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–+ servings
Marble Cake

Irresistibly Moist Marble Cake with Chocolate Buttercream

This Marble Cake combines rich chocolate and vanilla flavors for a moist, fluffy dessert that delights everyone.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Sub gluten-free blend if needed.
  • 1/4 cup Cornstarch Can be omitted if preferred.
  • 2 teaspoons Baking Powder No substitutions needed.
  • 1 teaspoon Baking Soda Optimal lift; no need for alternatives.
  • 1/2 teaspoon Salt Can be left out for low-sodium diets.
  • 1/2 cup Unsalted Butter Substitute with salted butter, reducing extra salt.
  • 1/4 cup Vegetable Oil Melted coconut oil is a great alternative.
  • 1 3/4 cups Granulated Sugar No substitutes for best results.
  • 3 large Eggs Egg replacers may impact texture.
  • 1 cup Milk Any non-dairy milk works as a substitute.
  • 2 teaspoons Vanilla Extract Feel free to swap with other extracts.
  • 1/2 cup Black Cocoa Powder Omit if you can’t find it.
For the Chocolate Buttercream
  • 1/2 cup Unsalted Butter Substitute with salted butter if preferred.
  • 1/2 cup Cocoa Powder Regular cocoa powder works if black cocoa is missed.
  • 2 cups Confectioners’ Sugar No good substitutes for desired consistency.
  • 1-2 tablespoons Milk Adjust for consistency.

Equipment

  • mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • whisk
  • spatula

Method
 

Cake Preparation
  1. In a large mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
  2. Cream together unsalted butter and vegetable oil with granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition.
  3. Pour in milk and vanilla extract to the butter mixture. Blend until fully combined and smooth. Add the dry mixture gradually, mixing until just combined.
  4. Divide the cake batter into two bowls. Sift in black cocoa powder into one bowl and fold until fully incorporated.
  5. Grease and flour two 9-inch round cake pans. Spoon dollops of vanilla and chocolate batters alternately into the pans, creating a chessboard pattern. Use a knife to gently swirl the batters together.
  6. Bake in preheated oven at 350°F for about 30 minutes. The cakes are done when a toothpick comes out clean. Let cool in pans for 10 minutes.
  7. Run a butter knife around the edges to loosen the cake. Invert onto wire racks and let cool completely.
  8. Prepare the chocolate buttercream by beating together unsalted butter and cocoa powder until creamy. Gradually add confectioners' sugar and milk to achieve desired consistency.
  9. Once cakes are completely cool, place one layer on a serving plate. Spread buttercream on top, layer the second cake, and frost the top and sides. Use a spatula to create swirls as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure cakes are completely cool before frosting to maintain the buttercream's texture.

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