Name: Classic Marble Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 1 cup milk; 2 large eggs; ½ cup butter, softened; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 tablespoons unsweetened cocoa powder

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A beautiful swirl of vanilla and chocolate batters creates this beloved classic dessert that's as visually stunning as it is delicious. This marble cake features a moist, tender crumb with the perfect balance of flavors that's sure to impress family and friends alike.

Why You'll Love This Recipe

This marble cake recipe offers the best of both worlds for those who can't choose between vanilla and chocolate. The delicate swirls create a beautiful presentation that looks complicated but is surprisingly easy to achieve. The texture is perfectly moist with a light, tender crumb that isn't too dense or too airy. It's an ideal everyday cake that doesn't require frosting, though you can certainly add some if desired. Perfect for beginners yet satisfying enough for experienced bakers, this versatile cake works for casual family desserts, afternoon tea, or dressed up for special occasions.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this cake, providing structure while still allowing for a tender crumb. For best results, measure by spooning the flour into measuring cups and leveling off with a knife to avoid a dense cake.

White sugar sweetens the cake and helps create that characteristic fine texture. It also aids in the beautiful golden color of the vanilla portion.

Milk adds moisture and creates a tender crumb in the finished cake. You can use whole milk for richness or 2% works well too.

Eggs provide structure, moisture, and help bind all ingredients together. They're essential for achieving that perfect cake texture and contribute to a good rise.

Butter brings rich flavor and a velvety texture to the cake. Make sure it's properly softened (but not melted) to cream well with the other ingredients for the best texture.

Baking powder is our leavening agent, causing the cake to rise properly during baking. Make sure yours is fresh for optimal results.

Vanilla extract infuses the batter with warm, aromatic flavor that forms the base note of the cake. Pure vanilla extract offers the best flavor if available.

Salt balances the sweetness and enhances all the other flavors. Don't skip this seemingly small ingredient—it makes a big difference!

Unsweetened cocoa powder transforms a portion of the vanilla batter into chocolate batter, creating the signature marble effect. Use natural cocoa powder for best results in this recipe.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
Place flour, sugar, milk, eggs, butter, baking powder, vanilla, and salt into a large bowl.
Mix slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth.
Reserve ¾ cup batter; pour remaining batter into the prepared pan.
Stir cocoa into reserved batter until even in color.
Drop chocolate batter by large spoonfuls on top of vanilla batter; swirl cocoa batter into white batter using a knife to create a marbled appearance.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
Cool briefly on a wire rack before inverting carefully onto a serving plate or cooling rack. Let cool completely.

Servings and Timing

This recipe yields one 9-inch round cake that serves approximately 10 people. It takes about 20 minutes of preparation time and 30 minutes of baking time, for a total of 50 minutes from start to finish. Cooling time is additional and takes about 1-2 hours depending on your kitchen temperature.

Variations

Chocolate Chip Marble Cake: Add ½ cup of mini chocolate chips to the vanilla batter for extra chocolate flavor and texture.

Citrus Marble Cake: Add 1 tablespoon of orange or lemon zest to the vanilla batter for a bright, citrusy twist.

Mocha Marble: Dissolve 1 teaspoon of instant coffee in 1 tablespoon of warm water and add to the chocolate portion for a coffee-chocolate swirl.

Almond Marble Cake: Replace vanilla extract with almond extract in the main batter for a nutty flavor profile.

Bundt Cake Version: Double the recipe and bake in a 10-inch bundt pan for 50-55 minutes for an elegant presentation.

Marbled Cupcakes: Pour the batter into lined cupcake tins, swirling each cupcake individually. Bake for 18-20 minutes. This yields about 18-20 cupcakes.

Glazed Marble Cake: Top the cooled cake with a simple glaze made from 1 cup powdered sugar mixed with 2 tablespoons of milk and ½ teaspoon vanilla.

Storage/Reheating

Room Temperature Storage: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. Cover the cut sides with plastic wrap to prevent drying out.

Refrigerator Storage: If you need to keep the cake fresh longer, store it in the refrigerator in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.

Freezing: This cake freezes beautifully. Wrap the completely cooled cake (whole or individual slices) tightly in plastic wrap, then in aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Reheating: While this cake is typically served at room temperature, you can warm individual slices in the microwave for 10-15 seconds if desired. This brings back that fresh-baked quality.

FAQs

Why did my marble cake turn out dry?

Overbaking is the most common cause of dry cake. Always check for doneness a few minutes before the recipe suggests. Also, measure flour correctly by spooning it into measuring cups rather than scooping, which can pack too much flour into the cup.

How do I create the perfect marble effect?

Don't overmix the batters when swirling. Use a knife or skewer and make just a few figure-eight motions through the batter. Too much swirling will blend the colors together and you'll lose the distinct marble pattern.

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for a lighter texture. Use 2 ¼ cups of cake flour instead of 2 cups of all-purpose flour, as cake flour weighs less by volume.

My cake sank in the middle. What went wrong?

A cake that sinks in the middle is usually underbaked or the oven door was opened too early in the baking process. It could also indicate too much leavening agent or that your baking powder isn't fresh.

Can I make this cake ahead of time for a party?

Absolutely! This cake actually improves in flavor after a day. You can bake it 1-2 days before your event and store it in an airtight container at room temperature.

Is Dutch-processed cocoa powder okay to use?

While natural cocoa powder is preferred for this recipe, Dutch-processed will work in this particular case since the recipe has enough baking powder to provide leavening regardless of the cocoa type.

Why didn't my cake rise properly?

Check if your baking powder is fresh—it loses potency over time. Also, ensure you're beating the batter sufficiently to incorporate air, but not overmixing after adding flour, which can develop too much gluten.

Can I add frosting to this marble cake?

Definitely! While delicious on its own, this cake pairs beautifully with chocolate ganache, vanilla buttercream, or cream cheese frosting for special occasions.

What can I do if I don't have an electric mixer?

You can mix by hand with a whisk, but be prepared for some arm workout! Make sure to cream the butter and sugar thoroughly and beat well after adding each egg to incorporate air.

Can I use oil instead of butter in this recipe?

Yes, you can substitute ⅓ cup of vegetable or canola oil for the ½ cup of butter. The texture will be slightly different—possibly more moist but with less rich flavor.

Conclusion

This classic marble cake strikes the perfect balance between simplicity and elegance. The beautiful swirls of vanilla and chocolate create a visual delight that's matched by its delicious flavor and tender texture. Whether you're serving it for an afternoon treat with coffee, as a birthday cake, or for a special dessert, this versatile cake is sure to please everyone at the table. The straightforward preparation makes it accessible for bakers of all skill levels, while the impressive results will have everyone thinking you spent hours in the kitchen. Give this timeless recipe a try—it might just become your new go-to cake for any occasion.