married. Back then we would buy a box cake mix and a can of chocolate frosting from the store to make for a special treat. But then I started baking cakes from scratch and never looked back! Homemade is just so much more flavorful and every bit as fluffy and moist as a box mix. Making a marble cake is an easy way to impress your guests with delicious, home baked goods. The beauty of the marbled effect is achieved by alternating chocolate and vanilla batters and it makes this cake truly unique, both in terms of flavor and looks when you slice into it. Whether you enjoy vanilla cake or chocolate cake, this marble cake recipe is the perfect middle-ground for bringing peace to the masses. We most often make it into a layer cake, as seen here, but the recipe works for cupcakes, a loaf cake, a bundt pan, or as a sheet cake baked in a 9×13-inch pan and there are bake times for each in the recipe notes below. In this post, we will be covering how to make an easy marble cake recipe using just one cake batter, as well as tips and tricks to get the best results. So let’s get baking!

What is a marble cake?

A marble cake is a cake made with a mixture of both chocolate and vanilla cake batter. Marble cake gets its name because the chocolate batter is swirled into the vanilla cake batter in a way that creates light streaking and globs which when baked, and cut, look like they were marbled together. I love that each marble cake has its own personality and no two ever look just the same!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-purpose flour – For even lighter results you can use cake flour, but all-purpose flour works really well for this cake and most of us already have it on hand. Baking powder – This is what gives the cake lift and helps it be fluffy and light. Salt Butter & oil – A combination of butter softened to room temperature and vegetable oil gives the best of both worlds when it comes to moistness and flavor. Granulated sugar Large eggs at room temperature Vanilla extract Whole milk – You can sub buttermilk for the whole milk if you like for a little more tang. Bittersweet or semisweet chocolate chopped

How to Make the Best Marble Cake

Adjusting Bake Times for Different Size Cakes

These times will depend on your ovens, pans, and other factors, but in general, here are estimated baking times if you want to make this recipe in various pan sizes.

9-inch cake pans: Bake for 23-28 minutes. 9×13 pan: Bake for 33-36 minutes. Cupcakes: Bake for 18-21 minutes. Bundt cake pan: Bake for 55-65 minutes.

How to Make Chocolate Buttercream Frosting

In a large bowl, beat the butter and cocoa powder together until creamy and smooth. Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the milk or cream at a time, mixing between each addition and scraping down the sides of the bowl as needed. Add in the vanilla and the salt. Mix well and adjust the consistency by adding powdered sugar or milk as needed. I have a whole post on how to make chocolate frosting if you want more details or step-by-step images.

Freezing Instructions

You can freeze the cake layers, a whole frosted cake, or do like we do and slice the cake, then wrap each slice in plastic wrap and store in an airtight container in the freezer so you can enjoy a slice of cake whenever you like! Just let the cake thaw completely on the counter for a few hours before eating.

Use room temperature ingredients. This makes a difference in how the ingredients combine and you will get cake layers that bake more evenly and level if your eggs, milk, and butter have a chance to come to room temperature before baking. Melted chocolate. For a chocolate layer that’s extra rich and fudgy, add melted chocolate to the batter rather than cocoa powder. If you want an even more intense chocolate flavor in your frosting, you can use melted dark or bittersweet chocolate chips instead of cocoa powder. Perfect your swirl technique. When combining the vanilla and chocolate batter, don’t overmix, or the marble effect will be lost. A few swirls with a butter knife are all you need! Cake flour is an option. To get an especially tall marble cake with a light and fluffy texture, use cake flour instead of all-purpose flour in the recipe. Cake flour has a lower protein content which makes for a softer crumb. Don’t frost the cake while the layers are still warm. Let your cakes cool completely before frosting them. I’ve tried rushing it before and even mostly cool layers can cause the frosting to melt and the layers to slide.

This marble cake recipe can be frozen for up to 3 months! If you freeze unfrosted cake layers, wrap them well in plastic wrap, then store in an airtight container. Thaw overnight in the fridge before assembling the next day. If freezing the entire assembled cake, it will take at least 3-4 hours on the counter at room temperature for it to thaw. You might expect to see a little weeping from the frosting as it thaws, but the cake will still taste delicious and should still look pretty good.