Description
This classic Marble Cake recipe offers a delightful swirl of vanilla and chocolate flavors with a rich, creamy cocoa frosting. Perfectly moist and tender, the cake layers are marbled with bittersweet chocolate for a stunning presentation and indulgent taste. Ideal for celebrations or a special dessert, this cake is baked to golden perfection and topped with a smooth, luscious frosting.
Ingredients
Scale
Cake
- 2 cups (236g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) tightly packed light brown sugar
- 2 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- 1 Tablespoon (15ml) pure vanilla extract
- 2/3 cup (160ml) buttermilk, at room temperature
- 4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped
Frosting
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk
- Optional: chocolate or rainbow sprinkles for decorating
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper rounds. Grease the parchment paper to ensure the cakes release smoothly after baking.
- Sift Dry Ingredients: In a large bowl, sift together cake flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated and light brown sugars and beat on high for 3 to 4 minutes until fully creamed. Scrape down the bowl as needed.
- Add Eggs and Vanilla: On low speed, add the whole eggs one at a time followed by the egg yolks, then mix in the vanilla extract. Increase speed to medium-high and beat until combined, scraping the bowl as necessary.
- Incorporate Dry Ingredients and Buttermilk: With the mixer on low, add the sifted dry ingredients in three additions, alternating with the buttermilk. Mix each addition just until incorporated without overmixing. Remove any large lumps with a whisk; the batter will be slightly thick.
- Prepare Chocolate Batter: Remove 1 cup of the yellow batter and place in a medium bowl. Melt the chopped bittersweet chocolate in the microwave, stirring every 20 seconds until smooth. Stir the melted chocolate into the reserved batter until well combined.
- Layer and Swirl Batter: Pour an even layer of the yellow batter into each prepared pan. Spoon the chocolate batter on top, then cover with the remaining yellow batter. Using a knife, gently swirl the batters together to create a marbled effect. Do not overmix.
- Bake the Cake Layers: Bake the cakes for 22 to 27 minutes or until a toothpick inserted into the center comes out clean. Typically, 24 minutes is ideal. If the tops brown too quickly, loosely cover with aluminum foil. Allow cakes to cool completely in the pans on a wire rack.
- Make the Frosting: Using a mixer with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Gradually add confectioners’ sugar, cocoa powder, salt, vanilla, and cream on low speed. Once combined, increase speed to high and beat for 3 full minutes. Adjust frosting consistency by adding more confectioners’ sugar if too thin, or more cream if too thick. Taste and add a pinch of salt if frosting is overly sweet.
- Assemble and Frost Cake: If needed, level the cooled cake layers with a knife to create flat surfaces. Place one layer on a cake stand or plate and spread about 3/4 cup of frosting evenly on top. Add the second layer and frost the top and sides with the remaining frosting. Decorate with sprinkles if desired.
- Serve and Store: Slice and serve the cake. Store any leftovers covered at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for best mixing results.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use parchment paper in the pans to help the cake layers release easily without sticking.
- Adjust frosting thickness by modulating the amount of confectioners’ sugar or cream.
- Cover the cake lightly with foil if tops brown too quickly during baking to prevent burning.
- Allow the cake layers to cool completely before frosting to avoid melting the frosting.
- Optionally decorate with chocolate or rainbow sprinkles for a festive look.
