Introduction

This classic marble cake combines vanilla and chocolate batters swirled together for a beautiful pattern and rich flavor. Topped with a smooth chocolate buttercream, it’s a delicious treat perfect for any occasion.

Two slices of marble cake with swirls of dark chocolate and light vanilla layers are placed closely on a white plate with black speckles. The texture of the cake looks soft and moist, with the chocolate marbling creating an artistic pattern in each slice. A black fork rests on the plate near the cake slices. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (325g) all-purpose flour, spooned and leveled
2 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups (360mL) milk, room temperature
1 1/2 tbsp white vinegar
1/2 cup (115g) unsalted butter, room temperature
1/3 cup (80mL) vegetable oil or any neutral flavored oil
1 1/2 cups (300g) granulated sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
1/4 cup (20g) unsweetened cocoa powder
1 tsp black cocoa powder (optional)
5 tablespoons whole milk, room temperature
1 1/2 cups (340g) unsalted butter, room temperature (for frosting)
4 cups (520g) powdered sugar, sifted
1 cup (80g) unsweetened cocoa powder, sifted
Pinch of salt
3-4 tbsp milk (for frosting)
1 tsp pure vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F. Butter two 8″ or 9″ round cake pans and line the bottoms with parchment paper. Lightly dust the sides with flour and tap out the excess. Set aside.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Step 3: In a large measuring cup, combine the milk and white vinegar. Let it sit for 5 minutes to thicken and curdle slightly.
Step 4: In a large bowl, cream together the butter, oil, and granulated sugar using an electric mixer or wooden spoon until smooth and lump-free.
Step 5: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla with the last egg.
Step 6: Alternately add the dry ingredients and milk mixture to the wet ingredients, starting and ending with the dry. Mix gently until just combined.
Step 7: In a separate bowl, whisk together the unsweetened cocoa powder, optional black cocoa powder, and 5 tablespoons of milk until smooth.
Step 8: Pour about half of the vanilla batter into the cocoa mixture and fold until the mixture is streak-free.
Step 9: Using a large spoon or cookie scoop, drop alternating dollops of vanilla and chocolate batter into the prepared pans to create a checkerboard pattern.
Step 10: Run a skewer or butter knife through the batter up and down to swirl and create the marble effect.
Step 11: Bake in the center of the oven for 30-35 minutes for 8″ pans or 25-30 minutes for 9″ pans, or until a skewer inserted comes out clean with a few moist crumbs.
Step 12: Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 13: For the chocolate buttercream, beat butter and powdered sugar on low until combined and sugar is dissolved.
Step 14: Add cocoa powder, salt, 3 tablespoons milk, and vanilla; mix on low, then increase speed and whip until smooth and fluffy, about 1 minute.
Step 15: If frosting is too thick, add more milk one tablespoon at a time until desired consistency is reached.
Step 16: Place one cake layer on a stand, spread frosting on top, then add the second layer. Use remaining frosting to cover the top and sides of the cake.

Tips & Variations

For a stronger chocolate flavor, use black cocoa powder if available. It creates a richer color and taste in the chocolate batter.
If you don’t have buttermilk, the milk and vinegar mixture is an easy substitute that keeps the cake moist.
Try adding a teaspoon of instant espresso powder to the chocolate batter or frosting for a subtle mocha note.
Use high-quality vanilla extract for the best flavor impact throughout the cake and frosting.

Storage

Store the marble cake covered tightly at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving. Leftover frosted cake can be frozen wrapped well in plastic wrap and foil for up to 3 months; thaw overnight in the fridge and allow to reach room temperature before eating.

How to Serve

Two thick slices of marbled chocolate and vanilla cake are placed on a round white plate with a speckled pattern. The cake has three visible layers, each showing a mix of dark chocolate swirls and light yellow vanilla sponge with a soft texture. A silver fork is resting on the plate near the bottom left of the slices. The background is a white marbled surface with soft light highlighting the moist texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that is suitable for cakes. Be sure it contains xanthan gum or add some for structure.

How can I tell when the cake is done baking?

Insert a skewer or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Avoid opening the oven too early to prevent sinking.