My marble cake recipe has been so popular I wanted to share this small batch version of it!

It’s an amazing recipe but makes a pretty big cake. What if you wanted to make a 6-inch cake??

One batch of my original recipe makes a layer cake large enough to feed about 24 people. You can use it to make three, 8-inch cake layers. It can also be used to make four, 7-inch cake layers.

This is all great and dandy if you’re making a cake for a party, or a big group of people. But sometimes you don’t need to make that big of a cake. You might just want to make a cute little six-inch layer cake.

Maybe you simply don’t need to feed that many people. Or maybe you want to make a smaller cake to create a certain look.

More often, people don’t have bigger pans. A lot of people start off with 6-inch cake pans, which may be the only size they have on hand. If that sounds like you, then this recipe is right up your alley!

How Many Cake Layers Does This Recipe Make?

This small batch marble cake recipe makes four, perfect little 6-inch cake layers. You can also make three, 7-inch cake layers with this recipe.

It may seem like you’re filling your pans pretty full, but this batter doesn’t rise much as it bakes.

That’s part of what makes my marble cake recipe so great though. It bakes flat, so leveling your cake layers is optional. With that in mind, you should end up with cake layers that are about 1 1/2 inches tall.

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, half of it gets transformed into 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!

The Added Bonus: A Fudge Swirl

If you want to up the ante, this recipe also includes a chocolaty fudge swirl! It’s totally optional but is such a pleasant surprise when you bite into this cake.

It also bakes up beautifully! 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 These 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.

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!!

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

Make sure the 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.

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 33-36 minutes, or until a toothpick comes out with a few moist crumbs.

Substitutions and Swaps

Below are some swaps and substitutions that can be made in this small batch marble cake recipe:

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – You can use any flavorless oil in this recipe, so canola or even sunflower oil would work great! I advise against olive oil, as its flavor is quite strong and doesn’t blend well with the chocolate in this recipe.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Tips for Making the Best Small Batch Marble Cake:

• 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.
• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Use a kitchen scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
• Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to frost.

Making This Cake In Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes 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 small batch marble cake recipe, I’d love to hear what you think! Please leave a comment and rating below.

And don’t forget to tag me @chelsweets and use #chelsweets so that I can see your delicious creations!

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