Marble Cake – Tender and moist chocolate and vanilla cake are swirled together to make this delicious, from-scratch marble cake.
Happy New Year, friends! It’s officially 2020 and what better way to kick off the new year than with cake! This post is long overdue, but I’m excited to finally have it up for you today.
Birthday Boy
Last month, Westin turned 11! I haven’t quite gotten over the fact that I’ve been a mom for 11 years now, and I certainly haven’t gotten over the fact that this handsome kid is nearly a teenager! Someone please slow down time 🙂
For this year’s cake, Westin requested a marble cake with peanut butter frosting. I actually made him this cake a few years ago but never posted about it. Not sure why that was. Anyway, I’m glad he loved it so much that he asked for it again and that I get to share it with you.
Marble Cake
As most of you already know, a classic marble cake is made up of chocolate and vanilla cake swirled together. If you want to go super traditional, you’d actually use more vanilla cake batter and swirl it with chocolate cake batter. For my cake, I did equal parts chocolate and vanilla cake batter.
Super Moist Cake
I used my favorite chocolate cake recipe and my go-to vanilla cake recipe. The chocolate cake is rich, moist and perfect for any occasion and any flavor pairing. Note that it’s a dark chocolate cake, so if you’d like a lighter chocolate flavor, feel free to use a regular cocoa powder in place of the dark cocoa powder. The color and flavor will be a bit lighter than what you get in my dark chocolate cake. The vanilla cake has a nice buttery flavor to it. Both cakes are super moist and delicious on their own and even better together!
Peanut Butter Buttercream
For the buttercream, Westin specifically requested my Peanut Butter Buttercream. I don’t blame him! It’s one of those frostings that you’ll want to spoon into your mouth right out of the mixing bowl. It’s one of my all-time favorites and pairs beautifully with the chocolate and vanilla cakes.
You’ll notice, however, that I’m not adding the peanut butter buttercream below in the recipe. I think this cake stands alone. I also think it can be paired with so many different frostings, that I want to give you the option of picking your favorite. I’ll link several below.
Cake Scraper Design
And before we get to the recipe, how about a quick sneak peek at one of the new scraper designs I’ll be coming out with soon on Shop.CakebyCourtney.com.
I love the understated detail it adds to the cake!
Buttercream Options
- Vanilla Buttercream
- Caramel Buttercream
- Chocolate Buttercream
- Peanut Butter Buttercream
- Cream Cheese Buttercream
- Strawberry Buttercream
I am making this cake in the next couple of days and my cake flour won’t be here in time. Would it be ok to use the DIY method take 1 cup of all purpose flour and take two tbsp out and add in two tbsp of cornstarch? I know you need to sift it multiple times after as well.
Yes!
Why do you use 3 eggs in the vanilla cake instead of 3 egg whites like you do on your other vanilla cake recipes? Is it an error or should I try to do it with 3 regular eggs?
Thank you!! 🙂
It’s just a slightly different recipe.
When you combine the butter, sugar and oil for the vanilla cake do you use a paddle attachment or whisk?
Thank you!
Paddle.
I don’t know what happened with the chocolate batter but it was liquid when it was done. I’ve gone ahead and used it but I don’t think it turned out how it was intended. My daughter and I checked and rechecked the recipe but we did it as written. I’ll let you know what happens.
My chocolate cake batter is runny. You didn’t do anything wrong.
Can you make this in a 9 x 13 pan?
Yes you can.
Does the vanilla recipe make enough for a 2 layer cake? Or do I need to double it?
It’s enough for 1.5 layers.
Thank you SO much for sharing this recipe! I made it for my daughter’s birthday with vanilla buttercream frosting and it was a hit! Barely a crumb left
Love it!
This cake is absolutely amazing, So delicious and so easy to prepare. My all time favourite marble cake recipe, If I could I would give it 10 stars. Thank you for sharing your amazing recipe.
Thank you so much!
Hi Courtney! If I’d make this recipe into cupcakes, do you have an idea how many would be the yield? Also how many minutes would be the bake time? I appreciate your input! Love your creative recipes! -Donna
About 20-24 cupcakes. Might be a little less time but keep your eye on it!
I am at 7k ft would I adjust the anything for altitude? I have made your classic vanilla cake as is, but I wasn’t sure if that was luck. 😁
Anyone higher than 5000 ft can reduce sugar by 3 tbsp, add 3 tbsp flour and reducing baking powder by 1/4 tsp.
I have regular old hershey’s cocoa. I live overseas and that’s all I can get my hands on. Is that ok?
Yes!
I’m not sure who needs to read this, but the chocolate and vanilla batters have different consistency. The vanilla is much thicker. But they cook up wonderfully! This is my new go to cake! So delicious!
Yes they are defintely different consistencies but work so well! Thank you!!
The cake tasted a bit dry and close-textured. Is it possible this could be due to over baking? Or overmixing?
Both things!
Courtney, if possible you can disregard my question about the Peanut Buttercream, I clicked the wrong link. Thank you!
I need to make a 10 inch cake should I triple the recipe?
No just double it.