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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Hey, can I bake this in 2 or 3 9″ cake pans? Thanks. 🙂
Yes, Lil, it will work in two 9-inch round pans. Hope you enjoy!
Amazing. Delicious. Easy. A little too much chocolate cake I prefer more vanilla…how would I change that? Will do it again.
Hi Sylvia, that’s a tough one to adapt. During the step when you transfer the 2-1/2 cups of the batter to a bowl and add the chocolate mixture, you could cut back the amount of vanilla batter you put in the bowl to about 2 cups. Just keep in mind though that the chocolately portion of the cake will then have a stronger chocolate flavor. Hope that helps and that you have success if you try it!
Thank you for the recipe. I live in Denver. Is there a standard method to adjust baking recipes to high altitude?
Hi Carla, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cake if you make it!
Just mixing the glaze and noticed that in the narrative portion of the recipe you mention butter, sugar, water, vanilla and salt… but in the actual recipe the salt isn’t listed for the glaze. I added a pinch… just wondering what you intended. Love all your recipes- just made black bean dip for tomorrow, your chicken fajitas on the menu too!
Sorry for any confusion and thanks for pointing that out. I removed the salt from the glaze recipe but forgot to remove it in the picture section (it shouldn’t have any real impact on the glaze though). Just updated it. 🙂
Can this be split and baked in two 8×3 7/8in. Loaf foil containers?
I was thinking of making it for my neighbors.
Hi Asmat, Unfortunately, you’ll have too much batter for those pans. It will work in two 8-1/2 x 4-1/2 inch loaf pans though.
I made this today with my new Nordic Ware bundt pan. I used 1/3 cup of Hershey cocoa powder and didn’t make the glaze but followed everything else for yummy, magical results! There was slightly too much batter for my pan but it still turned out great. Great recipe!
Hi! I wanted to make this cake for my loved ones’ birthday! I wanted to make icing so that it would be more similar to a birthday cake, but do you think chocolate or vanilla would be better? Also, should I still put the glaze under the frosting, or will it make it runny? One more question, I want to make a 2 layer cake using 8/9 inch cake pans, how should I alter the recipe? Thank you so much!!!!!!!!!!!!!!! I’m really looking forward to baking this TODAY<3
Hi Georgiana, I’d use both frosting and the glaze (you really need the glaze as it helps to add moisture to the cake) and whether you go chocolate or vanilla is really a personal preference, but I might choose the chocolate option. To make a layer cake, two 9-inch rounds should work here. I’d bake them at 350°F for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Hope that helps! 🙂
This cake became my favorite marble cake ever! Its simply delicious!
Hello, I’m planning on making this cake for father’s day this year! My dad insists on a marble cake with chocolate frosting. Should I do the chocolate frosting and the glaze? Or should I just do the frosting? Thank you in advance!
Hi Elizabeth, I’d do both (you really need the glaze as it helps to add moisture to the cake). Hope your father enjoys!
Hi,
Glazing it and then frosting it with chocolate ganache would work well?
Thanks for all your recipes. They are so simple to make but with amazing results.
Yes — it will be very decadent, but it will work!
Hi! Could i replace the water with milk in order to combine the cocoa powder & sugar?
Hi Rachel, I’ve never tried it, but I suppose it would work. Hope you enjoy!