Perfect Vanilla and Chocolate Marble Cake at Home
Moist vanilla and chocolate marble cake with rich, creamy milk chocolate frosting. A classic treat perfect for celebrations or cozy afternoons.
Servings 12
Ingredients
- 2 cups 236g cake flour
- 1 cup 16 Tbsp; 225g unsalted butter, softened to room temperature
- 3/4 cup 150g granulated sugar
- 1/2 cup 100g tightly packed light brown sugar
- 2/3 cup 160ml buttermilk, at room temperature
- 2 tsps baking powder
- 1/2 tsp salt
- 2 large eggs at room temperature
- 4 large egg yolks at room temperature
- 1 tbsp 15ml pure vanilla extract
- 4 ounces 115g bittersweet or semi-sweet chocolate, coarsely chopped
Milk Chocolate Frosting
- 1 and 1/4 cups 280g unsalted butter, softened to room temperature
- 3 and 1/2 cups 420g confectioners’ sugar
- 3/4 cup 60g natural unsweetened or dutch-process cocoa powder
- 1/4 cup 60ml heavy cream, half-and-half, or whole milk
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, then line the bottoms with parchment paper rounds. Lightly grease the parchment as well. This extra step makes it super easy to lift the cakes out once they’re baked, keeping them perfectly intact.
Make the Cake:
- In a large bowl, sift together the cake flour, baking powder, and salt, then set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until it becomes smooth and creamy, about 1 minute. Add both granulated and brown sugars, then continue mixing on high speed for about 3 to 4 minutes until the mixture looks fluffy and well combined. Remember to scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.
- Reduce the speed to low and add the eggs, one at a time, followed by the egg yolks. Then mix in the vanilla extract. Increase the speed to medium-high and beat until everything is fully incorporated, scraping the bowl again as needed.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk. Mix only until each addition is just combined. Avoid overmixing. If the batter has any large lumps, gently whisk them out. The texture should be slightly thick.
- Scoop out 1 cup of the yellow batter and place it in a medium bowl. Melt 4 ounces of chocolate in the microwave, pausing every 20 seconds to stir until smooth. Add the melted chocolate to the reserved batter and stir until blended.
- Pour an even layer of the plain yellow batter into each prepared cake pan. Spoon the chocolate batter on top, then finish with the remaining yellow batter. Use a knife to gently swirl the two batters together for a marbled effect. It doesn’t need to be perfect—the swirls will create a beautiful pattern as it bakes.
- Bake the cakes for 25 minutes, or until a toothpick inserted into the center comes out clean. Mine are usually done around the 24-minute mark. If the tops start browning too quickly, loosely cover them with aluminum foil.
- Once baked, remove the cakes from the oven and let them cool completely in their pans on a wire rack.
Make the Frosting:
- In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat the butter on high speed until it becomes smooth and creamy, about 1 minute. Lower the speed and gradually add the confectioners’ sugar, cocoa powder, salt, vanilla, and cream. Once combined, increase the speed to high and beat for 3 minutes until light and fluffy. If the frosting feels too thin, add 1 to 2 extra tablespoons of confectioners’ sugar. If it’s too thick, add 1 to 2 extra tablespoons of cream. Taste and, if needed, sprinkle in a little more salt to balance the sweetness.
Frost and Assemble the Cake:
- If the cake layers aren’t perfectly flat, gently level them using a knife. Place one layer on a cake stand, turntable, or serving plate, and spread about 3/4 cup of frosting evenly over the top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it over the sides and top. Decorate with sprinkles if you like. Slice and enjoy!
- Store any leftover cake covered at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
Notes
Make Ahead and Freezing Tips:
- To prepare a day in advance, keep the baked cake layers covered at room temperature and store the frosting in an airtight container in the refrigerator. Before spreading, bring the frosting to room temperature for easy application. A frosted cake can also be frozen for up to 2 months. To serve, thaw it overnight in the refrigerator and allow it to come to room temperature.
- This batter makes about 30 cupcakes. Spoon a little of each batter into the cupcake liners, filling them only halfway, then swirl gently with a toothpick. Bake for approximately 20 minutes.
- You can bake this cake in a 9×13-inch pan for roughly 35 minutes. Layer the batters as usual and swirl with a knife to create a marbled effect.
- If you prefer, use vanilla frosting from a confetti cake recipe instead of chocolate. This amount is perfect for thick, luscious layers of frosting.
- Using ingredients at room temperature is important for a smooth, well-mixed batter and even baking.
- Whole milk can be used instead of buttermilk. Since the cake relies on baking powder, the acidity isn’t necessary for rising. You can also use lower-fat or non-dairy milk, but the cake may be slightly less rich and moist.
- For the best flavor, use high-quality chocolate such as Lindt, Ghirardelli, or Trader Joe’s Pound Plus bars. Avoid low-quality chocolate or chocolate chips, as they won’t give the same smooth, decadent result.