Marble Cake
Moist and fluffy, this Marble Cake is so easy to make and perfect for any occasion! This simple two-layered cake is paired with a homemade chocolate buttercream.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2¾ cups cake flour ((330g))
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter (room temperature (227g))
- 1¾ cups granulated sugar ((350g))
- 4 large eggs (room temperature)
- 1¼ cup whole buttermilk (room temperature and divided (300mL))
- 1 tbsp vanilla extract
- 4 ounces dark or semi-sweet chocolate (chopped (113g))
- 1½ cups unsalted butter (room temperature (340g))
- ¼ tsp fine salt
- ⅓ cup unsweetened or Dutch processed cocoa powder ((33g))
- 1½ lbs confectioners’ sugar (about 5¾ cups (675g))
- 1 tsp vanilla extract
- 5 tbsp heavy whipping cream ((75mL))
Instructions
- 1
Preheat the oven to 350F. Butter and flour 2 (9-inch) cake pans and line the bottoms with parchment paper. Wrap the pans with cake strips.
- 2
For the Marble Cake:
- 3
In a large bowl, whisk together flour, baking powder, and salt.
- 4
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined before adding the next.
- 5
In a large liquid measuring cup, whisk together 1 cup buttermilk and vanilla.
- 6
With the mixer on low, add one-third of the flour mixture. Alternate with half of the buttermilk mixture, and continue alternating with the remaining flour and milk mixture.
- 7
Reserve 1½ cups (330g) of batter in a large bowl. Divide the remaining batter among the two cake pans.
- 8
Melt the chocolate in the microwave in 20 second intervals, stirring between each, until smooth. Or melt in a double boiler. Add to the reserved cake batter along with the remaining ¼ cup buttermilk, and stir until fully combined.
- 9
Dollop the chocolate batter over the plain batter in the pans. Using the tip of a knife, swirl both batters together.
- 10
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes. Remove and cool completely on a wire rack.
- 11
For the Chocolate Buttercream:
- 12
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until nice and creamy.
- 13
Sift in the ¼ cup of cocoa powder. Add the salt and mix on low just until combined. Scrape the bowl down.
- 14
With the mixer on low, beat in the confectioner’s sugar a few tablespoons at a time.
- 15
Then, beat in the cream and vanilla. Turn speed up to medium and beat until the frosting is well combined and fluffy about 1 minute.
- 16
For the Assembly:
- 17
Trim the tops of the cakes to create level layers if needed.
- 18
Place one cake layer on a cake stand or plate. Spread about ½ cup frosting over the top. Place the other cake layer on top. Spread the remaining frosting all over the top and sides of the cake. Make swoops with a spoon or offset spatula, or decorate as desired. Chill for at least 1 hour or until ready to serve.