Marble cake recipe

I love marble cake. A good marble cake never fails to cheer me up.

It’s reminds me of my childhood, because it was something my mom used to always bake for us when we were little. I can still see her carefully layering and alternating the vanilla and chocolate layers before asking us which shapes she should cut into the pan. ❤️

I tried a recipe I found online for a family-do this past weekend, and it was DELISH! So gonna keep this in my repertoire.

For a basic marble cake, leave out the frosting. Still just as delectable.

Adapted from this site.

Marble Cake


  • 2 cups (230g) cake flour*1 (levelled)
  • 2 teaspoons baking powder (if not already incorporated in cake flour)
  • 1/2 teaspoon salt
  • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) coconut sugar
  • 2 large eggs, at room temperature
  • 4 large egg yolks, at room temperature
  • 1 Tablespoon (15ml) pure vanilla extract
  • 2/3 cup (160ml) buttermilk, at room temperature2
  • 4 ounces (113g) good, rich dark chocolate, coarsely chopped3


  • 1 and 1/4 cups (284g; 2.5 sticks) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 3/4 cup (65g) natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) heavy cream or whole milk
  • optional: chocolate or rainbow sprinkles for decorating



  1. Preheat oven to 350°F (177°C). Spray or lightly butter a loaf cake pan. Set aside.
  2. Melt the dark chocolate in a bain-marie, stir through till liquid, then remove from heat.
  3. Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
  4. Beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
  5. Add both sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
  6. On low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
  7. On low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
  8. Remove one-third of yellow batter into a medium bowl. Add melted chocolate to the yellow batter and stir until combined.
  9. Pour an even layer of the yellow batter into the cake pan. Spoon chocolate batter on top. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don’t worry if it’s not perfect.
  10. Bake for 35-45 minutes, or until a toothpick inserted into the center of one cake comes out clean. If you find the tops are browning too quickly, loosely cover the cakes with aluminum foil.
  11. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.


  1. Beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
  2. On low speed, add confectioners’ sugar, cocoa powder, salt, vanilla, and cream. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners’ sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it’s too sweet.
  3. Frost cake: With a spatula, evenly spread the frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.

Make ahead tip: To prepare 1 day in advance, keep baked cakes covered at room temperature and refrigerate prepared frosting in an airtight container. Bring frosting to room temperature before spreading.

Storage: Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Frosted cake can be frozen up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

Cupcakes: This recipe can be made into about 30 cupcakes. Simply layer a spoonful of each batter into the cupcake wrappers, filling each only halfway. Swirl with a toothpick. Bake the cupcakes for 20 minutes.

9×13 cake: This cake can be baked into one 9×13 pan for about 35 minutes, give or take. Layer the batters, use a knife to swirl.

Vanilla frosting: Instead of chocolate, you can use this vanilla frosting if vanilla is your preference. It is the perfect amount for thick layers of frosting.

**It is important to use room temperature ingredients.

Foot notes:

  1. You need cake flour for this cake. No substitutions. You can make 2 cups of DIY cake flour by sifting together 1 and 3/4 cups (219g) all-purpose flour with 1/4 cup (27g) cornstarch. Once sifted (imperative to sift), you can use in the recipe.
  2. Substitute buttermilk with ratio of 1 cup whole milk to 1 Tbs white vinegar. Mix before starting and leave to stand before measuring out the required quantity. Otherwise, just use whole milk or whole yoghurt.
  3. Use only high-quality dark chocolate, not cooking chocolate or chocolate chips.

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