Marble Cake
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This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
With swirls of tender vanilla and fudgy chocolate cake, this marble cake looks fancy but tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike. It’s essentially a marbled version of this award-winning Kentucky Butter Cake. Surprisingly, you don’t need two completely different batters to make marble cake. You simply take a third of the vanilla batter and mix it with melted chocolate and cocoa powder and voilà — that’s your chocolate batter! Be careful not to over-marble the batters or the flavors will get muddled; a few swirls around the pan with a knife will do the trick.
What You’ll Need To Make Marble Cake
Most recipes for marble cake call solely for cocoa powder for the chocolate portion of the cake. I like to add real chocolate as well for a more intense, fudgy flavor; this makes the chocolate swirl portion of the cake taste almost like a brownie.
If you’d rather not buy a whole carton of buttermilk for this recipe, it’s easy to make your own. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then add regular milk to the 1-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
The Method
This butter cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes.(Other high-ratio cakes on the site include pound cake, yellow cake, and rum cake.)
How To Make Marble Cake
In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth.
Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
In a medium bowl, combine the buttermilk, eggs, and vanilla.
Whisk and set aside. (Note that the mixture will start to look curdled as it sits; that’s okay.)
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine.
Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute.
With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated.
Increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
Transfer about 2-1/2 cups of the batter to a medium bowl and add the chocolate mixture.
Whisk until smooth — that’s your chocolate batter.
Spoon half of the remaining vanilla batter into a greased Bundt pan.
Pour the chocolate batter over top.
Finish by spooning the remaining vanilla batter over the chocolate (don’t worry about covering the chocolate layer completely).
Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that’s okay. It’s important not to overswirl.
Bake for 60 to 70 minutes, or until a cake tester comes out clean. While the cake bakes, make the glaze. In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
Set the baked cake on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about 3/4 of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb.
Leave the cake on the rack to cool for 30 minutes.
Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.)
Let the cake sit for at least two hours before serving. Cut with a serrated knife.
You May Also Like
- Kentucky Butter Cake
- Sour Cream Coffee Cake with Cinnamon Walnut Swirl
- Sour Cream Chocolate Chip Coffee Cake
- Lemon Pound Cake
- German Chocolate Cake
- Chocolate Bundt Cake
Marble Cake
This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
Ingredients
For the Cake
- ½ cup natural cocoa powder, such as Hershey's
- 2½ cups sugar, divided
- ½ cup water
- 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
- 1 cup buttermilk (see note)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
For the Glaze
- 5 tablespoons unsalted butter
- ¾ cup sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
For the Cake
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
- Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
- Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
- Bake for 60 to 70 minutes, or until a cake tester comes out clean.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
- Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
- Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 443
- Fat: 19 g
- Saturated fat: 12 g
- Carbohydrates: 66 g
- Sugar: 45 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 223 mg
- Cholesterol: 87 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, I only have a 10 cup Bundt pan and don’t have a 12 cup Bundt pan, would you have any tips on how to reduce the quantity and baking time of this recipe accordingly? There’s only 4 of us in the family so a 12 cup Bundt is a little too much cake for us! Really looking forward to trying this for the Easter break coming up, and a very big thank you for being so patient and helpful with all your readers!
Hi Mel, Happy to help! You’ll likely have a little too much batter. I’d fill the pan up halfway and bake any remaining batter in a muffin tin for cupcakes. Hope you enjoy!
Thanks Jenn, can’t wait to try this out! Do you have any suggestions for how long and what temperature I should bake the 10 cup Bundt pan for? And how long do you suggest I bake the remaining batter in the muffin tins, and at what temperature? Sorry for these basic questions, I’m not very confident in baking just yet – thanks so much for sharing your baking skills with your readers!
PS. These are the “muffin pans” I was thinking about buying if this helps with estimating bake time. I got inspired by your beautiful cake photos, but wanted to wait to see what you thought first before committing – I trust you! 🙂 https://www.williams-sonoma.com.au/nordic-ware-deco-cakelet-pan
https://www.williams-sonoma.com.au/nordic-ware-70th-anniversary-cakelet-plaque
Hi Mel, Typical muffins should take about 25 minutes. I’m not sure how long these will take as they look like they’re bigger than your typical muffin. I’d check them at 25 minutes but they may need a bit more time than that. Please LMK how they turn out!
Happy to help! The bake time for the bundt cake should be about the same if not just a bit shorter (and the oven temp should remain the same).
Sorry Jenn, one last question, how long do you think I should bake if I scale down to use a 6 cup Bundt tin and halve the recipe quantities? Thanks for being so patient with all my questions!
Hi Mel, it’s hard to say for sure, but I’d start checking it at about 40 minutes. Just keep a close eye on it!
I used your basic recipe, but made a few changes of my own. First, no Hershey’s cocoa, I always bake with Dutch cocoa. I added 2 t of almond extract with vanilla, 1 t to the glaze. 1 t espresso powder to chocolate mix. It may have been the best cake I have ever baked, and I have baked a lot of them.
I just made this and found the cake was quite bland!! Not sweet enough and not enough flavour.. will not be making again
i honestly dont understand how people could reduce the amount of sugar!! i put the recommended amount and found it wasnt sweet enough!! i will be putting more sugar next time
Made this cake and it was delicious. I will definitely make this again. It was a real hit! Thank you
Thank you for sharing this recipe! Yumm
Quick question if my Bundt pan is dark nonstick should I bake at lower temperature and will time change?
Hi Chris, Sure, I’d reduce the oven temp by 25°F. The bake time will be a bit longer so keep a close eye on it. Hope you enjoy!
This is one of the best bundt cakes I have ever made. Instructions are easy to follow. I was skeptical about the glaze at first, however, it makes it even better. Thank you for this delicious recipe!
What temp are we baking at?
Hi Sarah, the cake should be baked at 325°F/165°C. Hope you enjoy!
This is one of best cakes I’ve ever baked! I followed your recipe except added 2 egg yolks and 2tbs flour.
With a stormy weekend brewing, I found the “Marble cake Project” a most suitable activity. Really tried my best to hold fast to the recipe and was rewarded with a marvelous creation of tastiness. I might have overswirled, no surprise, but the overall effect was terrific. Moist and flavorful with the chocolate richness just outstanding. I thought about a Mahlerian orchestra while I baked this cake. Maestro Mahler used everything you could bang, beat, or blow in his orchestration. And this recipe uses almost every tool in a bakers arsenal and then some. Clean up as you go, you’ll be glad you did.
Thanks again Jenn for another delightful winner.
First recipe I have tried from Once Upon a Chef and I will certainly be back. This cake turned out perfectly. The cake was so soft and moist with a super fine outer crust, thanks to the lovely buttery glaze, I was a bit sceptical about the glaze, so only used about half, but it really does add to the texture and flavour. My Granddaughter wants me to use this recipe for her birthday cake next month. Looking forward to trying more of your recipes Jenn!