If you’re on the hunt for a cake that brings together the best of both worlds—rich chocolate and fluffy vanilla—then this Marble Cake with Chocolate Buttercream Frosting Recipe is your new best friend. Imagine a light, moist cake swirled with luscious chocolate ribbons, all finished off with a silky, airy buttercream that melts in your mouth. This recipe strikes the perfect harmony between buttery flavor and moist texture, making it ideal for any celebration or a cozy afternoon treat. Trust me, once you try this deliciously nostalgic cake, it’ll become a staple in your baking repertoire!
Ingredients You’ll Need
This Marble Cake with Chocolate Buttercream Frosting Recipe comes together beautifully with simple, everyday ingredients. Each one plays an essential role in creating the perfect balance of texture, flavor, and that irresistible look.
- All-purpose flour (2 ½ cups / 325g): Provides structure with a tender crumb.
- Cornstarch (2 tbsp): Keeps the cake extra soft and delicate.
- Baking powder (2 tsp) and baking soda (½ tsp): Help the cake rise perfectly and develop a light texture.
- Salt (½ tsp): Enhances all the flavors without overpowering.
- Milk (1 ½ cups / 360mL): Adds moisture and richness to the batter.
- White vinegar (1 ½ tbsp): Reacts with the baking soda to help the cake rise and stay tender.
- Unsalted butter (½ cup / 115g for cake, 1 ½ cups / 340g for frosting): Adds flavor and a luscious crumb; softened for easy mixing.
- Vegetable oil (⅓ cup / 80mL): Keeps the cake moist without weighing it down.
- Granulated sugar (1 ½ cups / 300g): Sweetens the cake perfectly.
- Large eggs (3): Provide structure and richness; room temperature is key for better mixing.
- Pure vanilla extract (2 tsp for cake, 1 tsp for frosting): Brings warmth and enhances other flavors.
- Unsweetened cocoa powder (¼ cup + 1 cup for frosting): Adds deep chocolate flavor — optional black cocoa powder for an even richer tone.
- Whole milk (5 tbsp for chocolate swirl, 3-4 tbsp for frosting): Used to smooth out the cocoa mixture and the buttercream.
- Powdered sugar (4 cups / 520g for frosting): Sweetens and stabilizes the buttercream.
- Pinch of salt (in frosting): Balances sweetness and elevates chocolate notes.
How to Make Marble Cake with Chocolate Buttercream Frosting Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F and prepping your cake pans with butter, parchment, and a light dusting of flour. This setup guarantees your cakes won’t stick and come out beautifully smooth. Whisk all your dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—together so they’re evenly distributed and your cake rises evenly.
Step 2: Mix Milk and Vinegar
Combine the milk and white vinegar in a large measuring cup and let it sit for about five minutes. This quick “buttermilk” substitute adds a nice tang and tenderizes the crumb, helping your Marble Cake with Chocolate Buttercream Frosting Recipe achieve that sought-after fluffy texture.
Step 3: Cream Butter, Oil, and Sugar
Using a mixer or a sturdy wooden spoon, cream together butter, oil, and sugar. This isn’t about fluffiness but about breaking down the sugar enough so there are no lumps of butter left—your cake batter should look smooth but a little grainy, which is perfect.
Step 4: Add Eggs and Vanilla
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. This slow addition helps the texture and aeration. With the last egg, mix in the vanilla to infuse that lovely aroma throughout your cake batter.
Step 5: Alternate Adding Dry Ingredients and Milk
Add your dry ingredients and the milk mixture in thirds, alternating between the two, starting and ending with the flour mixture. This careful folding technique prevents overmixing, which can make your cake tough. The result is a tender, moist crumb that’s oh-so-soft.
Step 6: Make the Chocolate Batter
Whisk together your unsweetened cocoa powder, optional black cocoa, and extra milk until silky smooth. Pour about half of your vanilla batter into this bowl and fold gently until the chocolate batter is streak-free but still luscious and thick.
Step 7: Marble the Cake Batter
Use a large cookie scoop or spoon to place alternating dollops of vanilla and chocolate batters into your prepared pans. The look should be playful—like a chessboard pattern. Then, run a skewer or a butter knife vertically through the batter to create those gorgeous marbled swirls. Don’t overdo it; you want clear, distinct swirls that promise a perfect bite every time.
Step 8: Bake the Cake
Place your pans in the center rack of the oven and bake for 30 to 35 minutes for 8-inch pans (or a little less for 9-inch pans), until a skewer comes out mostly clean with a few moist crumbs. Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely—this prevents any sogginess and prepares them for frosting.
Step 9: Whip Up the Chocolate Buttercream Frosting
In a large bowl, blend softened butter and powdered sugar on low until smooth and sugar is dissolved to avoid gritty frosting. Add cocoa powder, salt, milk, and vanilla, mixing on low before increasing speed to whip the frosting fluffy and luscious. If it feels too thick, add a splash more milk until it reaches spreadable consistency.
Step 10: Frost Your Cake
Place one cooled cake layer on your cake stand or turntable and spread a generous layer of chocolate buttercream on top. Gently place the second layer on top, then cover the entire cake with the remaining frosting. Smooth it out for a professional look or create pretty textured swirls—the choice is yours!
How to Serve Marble Cake with Chocolate Buttercream Frosting Recipe
Garnishes
For an eye-catching finish, sprinkle some chocolate shavings, chopped toasted nuts, or even fresh berries on the cake. These textures and flavors add a delightful contrast to the creamy buttercream and complement the cake’s classic marble of vanilla and chocolate.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a drizzle of raspberry sauce for a fruity pop. A cup of freshly brewed coffee or a glass of cold milk also makes for a perfect accompaniment.
Creative Ways to Present
Try serving individual slices on pretty plates with a dusting of cocoa powder or powdered sugar. For parties, cut the cake into bite-sized squares and add a little swirl of frosting on top for easy sharing. You can also layer cupcakes with this marble batter and frosting for a playful twist on this recipe.
Make Ahead and Storage
Storing Leftovers
Keep your Marble Cake with Chocolate Buttercream Frosting Recipe covered tightly at room temperature for 1-2 days. If it’s warm in your kitchen, refrigerate in an airtight container to keep the frosting firm and the cake fresh up to 4 days.
Freezing
This cake freezes beautifully! Wrap each unfrosted cake layer tightly in plastic wrap and then foil. Freeze for up to 3 months. For best results, thaw overnight in the fridge, then frost before serving. You can also freeze fully frosted cakes but be sure to protect the frosting with a cake box or container.
Reheating
Since the cake is best enjoyed at room temperature, take it out of the fridge about 30 minutes before serving. Avoid microwaving as it may melt the buttercream and alter the texture. If you want warm cake with frosting, gently warm a slice in a low oven for a few minutes.
FAQs
Can I make this Marble Cake with Chocolate Buttercream Frosting Recipe dairy-free?
Yes! Substitute the butter with a dairy-free margarine and use a plant-based milk like almond or oat milk. Make sure your cocoa powder and other ingredients are also free from dairy to keep it allergy-friendly.
What if I don’t have black cocoa powder?
No worries at all! Simply use only unsweetened cocoa powder for the chocolate batter. Black cocoa just gives a richer, darker chocolate appearance but it won’t drastically change the taste.
How do I get the perfect marble effect?
Alternating spoonfuls of vanilla and chocolate batter is the key. Don’t over-swirl with your skewer or knife—just a few gentle motions up and down will create those beautiful swirls without blending the two flavors completely.
Can I bake this cake in different-sized pans?
Absolutely! Just adjust the baking time accordingly. Smaller pans bake faster, so start checking your cake 5-10 minutes earlier. Larger pans will take longer. A toothpick inserted in the center should come out with only moist crumbs when ready.
How long does this cake keep fresh?
When stored airtight in the fridge, your cake stays fresh for up to 4 days. For longer keeping, freezing is the best option — just wrap tightly and thaw before frosting or serving.
Final Thoughts
I can’t recommend trying this Marble Cake with Chocolate Buttercream Frosting Recipe enough—it’s the perfect way to satisfy cravings for both chocolate and vanilla in one glorious bite. With its simple ingredients and straightforward steps, you’ll find yourself reaching for this recipe again and again, whether it’s a special occasion or just to brighten your day. Happy baking, and enjoy every delicious slice!
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Marble Cake with Chocolate Buttercream Frosting Recipe
Discover the best marble cake that’s perfectly light and fluffy, featuring a balanced blend of butter and oil for optimal flavor and moisture. This two-layer cake combines classic vanilla and rich chocolate batters swirled together, topped with an airy chocolate buttercream frosting. Ideal for chocolate and vanilla lovers alike, this cake offers a stunning marbled effect and a delightfully smooth finish.
- Total Time: 1 hour 55 minutes
- Yield: 1 two-layer 8- or 9-inch cake (serves 12-16)
Ingredients
Vanilla Cake Base
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- 2 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (360mL) milk, room temperature
- 1 ½ tbsp white vinegar
- ½ cup (115g) unsalted butter, room temperature
- ⅓ cup (80mL) vegetable oil or any neutral flavored oil
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
Chocolate Marble
- ¼ cup (20g) unsweetened cocoa powder
- 1 tsp black cocoa powder (optional)
- 5 tablespoons whole milk, room temperature
Chocolate Buttercream Frosting
- 1 ½ cups (340g) unsalted butter, room temperature
- 4 cups (520g) powdered sugar, sifted
- 1 cup (80g) unsweetened cocoa powder, sifted
- Pinch of salt
- 3–4 tablespoons milk
- 1 tsp pure vanilla extract
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Butter two 8- or 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust the sides with flour, tapping out excess, and set pans aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Prepare Milk Mixture: In a large measuring cup, combine the milk and vinegar. Let sit for 5 minutes until it thickens and curdles slightly.
- Cream Butter, Oil, and Sugar: In a large bowl, use an electric mixer with paddle attachment or a wooden spoon to cream together the butter, vegetable oil, and sugar until lump-free and slightly grainy but without visible butter lumps.
- Add Eggs and Vanilla: Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract with the final egg.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk mixture to the butter mixture: start with one-third of the dry ingredients, then half the milk, followed by another third of the dry ingredients, the remaining milk, and finish with the last third of dry ingredients. Mix gently until combined.
- Prepare Chocolate Batter: In a medium bowl, whisk together the unsweetened and optional black cocoa powder with 5 tablespoons of milk until smooth.
- Combine Half Batter with Chocolate Mix: Pour about half of the vanilla cake batter into the cocoa mixture and gently fold until no streaks remain.
- Assemble Marble Pattern: Using a large cookie scoop or spoon, alternate dropping dollops of vanilla and chocolate batters into the prepared pans to create a blobby, chessboard-like pattern.
- Create Marble Effect: Run a skewer or butter knife gently through the batters up and down to swirl and form the classic marble design.
- Bake: Place the pans in the center of the oven. Bake for 30-35 minutes if using 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 just a few moist crumbs.
- Cool Cakes: Let cakes cool in their pans for 10 minutes, then invert onto wire racks to cool completely to room temperature before frosting.
- Make Chocolate Buttercream: In a large bowl, combine the butter and powdered sugar. Using an electric mixer on low, mix until sugar starts to dissolve.
- Add Cocoa and Flavorings: Add the sifted cocoa powder, salt, 3 tablespoons milk, and vanilla extract. Mix on low until combined, then increase speed to high and whip for about 1 minute until smooth and fluffy.
- Adjust Frosting Consistency: If too thick, add more milk one tablespoon at a time until the frosting reaches desired spreadable consistency.
- Frost Cake: Place one cooled cake layer on a turntable or stand. Spread an even layer of frosting on top. Place the second layer on top and cover the entire cake with the remaining frosting. Smooth as desired.
Notes
- Ensure all ingredients are at room temperature for best mixing and texture.
- Use parchment paper on the pan bottoms to prevent sticking and achieve clean layers.
- Black cocoa powder is optional but intensifies chocolate flavor and darkens batter.
- Do not overmix batter once flour is added to avoid dense cakes.
- You can store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Bring refrigerated cakes to room temperature before serving for best flavor and texture.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
