Easy Marble Cake Recipe

You’ve been asking me for my easy marble cake recipe for a while, and I’m finally getting around to it!

While I love to come up with my own ideas for cakes, I also love hearing your suggestions. At the end of the day, I want to make what you want to make!! 

My marble cake layer, ready to be frosted!!

Marble Cake vs. Marbled Cake

On a separate note, I always thought these were called marbled cake layers. I initially titled this post marbled layer cake recipe.

Of course AFTER I created my thumb nails and added text to my videos, google informed me that most people actually call them MARBLE cake layers. Womp womp! Are you team marbled or marble?

swirling my marble cake layer with a chocolate fudge ripple

One Batter, Two Flavors!!

There was a reason I put off sharing this marble cake recipe for so long. I was embarrassed to say  that in the past, I used to just make a half batch of both my vanilla cake batter and my chocolate cake batter

It was SO much extra work!! This meant making two sets of batter, which also meant twice the time commitment, twice the dishes, twice the headache!!

My vanilla and chocolate layer cake recipes are super similar. In fact the main difference is that in my chocolate cake recipe, I swap out some of the flour for baking cocoa.

With that in mind, I’ve adjusted this recipe so that you only have to make one base batch of batter.

After making the vanilla cake batter, you can set aside half of it to make the chocolate batter.

All you have to do mix in a few additional ingredients. Now you can forget about the extra dishes, and enjoy the cake once it’s made!

Marble cake layers ready to go into the oven!

The Added Bonus: A Fudge Swirl

If you want to up the ante, I also included a chocolaty fudge swirl! This is totally optional, but is such a pleasant surprise when you bite into this cake.

It also bakes up beautifully, almost like it dissolves into the cake layers as they bake. The fudge ripple adds a rich and chocolatey flavor into each bite.

I’m also big on aesthetics. The melted chocolate swirled into the batter looks GORGEOUS! Not only is it worth adding for the taste, it also creates a visually stunning look.

How To Make Marble Cake Layers

Once both cake batters (and the optional chocolate fudge ripple) are made, the real fun starts.

Alternate spoonfuls of vanilla and chocolate cake batter into your pans. Continue until you’ve evenly distributed the batter between the pans.

adding vanilla and chocolate batter into the pan to create my marble cake layers

TIP: It’s much easier to make sure your pans have the same amounts of cake batter if you add the spoonfuls of batter in rounds. Add a spoonful of vanilla to each pan, then a spoonful of chocolate to each pan, and repeat until you’ve used all your batter.

Once you’ve used all your batter, use a spoon to add small drops of the chocolate fudge mixture on top of the cake batter.

Be sure the chocolate drops are relatively spread out. This will prevent them from completely covering the cake batter when swirled.

You want to be able to see each different component in these cake layers once they’re baked!!

adding chocolate fudge drops into my marble cake recipe

Then drag a small offset spatula or butter knife through the batter to create lines that are both horizontal and vertical.

Make sure your offset spatula is lightly touching the bottom of the pan. This helps make sure you’re swirling the batter throughout the layer, and not just on the top.

Swirling together the vanilla and chocolate cake batter to create my marble cake layers

Try to create the lines using one continuous motion, going up and down, and then side to side.

Repeat with remaining cake layers. Then pop the layers into the preheated oven for 34-35 minutes, or until a toothpick comes out clean.

Cake Assembly and Decoration

This marble cake recipe is honestly so delicious, it almost doesn’t need frosting. ALMOST.

While I am guilty of eating cake tops plain while I level my cakes, this cake is taken to the next level with my fudgy chocolate buttercream recipe.

My chocolate buttercream recipe uses both cocoa and melted dark chocolate, and boy is it tasty.

adding ripple frosting to my marble cake

If you so chose, the last step is to cover these layers with your favorite buttercream frosting on them, and enjoy!

While I chose to chocolate buttercream with my marble cake this time, I think cream cheese frosting would also taste great!

I used three different types of buttercream to create a fun squiggly pattern.

It was the only design that seemed to fit a marble cake in my mind. This is definitely a buttercream intensive design, but it is so fun to make.

A massive slice of my delicious marble cake recipe

Tips for Making The Best Marble Cake:

  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
  • You can make your own buttermilk if you don’t any! Simply add 1 Tbsp of lemon juice or vinegar to 1 cup of whole milk
  • Mix your cake batter just until the ingredients are incorporated; this will ensure your cake layers are tender and fluffy
  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
  • Use a serrated knife to level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
  • To make a 6-inch cake halve this recipe and bake 3 layers.

Making This Cake In Advance & Storage Tips:

  • Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think!

If you try this easy marble cake recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂

Also please tag me @chelsweets and use the #chelsweets, so I can see your beautiful creations on social media!

Other Recipes You Might Like:

Yield: 30

Easy Marble Cake Recipe

swirling the batter to make my marble cake layers

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!!

Prep Time 30 minutes
Cook Time 34 minutes
Additional Time 30 minutes
Total Time 1 hour 34 minutes

Ingredients

Vanilla Cake Recipe*

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:

Buttercream Frosting

Instructions

Marble Cake Layers:

  1. Preheat oven to 350°F. Line four 8-inch round cake pans with parchment rounds, and grease with non-stick baking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Pour half of the batter into a separate bowl (roughly 950 grams), and set aside.
  6. 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.
  7. Add the additional 1/4 cup egg whites, and 1/4 cup buttermilk, and mix on a low speed until smooth.
  8. 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.
  9. 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).
  10. 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.
  11. 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.
  12. If desired, level the cakes with a serrated knife once they're fully cooled.

Buttercream Frosting:

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Mix in the vanilla extract and salt on a low speed.
  3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached. 
  5. 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).
  6. 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.
  7. With the remaining vanilla buttercream, place half of the into another large piping bag.
  8. 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

  1. Once all the different components of this cake are ready, begin to assemble the cake!
  2. Stack the cake layers on a greaseproof cardboard cake round.
  3. Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
  4. Next, center the first cake layer the cake board.
  5. Spread an even layer of the dark chocolate buttercream onto the cake layer with a large offset spatula. Repeat with remaining cake layers.
  6. Place the top cake layer upside down.
  7. Cover the cake in a thin layer of frosting, and smooth using a bench scraper.
  8. Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
  9. Pipe squiggly lines of buttercream around the cake, alternating between the vanilla, chocolate, and dark chocolate buttercream.

Notes

Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 601Total Fat 28gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 10gCholesterol 93mgSodium 289mgCarbohydrates 83gFiber 2gSugar 69gProtein 5g

206 thoughts on “Easy Marble Cake Recipe

  1. Thanks sharing the tweaked Marble Layer Cake and making it easier to recreate your marbleized design.You usually show how to assemble the layers and decorate it. I like how the finished cake look in the last photo and wonder if you have a video of how.

    1. I do!! I decided to split it up into two separate videos, just because it was too long! I’ll be sharing the video of the assembly on the cake on youtube, and I can definitely add some more photos to this post 🙂

  2. Lately my marble has been dry am excited to try this. wondering it’s not too chocolaty with the added chocolate chips ? thanks

    1. This is going to be a perfect recipe for you then!! I loved the chocolate swirl, but I’m also a huge chocolate fan! You can definitely skip the chocolate fudge swirl if you think it’ll be too much for your taste ??

  3. Hi Chels! I need to make Character cake and I know I’m going to need to use a 9×13 pan but I dont want super thin layers because I’m going to need to carve. Should I double this recipe and do it in one 9×13 pan or double it and bake in two 9×13 pans and then sandwich then together?

    1. I usually use one batch to make two 9×13 inch cake layers, and sandwich them together! Each layer ends up being about 1 inch tall. If you want them thicker than that you can definitely make 1.5 or 2 batches! Just be sure to use flower nail (placed upside-down in the center of the pan) to help them bake evenly!

    2. Really wanting to make this!! On your ingredients you list an additional 1/2 tsp baking powder but in the directions you say baking soda. Which is it supposed to be.

  4. Hello ? I would love to try this recipe for my daughters birthday. I would be doing a 4 layer cake using 8″ round pans. If I doubled the recipe would this be adequate? Thank you!

    1. If you double it you’re going to have a lot of extra batter! I would recommend making 1.5 batches to make 4, 8-inch cakes layers <3

  5. Hi
    I want to make this cake but really unsure of the measurements I always understood flour to weigh 120g and butter 113g. So 3 1/4 cups flour 390 g but your measurements sugest 3 1/2 cups and a half a stick of butter weighs 113g but your measure sugests 1/4 cup im probably wrong no great math wiz here but if you could help would love to make this cake

  6. Heyyyy…just tried the cake without the fudge swirl. It came out great except for the cracked top. Can you tell me what causes cracked cake tops?

    1. sometimes that can happen if your layers are placed too high in your oven! maybe try placing them on a lower baking rack in the future <3

  7. Hi Chelsea, you mention room temp for butter and buttermilk. Should egg whites be room temp as well? Look forward to making this cake!!

  8. Hi! i tried this recipe for an Easter cake and everyone loved it! I made half of the recipe for 3- 6 in layer cakes.

    Now I want to make it for my sons birthday. I need to fill 2- 10″ round pans. Do you know how much of the batter I should make? Thanks so much!

  9. Hello. Was looking for a good marble cake recipe and i think that i have found it. Instead of baking them in layers i want to bake a deep cake. Could you suggest what size cake tin would i should use for this amount of batter. Also would i need to alter the oven temp and baking time? Sorry for the problem..Thanks.

    1. I never bake in deep baking pans, so sadly i’m not sure! this is a butter cake, not a sponge cake, so it doesn’t bake and tort the same way a sponge cake would! If possible, I’d recommend baking multiple layers in shallower pans <3

    1. It will change the texture of the vanilla cake a bit, and cause it to bake a bit differently! It should still turn out though, I’d recommend adding maybe 1/3 cup of cream peanut butter to the batter if you plan to try it 🙂 Add the peanut butter when you add the butter!

  10. Hi Chels! I also need to make a 9 x 13 but would prefer not to have two thin layers. Could this be baked in a single 9 x 13 pan and if so, for about how long?

    1. This recipe would make two 9×13 inch layers, that would be about 1 inch tall! I’ve done it before, and stacked them, and it’s been great! if you were to put all the batter in one pan, I’m worried it would overflow in the oven, and would take forever to bake! regardless of which method you do, be sure to use flower nails to help the sheet cakes bake more quickly and evenly <3 It’s a life saver!!!

  11. Hi Chelsey! I would like to use this recipe for a two tier (6″ and 8″) cake that is three layers for each tier, would I do a recipe and a half in order to make this? Thank you!

    1. If you plan to do 3 layers in each tier, I’d say 1 1/2 batches should be about right 🙂 happy baking Sam!

  12. Hi Chels! I am interested in making this cake with 2 9-inch pans instead of 4 8-inch pans. Do you think cutting the recipe in half would yield enough batter? Or should I maybe use 75% of the original recipe?

  13. Hello! I’ve made this recipe before, and my family and I absolutely love it! I want to make marble cupcakes, would this recipe work for cupcakes? Thanks!

    1. Hi Erica!! so happy to hear you and your family love this recipe! I haven’t tried making cupcakes with it, so I’m not quite sure! my cake recipes sometimes stick to the liners when people try to make them into cupcakes, so that would be my only concern!

    1. yup! This recipe makes more batter than my normal cake recipes, since you end up adding more ingredients to make the chocolate batter 🙂

  14. This is a great recipe, thank you. I am making a bear cake for my nephew and was wondering if this would be a good recipe for carving?

    1. I’m so happy to hear that! If the cake layers are chilled (I pop mine in the freezer for about 20 minutes), you can carve them with a serrated knife! Just be super gentle 🙂

    1. Hi Susan! A cake can last up to a week in the fridge once it’s frosted! or several weeks if you keep it in the freeze <3

  15. Well I finished making the cakes and noticed the oil still on the counter. I don’t know if you know but in the video you didn’t add the oil. I was following along so I didn’t check the directions. The only thing I looked at was for the chocolate ingredients because you didn’t mention how much of a few things. I guess I learned my lesson. You might want to mention it in your video. I pulled them out of the oven and tried a bite. Definitely doesn’t taste right and it’s for my nephews bday tomorrow. I guess I’ll have to go buy a cake.

    1. Sadly I can’t change that video since it’s already been uploaded and shared! But to be honest, it doesn’t really change the taste at all! I think it makes the texture a tiny bit fluffier, which is why it’s in the recipe. But not including 1/8 of a cup of vegetable oil in that much batter isn’t going to ruin your cake. I don’t include it sometimes when I run out of it, and it still tastes great. if your cake didn’t turn out, something else must have gone wrong. I’m sorry this didn’t work for you!

  16. Hi Chelsey! I will be trying out this recipe tonight and wanted to know if I could use the chocolate fudge mixture to make drips around the top of the decorated cake? Thanks!!

  17. I am in LOVE with this recipe! I tried it for the first time last week and it was a huge hit at the party I brought it to. When I took the last leftover pieces home for my family to taste, they were begging me to make it again for our family cottage weekend. Just baked it again last night (but this time in two 9″ pans) and it came out incredible once again. Thank you so much Chelsey – this is by far the best recipe I have ever tried and will be my new go-to when I want to impress!!

  18. hi im making this cake for may daughters brithday. i only have 2 cake tins.. can i bake 2 and then the second 2 after the first are cooked?

    1. You definitely can Shayla! Leave the batter out at room temp, and bake them as soon as the other layers are done <3

  19. Hi! can the fudge swirl be made with Nutella or some sort of hazelnut chocolate spread? Am Making a cake for a Nutella lover and think would look so cute!

    1. Sadly I haven’t with this specific recipe, but based on the volume of the batter I think it would make at least 3 dozen!! You should bake them at 350 degrees, and I’d guess they’ll take 18-20 minutes to bake.

  20. Far too sweet! Your conversion of 3 cups sugar being 600g is surely wrong if 3.25 cups flour is 426g? Anyways! Too sweet, but great otherwise.

    1. A US cup of granulated sugar is 200 grams, so three cups weigh 600 grams. You can try adding less granulated sugar next time if it seemed too sweet for your palette.

  21. Absolutely love your recipes! I’ve made a few before and its always a hit! Question, for the buttercream for the marbled cake, would it still taste well if milk chocolate chips were used rather than dark? I’m planning to make a Spider-man cake for my brothers birthday tomorrow and have to try this recipe! But he’s not a huge dark chocolate fan. Or does it not have that dark chocolatey taste?

    Thank you!

    1. Thanks Marissa! The frosting will taste great with milk or dark chocolate in it!! I’ve made it both ways, and both are great! It really just comes down to your preferences, so if you’re a milk chocolate gal (or your brother loves milk chocolate!)), def use milk chocolate!!! 🙂

  22. This looks beautiful but I am concerned with how sweet it will be. What kind of frosting do you recommend to keep the sweetness down?

  23. GM Chelsweets, I have reviewed your information of how to fill cake pans. My question is my cake pans are 3 inches deep so I end up measuring my batter most times. So should I use 1.5 the batter for each 8 inch pan and the whole batter for my 6 inch pan? Also can I substitute the oil for butter?

    1. Good morning! This recipe is formulated to use butter, so I’d recommend using that! i’ve never tried using oil, so I’m not sure if that would work. If you try it, please let me know!

      One batch of batter makes about 7 cups, so if you want to make 3, 8-inch cake layers like the recipe recommends, you should add about 2 1/3 cups of batter to each one. Hope that helps!

  24. I have a question regarding baking powder measurements. I usually weigh my ingredients but then check my measuring spoons just to see how accurate they are. I used measuring spoons for the 2.5 t of baking powder but that ended up being 13 grams instead of 10. I just want to make sure that the 10 grams is what you used and if so will back off on my measuring spoons. Three grams off can make a difference.

    Thank you.

  25. Hi Chelsweets!

    I have a client that is requesting a sugar free marbled cake and your recipe was the first one I thought of. Would this recipe work with a sugar free substitute? How would I go about using it? It will be a 2 tiered cake. Thank you!

    1. Hi Jocelyn! I honestly have never tried making a cake with sugar substitute, so sadly I have no clue!! I am so sorry :/

      But I’m sending you all the good cake juju as you navigate that cake order!! <3

  26. Forgive me but I’m confused as to the yield of the batter. The recipe says 4 8 inch pans, however in the response above you say the recipe recommends 3 8 inch pans… I am making this cake in two days and need to make 3 9 inch layers. Will this recipe be enough or should I make 1.5 times batter?

    1. Sorry, that is a typo (i’m updating it as we speak)! I used this recipe to make 4, 8-inch cake layers! If you want to make 3, relatively thick 9-inch cake layers, I’d still recommend increasing the amount of batter to 1.5 batches <3

  27. Hi Chelsweets,
    Absolutely divine recipe!! Youe comment above is good to know. I wanted to know if i wanted to make just one 8″ or 9″ cake how would i change the measurements? Would i just make 1/3rd of everything or is there an easier way? Thank you!

    1. Hi Gunjan,

      Yup! If you just one to make one cake layer, I’d follow the recipe the same way, but use 1/3 of each ingredient 🙂 Hope that helps, happy baking!!

  28. Hi I am looking to make 2 x 6inch cakes each cake must have 3 layers can you advise on the amount of batter required. Do I make 2 lots?

    1. I’d actually recommend making 1.5 batches! That should be just the right amount for 2 cakes that made with 3, 6-inch cake layers.

      Hope that helps, happy baking Dyan!

  29. This marble cake recipe baked up perfectly and was delicious! One question, though. Is there any reason why the cake would get sweeter? We frosted it with your cream cheese frosting recipe (using half the powdered sugar) then kept the frosted cake refrigerated for 3 days before eating. Does that somehow make the sweetness intensify? Haha. It was still delicious, but much sweeter than the day it was baked.

    1. Hi Britt,

      So happy to hear that you loved this recipe!! I don’t think letting the cake sit affects the sweetness, but this recipe does use a lot of sugar!! haha I think it’s just on the sweet end of the spectrum 😛

  30. Hi! I was just wondering if I want thick layers can I just use 2 8” pans instead of 4 and approximately how long should I cook it for? Thank you!

    1. If you use all this batter in only two pans, it’ll take quite a long time! I highly recommend using a heating core if you plan to do this, otherwise the sides will caramelize a TON! This recipe has a lot of sugar in it, and it really bakes up best in 4 pans <3

      Sorry I can’t be of more help Haide, I’ve never tried baking it in two pans!

    1. Hi Ericka,

      You should be able to just fine! I haven’t tested it out yet, but this recipe should work just fine for cupcakes. If you try it, I’d love to know how they turn out 🙂

    1. Hi Hanna,

      I just mean regular egg whites! I get mine in a carton, so they’re easy to measure and pour for baking <3

    1. Hi Rama! One batch of batter should actually be great for a single half sheet layer cake! Just be sure to use flower nails or heating cores to help the cake layer bake more evenly and quickly <3

  31. Hello…well, instead of making the marble cake, I totally deviated and converted your vanilla cake (I made 1/2 recipe) into a lemon cake. It was fantastic!!! The color, texture and flavor were perfect!!!! I eliminated the vanilla and added 1 tsp lemon extract, zest of one lemon, and a tsp of lemon juice. Very good and my husband, who doesn’t like lemon cake, was looking for the leftover tonight! Btw, 1/2 recipe made 2 thick 6″ layers, each layer was approx. 1 1/2″ tall. 🙂

  32. I don’t know what i did wrong. I followed everything but when my cakes bakes the chocolate swirl sunk to the bottom of the pan making it harder to get the cake out.

    1. I’m so sorry to hear that Brittany!

      What size of cake pans did you use? Maybe when you swirled the batter it pushed the chocolate swirl a bit too deep into the batter?? Hopefully we can figure out what happened!

    1. Hi Shweta! is this in response to another comment? Sorry, they don’t show up linked in the platform I use to respond to them. What size of pans are you trying to use?

    1. Hi Linda,

      You can use cake flour in place of all purpose flour. For every cup of AP flour the recipe calls for, use 1 cup + 2 TBSP of cake flour. Hope that that helps, happy baking!

  33. This cake turned out very dense for me, like a sponge cake. Is this usual? I used cake flour but didn’t add the extra 2 tbsp?

    1. Hi Christine! Usually sponge cakes are springy quite fluffy. Do you mean more like a pound cake?

      This is a butter cake, so it is a denser style of cake! It’s a unique texture, but it works incredibly well for stacking and making layer cakes, and tastes great. It’s not everyone’s cup of tea, but I really enjoy it 🙂

  34. Does the buttermilk for the chocolate part of the marble need to be room temperature as well? It states it for the vanilla but not for the chocolate.

    1. Hi Elyza,

      Surprisingly I didn’t use a frosting tip at all! I just cut openings in my piping bag that were a little less than 1 inch. Hope that helps, happy baking!?

  35. Hello,
    Your recipe sounds great. I need a double layer cake recipe to make my kids Mickey Mouse cake. I’ll be using a Mickey cake pan. I’d say the pan is roughly 9 by 13. Can I use this recipe as is for this cake pan?

    Thanks,
    Michele

    1. Hi Michele,

      You sure can! One batch of this cake recipe will make 2 cake layers that are 9×13, and that are about 1 inch tall (once leveled). Hope that helps, happy baking!

  36. My boyfriend loves marble cake and i intend to use this recipe for him for Valentine’s day! Hopefully he’ll love it.

    But i plan on baking it in bread pans to make cake loafs. Any advice on adjustments to make for this? I’m not very creative when it comes to baking adjustments, haha!

    1. Hi Leighann,

      I’ve actually never tried baking any of my cake recipes in a bread pan before, so sadly I don’t have much advice either! It should work though, because this cake recipe is pretty similar to a pound cake recipe. The batter doesn’t rise a ton, so be sure to keep that in mind when you fill the pans.

      I’d love to hear how this turns, please let me know!!! 🙂

    1. Hi Olivia,

      This cake recipe makes two sheet cakes that are 9×13 inches. However, they’ll be slightly less than 1 inch tall once you level them. So it depends on how tall you want the layers to be! When I bake layer cakes, I place two flower nails spaced evenly apart in the center of each pan (and spray them), to help the layers bake more evenly and quickly. With flower nails/ heating cores (like these:https://amzn.to/2GIFU97), the cake layers bake in 37-40 minutes in my oven. I hope that helps, happy baking!!

    1. Hi Caroline,

      I just updated to recipe card to include the gram measurements for that! And dutch processed should work just fine in in this recipe 🙂 Happy baking!

  37. Hi dear, just wanted to ask if it’s okay to add in egg yolk since I noticed you only use egg whites? Thank you and love your cake recipes!

  38. I cut this recipe in half and used it as a cupcake recipe. They turned out so cute and really moist and tasty! I filled the liners halfway and baked at 350 degrees for 18 minutes. Some of them didn’t quite rise as much as I liked so I will fill a bit more next time around! But I think it’s a great start to making the perfect marble cupcakes! Thanks for the recipe ?

    1. That’s so great to know Jamie!! I have been meaning to test this recipe as cupcakes for the longest time but haven’t gotten around to it, so I’m so happy you shared how your turned out 🙂 Thank you!!

  39. Hi Chelsey! I plan on making this as a wedding cake and had a couple of questions:
    1. How long do I bake 6″ and 12″ cakes for?
    2. If I want the chocolate buttercream on the inside and vanilla buttercream to frost the outside, should I use half of the recipe for each?
    Thanks in advance for your help!

    1. Hi Lubna,

      I usually use about a cup of frosting between each of my cake layers, so I’d make about 3 cups of the frosting chocolate and leave the rest vanilla.

      The time different sized cake layers bake for can vary a lot based on how full the pans are filled, and if you use flower nails with the larger pans. I bake my 6 inch cake layers for about 32 minutes, and 12 inch cake layers with flower nails / heating cores for about 50 minutes.

      Hope that helps, happy baking!

  40. Hello dear
    Can I use while eggs instead of just egg whites?? If yes what is the measurements fir the whole eggs to be added in the marble cake recipe??

    1. Hi Arifa,

      You can! You can use 4 whole eggs in place of the egg whites this recipe calls for. Hope that helps, happy baking!

    1. Hi Erica,

      You can add four whole eggs to the main batter and then not add any extra to the chocolate portion. Happy baking!

    1. Hi Lisa,

      I like to use almond milk in place of the buttermilk! It will change the taste and texture a little bit, but it should work in its place 🙂 Hope that helps, happy baking!

  41. Hi! I tried out this lovely cake today and it was just beautiful! Tasted amazing, so soft and moist, yet packed with flavour. My picky toddler ate about 4 slices in one sitting! Definitely will make again. Thank you for the recipe!

  42. Hi. Wondering if you could help me. I am planning on making this tomorrow for my son’s birthday cake. I have 1 6 inch by 2 inch pan. If I wanted to make one 6 inch and one 9 inch to layer it would half the recipe? And how long would the 6 inch take versus the 9 inch. (also would a 6 inch on a 9 inch look nice).
    If I wanted to just do one 6 inch by 2inch high cake would I 1/3 the recipe? Baking it April 11 so any help would be great

    1. So sorry for the delayed response Kyla! If you wanted to make one 6 inch cake layer you should 1/4 this recipe! To make one 6″ and one 9″ I”d actually recommend using a full batch of batter, and just making slightly taller cake layers.

      I’m not sure how single 6″ and 9″ cake layers would look stacked on top of each other, I would recommend making either 2 9″ or 4 6″ layers. If you only have one pan, that’s ok! You can bake the layers one at a time.

      The bake time should actually be pretty similar for the two cake layers, but can vary based on how full you fill them. The 6 inch should take about 35 mins, and the 9 inch should take about 40.

      Hope that helps, happy baking!

  43. This was so worth the time to make. Awesome cake and fosting. Made a large layer cake and a small “smash cake” for our grandsons first birthday.

  44. Hi, how would you covert this recipe into a one layer cake? I’m looking to do this cake but in just one cake pan for my sister’s birthday since I’m a beginner. Thanks!!

    1. Hi Mimi,

      It depends what size of cake pan you have! If it’s an 8 inch cake pan, I’d recommend making 1/3 of a batch of cake and 1/4 batch of frosting!

    1. Hi Janice,

      I believe 350 F equals about C, so the bake time should be similar (34-36 minutes) and shouldn’t take that long! Be sure to bake just until the cakes are done and a toothpick comes out with moist crumbs, or else it can turn out dry! Also remember the cake will continue to bake a bit once it’s out of the oven. Hope that helps, happy baking!

  45. Hi! Does the recipe make 3 or 4 8-inch cakes? Noticing some contradicting info in the comments vs recipe and just want to clarify! Thanks a million for all the lovely info!

    1. So sorry for any confusion Nadine! I just updated the recipe card to clarify. This recipe works best when used to make 4, 8-inch cake layers 🙂 Hope that helps, happy baking!!

    1. Hi Jean,

      A little bit of cracking is normal, and happened to mine too! If you want to fully avoid any cracks, you can omit the additional chocolate fudge swirl and just swirl together the vanilla and chocolate cake batters.

  46. Hello, I know this would be a lazy way of making a marble cake but can you mix boxed cake mixes for a marble cake? I’m needing to make a half sheet cake size for a graduation cake.

  47. If I make the cake the night before I plan to frost and serve it, how can I store it so the cake remains soft?

    1. Hi Annalisa,

      I’d recommend assembling and frosting the cake, then storing it in the fridge overnight. The frosting will lock in all the moisture and keep it soft and delicious <3 I do that with most of my cakes! Just take it out a couple hours before you plan to cut it so that it can thaw to room temperature.

  48. Started making the cake and noticed that the butter grams weight for the fudge swirl does not match to the 1/4 cup. Which amount do you recommend using, grams or 1/4 cup? Are there any other corrections for the recipe?

    1. So sorry about that Jane! I usually bake with a cup measure, then convert the grams in recipes after. Just updated the recipe card to reflect this, thanks for bringing it to my attention <3

  49. Thank you. I guessed that it was the 1/4 cup & made the cake for my husband’s happy quarantine birthday. Kids & grandkids came for an outdoor social distance celebration. Everyone LOVED the cake! I baked the full recipe in 2-9″ pans and it came out perfectly. Split them into 4 layers and added a cream cheese chocolate buttercream filling & 1 layer of white chocolate cream cheese butter cream filling. My husband is a marble cake aficionado & said this is the best one he’s had, bar none! ~ Thank you!

    1. Hi Jane,

      Phew! So happy to hear that it was a big hit 🙂 That sounds incredible!! Thank you so much for sharing!

    1. Hi Mia,

      You sure can! Just be sure to line your pan with parchment paper and use lots of non-stick spray or butter flour 🙂 Hope that helps, happy baking!

  50. Hi! I’m going to be making this for my son’s birthday. We live at a higher elevation. Do you have any recommendations for that?

    1. Hi Trina,

      It depends on how high up you, but here are my general recommendations for 5,000 feet:

      Reduce baking powder:for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

      Hope that helps, happy baking!!

  51. How would I make this cake dairy free? What substitutes would you recommend? I loved the original recipe but a friend asked me to make it for her daughter who can’t have any dairy

    1. Hi Brittany,

      That’d be a lot of substitutions! You can use vegan butter, flaxseed eggs, and alternative yogurt (soy, almond or oat should work just fine) in place of the buttermilk. Hope that helps, happy baking!

  52. Hi Chelsweet,

    I have 2 6” pan and was wondering if you could help me with showing the correct measurements for this. Thank you in advance and hope you are doing well.

  53. I’m really excited to try this recipe for a cake I will be baking soon!! I would like to know if you have a marble cake recipe for 3 6’ inch cakes?

    1. Yay! Hope it turns out great Jannixa.I haven’t shared that yet but I will be in about 3 weeks <3 stay tuned, it’s coming!!

  54. i am making a cake for a friend’s birthday, and i was wondering if i could make it in a 9×13 pan instead. would that be possible for this recipe?

    1. Hi Katie,

      I would halve this recipe to make one 9×13 inch cake! If you use a full batch, your sheet cake will turn out super thick!! You also probably only need about 1/3 of the frosting. Hope that helps and that your friends bday cake turns out great!

  55. Hi there! My friend absolutely loves marbled cakes and this recipe sounds and looks delicious! I’m hoping to use this recipe and baker her a cake for her birthday that is coming up, but I would like to use only two 8” round pans. What adjustments would I need to make for the recipe?

    1. Hi Megan,

      I’d recommend making a half batch of this recipe to make 2, 8″ cake layers. Hope your friend’s cake recipe turns out great!

  56. Hi there, I’m looking to make this cake in 8×8 square inch pans. Would you know about how many layers that would be with this recipe? Thank you!

  57. Hi! I’m planning on making this for my mom’s birthday. I only have 2 9” pans, though. Would I need to make half a batch? I see that you recommend that on other comments.

    1. Hi Vanessa,

      As long as you don’t mind the layers being a tiny bit thicker than mine, you can use one batch to make 2 9″ cake layers! They will just take a bit longer to bake. You can also add a heating core to the center to help them bake more evenly and quickly 🙂 Happy baking!

  58. Hi ??
    I just tried making the cake but it came it out with a weird texture like it was as if I made it in a pressure cooker
    Is it how it’s meant to be
    The taste was good tho

  59. I did the marble cake last night seems like the baking time required takes more than 60 mins for my oven. Not sure what’s the reason. Am using 8 inch pan

  60. Hello? im looking forward to make this cake for my sons birthday and i have got one 10 inch round tray..will the cake receipe fit in to my tray? Or kindly instruct how to adjust.thanks a lot

  61. Hi chels! I absolutely love your cakes! 🙂 I was wondering if it was okay to use this Exact recipe for two 3 layer 6in cakes? Or do I need to make any adjustments?

  62. Thank you so much for this fantastic recipe. Every recipe I try on your site works out for me and tastes great.
    This marble cake has great flavour and is not dry. Its super easy to make and was a huge hit.

  63. Wanted to try this recipe but not make 4 8″ layers, so I halved the recipe. I didn’t add in the fudge swirl, as I was just trying to see how the cake would turn out (texture, flavor, rise, etc). Result: very light and fluffy, not too sweet, and NO bitterness like some other marble cake recipes I’ve tried recently.

    My notes:
    I am in AZ at around 1200′ ft above sea level, and I reduced the oven temp to 340F (I usually bake at 325F) and my 2 8″ rounds were done at 24 min. When mixing the chocolate batter, note that it will be VERY runny (as is the vanilla batter). (Some recipes turn out a lot thicker when you make the chocolate batter.) I didn’t make the frosting, because I already had a batch of Chocolate Ermine Frosting, which isn’t super sweet like American Buttercream frosting, and the ermine frosting pairs VERY NICELY with this cake recipe! Next time, I will try adding in the fudge swirl for a little sweet addition!

    Definitely a keeper!!

  64. Hi, thank you so much for such detailed instructions. Won’t the chocolate drops prevent the cake from baking as it should be normally? Will it take more time? Can I use Hershey’s chocolate syrup?

  65. This is the one of the best, most moist, delicious cakes I’ve made. I’ve always been a choc cake maker and gave this a try for my daughters birthday. It’s super delicious and the big 3 layer (8inch) cake finished so quickly. Everyone at the party asked for the recipe. Thank you for the detailed recipe. Btw I mixed melted white chocolate in frosting instead of dark bcos I made a pink icing cake ?

  66. This came out really really dense. The taste is great but no one could even finish their piece! What would I do to lighten it next time? Less sugar?

  67. Certainly isnt as pretty as yours. Flavor batters smooshed together with no real marbling. Also took 7 minutes longer to cook.

  68. This cake came out just like your picture and was extremely delicious and pretty! I also made the buttercream frosting and it was beautiful. We made this for my Great-Grandson’s 4th Birthday. Half of the family like yellow cake and the other half chocolate, so this was a great compromise. I was worried that it was going to be to sweet, but it was perfect and everyone loved it. I will definitely be making many more times. Thank you for the recipes!

  69. Thanks for the recipe. I halved it and it made 2 very short 8″ cakes, but they were tasty. Can you explain why it’s necessary to add egg to the chocolate batter when it’s already in there from the original batch?

  70. Hi, chelsweets I wanted to make a marble number cake would this recipe work for a pan that is a 12 x 18 x 2?

  71. Hi Chelsea, planning to make as 6″cake with three layer, how many cups of frosting will I need to cover the cake if I use your buttercream recipe excluding filling.

  72. I never write reviews for anything I bake or cook, but this cake is amazing! I made it for my daughter’s b BBC day because she loves marble cake. I think the recipe was easy and the cake and icing were delicious. My sister (who is a very serious and skilled baker) said it was one of the best cakes she has ever had. Her whole family agreed it was better than any local bakery. And everyone who tried it loved it. Definitely saving this recipe!

  73. I can’t wait to make this cake! I have a question about the amount of flour. I typically weigh my ingredients and use the King Arthur weight chart which says that 1 cup of flour is 120 grams. Your recipe calls for 3 cups of flour (which would be 360 grams) yet you have 390 grams (which would be 3 1/4 cups of flour). Which should I use-your measurement in cups or grams? 3 or 3 1/4 cups?Thank you.

  74. Hi Chelsey, I just baked this cake and it looks so dreamy. However I ended up with cracks (some are even craters) where the fudge was swirled in. Did I do something wrong? Did I not swirl the fudge enough or were my dollops too thick?

  75. hi chelsea if i wanted to use whole eggs, like your small batch marble, what would the conversion be for using whole eggs? thanks!

  76. Hi Chelsea,
    Been asked for a 6″ mable cake and have come across your recipe. Can i ask…would this sponge hold up under buttercream and fondant covering?
    Many thanks

  77. Interestingly enough I wondered about the same thing but sugar is more dense, right? And so that is the difference? This cake turns out beautiful!

  78. Hi! Just trying to understand serving size. On this recipe, it says “30”. If I compare that number of servings to your cake cutting chart, I don’t see 30 in the 8″ row. How do you get this #? Thank you.

  79. I just made your marble cake and am concerned because the layers are so thin – .75”. Reading the comment to make 1.5 batches of batter for four 8” layers, but the recipe as-is calls for four 8” cake pans. Is there an error?

  80. The same thing happened to me. I generously filled the cake with icing to get more height and it ended up being fine but next time I will bake 3 layers instead of 4. I personally like thicker layers.

Let me know what you think!