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Marble Cake
4.4 from 396 votes

Marble Cake

This marble cake combines vanilla and chocolate batters swirled together to create an appealing marbled pattern. It features a tender crumb with a balance of buttery sweetness and rich cocoa flavor from the cocoa powder and melted chocolate. The cake is baked in a large rimmed pan and finished with a double chocolate buttercream frosting for added richness.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 24 servings
Calories: 309 kcal
Course: Cake
Cuisine: American

Ingredients

for the marble cake:
  • 1 ounce semisweet chocolate good quality
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt Morton brand
  • 1 cup butter softened, unsalted
  • 1½ cups sugar
  • 3 egg large
  • 1 tablespoon vanilla extract pure
  • ½ cup milk whole
  • ½ cup sour cream divided, 1 tablespoon
  • 3 tablespoons cocoa powder unsweetened
  • ⅛ teaspoon baking soda
for the double chocolate buttercream:
  • ½ cup semi sweet chocolate chips
  • 1 cup butter softened, unsalted
  • 2¼ cups powdered sugar
  • ¼ cup cocoa powder unsweetened
  • 2 tablespoons half-and-half
  • 1 teaspoon vanilla extract pure
  • ¼ teaspoon kosher salt Morton brand

Instructions

    Cup of Yum
  1. For the marble cake: Preheat oven to 350° F. Very lightly spray bottom and sides of a 15" x 10" x 1" rimmed pan with cooking spray. This is the pan I use. Set aside.
  2. In a small cup or bowl, gently melt the semisweet chocolate. Take care to not let it scorch. Set aside to cool to room temperature.
  3. In small bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In large bowl, beat butter and sugar with electric mixer on medium speed for 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then the whole milk, beating after each addition, just until smooth. Repeat with flour mixture and then ½ cup of the sour cream, ending with flour mixture, scraping side of bowl occasionally. Spread 3½ cups of vanilla batter evenly into pan.
  5. In a small cup or bowl, whisk together cocoa powder and baking soda. Add to remaining vanilla batter along with remaining 1 tablespoon of sour cream and cooled melted semisweet chocolate. Fold until thoroughly combined into a chocolate batter. Spoon chocolate batter by generous tablespoonfuls evenly onto vanilla batter. Cut through mixture several times with a butter knife for marbled design. Firmly tap pan on counter several times to eliminate air bubbles and settle the batter evenly into the pan.
  6. Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean. Set on baking rack to cool completely.
  7. For the double chocolate buttercream: In a medium microwave-safe bowl, gently microwave chocolate chips uncovered until they are about halfway melted. Take care to not scorch the chocolate. Remove from microwave and stir until smooth. Let cool for 5 to 10 minutes, until just barely warm.
  8. In a small bowl, whisk together powdered sugar, baking cocoa, and kosher salt. Add butter to melted and cooled chocolate, along with powdered sugar mixture, half & half, and vanilla. Beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cooled cake. Cut cake into pieces and serve.

Nutrition Information

Serving 1 Calories 309kcal (15%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g (35%) Cholesterol 66mg (22%) Sodium 70mg (3%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 24 servings

Amount Per Serving

Calories 309

% Daily Value*

Serving 1
Calories 309kcal 15%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 66mg 22%
Sodium 70mg 3%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.