Marble Cake

he Best of Both Worlds – Soft Vanilla and Rich Chocolate in Every Slice!

This Marble Cake is a classic for a reason. With swirls of moist vanilla and decadent chocolate, this cake is soft, buttery, and totally irresistible. Whether you’re serving it with afternoon tea or as a celebration centerpiece, this beautiful cake delivers every time.

Ingredients

Chocolate Batter:

• 113g (4 oz) semisweet chocolate bar, finely chopped

Main Cake Batter:

• ½ cup (113g) unsalted butter, softened

• ½ cup (120ml) vegetable oil

• 1¾ cups (350g) granulated sugar

• 4 large eggs, at room temperature

• 2 tsp vanilla extract

• 3 cups (375g) all-purpose flour

• 1 tbsp baking powder

• ¾ tsp salt

• 1¼ cups (300ml) buttermilk, room temperature preferred

‍ Instructions

Step 1: Prepare the Chocolate

1. Melt the finely chopped chocolate gently using a double boiler or in the microwave (15–20 seconds at a time, stirring in between).

2. Once melted and smooth, let it cool slightly while you prepare the rest of the batter.

Step 2: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or a 9×5 inch loaf pan.

2. In a large mixing bowl, beat together softened butter, vegetable oil, and sugar until light and fluffy (about 2–3 minutes).

3. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with flour. Mix just until combined.

Step 3: Create the Marble Effect

1. Pour about ⅓ of the batter into a separate bowl.

2. Mix the melted chocolate into that portion of the batter until fully combined.

3. Spoon the vanilla and chocolate batters alternately into your prepared pan (start with vanilla, then chocolate, repeat).

4. Use a knife or skewer to gently swirl the batters together — don’t overdo it or the marble effect will disappear!

Step 4: Bake

• Bake for 50–60 minutes (for a Bundt or loaf pan), or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

️ Serve and Enjoy

Once cooled, you can serve it plain, dusted with powdered sugar, or drizzled with a simple chocolate ganache or vanilla glaze.

It’s the kind of cake that tastes amazing on its own or dressed up for special occasions!

Tips for Success

• Room temperature eggs and buttermilk help the batter mix smoothly and create a tender crumb.

• Want even more chocolate flavor? Add 1 tsp espresso powder to the melted chocolate before swirling in!

• Store leftovers covered at room temperature for 2–3 days, or in the fridge up to 5 days. It freezes well too!

Printable Option Available Upon Request

Let me know if you’d like a printable recipe card, step-by-step image guide, or a Pinterest-optimized pin for this cake — I’ll be happy to create it!

Share the Sweetness

Made this Marble Cake? Tag your bake and show off those gorgeous swirls!

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