This marble cake recipe uses one batter to make both the vanilla and chocolate batter, which are swirled with a fudge ripple! It is simply delicious!!
Easy Marble Cake Recipe
PREP TIME: 30 minutes
COOK TIME: 34 minutes
ADDITIONAL TIME: 30 minutes
TOTAL TIME: 1 hour 34 minutes
Vanilla Cake Recipe*
- 3 cup all-purpose flour (390 grams)
- 3 cups granulated sugar (600 grams)
- 2 1/2 tsp baking powder (10 grams)
- 1 tsp salt (5 grams)
- 1 cup unsalted butter, room temperature (226 grams) – 2 sticks
- 2 tsp. vanilla extract (9 grams)
- 1 cup egg whites (or about 7 egg whites) (244 grams)
- 1 1/2 cups buttermilk, room temperature (360 grams)
- 1/8 cup vegetable oil (28 grams)
- *additional ingredients for the chocolate cake are listed below
Additional Ingredients: (to be added after the vanilla cake batter is made, to change it into chocolate batter)
- 1/3 cup unsweetened baking cocoa (33 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 cup egg whites (60 grams, or 2 egg whites)
- 1/4 cup buttermilk (45 grams)
- 1/2 tsp baking powder (2 grams)
- 1/4 tsp salt (1 gram)
Chocolate Fudge Swirl:
- 1 cup chocolate chips (150 grams)
- 1/4 cup unsalted butter, room temperature (56 grams)
- 1/4 cup heavy cream, room temperature (60 grams)
- 3 cups unsalted butter, room temperature (650 grams)
- 11 cups powdered sugar (1375 grams)
- 1 tsp salt (6 grams)
- 1/2 cup heavy cream (or whipping cream) (60 grams)
- 1 1/2 Tbsp vanilla extract or vanilla bean paste (18 grams)
- 1 cup unsweetened baking cocoa (85 grams)
- 1 cup dark chocolate chips, melted and cooled (175 grams)
Marble Cake Layers:
- Preheat oven to 350°F. Line four 8-inch round cake pans with parchment rounds, and grease with non-stick baking spray.
- Begin by making the vanilla cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Pour half of the batter into a separate bowl (roughly 950 grams), and set aside.
- Next, convert the vanilla batter into chocolate cake batter. Mix the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 tsp salt, and 1/2 tsp baking powder into the remaining batter.
- Add the additional 1/4 cup egg whites, and 1/4 cup buttermilk, and mix on a low speed until smooth.
- If desired, make the chocolate fudge swirl. Combine the chocolate chips, butter, and heavy cream into a heatproof bowl. Heat in two 30-second intervals, stirring in between. Allow the mixture to sit for 1 minute, then stir until smooth and set aside to cool.
- Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans, filling them roughly one inch high with batter (I like to use a digital kitchen scale to make sure each pan has the same amount of batter).
- Add small drops (about one inch in diameter) of the chocolate swirl on top of the cake batter, then drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
- Bake for 33-35 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
- If desired, level the cakes with a serrated knife once they’re fully cooled.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Mix in the vanilla extract and salt on a low speed.
- Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Place half of the buttercream into a seperate bowl. Mix in 1/2 cup of baking cocoa, and the melted chocolate chips. This will be used to fill the cake, and will be the darkest buttercream of the squiggles. Place in a large piping bag.
- With the remaining vanilla buttercream, place half of the into another large piping bag.
- Color the rest of the frosting with the other 1/2 cup of baking cocoa, to create a light brown colored frosting. Place in a large piping bag.
To Assemble The Cake
- Once all the different components of this cake are ready, begin to assemble the cake!
- Stack the cake layers on a greaseproof cardboard cake round.
- Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
- Next, center the first cake layer the cake board.
- Spread an even layer of the dark chocolate buttercream onto the cake layer with a large offset spatula. Repeat with remaining cake layers.
- Place the top cake layer upside down.
- Cover the cake in a thin layer of frosting, and smooth using a bench scraper.
- Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
- Pipe squiggly lines of buttercream around the cake, alternating between the vanilla, chocolate, and dark chocolate buttercream.
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