It’s funny how certain flavors can immediately take you back in time, isn’t it? I still remember the scent of warm vanilla swirling through my grandmother’s kitchen as she baked her famous Marble Cake for every family gathering. The aromas of chocolate and vanilla danced together, wrapping around us like a cozy hug. This cake quickly became a staple for celebrations—birthdays, graduations, you name it! The contrasting colors of the batter, the moist texture, and that rich glaze never failed to bring joy to our hearts and smiles to our faces. Today, I want to share this cherished Marble Cake recipe with you, so we can create those nostalgic moments together.
Why You’ll Love This Recipe
- Quick prep & minimal cleanup: With just a few bowls and a mixer, you can spend less time cleaning and more time enjoying!
- Family favorite: Marble Cake has a nostalgic appeal that will bring friends and family together, making it perfect for celebrations like graduations.
- Comforting flavors: The beautiful blend of rich chocolate and sweet vanilla makes this cake an irresistible treat.
- Budget-friendly: Using simple ingredients, you can whip up a stunning cake without stressing your wallet.
Ingredients
For the cake, we’ll need a few essential components:
- Baking spray with flour (for effortless cake removal)
- Unsweetened cocoa powder (to give that delicious chocolate goodness)
- Bittersweet chocolate (finely chopped for a rich flavor)
- All-purpose flour (the base of our cake)
- Baking powder (to give our cake that lift)
- Salted butter (for a rich and creamy texture)
- Granulated sugar (to sweeten our cake perfectly)
- Vegetable oil (for moisture)
- Vanilla extract (because every cake deserves that hint of warmth)
- Large eggs (to bind everything together)
- Buttermilk (for that tender crumb)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the magic of making this Marble Cake!
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grab a 10- to 12-cup Bundt pan and generously spray it with baking spray.
- Chocolate mixture: In a small saucepan, bring ½ cup of water to a simmer over medium heat. Whisk in the cocoa powder and remove from heat. Add the chopped chocolate, allowing it to sit for 30 seconds before stirring until fully melted. Set aside.
- Dry ingredients: In a separate bowl, whisk together the flour and baking powder. Simplicity at its finest!
- Cream butter and sugar: Using a stand mixer with a paddle attachment, mix together the softened butter and granulated sugar on low speed until just combined. Increase the speed to medium-high for 4 to 6 minutes or until light and fluffy, stopping to scrape down the bowl as necessary. Next, lower the speed to medium-low and mix in the oil and vanilla.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition.
- Combine wet and dry: Gradually add in the flour mixture, alternating with the buttermilk—mixing until just combined after each addition. Give it one last stir with a spatula for good measure!
- Swirl the batters: Transfer half of the batter to a separate bowl. Pour the chocolate mixture into the remaining batter and swirl until combined. Now the fun begins! Use two scoops to dollop alternating spoonfuls of plain and chocolate batter into the prepared Bundt pan. Take a butter knife and gently swirl the batters together in a figure-8 motion—watch that beautiful swirl form!
- Bake: Pop it in the oven, and let it bake for 55 minutes to 1 hour 5 minutes until it’s golden brown and a toothpick comes out with a few moist crumbs. Enjoy the heavenly aroma!
- Cool the cake: Allow the cake to cool for 10 minutes before flipping it onto a wire rack. Let it cool completely.
Pro Tips for Making This Recipe
Here are some pro tips to ensure your Marble Cake is a showstopper:
- Use high-quality ingredients: It truly makes a difference in flavor, especially with the chocolate!
- Room temperature items: Make sure your ingredients are at room temperature for a smoother batter and even baking.
- Swirling technique: Don’t overmix your batters when swirling; you want distinct marble patterns, not a blended color.
How to Serve
Now that your Marble Cake is perfectly baked and cooled, it’s time to enjoy! Here are some delightful serving ideas:
- Beverage pairings: A cup of coffee or a glass of cold milk complements this cake beautifully.
- Occasions: This cake is ideal for celebrations like graduations, family reunions, or even a cozy afternoon tea.
- Enhance the presentation: A light dusting of powdered sugar or some fresh berries can elevate its appearance.
Make Ahead and Storage
If you manage to have any leftovers (which may be a challenge!), your Marble Cake will stay delicious for about 3 to 4 days stored in an airtight container at room temperature. If you want to keep it longer, you can freeze slices for up to 2 months. Just wrap them tightly in plastic wrap and place them in a zip-top bag. Thaw them overnight in the fridge before enjoying that marvelous flavor again!
FAQ
Can I make this gluten-free?
Absolutely! Just swap the all-purpose flour with a 1:1 gluten-free flour blend, making sure to check that your baking powder is also gluten-free.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using!
Can I make it in a different pan?
Yes! While a Bundt pan is traditional for Marble Cake, you can also use a standard 9×13-inch pan. Baking time may vary slightly, so keep an eye on it.
I hope this Marble Cake fills your home with the same warmth and love it brought to mine. It’s more than just a dessert; it’s a memory in every slice! Let me know how it turns out; I’d love to hear your stories and sweet moments around this delightful cake!
Marble Cake
Equipment
- Bundt pan
- Stand Mixer
- Small saucepan
Ingredients
For the Cake
- Baking spray with flour for the pan
- ⅓ cup unsweetened cocoa powder
- 2 oz bittersweet (60%) chocolate finely chopped
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup salted butter at room temperature
- 2 ½ cups granulated sugar
- ¼ cup vegetable oil
- 1 Tbsp vanilla extract
- 5 large eggs at room temperature
- 1 cup buttermilk at room temperature
For the Glaze
- 2 ½ cups powdered sugar plus more as needed
- 3 Tbsp salted butter melted
- 3 Tbsp buttermilk plus more as needed
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a Bundt pan with baking spray.
- In a small saucepan, simmer ½ cup water. Whisk in cocoa powder and remove from heat. Add chocolate and stir until melted.
- In a medium bowl, whisk together flour and baking powder.
- In a stand mixer, beat butter and sugar on low until combined. Increase speed and beat until light and fluffy, about 4 to 6 minutes. Add oil and vanilla, then the eggs one at a time.
- Gradually add the flour mixture and buttermilk in alternating parts until just combined. Stir the batter again with a spatula.
- Transfer half of the batter to a bowl. Add chocolate mixture to the remaining batter and stir.
- Dollop alternating scoops of batters into the prepared pan. Swirl gently with a knife and tap the pan to settle.
- Bake for 55 minutes to 1 hour 5 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, melted butter, buttermilk, and vanilla. Adjust consistency with more sugar or buttermilk as needed.
- Drizzle the glaze over the cake and let it set for about 20 minutes before serving.