Today I’m sharing the BEST Marble Cake recipe from scratch that belongs in your recipe box! It’s so moist and has wonderful flavor (not to mention beautiful swirls). Everybody needs a go-to marble cake recipe, don’t they? (YES they do!)
Why choose between a delicious chocolate and a delicious yellow cake when a marble cake can give you the best of both worlds? This is a dessert that never disappoints. Mmmmmm…..
It is the perfect balance of yellow cake with swirls of chocolate, makes beautiful cake layers as well as cupcakes, and it is sturdy enough to hold up well to fondant too.
I LOVE to fill and frost marble layer cakes with our rich Chocolate Buttercream! (You can find it linked at the bottom of this post!)
What is Marble Cake?
- Marble cake is a type of cake that has contrasting swirls of batter, giving a fun marbled or swirled pattern to your slices. The contrasting swirls may be from a different flavor of batter, or simply batter that has been tinted. Once the two types of batter are in the pan, you can lightly drag a knife through the batter to create the marbled effect.
Years ago, when making marble cake, I used to prepare a chocolate cake recipe and a yellow cake recipe separately and then combined them. That’s just too much work and too much batter. Other recipes call for melted chocolate.
With this Marble Cake technique, simply choose your favorite yellow or white cake recipe, and reserve a little to combine with cocoa powder for your swirls- what could be easier?
I just LOVE the combination of yellow cake with chocolate and so this recipe is based on our favorite scratch Yellow Cake.
However, no matter what recipe you are using (whether yellow or white cake), you can follow the same technique!
Using the Reverse Creaming Method of Mixing
When you take a closer look at our Marble Cake Recipe, you’ll notice that the method of mixing is a little different than the traditional method (which involves creaming the butter and sugar and adding wet & dry ingredients alternately).
The mixing method for this marble cake is most similar to the Reverse Creaming Method of Mixing that we have used in several of our recipes, in that the dry ingredients are combined before the butter is mixed in. However, it is unique in that the eggs are then added one at a time before the reminder of the wet ingredients are slowly poured in.
We find this mixing method to be very easy to follow, and the result is a slightly finer crumb, yet it has a soft texture and is very moist. We love it!
How to Make a Marble Cake
- To create a marbled effect with your cake batter you first need to make your white or yellow cake batter.
- Next, dissolve cocoa powder into hot water.
- Scoop some of your cake batter into a small bowl (see recipe for details) and combine with the chocolate mixture to create chocolate batter.
- Next, scoop spoonfuls of batter into the pans, alternating between the yellow and chocolate batter. You can see how we did this in our video tutorial. For me, I added yellow cake batter to each pan first, then added spoonfuls of chocolate batter, gave it a swirl, then added additional yellow and chocolate batter and gave it another swirl.
- It’s up to you how marbled you make it, although you have to stop yourself from having too much fun or you’ll loose your beautiful swirls!
That’s all there is to it! Bake, fill, frost, and enjoy! We hope that you love this recipe as much as we have. It’s guaranteed to please any crowd.
What Frosting Pairs well with Marble Cake?
Our marble cake in the photo was frosted with our go-to chocolate buttercream frosting recipe.
You can find the Chocolate Buttercream recipe here! It has a wonderful chocolate flavor, is simple to make, and pipes beautifully!:Classic Chocolate Buttercream.
We also love Chocolate Cream Cheese Frosting which is a little less rich. If you love cream cheese, you will love this recipe!
Of course, Vanilla Buttercream is a great choice too if you aren’t in as chocolatey of a mood ;0)
Zebra Cakes and Checkerboard Cakes!
If you love Marble Cake, you should try changing things up a bit sometime with Zebra cake! The same idea as marble cake, only with a zebra print pattern! You can find our free step by step tutorial here: Zebra Cake Tutorial.
Our checkerboard cake is another fun alternative to marble cake, but with the same wonderful combination of flavors! How to Make a Checkerboard Cake
Yellow Cake
Don’t miss our Yellow Cake from scratch recipe which is what this marble cake was based on! It is a moist cake with wonderful flavor. You can find it here!: Yellow Cake Recipe from Scratch.
Learn cake decorating with My Cake School
Thanks for stopping by! Make sure to check out our full collection of favorite cake and frosting recipes in our Recipes section! If you are interested in learning more about cake decorating, you can find our free cake tutorials here: Free Cake Tutorials Section.
Or, if you are interested in gaining full online access to our entire collection of cake decorating video tutorials (hundreds!) you should consider becoming a member of My Cake School!
You can find all of the details here: Joining Information for MyCakeSchool.com- Online cake Instruction
**5/10/19- We have updated this Marble Cake recipe! It is now suitable for a three layer cake. When we adjusted our yellow cake recipe, we updated this marble cake as well (since it was based on our yellow cake). We think that you will love the new recipe!
It makes more batter, has contains more butter, and uses buttermilk for a softer crumb. Although we really liked our older version of yellow cake, we find the updated version to be more moist. If you are attached to our OLDER yellow cake recipe, you can still find it here!
Learn how to make this Marble Cake in our video tutorial!:
Marble Cake from Scratch
This moist and delicious Marble Cake recipe is always a crowd pleaser! Frost with your favorite chocolate frosting (we love it with our Classic Chocolate Buttercream)!
Ingredients
- 3 cups (342g) cake flour
- 2 cups (400g) sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 2 sticks (226g) unsalted butter, softened
- 4 large eggs
- 1 cup (239g) buttermilk — **if you do not have buttermilk see note below
- 1 Tablespoon (12g) vanilla extract
- 4 Tablespoons unsweetened cocoa powder (measure then sift) + 3 to 4 Tablespoons very hot water (for marbling)
Instructions
Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan. (Note that we used three layers- this recipe has been updated since our photos were taken. We will update the photos soon!)
- Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
- Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
- Add the eggs 1 at a time, mixing until blended.
- Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for about 2 minutes, batter will be smooth and fluffy. If you are using a hand mixer rather than a stand mixer, mix a bit longer.
MARBLING INSTRUCTIONS..
- Mix 4 Tablespoons unsweetened cocoa powder with 3 to 4 Tablespoons very hot water. Stir until smooth & set aside.
- Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Set aside.
- Put about a cup of yellow batter into each of the three pans & spread, then add a few dollops of chocolate batter by the spoonful to each of the pans. Swirl with offset spatula or knife (we usually use something about 1/2 inch wide). Add more yellow batter by the spoonful, adding chocolate batter here and there until finished. Swirl this newly added yellow and chocolate. Be careful not to over-swirl- you'll lose the contrasting colors.
- Bake at 325 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 5-10 minutes, then turn out.
Notes
** Buttermilk Substitute: In a 1 cup measuring cup add 2 Tablespoons white vinegar or lemon juice. Fill the cup with milk, stir and let sit for 5 minutes.
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Hi FaeGoddess, It depends on your serving sizes but you should be fine with the recipe as written for 8 inch pans to get the number of serving you need. Here is a link to serving charts that give batter amounts and number of servings that you will find helpful. Hope all goes well.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hey Bebe!! Is it safe to assume that you are using dutched chocolate? Thanks so much for sharing your knowledge! All of you recipes I have tried so far rock!
Hi Tracy, I use unsweetened cocoa in the recipe, not dutch processed.
Thanks for the amazingly quick response!
: )
Is it possible to use this in a bread pan to make it a loaf?
Hi Shardonnay, We have not tried the recipe in a loaf pan, but I think you could do so. Fill the pan 1/2 to 2/3’s full. Position the oven rack to the lower third of your oven. I’m not positive on the time since we have not used this pan but for a 9 x 5 pan bake at 350 degrees for maybe 50 minutes ……for a 8×4 loaf pan 35 minutes. Keep an eye on it and when a toothpick inserted in the center comes out clean or with just a few crumbs attached it is done. If the top begins to get too dark, cover loosely with a piece of aluminum foil.
I made this recipe without the chocolate buttercream and it turned out to be amazing. Thank you for sharing. My family loves this marble cake.
Hi Simran, I’m happy to hear that you enjoyed it! Thanks so much for your feedback.
Hi Melissa! Can I safety cut the ingredients into half if I want to make batter enough for one loaf pan? Thank you!
Hi Kay, We have not done that but I think it would be fine to do so.
Hi BeBe,
It worked!!! Lovin’ your recipe! Thanks for sharing!
Hi Kay, Great! It looks good, thanks for letting me know!
Melissa can we use melted chocolate instead of cocoa. I have used the cocoa before and found it to come out a bit light in flavor
Hi Rosangel, Yes, it will be fine to use melted chocolate
Can I substitute the butter and use oil instead?
Hi Telma, This recipe uses the reverse creaming method, I am not sure it would work using all oil. The recipe can be rewritten into the conventional mixing method but even so I don’t know how the texture of the cake would be using all oil, since I have not tried it.
Hi. Can i use all purpose flour instead of cake flour. Many thanks!
Hi Hema, If you do not have cake flour, this is the substitution you can use. For each cup of all purpose flour in a recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons of the flour and replace with 5 Tablespoons cornstarch. Whisk to blend the cornstarch into the flour and proceed with the recipe.
Hi,
Can I use the conventional method of mixing for this recipe? Will it work? I have had no luck with getting any height to the cake using the Reverse method. My layers are always about an inch high once cooled. If using melted chocolate, do I use the same amount as cocoa and will I need to bake extra time if using melted chocolate? Thanks!
Hi Gloria, Yes, it will be fine to use the conventional mixing method with this recipe. I recommend writing it out and counting the ingredients to make sure nothing is left out. Using melted chocolate in the same amount will be fine and the baking time will remain the same.
How does this recipe work for cupcakes? I have 4 dozen cupcakes to make for the end of the month. It’s for a baby shower and marble cake is the mama to be’s favorite.
Also, could the zebra effect be used for cupcakes?
Hi Beth, The recipe should work well for cupcakes. If you would prefer the conventional mixing method, I posted it in the Comments under the cake recipe on 4-3-18. We have not tried the zebra effect for cupcakes but the link below will show you an example. I think you will find it helpful.
https://www.lovefromtheoven.com/zebra-striped-cupcakes-topped-with-hello-kitty-for-my-birthday/
Perfect. Thank you so much.
This cake was tasty. Not gorgeous, but tasty.
Hi Cindy, I’m happy you gave the recipe a try! Your cake looks good, the most important thing is the taste. I’m glad you enjoyed it.
Thanks for the recipe! I love all that I have tried. The cake came out good but was a little dry…could I increase the oil or add mayo or sour cream to help with that? I also used your freezing method.
Can I do this cake in two 9 inch pans? If yes, for how long would I bake it.
Hi Jessica, You can bake in two 9″ pans. Check at 25 minutes, it should be done in 25 to 30 minutes. When a toothpick comes out clean or with just a few crumbs attached.
Hi, would this recipe work for a half sheet pan or should I double the recipe?
Hi Sandra, This recipe makes 8 cups batter. Below are links to Karen’s Kitchen and Wilton for pan sizes and batter amounts plus baking time. You will find them helpful .
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hi Melissa. I truly love your tutorials and expertise. The vanilla cake is beautiful. I tried it now so many times and it is always a success. Beautifully moist. I’m not sure whether it’s a problem or not, but my mixtures are only slightly curdled ( not as much as when you sometimes put egg into a butter/sugar mixture) but it’s not as velvety as yours. The cake is always beautiful in the end. Nice, good height, nice texture, moist but I would like to know as to why it happens. All ingredients are at room temperature…also, sometimes it starts dripping from the bottom of the pans ( when in oven) – I have pans with removable bottoms. Again not a big deal but why does it happen? I always make sure they are properly sitting on. I just love how baking works, the science behind it and it’s truly amazing. Thank you.
Hi Stania, Thank you for your nice comment on Melissa’s tutorials. Yes, the cake batter is very slightly curdled when mixing. This is because the butter and eggs are not the same temperature, making it more difficult for the fats in the yolks and butter to blend with the water in the egg whites. It does not affect the outcome of the cake, so all is good. We don’t have experience using pans with removable bottoms. Below is a website I found that I think you will find helpful for your leaky pans.
https://www.cakeflix.com/questions/leaky-cake-tins
Hi BeBe, thank you so much for your speedy reply!! I really appreciate it. I just wanted to share another issue. When I bake my buttermilk cakes they are, in my eyes, the ideal texture the day the cake is baked. Moist but fluffy at the same time. The next day and the day after the cake texture becomes ever so slightly dense though.It still tastes great and feels light. It’s as if the moisture seeped over time into the cake slightly affecting the texture. ( In some recipes so much so that customer asked whether it’s cooked. It’s all perfectly cooked but some parts develops what is quite similar to “gluten streaks”.) It bothers me slightly and wondering if it’s something I can prevent or whether it naturally happens to all moist cakes. Would a standard creinv method prevent it? I’m attaching a picture of my marble cake baked yesterday so you know what I’m talking about. Basically I don’t know whether it’s in my head or it’s normal Thank you so much. You’ve been very helpful do far.
Hi BeBe, thank you so much for your speedy reply!! I really appreciate it. I just wanted to share another issue. When I bake my buttermilk cakes they are, in my eyes, the ideal texture the day they are baked. Moist but fluffy at the same time. The next day and the day after the cake texture becomes ever so slightly dense though.It still tastes great and feels light but it’s as if the moisture seeps over time into the cake and slightly affecting the texture. ( In some recipes so much so that customer asked whether it’s raw. It’s all perfectly cooked but some parts develops what is quite similar to “gluten streaks”. On day 1 it’s perfect but on day 2 there is only so slightly slightly rubbery texture, mainly at the bottom of the layers ) It bothers me slightly and wondering if it’s something I can prevent or whether it naturally happens to all moist cakes. Would a standard creaming method prevent it? Basically I don’t know whether it’s in my head or if it’s normal. Thank you so much. You’ve been very helpful so far.
How do you get your cake layers so flat? Mine always have a dome top. Please answer thank you
Hi Jean, Cake mix cakes always seem to have a higher dome than scratch cake recipes. Baking at 325 degrees rather than 350 will help to bake more even layers. You could also use bake even strips around the sides of the pan, many bakers have success with the strips. Another option is using a rose nail or heating core in the center of the cake pan. You might want to buy a oven thermometer to see if your oven is heating to the correct temperature. If your oven is running hot, that can also lead to doming problems. Using a serrated knife to slice off the dome is also fine.
Just made this cake. Upon making the batter decided to only make two (instead of 3) 8” pans. Each cake was only 1” high ( after baking) and appears to be quite dense. Weighed, instead of measured my ingredients, instead of measuring, & followed instructions to a tee. Very disappointed.
Hi Laura, I am sorry there was a problem, that is so disappointing. Did you “zero out ” the bowl when weighing the ingredients? I think there must have been a mistake in weighing or the reverse creaming method caused a problem for you. Did you watch Melissa’s video (link below)
https://www.youtube.com/watch?time_continue=827&v=hMeVRJ8QPqM
Yes, I did “zero out” 5e bowl before weighing my ingredients. I have never done the reverse creaming method but I followed the video. I used cake flour as well instead of all-purpose flour. I live in Canada so not sure if the cake flour may be different here from the country you are.
any reason why I couldn’t use the standard mixing method rather than the reverse creaming method? I’ve not used it before so am somewhat reluctant to attempt since the cake is for Christmas. Thanks
How many batches would I need for 3 12 inch cakes and will it be sturdy enough for a few fondant pieces such as headphones?
Hi Cheryl, The recipe makes 6 1/2 to 7 cups batter for a 2 layer cake in 8 inch pans. This amount is just a guideline. We put the batter in three 8 inch pans filling them about 1/2 full because we wanted more filling per slice. For one 12 inch round pan 2 inches deep you will need 7 1/2 cups batter. Below is a chart that will help you with batter amounts and baking times for various size pans.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
If your fondant topper has any weight and just to be on the safe side, you should push a bubble T straw or a regular drinking or dowel under the fondant piece. If not supported, the headphone could begin to sink into the cake.
Hi Nancy, I am sorry I missed your question. Yes, you can use the standard mixing method for this recipe.
Did you even out the cake before putting frosting on the inside?
Hi Natalie, Do you mean cutting off the dome of the cake layers? Yes, when needed we do level the cake layers.
did I miss it or did you not include the recipe for the frosting?
Hi Eric, There was a link to the chocolate frosting within the text before the recipe. Here is the link
https://www.mycakeschool.com/recipes/classic-chocolate-buttercream/
Hope you enjoy it!
Hello
Can i use all purpose flour instead
Hi Sukrita, This is how to make cake flour if you only have all purpose. For each cup of flour in the recipe you will measure out 1 cup, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (cornflour in the UK). For this recipe there are 3 cups cake flour so measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace those with 6 Tablespoons cornstarch. Whisk to blend and proceed with the recipe. Hope you will enjoy the cake.
Hi I am wanting to make a 12inch round will this be enough and how long should I cook it?
Hi Kris, This recipe makes 7 cups batter so you will be fine. The chart I will link you to states 7 1/2 cups batter for a 12 inch round 2 inch deep pan. This is a suggested amount. Bake at 350 degrees for 35 to 40 minutes. Keep an eye on the cake because I feel that it may take longer. A heating core in the center would help with more even distribution of heat and/or baking strips around the outside of the pan. I am thinking you probably have had experience baking with this size pan. Link below to chart
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Has anyone made this in a sheet cake instead of layers?
This cake was nothing but perfect, the texture and the taste. I couldn’t take a picture as my family kept watching the oven and couldn’t wait to try it.
Thank you for sharing it.
Hi Saada, I am happy you enjoyed the cake!! Thank you for posting your review!
Any recommendations for making this recipe into cupcakes? Timing and temp?
Hi Blair, For cupcakes, bake at 350 degrees for 18 to 20 minutes
Can I bake it in a Bundt pan or a tube pan
Hi Shu, Yes, the recipe can be baked in a bundt pan or tube pan. The recipe uses the Reverse Creaming Method, if you are not familiar with this method, you should watch Melissa’s video. Link below. Be sure to read the introduction information on the cake. If you would like to use the Conventional Mixing Method, I posted it in the comment section on Apr. 3, 2018.
https://www.mycakeschool.com/blog/reverse-creaming-method-of-mixing-a-cake-video-tutorial/
Hi do you use cake flour or all purpose flour?
Hi Gloria, The recipe uses cake flour. If you do not have cake flour, you can use the following substitution — For this recipe you would measure out 3 cups all purpose flour, remove 6 Tablespoons of the all purpose flour and replace it with 6 Tablespoons cornstarch, whisk to blend.
Hi BeBe,
Thank you for your quick response. I am going to use cake flour. I’m excited to make my cake today!
can you use a fondant on this cake?
Hi Donna, Yes, you can use fondant on this cake.
I did a trial run on this cake, it is a delicious moist cake. I tried to refrigerate it without icing, & after a day it seemed to dry out. I’m going to make it for my granddaughter’s birthday with fondant, she will be decorating it, so I will need it to stay moist for a couple of days . If I put icing & fondant on it will that keep it moist? I know fondant usually keeps a cake moist
Hi Donna, Cakes can dry out rather quickly in the refrigerator if not kept completely wrapped airtight, or frosted. Your cake should be fine with frosting and fondant. If possible, it is a good idea to keep it under a cake cover or in a cake box for additional protection.
The recipe ingredients says 4 tbls of cocoa powder mixed with 2 tbls of hot water. But in the instructions, it says mix with 3 tbls of water. Which one is correct??
Hi Stephanie, Thank you Stephanie, use 3 to 4 Tablespoons very hot water, the amount differs with some cocoa powders
I tried this recipe…Cake turned out very well. Tqvm for sharing.
look like this
https://marmeladlimetbex.blogspot.com/2012/10/marble-patterned-cake-recipe.html
Hi Samanta, Your cake looks perfect? I’m so happy you tried the recipe. Thank you for posting.