Best Marble Cake Recipes
Marble Cake Shopping Tips
Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.
Marble Cake Cooking Tips
Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.
Marble Loaf Cake
If you line your pan carefully with foil, using your knuckles not to tear it, you won't have to wash the pan. If you grease the pan, try adding a parchment paper "sling" across the wide side for easy lifting. By beating the egg whites first you won't have to wash the beaters to use them again.- Jenny Jones
Total Time: 1 hour, 5 minutes
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat oven to 350° F.
- Grease or line a loaf pan completely with foil (no need to grease foil).
- On wax paper, sift flour, baking powder & salt. Set aside.
- Place egg whites in a medium bowl, yolks in a large bowl.
- With an electric hand mixer on high, beat egg whites until they form stiff peaks. Set aside.
- To the egg yolks add oil, sugar & vanilla. Beat on high speed for about a minute until thick.
- With beater on low speed, slowly add milk, then slowly add flour mixture.
- Using a spatula, gently fold egg whites into flour mixture.
- Place about 2/3 cup of the batter into the empty egg white bowl. Fold in cocoa powder and 2 Tbsp. sugar.
- Spoon alternating layers into the pan. For the swirl, run a dull knife through the batter 3 or 4 times, lengthwise.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 10 minutes. Store tightly wrapped.
Variations: Try adding the zest of one orange. You would do that just before adding the flour.
Still want my original recipe? Click here
What You Will Need to Make the Best Marble Cake from Scratch
- 2 cups all-purpose flour
- 1 tsp of baking soda
- 1 1/2 cup of white sugar
- ½ cup of butter at room temperature
- 2pcs of large eggs
- 1 tsp of vanilla extract
- 1 cup of buttermilk
- 2tblesp unsweetened cocoa powder
- 1 1/2 tsp of baking powder
- Mixing bowl
- Measuring spoon
- Measuring cups
- Rubber spatula
- Hand or stand mixer
- Baking pan
- Parchment paper
2. Preparing the chocolate batter for the marble cake
The best ratio between the butter and chocolate batter
The following part of this article is more specific for the marble cake.
I prefer to use one-third of the cake batter to mix with the chocolate to form the chocolate batter. You can use half of the batter if you want more chocolate present in the marble cake.
Break the chocolate into small pieces and place it in a large mixing bowl. Heat the chocolate over a pot of boiling water until it is nearly all melted. Remove from heat and keep stirring until the remaining chocolate is completely melted.
Once the chocolate is cold, add one-third of the cake batter to the chocolate and mix it until homogenous.
It is less messy to transfer the batter to the chocolate than pouring the melted chocolate into the cake batter!
Should I use chocolate or cocoa powder for making marble cake?
You can also use a good quality cocoa powder instead of melted chocolate. However, you need less cocoa powder than chocolate as it has a stronger flavor. I suggest substituting every thirty grams of chocolate with one tablespoonful of cocoa powder plus one tablespoon of milk. The additional milk is required because the cocoa powder will make the cake dryer.
- Cake Flour: I like Bob’s Red Mill Super-Fine Cake Flour because it never fails, but use whichever you prefer.
- Baking Powder and Baking Soda: To help the marble bundt cake rise.
- Salt: Every cake (and sweet dessert, really) benefits from a little bit of salt to balance out the sweetness.
- Sour Cream and Whole Milk: This makes the cake super moist with a fine crumb. Works similar to buttermilk in some chocolate cake recipes.
- Sugar: Like most cakes, you’ll need to use white granulated instead of brown so it doesn’t weigh down the cake batter.
- Eggs: You’ll need two large eggs and one yolk for this recipe, all at room temperature.
- Vanilla: As always, opt for pure vanilla extract over imitation.
- Butter: You’ll need unsalted for this recipe to best control the amount of sodium in the cake, and make sure it’s softened to room temperature.
- Semi-Sweet Chocolate Chips: I prefer using these in my chocolate cake batter because they’re not overly sweet, but dark chocolate would also work.
- Chocolate Ganache: All you need is more semi-sweet chocolate chips and some heavy cream to make the best (and easiest) homemade chocolate ganache.
The fabulous marble cake of Cyril Lignac
The cult marble cake of Cyril Lignac, ideal at tea-time on Sunday.
For the plain cake: melt the butter. Mix the room temperature yolks in the beater vat with the sugar. Add the liquid cream, then the sifted flour with the yeast. Whip delicately. Finally incorporate the butter. Set aside.
For the cake chocolate cake: melt the butter. Mix the room temperature yolks in the beater vat with the sugar. Add the liquid cream, the powdered cocoa then the sifted flour with the yeast. Whip delicately. Finally incorporate the butter. Set aside.
For the milk and almonds topping: Preheat your oven to 210 ° C (th. 7). On a cooking plaque covered with sulfurized paper, spread the almonds, then roast them in the oven until they have the desired colour, about 5 minutes. In a double boiler, melt the chocolate at 45 °C. Then add the sunflower oil and the roasted almonds. Set aside at room temperature.
For the feuilletine pralinée: melt the chocolate and the butter separately. Mix the melted chocolate with the praline and the feuilletine. Incorporate the melted butter. Spread the mix on a cooking plaque covered with sulfurized paper, cut a rectangle at the size of your cake mould. Set aside in the refrigerator.
Frequently Asked Questions
Can I Use Sour Cream?
Yes, you can. Sour cream makes marble cake extra moist.
Substitute milk in the recipe with the same amount of sour cream (4 tablespoons).
What Cake Pan to Use for Homemade Marble Cake?
I baked the cake with mini loaf pans because I love small packages. The batter makes three mini loaves.
You can also use regular loaf pan (9×5 inch) or standard rectangle cake pan measuring 9×9-inch or 8×8-inch.
HOW TO MAKE MARBLE CAKE WITH A CAKE MIX
I’m not talking about the actual marble cake mix!
This marble cake recipe is made with only a yellow cake mix. And for all the mix haters out there, if I hadn’t told you, you’d have never guessed it!
The trick is to get a good quality yellow cake mix. Here are some suggestions:
But if you can’t find them, then go with the usual Betty Crocker. Follow the instructions on the box and before transferring to the loaf pan, scoop out 1 cup of the batter.
Add 1/4 cup of cocoa powder and a few tablespoons of dark cocoa powder to get that rich color. I also added extra mini chocolate chips for some melt in your mouth gooeyness. My favorite chips are from Enjoy Life.
Scratch Marble Cake Baked in a 9×13 inch Pan
Last updated on April 26, 2021 By Anna 14 Comments This post may contain affiliate links.
Let’s see. Chocolate cake or yellow cake or both? That’s an easy decision! And it’s why I love scratch marble cake. You get two flavors in one.
What’s strange is how seldom scratch marble cake shows up on the dessert table these days. Or maybe it’s just not trendy in Austin? I’m not sure, but it’s always such a hit when I make it — especially with Fuzz’s friends who are busy and probably like having food decisions made for them.
So here’s a scratch marble cake recipe which I adapted from my other marble cake recipe It’s topped with my favorite chocolate frosting.
Marble Cake with Vanilla Bean Buttercream
- 2 1/4 + 1/4 (207g + 30g) cups all-purpose flour, split
- 1 Tbsp (14g) baking powder
- 1/2 tsp salt
- 1 cup (190g) C&H Granulated Sugar
- 1 cup (190g) C&H Golden Brown Sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (118mL) oil
- 4 large eggs, room temperature
- 1/2 cup (113g) sour cream, room temperature
- 1 tsp vanilla extract
- 3/4 cup (177mL) milk, room temperature
- 1/4 cup (20g) unsweetened cocoa powder
Vanilla Bean Buttercream
- 1 cup (227g) unsalted butter, room temperature
- 3 1/2 cups (420g) C&H Confectioners Sugar, spooned & leveled
- 1-2 Tbsp (15-30mL) heavy whipping cream
- 2 tsp (8g) vanilla bean paste
- Pinch of salt
Preheat the oven to 350°F (177°C) and grease and line three 6-inch (15.24 cm) cake pans.
In a medium bowl, whisk together the 2 1/4 cups of flour, baking powder and salt. Set the dry ingredients aside.
Use a stand mixer, fitted with the whisk attachment, to beat the butter, oil, granulated sugar and C&H golden brown sugar together, on medium speed, until they&rsquore light and fluffy. This should take 2 to 3 minutes.
Add in the eggs, one at time, beating well after each addition for about 30 seconds. Make sure to scrape down the sides of the bowl as needed. Add in the sour cream and vanilla and mix just until they&rsquore combined.
In five increments, alternate adding the flour mixture and the milk into the batter, beginning and ending with the dry ingredients. Beat the mixture on medium speed, just until the flour is fully incorporated, making sure to scrape all the flour off the edge of the bowl.
Separate the batter in half into two separate bowls, there should be about 45 oz total. Add the reserved 1/4 cup of flour to one half and cocoa powder to the other half. Place globs of both batters into the cake pans, distributing the batter evenly among all three. To create the marble effect, use a toothpick to swirl the batter back and forth a few times.
Bake for about 35 minutes, until the cake springs back when it&rsquos poked or a toothpick inserted comes out clean. Remove the cakes from the pans and allow them to cool completely before frosting.
Placing the room temperature butter in the bowl of an electric mixer. Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow.
Add the salt and the C&H confectioner sugar to the butter and mix on low speed, just until combined. Turn the mixer to medium-high speed and beat the buttercream for at least five minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty.
Pour in the heavy whipping cream and vanilla bean paste and beat for another 2 minutes on medium-high speed. If the buttercream is too soft to frost, refrigerate it while you make the chocolate ganache.
In a glass bowl, combine the dark chocolate with the heavy whipping cream. Microwave for 30 seconds, remove and mix. Repeat for 20 seconds and then 10 seconds. Place the melted chocolate in the fridge to cool for just 5 minutes.
If the cakes are domed, trim the tops off to make them flat. Use 1/4 of the buttercream to frost the first layer and then use 1/4 of the chocolate ganache on top of the frosting. Repeat for the second layer. Place the third layer on top, smooth out any buttercream that squeezes out between the layers and refrigerate the cake until it's firm.
Remove the frosted cake from the fridge. Place the rest of the buttercream on top of the cake and use an offset spatula to work it's way down the sides. Use a bench scraper to smooth out the edges and leave the rugged edge at the top of the cake, as a border.
Reheat the chocolate ganache for 10 seconds, mix it until it's smooth and pour on top of the cake, filling it to the frosting borders. Top with macarons, gold foil, blackberries and a dusting of powdered sugar.