This post may contain affiliate links. Please read our disclosure policy.
Chocolate and vanilla cake batter are swirled together, baked, and then layered with chocolate buttercream to create this Marble Cake recipe. Perfect for those moments when you just can’t choose between vanilla and chocolate.
This marble cake recipe (aka zebra cake) was made for indecisive people like me, who just can’t decide which flavor to bake. It combines chocolate cake and vanilla cake into one, with equal amounts of both batters swirled together in each cake layer for a marbled effect.
This recipe makes a two layer cake, complete with rich chocolate buttercream, which I love because it automatically makes the cake look fancier even though it’s still ridiculously easy. The crumb is super tender and moist and it has just the right balance of chocolate and vanilla flavors.
Why This Is The Best Marble Cake Recipe
- Chocolate AND vanilla. Why pick when you can have both?! Each cake layer has equal parts rich chocolate and sweet vanilla, so you get a little bit of both flavors in every bite.
- Ultra tender, moist crumb. I used all the tricks I have up my sleeve from years of baking to create a super tender and moist crumb in this cake. Cornstarch, buttermilk, butter, and oil all contribute to creating that perfect texture.
- Beautiful layer cake. This marble cake recipe makes a two-layer cake covered in creamy chocolate buttercream frosting. Despite being easy to make, it’s a beautiful cake that always gets lots of comments.
Key Ingredients
Here’s an overview of the ingredients needed for both the cake layers and the frosting. The exact measurements can be found in the recipe card below.
Cake Base:
- Flour – Sift the flour to avoid any lumps then weigh it or spoon it into the measuring cup and level it with a knife.
- Cornstarch – Helps create a soft, tender crumb.
- Baking powder & baking soda – Both leavening agents ensure the cake rises in the oven.
- Salt – A small amount to balance the sweetness in the cake.
- Buttermilk – One of my tricks to achieving a super soft, tender, and moist crumb.
- Butter – I recommend unsalted butter in this cake. It should be at room temperature.
- Vegetable oil – Adds moisture to the cake.
- Sugar
- Eggs – Bring them to room temperature so they mix more easily into the batter.
- Vanilla
- Chocolate – Be sure to use high quality chocolate, like Ghirardelli or similar for the best flavor.
Butter Cream Frosting:
- Butter – I always use unsalted butter to make frosting. It should be softened to room temperature so it’s easy to cream.
- Unsweetened cocoa powder – Sift first to avoid any lumps in the frosting.
- Powdered sugar – Sifted for a smooth frosting.
- Vanilla
- Salt – Helps to balance the sweetness.
- Heavy whipping cream – Helps to thin the frosting to the perfect consistency.
How To Make Marble Cake
This cake is pretty simple, with just a few additional steps to a traditional layer cake. Remember to leave plenty of time for the layers to cool. The printable instructions can be found in the recipe card below.
- Combine the dry ingredients. Whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Mix the wet ingredients. In another bowl, cream the butter and sugar on medium for 2-3 minutes, until light and fluffy. Mix in the eggs one at a time, followed by the vanilla.
- Combine the ingredients. Turn the mixer to low. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until no flour streaks remain.
- Divide. Divide the batter into two bowls.
- Add the chocolate. Melt the chocolate in the microwave in 20 second intervals. Be sure to stir each time. Whisk the melted chocolate into half of the batter.
- Combine the batter. Alternate ¼ cup scoops of vanilla and chocolate batter evenly between the two pans. Tap the pans to settle the batter. Swirl the batter with a knife, taking care not to overswirl.
- Bake. Bake the cakes for 25-35 minutes. A toothpick inserted in the center should have a few crumbs but no wet better.
- Cool. Let the cakes cool for 10 minutes in the pan. Then flip onto a wire rack to cool completely.
- Make the frosting. Beat the butter for 2-3 minutes until smooth and creamy. Mix in the cocoa powder and sift on low. Add the powdered sugar ¼ at a time until combined. Increase the speed to medium. Add the cream and vanilla.
- Assemble the cake. Place one cake layer on a cake stand. Spread ½ to ¾ cup of frosting on top. Top with the second cake layer. Spread a very thin layer of frosting around all surfaces. Let set. Once the crumb layer is set, add the remaining frosting to the tops and sides of the cake.
- Chill. Chill for 30 minutes before serving. Enjoy!
Tips for the Best Cake
Here are a few essential things to keep in mind when making this marble cake recipe.
- Measure the flour accurately. When measuring flour, it’s always best to weigh it on a kitchen scale if you can. Baking is a science and adding a little too much flour can make a cake drier and denser and adding too little makes a cake gummy and more fragile and the cake might collapse.
- Use quality chocolate. Using high quality chocolate is essential to give you the best flavor in the cake. If don’t have that on hand, you can use ¼ cup of unsweetened cocoa powder instead.
- Level the cakes. If you want to make sure your cake is perfectly level, some bakers recommend trimming the dome off the top of the cake before frosting. I hate wasting cake, so I just put my layers upside down on top of each other.
- Adjust the frosting consistency. When making the frosting, if you find it’s too thick, add one Tablespoon of cream at a time until you reach the consistency you desire. If it’s too thin, add small amounts of powdered sugar.
- Cool before frosting. Let the cake layers cool completely before frosting. Warm cake layers, even slightly warm, will soften the frosting and cause the cake layers to slide.
Proper Storage
- Fridge: Marble cake can be stored, covered, at room temperature for 2-3 days.
- Freezer: Flash freeze individual slices on a baking sheet. Once solid, wrap tightly in two layers of plastic wrap. Freeze for up to 3 months.
Marble Cake
Chocolate and vanilla cake batter are swirled together, baked, and then layered with chocolate buttercream to create this Marble Cake recipe. Perfect for those moments when you just can’t choose between vanilla and chocolate.
Servings: 8 to 10 slices
Ingredients
Vanilla cake base:
- 2 ½ cups all-purpose flour 325 grams, sifted or spooned and leveled
- 2 Tablespoons corn starch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup unsalted butter room temperature
- 1/3 cup vegetable oil
- 1 ½ cups white granulated sugar
- 4 eggs room temperature
- 1 Tablespoon vanilla
- 4 ounces chocolate high quality, chopped
Buttercream frosting:
- 1 ½ cups unsalted butter 2 ½ sticks softened to room temperature
- 1/3 cups unsweetened cocoa powder sifted
- 5 ½-6 cups powdered sugar sifted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 5 Tablespoons heavy whipping cream
Instructions
Prepare the Pans:
- Preheat the oven to 350 degrees.
- Prepare two 9-inch cake pans by coating the inside and sides of the pans with non-stick spray or butter and dusting with flour.
- Place parchment paper in the bottoms of both pans.
- Set aside.
Prepare the Cake:
- Add the flour, corn starch, baking powder, baking soda and salt to a large mixing bowl and whisk to combine. Set aside.
- In a large mixing bowl, add the butter and sugar and use a paddle attachment to cream together on medium speed until light and fluffy. Approximately 2-3 minutes.
- Add the eggs one at a time, mixing well in between.
- Add in the vanilla.
- With the mixer on low speed, alternate by adding 1/3 of the dry ingredients to the mixture, then ¾ cup of the buttermilk, followed by another 1/3 of the dry ingredients, then the remaining ¾ cup of the buttermilk, then the remaining dry ingredients. Mix until there are no more flour streaks, then stop. Do not overmix.
- Divide the batter roughly in half.
- Add the chopped chocolate to a microwave safe bowl and melt in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Watch closely to ensure you don’t burn the chocolate.
- Add the chocolate to ½ of the batter and whisk until fully incorporated.
- Alternate adding ¼ cup scoops of vanilla batter and then chocolate batter in a checkered pattern, dividing the batter evenly between the two pans. Tap the pans gently to settle the batter.
- Use a butter knife to gently swirl the batter. Do not over swirl or the cakes will start to combine, and you will lose the marble pattern.
- Bake the cakes in the center of the oven for 25-35 minutes, or until a toothpick inserted into the center of both pans comes out free of batter, but with a few crumbs sticking to it. Do not overbake.
- Remove the cakes from the oven and allow them to cool for 10 minutes before flipping them onto a wire rack to cool completely before frosting.
- When ready to frost, add the room temperature butter to a large bowl and beat the butter with the paddle attachment for 2-3 minutes until smooth and creamy.
- Add the sifted cocoa powder and salt and mix on low until just combined.
- With the mixer on low, add the powdered sugar ¼ cup at a time until everything is combined.
- Then increase the speed to medium and add in the cream and vanilla and mix until smooth and well-combined.
- To assemble, place one cake layer on a cake stand or plate and spread ½-3/4 cup of frosting evenly across the top.
- Place the second layer on top and spread a very thin coating of frosting around all surfaces to seal in the crumbs. Allow the cake to rest until the frosting is set.
- Add the remaining frosting to the top and sides of the cake and use an offset spatula to create swirls across the surface. Chill for 30 minutes, then serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store marble cake at room temperature for 2-3 days.
Nutrition
Calories: 1120kcal | Carbohydrates: 98g | Protein: 10g | Fat: 79g | Saturated Fat: 45g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 250mg | Sodium: 308mg | Potassium: 360mg | Fiber: 3g | Sugar: 62g | Vitamin A: 2104IU | Vitamin C: 0.1mg | Calcium: 145mg | Iron: 3mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.