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Marble Cake with Chocolate Buttercream Frosting Recipe

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4.3 from 63 reviews

This Marble Cake recipe delivers a beautifully swirled duo of vanilla and chocolate flavors baked into moist, tender layers. Finished with a rich and fluffy chocolate buttercream frosting, it’s a classic dessert perfect for celebrations or any sweet craving. The cake uses a combination of baking powder and baking soda for a perfect rise and incorporates both melted butter and vegetable oil for moistness.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 two-layer 8 or 9-inch cake (about 12 servings)

Ingredients

Dry Ingredients

  • 2 1/2 cups (325g) all-purpose flour, spooned and leveled
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/2 cups (360mL) milk, room temperature
  • 1 1/2 tbsp white vinegar
  • 1/2 cup (115g) unsalted butter, room temperature
  • 1/3 cup (80mL) vegetable oil or any neutral flavored oil
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract

Chocolate Batter

  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 tsp black cocoa powder
  • 5 tablespoons whole milk, room temperature

Chocolate Buttercream Frosting

  • 1 1/2 cups (340g) unsalted butter, room temperature
  • 4 cups (520g) powdered sugar, sifted
  • 1 cup (80g) unsweetened cocoa powder, sifted
  • Pinch of salt
  • 3-4 tbsp milk
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (175°C). Butter two 8- or 9-inch round cake pans, line the bottoms with parchment paper, then lightly dust the sides with flour and tap out the excess. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Prepare buttermilk: In a large measuring cup, combine milk and white vinegar. Let sit for 5 minutes until it thickens and curdles slightly to make homemade buttermilk.
  4. Cream butter, oil, and sugar: In a large bowl, use an electric mixer with a paddle attachment or a wooden spoon to cream together unsalted butter, vegetable oil, and granulated sugar until the mixture is lump-free but slightly grainy—no butter lumps should remain.
  5. Add eggs and vanilla: Whisk the eggs in one at a time, thoroughly mixing after each addition. Add the vanilla extract with the last egg and mix until combined.
  6. Combine dry and wet ingredients: Alternate adding the dry ingredient mixture and the buttermilk to the batter. Start with about one-third of the dry ingredients, then half the buttermilk, followed by another third of dry ingredients, the remaining buttermilk, and finish with the last of the dry ingredients. Mix until just combined.
  7. Make chocolate batter: In a separate medium bowl, whisk together unsweetened cocoa powder, black cocoa powder, and 5 tablespoons of whole milk until smooth.
  8. Combine batters: Pour about half of the vanilla batter into the cocoa mixture bowl and gently fold until the mixture is streak-free and uniform chocolate batter forms.
  9. Fill pans with swirled batter: Using a large cookie scoop or spoon, alternate dollops of vanilla and chocolate batters into the prepared cake pans, creating a chessboard-like pattern.
  10. Create marble effect: Drag a skewer or butter knife vertically and horizontally through the batters to swirl and create the characteristic marble pattern without overmixing.
  11. Bake: Place pans in the center of the preheated oven. Bake for 30-35 minutes for 8-inch pans or 25-30 minutes for 9-inch pans. Test doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
  12. Cool cake layers: Allow cakes to cool for 10 minutes in the pans, then invert onto wire racks. Let cool completely to room temperature before frosting.
  13. Make chocolate buttercream frosting: In a large bowl, combine softened butter and sifted powdered sugar. Mix on low speed with an electric mixer until the sugar is dissolved.
  14. Add cocoa, salt, milk, and vanilla: Add sifted unsweetened cocoa powder, a pinch of salt, 3 tablespoons of milk, and vanilla extract to the butter-sugar mixture. Mix on low until combined, then increase speed to high and whip for about 1 minute until fluffy and smooth.
  15. Adjust frosting consistency: If frosting is too thick, add more milk one tablespoon at a time until the desired spreading consistency is reached.
  16. Assemble the cake: Place one cooled cake layer on a turntable or cake stand and spread a layer of frosting on top. Place the second cake layer over it and use the remaining frosting to cover the top and sides of the cake evenly.

Notes

  • Ensure all ingredients such as eggs, milk, and butter are at room temperature to get a smooth batter.
  • Do not overmix the batter once the dry and wet ingredients are combined to maintain a tender crumb.
  • The marble effect is created by lightly swirling the batters; avoid fully mixing them for best visual appeal.
  • If you don’t have black cocoa powder, additional unsweetened cocoa powder can be used but the color will be less dark.
  • Use parchment paper at the bottom of cake pans to prevent sticking and allow easy removal.
  • The vinegar in the milk acts as a buttermilk substitute to tenderize the cake.
  • Chocolate buttercream frosting can be adjusted in sweetness and thickness by varying powdered sugar and milk quantities.
  • Store the cake covered at room temperature for up to 2 days, or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/marble-cake-with-chocolate-buttercream-frosting-recipe/