Marble Cake
This marble cake brings together rich chocolate and soft vanilla in one moist, bakery-worthy slice.
Ingredients
For the Cake Batter
- 2 cups cake flour spooned and leveled
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar tightly packed
- 2 large eggs at room temperature
- 4 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 0.66 cup buttermilk at room temperature
- 4 oz bittersweet or semi-sweet chocolate coarsely chopped
For the Milk Chocolate Frosting
- 1.25 cups unsalted butter softened to room temperature
- 3.5 cups confectioners’ sugar
- 0.75 cup unsweetened or dutch-process cocoa powder
- 0.25 teaspoon salt
- 1 teaspoon pure vanilla extract
- 0.25 cup heavy cream or whole milk
- chocolate or rainbow sprinkles optional, for decorating
Instructions
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper, then grease the paper.
- In a large bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a stand or hand mixer, beat the softened butter until smooth. Add both sugars and beat on high until fluffy (3–4 minutes). Scrape the bowl as needed.
- Reduce speed to low and add the eggs one at a time, followed by the yolks. Add vanilla extract, then beat on medium-high until fully incorporated.
- With the mixer on low, add dry ingredients in three parts alternating with the buttermilk. Mix until just combined. Do not overmix. Use a whisk if needed to smooth any lumps.
- Transfer 1 cup of the batter to a separate bowl. Melt the chopped chocolate in the microwave, stirring every 20 seconds. Mix with reserved batter until smooth.
- Divide vanilla batter between pans. Spoon chocolate batter over each. Add remaining vanilla batter. Swirl gently with a knife or skewer.
- Bake for 22–27 minutes. Check doneness with a toothpick—look for a few moist crumbs. Let cakes cool in pans on a wire rack.
- To make frosting, beat softened butter on high until creamy. Add sugar, cocoa, salt, vanilla, and cream. Mix on low, then whip on high for 3 minutes. Adjust with more cream or sugar if needed.
- If needed, level the cake layers. Place one on a stand, spread ¾ cup frosting on top, add second layer, and frost entire cake. Decorate with sprinkles if desired.
Notes
Let all ingredients come to room temperature before starting. Use a scale for accurate measurements. Avoid overmixing. Allow cakes to cool completely before frosting. Add espresso powder to chocolate for depth, or cinnamon/orange zest to vanilla for a twist.
Note: Nutrition values are estimates and can vary based on ingredients used.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 435 kcal |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 115mg |
| Sodium | 210mg |
| Total Carbs | 50g |
| Sugars | 32g |
| Protein | 5g |
| Fiber | 2g |