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Close up photo of a slice of marble cake on a white plate with a glass of milk and gold fork next to it on a floral napkin.
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5 from 1 vote

Marble Cake

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!
Prep Time30 mins
Cook Time25 mins
Cooling/Chill Time2 hrs 20 mins
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 319kcal

Equipment

  • Round cake pans
  • Electric mixer
  • Cake saver

Ingredients

Vanilla Cake:

Chocolate Cake additional ingredients:

Chocolate Frosting

Instructions

  • 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.

Notes

  • 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 9x13-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.

Nutrition

Calories: 319kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 198mg | Fiber: 1g | Sugar: 28g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg