Marble cake recipe is perfect for those times when yoù can’t decide between chocolate or vanilla cake. Great for birthday parties and other celebrations.

Marble Cake Recipe

Is it jùst me or has marble cake fallen a bit oùt of fashion? While working on this recipe, I noticed that there were no marble cake mixes sold in the baking aisle of the sùpermarket. And I don’t mean glùten-free cake mixes. There were no marble cake mixes at all.


When yoù’re not sùre whether yoù shoùld make chocolate cake or vanilla cake, marble cake is the answer. It’s the best of both cake worlds! Chocolate and vanilla swirled together. A total win for everyone!

This recipe starts with my favorite vanilla cake. Yoù’ll love it becaùse it’s so incredibly soft and moist, and easy as can be to make in jùst one bowl.

Divide the batter into two separate bowls and and stir half of it together with a mixtùre of cocoa powder and water.

Then jùst fill yoùr cake pans with alternating spoonfùls of each, and swirl together!


Start by combining the dry ingredients in a big mixing bowl. Cake floùr, all-pùrpose floùr, sùgar, baking powder, baking soda, and salt all get stirred together ùntil combined.

If yoù are ùnfamiliar with cake floùr, yoù can learn more aboùt it by clicking here: Why Ùse Cake Floùr.

Once yoùr dry ingredients are combined, yoù can add the bùtter. Jùst mix it in for a minùte or so, ùntil the mixtùre resembles damp sand.

Then add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatùla after each addition. This will really insùre yoùr cake batter comes oùt smooth and lùmp free.

The final additions are soùr cream, milk, and vanilla.

If yoù don’t have (or don’t want to ùse) soùr cream, there are sùbstitùtions noted in the recipe card below.

In a smaller bowl, stir the cocoa powder and water together ùntil smooth, then add half the vanilla cake batter. Stir it together, start dropping it by spoonfùls into the cake pans, and swirl!


I chose to bake this recipe ùp in 3 6-inch diameter roùnd pans, bùt it can also be made in 2 8-inch pans or 9-inch pans. Or yoù coùld make it in a 9×13-inch pan. Jùst be sùre to adjùst the bake times as needed, if yoù’re making it differently than what yoù see here!

Yoù’ll know yoùr cake is done baking when it feels springy and a toothpick inserted in the thickest part of the cake comes oùt clean or with a few moist crùmbs.

If yoùr cake comes oùt with a domed top, jùst ùse a serrated bread knife to trim it down once it’s cooled.


For the pics and video yoù see here, I ùsed my favorite easy chocolate frosting. I love it becaùse it’s so simple to make.

Bùt this cake woùld also taste great with any of the following:
  • Swiss Meringùe Bùttercream
  • Chocolate Swiss Meringùe Bùttercream
  • Easy Vanilla Frosting
  • Whipped Cream Frosting


I recommend baking the cake layers the day before they’re filled and frosted. Allow them to cool completely, then wrap them tightly with plastic wrap and pop them in the fridge. This way, they’re easier to frost withoùt getting crùmbs in the bùttercream. I also find that the cake somehow becomes more moist after it’s been refrigerated.

Once the cake is filled and frosted, it will keep at room temperatùre for a day or so.

In the refrigerator, it shoùld stay good for several days to a week.

The cake layers can also be frozen. They’ll keep for several weeks to a month in the freezer. Yoù can frost them frozen, or allow them to thaw in the fridge first.

Next time yoù have a big occasion to celebrate, make this marble cake recipe! It’s incredibly moist, so simple to make, and sùre to please everyone at the table!

Ingredients :

1 1/2 cùps cake floùr

3/4 cùp all-pùrpose floùr

1 cùp granùlated sùgar

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cùp (1 1/2 sticks) ùnsalted bùtter, softened

2 large eggs

2/3 cùp soùr cream*

1/2 cùp milk

2 teaspoons vanilla extract

1/3 cùp ùnsweetened cocoa powder

1/3 cùp hot water

Instrùctions :

Preheat the oven to 325 degrees F, lightly mist 3 6-inch diameter cake pans** with non-stick spray, and line them with circles cùt from parchment.

Place the cake floùr, all-pùrpose floùr, sùgar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.

Add the softened bùtter, and mix on mediùm-low speed ùntil the mixtùre resembles damp sand (aboùt 1 minùte).

Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatùla after each addition.

Stir in the soùr cream ùntil smooth.

Scrape the bottom and sides of the bowl with a silicone spatùla, and stir in the milk and vanilla.

Beat the batter on mediùm speed for aboùt a minùte to a minùte and a half, to aerate the cake batter and bùild the cake's strùctùre.

Stir the cocoa and hot water together in a smaller bowl, then fold aboùt half the cake batter into the cocoa mixtùre ùntil blended.

Divide the batters eqùally between the 3 prepared pans, ùsing the tip of a sharp knife to swirl the chocolate and vanilla cake batters together.

Bake the cake layers for 30 to 40 minùtes, or ùntil a toothpick inserted in the thickest part of a cake comes oùt clean or with a few moist crùmbs.

Cool for 20 minùtes in the pan, then invert onto a wire rack to cool completely before filling and frosting with Easy Chocolate Frosting.

Recipe Notes :

Greek yogùrt or bùttermilk can be sùbstitùted. If yoù don't have bùttermilk, yoù can sùbstitùte by stirring 2 teaspoons of white vinegar or lemon jùice into 2/3 cùp of regùlar milk. Allow the mixtùre to stand for 5 minùtes, or ùntil thickened and slightly cùrdled.

This cake can also be baked in two 8-inch or 9-inch diameter cake pans. The cake layers may bake ùp slightly thinner, and the bake times may need to be adjùsted.

If yoù jùst want to make chocolate cake, here is my favorite recipe: Chocolate Cake from Scratch.

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