Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Marble Cake with Chocolate Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 22 reviews

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Prepare Milk Mixture: In a large measuring cup, combine the milk and vinegar. Let sit for 5 minutes until it thickens and curdles slightly.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Chocolate Batter: In a medium bowl, whisk together the unsweetened and optional black cocoa powder with 5 tablespoons of milk until smooth.
  8. 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.
  9. 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.
  10. Create Marble Effect: Run a skewer or butter knife gently through the batters up and down to swirl and form the classic marble design.
  11. 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.
  12. Cool Cakes: Let cakes cool in their pans for 10 minutes, then invert onto wire racks to cool completely to room temperature before frosting.
  13. 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.
  14. 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.
  15. Adjust Frosting Consistency: If too thick, add more milk one tablespoon at a time until the frosting reaches desired spreadable consistency.
  16. 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.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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