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    Fluffy Marble Cake

    If you’re looking for a fluffy, moist marble cake that is going to WOW your family and friends, then this recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting – YUM! It comes together so easily using only one recipe that’s based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!

    marble cake

    What is a marble cake?

    A marble cake is a type of cake that gets its name from the distinct marbled pattern it has when sliced. It is made by combining two different flavors of cake batter, usually vanilla and chocolate, in a way that creates a swirling effect.

    Sometimes this effect also creates zebra like patterns (like the design I have chosen), so it’s also referred to as a zebra cake.

    How do you make marble cake?

    This cake surprisingly comes together very easily, despite how complicated it may look!

    Begin by preheating your oven to 160 °C (320°F) with the fan on (see note 4 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

    In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

    marble cake

    In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – see note 2 on recipe card below), cream together for 2 minutes until light and creamy.

    Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

    marble cake

    Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

    Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3 on recipe card below).

    marble cake

    marble cake

    Divide the batter equally into two separate bowls (I would recommend weighing the batter to make sure you have an even amount in each bowl. Mine comes to around 685g each once divided).

    To one half of the batter, add in the cocoa powder, instant coffee powder and vegetable oil. Fold with a spatula until just combined.

    marble cake

    Divide the batter evenly into the two 8 inch cake tins. You can use your own marbling technique or use the method I like to use which gives you a very cool pattern on the inside.

    To do this, place 3 tablespoons of the chocolate batter in the middle of each cake tin. Spread out a little and then directly on top of it add in 3 tablespoons of the vanilla cake batter. Repeat these steps alternating between the two flavours. Every now and then I like to gently shake/twirl the cake tin to help the batter spread out towards the edges of the cake tin (I would recommend watching the video below for a demonstration of this technique).

    marble cake

    Once all the batter is used up, gently shake the tins again to help even out the batter, and gently tap them on your countertop twice to remove any large air bubbles.

    OPTIONAL: If you won’t be icing your cake, then you create a nice flower like pattern on the top of your cake. To do this, place a toothpick at the edge of the cake tin, and drag it into the middle of the cake tin and lift it out. Wipe the toothpick clean and then do the same thing on the opposite side of the cake tin. Now keep doing this, working your way around the cake tin (I do it 8 times in total). I would recommend watching the video demonstration below as it’s a little hard to explain! 🙂

    Bake for 35 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool.

    marble cake

    How to make Whipped Chocolate Ganache Frosting

    Chop up your chocolate into small pieces (no need to do this if using chocolate callets) and place in a heat proof bowl.

    Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it’s gently bubbling, immediately take it off the heat (you don’t want to overheat the cream) and pour it over the chocolate.

    whipped ganache

    Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using an immersion blender, blend until smooth. Keep the immersion blender on the bottom of the bowl to prevent air bubbles getting into the ganache.

    whipped ganache

    Pour the ganache into a wide baking tray/dish (this will allow it to cool quicker), and cover it with cling wrap so that it’s touching the top of the ganache. This will prevent a skin from forming as it cools. Place it in the fridge for at least a few hours to allow it to thicken up and become very cold. You can also do this step the day beforehand.

    Once ready, pour the ganache into a bowl and whip until you reach stiff peaks. It comes together quite quickly so be careful not to overwhip the cream. Use it to frost your marble cake 🙂

    whipped ganache

    whipped ganache

    How to assemble your marble cake

    Begin by placing your first cake layer onto your cake stand and smooth out a generous amount of the whipped ganache frosting on top.

    Then place your next cake layer on top and cover the top and sides with more whipped ganache. I like to smooth out the sides with my cake scraper.

    marble cake

    Finish off the top with some piping. I used a 1M piping tip. After that, cut a slice and enjoy!

    marble cake

     

    marble cake

    Fluffy Marble Cake

    If you're looking for a fluffy, moist cake that is going to WOW your family and friends, then this marble cake recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting - YUM! It comes together so easily using only one recipe that's based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!
    4.97 from 26 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Cool Time: 2 hours
    Total Time: 2 hours 45 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Vanilla Cake

    • cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
    • ¼ cup (25 g) cornflour - also known as cornstarch
    • ½ tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • ½ cup (113 g) unsalted butter - room temperature
    • ½ cup (105 g) unflavoured vegetable oil - I use canola
    • 1⅔ cups (332 g) white granulated sugar
    • 3 large eggs - room temperature
    • tbsp vanilla essence/extract
    • 1 tsp white vinegar
    • cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute

    Extra Ingredients for Chocolate Portion of Cake

    • cup (33 g) cocoa powder - unsweetened, dutch processed preferred
    • 1 tsp instant coffee powder
    • 1 tbsp unflavoured vegetable oil - I use canola

    Whipped Chocolate Ganache Frosting

    • 3 cups (675 g) cream - minimum fat percentage of 34%
    • 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too

    Instructions

    • IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
    • If using the whipped dark chocolate ganache frosting, then I would recommend making it before you start on the cake as it needs time to cool in the fridge before whipping (instructions for making the ganache are after the vanilla cake).

    Vanilla Cake

    • Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
    • In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
    • Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
    • Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
    • Divide the batter equally into two separate bowls (I would recommend weighing the batter to make sure you have an even amount in each bowl. Mine comes to around 685g each once divided).
    • To one half of the batter, add in the cocoa powder, instant coffee powder and vegetable oil. Fold with a spatula until just combined.
    • Divide the batter evenly into the two 8 inch cake tins. You can use your own marbling technique or use the method I like to use which gives you a very cool pattern on the inside. To do this, place 3 tablespoons of the chocolate batter in the middle of each cake tin. Spread out a little and then directly on top of it add in 3 tablespoons of the vanilla cake batter. Repeat these steps alternating between the two flavours. Every now and then I like to gently shake/twirl the cake tin to help the batter spread out towards the edges of the cake tin (I would recommend watching the video below for a demonstration of this technique).
    • Once all the batter is used up, gently shake the tins again to help even out the batter, and gently tap them on your countertop twice to remove any large air bubbles.
    • OPTIONAL: If you won't be icing your cake, then you create a nice flower like pattern on the top of your cake. To do this, place a toothpick at the edge of the cake tin, and drag it into the middle of the cake tin and lift it out. Wipe the toothpick clean and then do the same thing on the opposite side of the cake tin. Now keep doing this, working your way around the cake tin (I do it 8 times in total). I would recommend watching the video demonstration below as it's a little hard to explain! 🙂
    • Bake for 35 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool before frosting with the whipped chocolate ganache or another frosting of your choice.

    Whipped Dark Chocolate Ganache

    • Chop up your chocolate into small pieces (no need to do this if using chocolate callets) and place in a heat proof bowl.
    • Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it's gently bubbling, immediately take it off the heat (you don't want to overheat the cream) and pour it over the chocolate.
    • Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using an immersion blender, blend until smooth. Keep the immersion blender on the bottom of the bowl to prevent air bubbles getting into the ganache.
    • Pour the ganache into a wide baking tray/dish (this will allow it to cool quicker), and cover it with cling wrap so that it's touching the top of the ganache. This will prevent a skin from forming as it cools. Place it in the fridge for at least a few hours to allow it to thicken up and become very cold. You can also do this step the day beforehand.
    • Once ready, pour the ganache into a bowl and whip until you reach stiff peaks. It comes together quite quickly so be careful not to overwhip the cream. Use it to frost your marble cake 🙂

    Video

    YouTube video

    Notes

    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 4. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂
    Note 5. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 cup (275g).

    Nutrition

    Calories: 796kcal | Carbohydrates: 68g | Protein: 10g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 143mg | Sodium: 256mg | Potassium: 376mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1304IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 5mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: easy marble cake, fluffy marble cake, marble cake, moist marble cake, vanilla and chocolate marble cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    74 Comments

    • Lorna

      I tried this with the same exact recipe…..it turned out really well and fluffy

      • Cakes by MK

        So happy to hear you loved it Lorna 😀

    • Mary

      I have never tried any of your recipes but they all look wonderful.
      I want to make this recipe but have a question. If I don’t want to marble but instead want one pan chocolate and one vanilla, will there be enough batter to do this? It would be for 2 – 8″ pans.
      Thanks for the help!

      • Cakes by MK

        Hi Mary! 🙂 I haven’t tried that myself but I imagine that would work fine and there should be enough batter for two 8 inch pans 🙂 Hope you enjoy the recipe!

    • Glenda

      The cake was a hit thank you very fluffy and moist

      • Cakes by MK

        Awesome! So happy you enjoyed it Glenda 🙂

    • NITHYASHREE G

      Hi,
      Hope you are doing well. This looks beautiful and delicious. May I know how to make this recipe without eggs? I am a vegetarian and don’t eat eggs and would love to try this recipe.
      Thank you
      Nithyashree G

    • Shayla

      Can I use yogurt instead of butter milk as i’m on a dairy free diet ?

      • Cakes by MK

        Hi Shayla! 🙂 I haven’t tried that myself but others have mentioned that they’ve used yoghurt but diluted it with a little extra water or milk to make it a bit thinner before using it in the cake. This may work for you 🙂

    • Margaret

      5 stars
      I just discovered the function above the recipe where you can increase or decrease the number of servings, which automatically adjusts the quantity of ingredients. I sat down with a calculator to do this and then noticed the “12” servings was highlighted and there was a sliding scale above. Thank you Mariam, you really have thought of every aspect to save time for us

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
      Loaf Cakes
      Frostings
      Welcome to Cakes by MK!

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