Marble Cake combines easy ingredients to make homemade chocolate and vanilla cakes that are then carefully swirled together before baking! Top this cake off with light and fluffy Chocolate Buttercream Frosting for the ultimate dessert!
This moist, tender Marble Cake has swirls of homemade chocolate and vanilla cake that’s hidden under a thick layer of the best Chocolate Buttercream Frosting! The creamy, rich frosting paired with the fluffy cake makes for a mouthwatering dessert to bite into that will have you reaching for a second slice!
Marble Cake makes for such a great compromise when you love both vanilla cake AND chocolate cake! I just love a recipe that lets you have the best of both delicious worlds without a lot of extra work!
Whip up this Marble Cake with Chocolate Frosting for birthday parties, potlucks, or just for a tasty treat after dinner with the family!
To begin making this Chocolate Marble Cake Recipe you’ll need egg whites, granulated sugar, all-purpose flour, buttermilk, vegetable oil, baking powder, salt, and vanilla extract. Once this batter is made you’ll divide it into two separate bowls.
In one bowl unsweetened cocoa powder and granulated sugar get added to create the chocolate cake batter.
After the cakes have been baked you’ll whip up the Chocolate Buttercream Frosting while they cool. This is made by combining unsalted butter, powdered sugar, unsweetened cocoa powder, chocolate liqueur, vanilla extract, kosher salt, and heavy cream. Vanilla Frosting would also make a nice topping for this cake.
How To Make A Marble Cake With Chocolate Frosting
- Preheat the oven. Grease and line the round cake pans with parchment paper.
- Beat together the egg whites until soft peaks form. Then add in the sugar, beating again.
- Add in more sugar and continue beating until stiff peaks form. Set it aside.
- Beat the remaining sugar with the flour, buttermilk, vegetable oil, baking powder, salt, and vanilla on low speed.
- Divide the batter into two seperate bowls, in one bowl, beat in half of the egg whites. In the other beat in the unsweetened cocoa powder, granulated sugar, and egg whites.
- Pour half of the vanilla cake batter into each of the pans. Then drop spoonfuls of half of the chocolate cake batter into each pan.
- Drag a knife through the batter to swirl the flavors together, being careful not to fully mix them together.
- Bake the cakes until a toothpick inserted into the center of each cake comes out clean. Then cool them in the pans on wire racks before flipping them out.
- Prepare the chocolate frosting while the cakes are cooling.
- Assemble the cake by placing on cake on a cake stand or plate and top with chocolate frosting. Add the second cake on top and add a crumb coat of frosting.
- Place the cake in the refrigerator to set. Then remove and finish frosting the top and edges of the cake with a thick layer of frosting.
Frequently Asked Questions
How To Store
Store this finished Marble Cake at room temperature for up to 3 days or in the refrigerator for up to a week. You can also store the layers of unfrosted cake in the freezer, tightly wrapped, for up to 3 months.
- Buttermilk – Replace it with homemade buttermilk by putting 1 tablespoon of vinegar or lemon juice in a 1 cup measuring cup. Then fill the measuring cup up with milk, allow this mixture to sit for about 10 minutes until it starts to thicken and bubble.
- Unsweetened Cocoa Powder – Melt 3 ounces of unsweetned chocolate and once it has cooled stir it into the batter.
- Vegetable Oil – You can swap out vegetable oil for olive oil or melted butter.
- White Sugar – This can be replaced with brown sugar but keep in mind the cake will turn out darker and with a denser texture. It may also have more of a caramelly flavor.
Can This Cake Be Made In A 9×13-inch Pan?
Yes, it can! You just may need to bake the cake for a few extra minutes. To check for doneness just stick a toothpick into the center of the cake, when it comes out clean the cake is finished baking!
I really enjoy making homemade cakes like this Chocolate Swirl Cake! Check out more of my popular homemade cake recipes that you can easily whip up at home just like this one!
- Chocolate Raspberry Cake – Layers of rich chocolate cake hide a homemade raspberry filling that’s carefully tucked inside and then frosted with whipped chocolate ganache frosting!
- Cinnamon Toast Crunch Cake – White cake gets rolled in sweet cinnamon sugar and then covered in frosting that has cinnamon toast crunch pieces in it!
- Chocolate Chip Cookie Dough Cake – Made with two layers of delicious chocolate cake and two layers of edible cookie dough, finished off with ganache, frosting, and mini chocolate chip cookies!
- Funfetti Cake – Two layers of white cake filled with rainbow sprinkles then wrapped in white chocolate frosting and topped with even more sprinkles!
- Red Velvet Cake with Cream Cheese Frosting – Moist red velvet cake frosted with creamy homemade cream cheese butercream frosting!
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- Round cake pans
- Electric mixer
- Cake saver
- 1 batch Chocolate Buttercream Frosting click link for recipe
- Preheat the oven to 350°F and grease and line two 8-inch round cake pans with parchment paper.
- Beat the egg whites until soft peaks form. Add 2 Tablespoons of sugar to the egg whites and beat on high power. Add another 2 tablespoons of sugar and beat again until fully incorporated and stiff peaks form. Set this aside
- In a large mixing bowl beat the remaining sugar with the flour, buttermilk, vegetable oil, baking powder, salt, and vanilla at low speed until combined.
- Divide the batter into 2 bowls. In one bowl, beat in half of the egg whites.
- In the other bowl, beat in cocoa and 2 Tablespoons granulated sugar. Then, beat in the other half of the egg whites.
- Spoon half of the vanilla cake batter into each of the pans. Then drop spoonfuls of half of the chocolate cake batter into each pan on top of the vanilla batter.
- Drag a butter knife through the batter to swirl the batter flavors together but do not fully mix.
- Bake for 25 minutes or until a toothpick inserted into the cetner comes out clean. Remove and allow the cakes to cool in the pans on wire racks before flipping them out.
- While the cakes are cooling, prepare the Chocolate Frosting recipe.
- Place one cake on a plate or cake stand and top with chocolate frosting, then add the second cake and add a crumb coat of frosting. Place the cake in the refrigerator for about 20 minutes then finish by frosting the top and edges of the cake with a nice thick layer.
- Storage Instructions: Once the cakes have completely cooled, if you leave them unfrosted, you can wrap each layer separately in plastic wrap and keep them in the fridge for up to 3 days, or in the freezer for up to 3 months. Once the cake is frosted, you may put it in the fridge to allow the frosting to set. Then cover it loosely (a cake saver works well). Store it at room temperature for up to 3 days, or in the fridge for up to a week.
- I don’t have any buttermilk. What else could I use? You could just put 1 Tablespoon of vinegar or lemon juice in a 1 cup measure. Then fill the measuring cup to 1 cup with milk. Allow this to sit for about 10 minutes. It will start to thicken and bubble. This is homemade buttermilk!
- don’t have any unsweetened cocoa powder – is there a substitute? Yes! In this recipe, you could just melt 3 ounces of unsweetened chocolate. Once it is cooled, just add this to the batter.
- Can this cake just be made in a 9×13-inch pan? Yes! Super easy and just as tasty! The cake may need a few extra minutes of baking time.
- I don’t have vegetable oil – what else could I use? You could use the same amount of olive oil, or even melted butter.
- I don’t have any white sugar – can I use brown in this recipe? You may. However, it will give the cake a darker look, denser texture, and more caramelly flavor.