6-Inch Marble Cake

4.94 from 33 ratings

This small batch marble cake recipe uses one batter to make the perfect 6-inch marble layer cake! It's frosted w/ vanilla & chocolate cream cheese frosting.

Prep Time30

Cook Time34

Additional Time30

Total Time1 34

Course: Cakes

Cuisine: American

Servings: 20 servings

Calories: 639kcal

Author: Chelsey White

Ingredients

Vanilla Cake Recipe*

2 cup all-purpose flour 260g
2 cups granulated sugar 400g
1 1/2 tsp baking powder 6g
1/2 tsp fine salt 3g
2/3 cup (1 1/3 sticks) unsalted butter, room temperature 150g
3 large eggs, room temperature 168g
1 cup buttermilk, room temperature 240g
1 tsp vanilla extract or vanilla bean paste 4g
1 1/2 Tbsp vegetable or canola oil 21g
1/2 cup rainbow sprinkles optional
*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)

1/4 cup unsweetened baking cocoa 20g
3 Tbsp granulated sugar 38g
1/4 tsp baking powder 1g
1 large egg, room temperature 56g
3 Tbsp buttermilk, room temperature 40g

Chocolate Fudge Swirl:

2/3 cup chocolate chips 100g
3 Tbsp unsalted butter, room temperature 42g
3 Tbsp heavy whipping cream, room temperature 43g

Chocolate Cream Cheese Buttercream Frosting

1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
1/2 cup (4 oz) full-fat cream cheese, room temperature 113g
1 tsp vanilla extract or vanilla bean paste 4g
1 tsp fine salt 6g
7 cups powdered sugar 904g or a 2lb bag
2 Tbsp heavy whipping cream, room temperature 20g
1/2 cup unsweetened baking cocoa 50g
1/2 cup dark chocolate chips, melted and cooled 90g

Decorations and filling

2/3 cup rainbow sprinkles
pretty sprinkle blend

Instructions

Marble Cake Layers

Preheat oven to 350°F. Line three 6-inch round cake pans or three 7-inch cake layers with parchment rounds and grease with non-stick baking spray.
Begin by making the vanilla cake batter. Mix together all dry ingredients (flour, sugar, baking powder, 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.
Mix in 3 large eggs, one at time on a low speed then mix in the buttermilk 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 625 grams), and set aside.
If desired, fold in 1/2 cup rainbow sprinkles in to the vanilla cake batter.
Now it's time to transform our other bowl of vanilla batter into chocolate cake batter. Mix the additional 1/4 cup baking cocoa, 3 Tbsp sugar, and 1/4 tsp baking powder into the remaining batter.
Add the additional egg and 3 Tbsp buttermilk. Mix on a low speed until smooth.
If desired, make the chocolate fudge swirl. Combine 2/3 cup chocolate chips, 3 Tbsp butter, and 3 Tbsp 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 33-36 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.

Cream Cheese Buttercream Frosting

Beat the butter and cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.
Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated.
Gradually mix in the powdered sugar on a low speed. Halfway through, add 2 Tbsp of heavy cream to make the frosting easier to mix.
If the frosting seems too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
Place 2/3 of the cream cheese buttercream into a separate bowl and cover with plastic wrap. Set aside.
Mix 1/2 cup of baking cocoa, and 1/2 cup melted chocolate chips into the remaining frosting. This will be used to fill the cake. Cover with plastic wrap to prevent crusting, and set aside.

Assembling This Small Batch Marble 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 or flat plate. Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
Next, spread about 1/3 of the chocolate cream cheese buttercream onto the cake layer with a large offset spatula. Repeat with remaining cake layers.
Place the top cake layer upside down to make it easier to frost.
Cover the cake in a thin layer of the remaining chocolate cream cheese 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.
Cover the cake in a thicker layer of vanilla cream cheese frosting and decorate as desired! I chose to decorate mine with a pretty sprinkle blend and some tall candles.

Video

Notes

My Tips for Making the Best Small Batch Marble Cake

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 better yet, 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.

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