Perfectly Moist Marble Cake is a delightful combination of soft, buttery vanilla cake and rich chocolate swirls. This classic cake marries two favorite flavors into one visually stunning and wonderfully textured dessert. Whether for a special celebration or an afternoon tea, it’s a sure crowd-pleaser with its marbled crumb and moist interior.
Why You’ll Love This Recipe
This marble cake gives you the best of both worlds—light and fluffy vanilla cake paired with a decadent chocolate swirl. The batter is enriched with both butter and oil for unmatched softness and moisture. It slices beautifully, holds well at room temperature, and looks as impressive as it tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
113 grams (4 oz) semisweet chocolate bar, finely chopped
1/2 cup (113 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
1 3/4 cups (350 g) granulated sugar
4 large eggs, at room temperature preferred
2 teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups (300 ml) buttermilk, at room temperature preferred
Directions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×5-inch loaf pan (or line with parchment if using standard cake pans).
Melt the chocolate:
Place chopped semisweet chocolate in a heatproof bowl and gently melt over a double boiler or in the microwave in short intervals. Stir until smooth, then let cool slightly.
Prepare the batter:
In a large bowl, cream together the softened butter, oil, and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Mix dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with dry ingredients. Mix just until combined—do not overmix.
Create the marble effect:
Divide the batter into two portions. Stir the melted chocolate into one half to create the chocolate batter.
Spoon dollops of each batter alternately into the prepared pan.
Use a knife or skewer to gently swirl the batters together—avoid overmixing to preserve the marbled pattern.
Bake:
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Total time: About 1 hour 45 minutes
Variations
Espresso Marble Cake: Add 1 teaspoon of espresso powder to the chocolate batter for a mocha twist.
Glazed Finish: Drizzle with chocolate or vanilla glaze for an elegant topping.
Nutty Swirl: Fold chopped hazelnuts or walnuts into the chocolate portion of the batter.
Citrus Note: Add orange zest to the vanilla batter for a subtle citrus aroma.
Mini Cakes: Bake in individual mini loaf or bundt pans and adjust the baking time accordingly.
Storage/Reheating
Store the marble cake at room temperature in an airtight container for up to 3 days.
To keep it extra moist, wrap in plastic wrap and store in the refrigerator for up to 5 days.
To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight at room temperature.
Reheat individual slices briefly in the microwave if desired.
FAQs
Can I use cocoa powder instead of chocolate?
Yes, mix 2 tablespoons unsweetened cocoa powder with 2 tablespoons hot water to substitute for melted chocolate in the swirl.
Can I use sour cream instead of buttermilk?
Yes, use an equal amount of sour cream or a mix of sour cream and milk for a similar result.
Why is my cake dry?
Ensure not to overbake and measure flour accurately. Moisture comes from the balance of butter, oil, and buttermilk.
What type of chocolate works best?
Semisweet or bittersweet chocolate is ideal for a rich swirl. Avoid milk chocolate as it may be too sweet.
How do I get a clean swirl pattern?
Use a knife or skewer and swirl lightly. Avoid stirring too much which can muddle the layers.
Can I bake this as cupcakes?
Yes, fill cupcake liners 2/3 full and bake for 18–22 minutes.
Is this cake good for frosting?
Yes, it pairs well with chocolate ganache, vanilla glaze, or cream cheese frosting.
Can I make this cake ahead of time?
Yes, it stays moist for several days and can be made a day in advance and stored covered.
Can I add chocolate chips?
Yes, stir in 1/2 cup of chocolate chips to either or both batters for extra chocolatey bites.
Do I need a bundt pan?
No, a loaf pan or two 9-inch round pans also work well—just adjust baking time as needed.
Conclusion
Perfectly Moist Marble Cake brings together the comforting flavors of vanilla and chocolate in one elegant and satisfying dessert. With a soft crumb, beautiful swirl, and endless versatility, it’s a timeless cake that’s equally suited to casual gatherings or special occasions. Once you try it, this marbled masterpiece is sure to become a staple in your baking rotation.
Perfectly Moist Marble Cake
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Perfectly Moist Marble Cake blends the best of both worlds: soft, fluffy vanilla cake swirled with rich, velvety chocolate. It’s tender, buttery, and stunning to slice—ideal for birthdays, afternoon tea, or any celebration. With simple pantry ingredients, this classic cake is as easy to bake as it is delicious. Marble cake recipe, moist vanilla chocolate cake, swirled cake, classic marble loaf, homemade marble sponge
Ingredients
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113 g (4 oz) semisweet chocolate bar, finely chopped
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1/2 cup (113 g) unsalted butter, softened
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1/2 cup (120 ml) vegetable oil
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1 3/4 cup (350 g) granulated sugar
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4 large eggs, at room temperature
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2 tsp vanilla extract
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3 cups (375 g) all-purpose flour
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1 tbsp baking powder
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3/4 tsp salt
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1 1/4 cup (300 ml) buttermilk, at room temperature
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
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Melt the chopped chocolate gently in a double boiler or microwave, then let cool slightly.
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In a large mixing bowl, cream butter, oil, and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined.
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Transfer one-third of the batter to a separate bowl and stir in the melted chocolate.
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Spoon vanilla and chocolate batters alternately into the prepared pan, then swirl gently with a knife for a marbled effect.
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Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
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Use good-quality chocolate for a richer flavor.
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Don’t overmix the batter once the flour is added to keep the cake light.
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Optional glaze: drizzle with chocolate ganache or dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American