Marble Cake Recipe

image of chocolate and vanilla marble cake layers that have been swirled with a fudge ripple and are ready to be baked

4.77 from 611 ratings

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 Time30

Cook Time34

Additional Time30

Total Time1 34

Course: Cakes

Cuisine: American

Servings: 32

Calories: 655kcal

Author: Chelsey White

Equipment

Ingredients

Vanilla Cake Recipe*

3 cup all-purpose flour 360g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240ml
1 1/2 cups buttermilk, room temperature 360ml
2 Tbsp vegetable or canola oil 30ml
2 tsp vanilla extract or vanilla bean paste 8ml
*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 28g
1/4 cup granulated sugar 50g
1/4 cup large egg whites, room temperature 60ml or 2 egg whites
1/4 cup buttermilk, room temperature 60ml
1/2 tsp baking powder 2g
1/4 tsp fine salt 1g

Chocolate Fudge Swirl:

1 cup chocolate chips 160g
1/4 cup unsalted butter, room temperature 56g
1/4 cup heavy whipping cream, room temperature 60ml

Buttercream Frosting

2 cups unsalted butter, room temperature 452g
1 Tbsp vanilla extract or vanilla bean paste 12ml
1/2 tsp fine salt 3g
7 cups powdered sugar 875g
1/4 cup heavy whipping cream, room temperature 60ml
1/2 cup unsweetened cocoa powder, sifted 40g
1 cup dark chocolate chips, melted and cooled 175g
additional 1/4 cup heavy cream or whipping cream 60ml

Instructions

Marble Cake Layers:

Preheat oven to 350°F/175°C. Grease and line four 8" cake pans and set aside.
Begin by making the vanilla cake batter. Mix together the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) in a stand mixer with a paddle until fully combined.
Mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated, then mix in 1 1/2 cups of buttermilk, 2 Tbsp vegetable oil, and 2 tsp vanilla extract on a low speed.
Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 1 minute. This helps give the layers a lighter texture.
Pour 2/3 of the batter into a separate bowl (roughly 1200 grams) and set aside.
Next, we transform the remaining vanilla cake batter into chocolate cake batter. Mix in the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 cup egg whites, 1/4 cup buttermilk, 1/2 tsp baking powder, and 1/4 tsp salt on a low speed until combined and set aside.
If desired, make the chocolate fudge swirl. Combine 1 cup of chocolate chips, 1/4 cup of room-temperature butter, and 1/4 cup of heavy cream in a heatproof bowl. Heat in two 30-second intervals, stirring between each interval. Allow the mixture to sit for 1 minute, then stir until smooth.
Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans. Fill them roughly 1 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 1 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. Save the leftover chocolate mixture to decorate the cake layer. It can sit out at room temperature for up to 8 hours.
Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.
Once the cake layers are out of the oven, run a small offset spatula around the edge of the pans to help separate the cake layers from the pans.
Allow the layers to cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.
If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.

Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
Slowly add in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
Continue to mix on low speed for a few minutes, until 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 (a quarter of a cup at a time).
Place 1 cup of vanilla buttercream into a separate bowl and set aside.
Mix in 1/2 cup of baking cocoa, 1 cup of melted chocolate chips, and an additional 1/4 cup of heavy cream into the remaining frosting.
Cover both the vanilla and the chocolate buttercream with plastic wrap to prevent crusting and set aside.

Assembling this Layered Marble Cake

Stack the cake layers on a greaseproof cakeboard or flat plate. Spread a tablespoon of buttercream on the center of the board to help your cake layer stay in place.
Center the first cake layer on the cake board. Spread an even layer of the dark chocolate buttercream onto the cake layer with a large offset spatula. Repeat with the 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 or a large offset spatula. Chill the cake in the freezer for 10 minutes or fridge for 30 minutes until the frosting is firm to the touch.
Swirl together the vanilla and chocolate buttercream around the cake using the back of a spoon or an offset spatula. Heat up the remaining chocolate fudge swirl mixture for 15-30 seconds, or until it's thin enough to easily spread into the frosting on the cake. Swirl the chocolate mixture into the frosting to create a marbled look, then enjoy!

Video

Notes

How Many People Does This Cake Feed?

If you make this cake with 4 8-inch cake layers, it will feed about 32 people. For more information on cake sizes and servings, check out my cake portion guide.

Recipe Variations - Making This Cake in Different Sizes

One batch of this recipe makes about 11 cups of batter or about 2000 grams. If you plan to use four circular cake pans, add 500 grams of batter into each pan.

If you want to make a tiered cake or different-sized cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.

This recipe can also be used to make a sheet cake! One batch will make a 1, 9 x 13-inch cake layer that's about 1.5 inches tall once leveled.

Bake for 45-55 mins at 350°F/175°C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them, they help sheet cake layers bake more evenly and quickly.

For more details on how to convert this cake recipe and others into sheet cakes, check out my sheet cake guide.

Last but not least, you can also make cupcakes using this recipe. Fill the liners 3/4 full and bake them at 350°F/175°C for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips for Making the Best Marble Layer Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

Making This Marble Layer Cake in Advance & Storage Tips

I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable and enjoyable, and I promise they taste just as delicious!

You can also make the frosting ahead of time 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 (as long as it doesn't have a perishable fruit filling) 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 it in the fridge for up to a week.

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