This classic dessert is made with self-rising flour, making it a breeze to prepare.
The recipe is easy to follow, and the combination of vanilla and chocolate cake swirled together creates a marbled effect that will be a hit with children and adults-making it perfect for all occasions, whether it's a birthday party or a sweet treat for yourself.
How to Make Marble Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Butter the edges of a 12-cup Bundt pan. Dust with 1 tablespoon of flour to coat, and tap off any excess.
Using a stand mixer fitted with a paddle attachment, beat the butter, oil, vanilla extract, and sugars quickly until smooth and creamy, about 5 minutes.
Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Add 1 egg at a medium-high speed, beating well after each addition. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the sifted self-rising flour in three additions alternating with the buttermilk. Mix each addition just until incorporated; do not over-mix.
Divide the batter into two bowls. Add the cocoa powder to one of the bowls and fold until well combined.
Pour about half of the vanilla batter into the bottom of the Bundt pan. Add the chocolate batter, and top off with the remaining vanilla batter. Give the pan a shake to level it all out and to ensure there aren't any air bubbles.
Drag a butter knife or skewer through the pan. Be sure to reach the blade to the bottom of the pan, creating broad, distinct swirls. Bake until a toothpick inserted into the cake's center comes out clean, about 60 minutes.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
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Recipe
Easy Marble Cake
Ingredients
- 226 g (2 sticks) unsalted butter softened
- 5 large eggs room temperature
- 15 ml (1 tablespoon) pure vanilla extract
- 300 ml buttermilk or whole milk
- 4 Tablespoons unsweetened Cocoa Powder
- 500 g (4 cups) self-rising flour , sifted
- 60 ml (4 tablespoons ) avocado oil, grapeseed oil or vegetable oil
- 150 g granulated white sugar
- 150 g light brown sugar
Instructions
For the vanilla batter:
- Preheat the oven to 350 °F (176.67 °C). Butter the edges of a 12-cup Bundt pan. Dust with 1 tablespoon of flour to coat, and tap off any excess. Using a stand mixer fitted with a paddle attachment, beat the butter, oil, vanilla extract, and sugars together on high speed until smooth and creamy, about 5 minutes.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the sifted self-rising flour in three additions alternating with the buttermilk. Mix each addition just until incorporated; do not over-mix. Divide the batter into two bowls.
For the chocolate batter:
- Add the cocoa powder to one of the bowls and fold until well combined.
To assemble the cake:
- Pour about half of the vanilla batter into the bottom of the Bundt pan. Add the chocolate batter, and top off with the remaining vanilla batter. Give the pan a shake to level it all out and to ensure there aren't any air bubbles.
To design the marble effect:
- Drag a butter knife or skewer through the pan. Be sure to reach the blade to the bottom of the pan, creating broad, distinct swirls. Bake until a toothpick inserted into the cake's center comes out clean, about 60 minutes. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
