I’m sharing my secret to a foolproof Marble Cake that creates dramatic chocolate and vanilla swirls with a straightforward method anyone can master.

Jump to Recipe

I adore how a Marble Cake can look so fancy and still feel like something I pulled off on a lazy afternoon. I use unsalted butter and a little unsweetened cocoa powder in my favorite version, and somehow the swirls always steal the show.

This is one of those Marble Cake Recipes I keep coming back to, even when I mess up measurements or lose track of time, because the crumb stays so tender and the pattern is always a surprise. I cant promise perfection, but I can promise it’ll make people pause, smile, and ask where you learned that trick.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Gives structure to the cake, it’s mostly carbs, little fiber or protein.
Unsalted butter: Adds richness, moisture and calories, high in fat, very little nutrients.
Granulated sugar: Makes it sweet, pure carbs with no fiber, quick energy, not lasting.
Eggs: Bind everything, add protein and moisture, but also add fat.
Whole milk: Brings tenderness and fat, adds calcium and a little protein too.
Sour cream or plain yogurt: For tang and moisture, adds a slight sour note and extra softness.
Unsweetened cocoa powder: Gives chocolate flavor, almost no sugar, adds antioxidants and some bitterness.
Vanilla extract: Tiny amount, big aroma, no nutrition but boosts perceived sweetness.
Baking powder: Leavens the cake, adds airiness, not a food source of nutrients.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (226 g) unsalted butter softened (about 2 sticks)

1 1/4 cups (250 g) granulated sugar

3 large eggs

2 tsp vanilla extract

1/2 cup (120 ml) whole milk

1/2 cup (120 g) sour cream or plain yogurt

1/3 cup (35 g) unsweetened cocoa powder

2 tbsp hot water or strong brewed coffee

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch bundt pan or two 8 inch round pans, or line a 9×5 loaf pan, whatever you have handy.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl, set aside.

3. In a large bowl, cream 1 cup (226 g) unsalted butter (softened) with 1 1/4 cups (250 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, beating well after each, then stir in 2 tsp vanilla extract. Scrape the bowl so nothing’s hiding on the sides.

4. With mixer on low, add about half the dry mixture to the butter mixture, then pour in 1/2 cup (120 ml) whole milk and 1/2 cup (120 g) sour cream or plain yogurt, then add the rest of the dry mix. Mix until just combined, do not over mix or the cake gets tough.

5. Divide the batter into two bowls, about equal amounts. This is where the magic happens.

6. In a small cup stir together 1/3 cup (35 g) unsweetened cocoa powder with 2 tbsp hot water or strong brewed coffee until smooth, then fold that cocoa paste into one of the batter bowls until evenly chocolate.

7. Spoon alternating dollops of vanilla and chocolate batter into the prepared pan(s). Use a knife or skewer to swirl the batters a few times to create the marble effect, but dont go crazy or you’ll lose the pattern. Tap the pan gently on the counter to release any big air bubbles.

8. Bake at 350°F (175°C) for about 45 to 55 minutes for a bundt or 9×5 loaf, less for smaller pans, until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

9. Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely before slicing. Tip: using coffee instead of water makes the chocolate flavor pop, and the sour cream keeps it super moist.

Equipment Needed

1. 9-inch bundt pan, or two 8-inch round pans, or a 9×5 loaf pan (whichever you’ve got)
2. Large mixing bowl and a medium bowl for splitting the batter
3. Electric hand mixer or stand mixer, or a sturdy whisk if you’re doing it by hand
4. Measuring cups and spoons, plus a kitchen scale if you like grams
5. Rubber spatula and a wooden spoon for folding and scraping
6. Sifter or fine mesh sieve, or just a whisk to aerate the dry ingredients
7. Small cup or bowl and a teaspoon to mix the cocoa paste
8. Knife or skewer to swirl the batter, and a toothpick to check doneness
9. Wire cooling rack and oven mitts for removing the hot pan

FAQ

Q: How do I get a nice marble pattern without overmixing?
A: Scoop alternating spoonfuls of vanilla and chocolate batter into the pan, then swirl a few times with a skewer or knife. Dont twist or stir too much, just 8 to 12 gentle turns so you keep distinct veins of chocolate.

Q: What oven temperature and baking time should I use?
A: Bake at 350°F (175°C). Times vary by pan size: 9-inch round or bundt about 40 to 50 minutes, 9×5 loaf 50 to 60 minutes. Check with a toothpick it should come out with a few moist crumbs not wet batter. If top browns too fast tent with foil.

Q: Can I swap any ingredients like sour cream, milk or coffee?
A: Yes. Full fat sour cream and plain yogurt work interchangeably. Milk can be swapped 1:1 with buttermilk for extra tang and tenderness. Use hot coffee instead of hot water to bloom the cocoa if you want a deeper chocolate flavor, it wont make it taste like coffee.

Q: Why did my cake sink in the middle or come out dense?
A: Common causes are overmixing the batter, opening the oven door too early, or using cold eggs/butter. Also too much leavening or incorrect measuring of flour can cause problems. Let eggs come to room temp and cream butter and sugar until light, then mix just until combined.

Q: My chocolate swirl turned dry or chalky, how do I fix that?
A: Cocoa powder soaks up moisture, so bloom it with the hot water or coffee in the recipe before adding. If the chocolate part looks dry add a tablespoon or two more milk to that portion. Also avoid overbaking which dries out the chocolate bits.

Q: How should I store or freeze the cake?
A: Store at room temp in an airtight container for 2 to 3 days, or in the fridge up to 5 to 7 days. For longer keep, wrap tightly and freeze slices or the whole cake for up to 2 months, thaw overnight in the fridge or at room temp.

Marble Cake Recipe Substitutions and Variations

Unsalted butter: swap with a neutral oil (vegetable, canola). Use 3/4 cup oil for 1 cup (226 g) butter and add 1/4 tsp salt. Cake will be a bit moister and slightly denser, but it works great.
Large eggs: replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 1/4 cup unsweetened applesauce. Flax keeps structure better, applesauce makes it more moist and a tad denser.
Sour cream or plain yogurt: swap 1:1 with plain Greek yogurt. Or, if you want the tang and a little lift, replace both the 1/2 cup milk and 1/2 cup sour cream with 1 cup buttermilk (use that in place of the two liquids).
All purpose flour: to get a lighter crumb use homemade cake flour for a 1 cup measure remove 2 tbsp AP flour and stir in 2 tbsp cornstarch, sift together and use 1:1. Gives a softer, tender cake.

Pro Tips

– Measure the flour right, don’t scoop it with the cup or you’ll end up with a dry cake. Weigh it if you can, or spoon the flour into the cup and level it off, much more reliable.

– Let the butter, eggs, milk and sour cream come to room temp first, they mix way better and you won’t get a lumpy batter. Beat the butter and sugar until the mix is really light and fluffy, that makes a nicer crumb.

– Make the cocoa into a smooth paste with the hot coffee or water and sift the cocoa first if it’s clumpy, this gives a deeper chocolate flavor and no gritty spots. Using coffee really wakes up the chocolate, trust me.

– Don’t over-swirl the batters, just a few gentle figure-eights or a single pass will do otherwise the pattern disappears. Check the cake a few minutes early with a toothpick, and if the top is browning too fast, loosely tent it with foil.

Marble Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my secret to a foolproof Marble Cake that creates dramatic chocolate and vanilla swirls with a straightforward method anyone can master.

Servings

servings

Calories

453

kcal

Equipment: 1. 9-inch bundt pan, or two 8-inch round pans, or a 9×5 loaf pan (whichever you’ve got)
2. Large mixing bowl and a medium bowl for splitting the batter
3. Electric hand mixer or stand mixer, or a sturdy whisk if you’re doing it by hand
4. Measuring cups and spoons, plus a kitchen scale if you like grams
5. Rubber spatula and a wooden spoon for folding and scraping
6. Sifter or fine mesh sieve, or just a whisk to aerate the dry ingredients
7. Small cup or bowl and a teaspoon to mix the cocoa paste
8. Knife or skewer to swirl the batter, and a toothpick to check doneness
9. Wire cooling rack and oven mitts for removing the hot pan

Ingredients

2 1/2 cups (312 g) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (226 g) unsalted butter softened (about 2 sticks)
1 1/4 cups (250 g) granulated sugar
3 large eggs
2 tsp vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 g) sour cream or plain yogurt
1/3 cup (35 g) unsweetened cocoa powder
2 tbsp hot water or strong brewed coffee

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch bundt pan or two 8 inch round pans, or line a 9×5 loaf pan, whatever you have handy.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl, set aside.
In a large bowl, cream 1 cup (226 g) unsalted butter (softened) with 1 1/4 cups (250 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time, beating well after each, then stir in 2 tsp vanilla extract. Scrape the bowl so nothing's hiding on the sides.
With mixer on low, add about half the dry mixture to the butter mixture, then pour in 1/2 cup (120 ml) whole milk and 1/2 cup (120 g) sour cream or plain yogurt, then add the rest of the dry mix. Mix until just combined, do not over mix or the cake gets tough.
Divide the batter into two bowls, about equal amounts. This is where the magic happens.
In a small cup stir together 1/3 cup (35 g) unsweetened cocoa powder with 2 tbsp hot water or strong brewed coffee until smooth, then fold that cocoa paste into one of the batter bowls until evenly chocolate.
Spoon alternating dollops of vanilla and chocolate batter into the prepared pan(s). Use a knife or skewer to swirl the batters a few times to create the marble effect, but dont go crazy or you'll lose the pattern. Tap the pan gently on the counter to release any big air bubbles.
Bake at 350°F (175°C) for about 45 to 55 minutes for a bundt or 9×5 loaf, less for smaller pans, until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely before slicing. Tip: using coffee instead of water makes the chocolate flavor pop, and the sour cream keeps it super moist.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.