This classic chocolate marble cake masterfully blends the flavors of rich chocolate and tender vanilla into a beautifully swirled masterpiece. Baked in a bundt or rectangular pan, it delivers both aesthetic charm and delicious taste, making it a timeless choice for gatherings or everyday indulgence.
Why You’ll Love This Recipe
This chocolate marble cake is a bakery-style treat you can easily make at home. With its moist texture, balanced flavors, and stunning appearance, it’s perfect for any occasion—from tea time to birthday celebrations. The recipe is straightforward, and the ingredients are pantry staples. Plus, the customizable presentation lets you serve it plain, dusted with sugar, or drizzled with glaze.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake Base:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/white vinegar, let sit 5 mins)
For the Chocolate Swirl:
½ cup unsweetened natural cocoa powder
¼ cup hot water or hot strong brewed coffee
⅓ cup granulated sugar
Equipment:
9-inch round bundt pan or 9×13 inch rectangular baking pan
Electric mixer
Mixing bowls
Whisk
Spatula
directions
Prepare the Oven and Pans
Preheat oven to 350°F (175°C). Grease and flour your chosen pan or line with parchment paper.
Make the Chocolate Batter
In a small bowl, whisk cocoa powder and ⅓ cup sugar. Add hot water or coffee, whisk until smooth, and set aside to cool.
Make the Vanilla Batter
In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract. Alternately mix in the flour mixture and buttermilk, starting and ending with flour.
Marble the Batter
Transfer 2 cups of vanilla batter to the chocolate mixture and fold gently. Pour half of the remaining vanilla batter into the pan, then add chocolate batter in dollops. Pour in the rest of the vanilla batter and top with the remaining chocolate batter. Swirl gently with a knife or skewer.
Bake the Cake
Bake for 50–60 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan (10–15 mins for bundt, 20–30 mins for rectangular). Invert or lift out and cool completely.
Optional Finish
Serve plain, dusted with powdered sugar, or with a chocolate glaze.
Servings and timing
Yields: 10–12 servings
Prep time: 25 minutes
Bake time: 50–60 minutes
Total time: About 1 hour 25 minutes
Variations
Add Nuts: Swirl in chopped walnuts or pecans for a nutty texture.
Glazed Finish: Top with chocolate ganache or vanilla glaze for added sweetness.
Flavor Boost: Add almond extract to the vanilla batter for a subtle twist.
Mini Loaves or Cupcakes: Divide batter into smaller pans for individual portions.
Dairy-Free Option: Use plant-based butter and non-dairy milk with vinegar as a buttermilk substitute.
storage/reheating
Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for about 10–15 seconds.
FAQs
How do I prevent my marble pattern from blending too much?
Swirl the batters just 2–3 times with a knife or skewer. Avoid overmixing to keep the distinct patterns.
Can I make this cake ahead of time?
Yes, you can bake it a day in advance and store it covered at room temperature. The flavors often deepen overnight.
What’s the best pan to use for this recipe?
A 9-inch bundt pan or a 9×13 inch rectangular pan works best. Both options yield a moist and evenly baked cake.
Can I use Dutch-processed cocoa?
It’s best to use natural cocoa powder for this recipe to maintain balance with the baking soda.
Is it possible to make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute. Results may vary slightly in texture.
Can I add chocolate chips?
Absolutely. Fold in ½ cup of chocolate chips into either batter for extra chocolatey bites.
Why is my cake dry?
Overbaking or using too much flour can cause dryness. Check the cake at the minimum bake time and measure ingredients accurately.
Can I use sour cream instead of buttermilk?
Yes, substitute with an equal amount of sour cream for a slightly denser, tangy flavor.
How should I store leftovers?
Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
Can I frost the entire cake?
Yes, a chocolate or vanilla buttercream pairs beautifully, though it’s delicious served plain as well.
Conclusion
This classic chocolate marble cake is a timeless dessert that delivers both taste and visual appeal. Whether served plain or with a glaze, its moist crumb and harmonious flavors make it a crowd-pleaser. With its simple ingredients and step-by-step instructions, this cake is an excellent choice for novice and seasoned bakers alike.
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