Description
This classic marble cake recipe features a tender vanilla base swirled with rich chocolate batter, creating a beautiful marble effect. Baked to perfection and finished with a luscious chocolate buttercream frosting, this cake is perfect for celebrations or any occasion that calls for a deliciously moist and flavorful dessert.
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 vanilla bean paste
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 vanilla bean paste
Instructions
- Prepare the 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 and tap out excess. Set 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 white vinegar. Let sit for 5 minutes to curdle slightly, thickening the milk.
- Cream butter and sugar: In a large bowl, combine the butter, vegetable oil, and sugar. Using an electric mixer with a paddle attachment or a wooden spoon, cream together until smooth and lump-free, though slightly grainy.
- Add eggs and vanilla: Whisk in eggs one at a time, mixing well after each. Add vanilla bean paste with the final egg and mix thoroughly.
- Combine dry and wet ingredients: Alternately mix the dry ingredients and milk into the butter mixture, starting with 1/3 of the dry ingredients, then half the milk, another 1/3 dry, remaining milk, and finishing with the last 1/3 dry. Mix just until combined.
- Make chocolate batter: In a separate bowl, whisk together the unsweetened cocoa powder, black cocoa powder (if using), and 5 tablespoons milk until smooth.
- Combine batters: Pour about half of the vanilla cake batter into the cocoa mixture and fold gently until evenly streaked and smooth.
- Layer and marble: Using a cookie scoop or spoon, alternate dropping spoonfuls of vanilla and chocolate batters into prepared pans, creating a checked pattern. Run a skewer or butter knife through to swirl for a marble effect.
- Bake the cakes: Place pans in the center of the oven and bake 30-35 minutes for 8-inch pans or 25-30 minutes for 9-inch pans, until a skewer inserted comes out clean with a few moist crumbs.
- Cool the cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely to room temperature before frosting.
- Prepare chocolate buttercream: In a large bowl, beat butter and powdered sugar on low speed until sugar dissolves. Add cocoa powder, salt, 3 tablespoons milk, and vanilla bean paste; mix on low until combined. Increase speed to high and whip for 1 minute until smooth and fluffy. Adjust consistency with additional milk if needed.
- Assemble the cake: Place one cooled cake layer on a cake stand or turntable. Spread frosting evenly on top. Place second layer on top, then frost the outside of the entire cake with remaining buttercream. Smooth and decorate as desired.
Notes
- Use room temperature ingredients for better mixing and texture.
- Black cocoa powder is optional but adds a deeper chocolate color and flavor.
- Be careful not to overmix the batter to keep the cake tender.
- If frosting is too thick, add milk one tablespoon at a time to reach desired consistency.
- Ensure cakes are completely cool before frosting to prevent melting.
