Why You’ll Love This Recipe

Chocolate and Vanilla Marble Cake offers the perfect balance of flavors and textures. The vanilla base is soft and light, while the chocolate swirls add depth and richness. The marbled effect not only creates a beautiful cake, but it also gives you the best of both worlds in every bite. It’s easy to make, visually striking, and incredibly satisfying. Whether you enjoy it as a simple dessert or with a cup of tea, this cake is sure to become a favorite!

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup cocoa powder
1/4 cup boiling water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients: Gradually add the dry ingredients to the butter mixture in two or three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Prepare the chocolate mixture: In a small bowl, combine the cocoa powder and boiling water. Stir until smooth and well combined.
Divide the batter: Divide the batter in half. Add the chocolate mixture to one half and stir until fully incorporated.
Layer the batters: Spoon alternating spoonfuls of the vanilla and chocolate batters into the prepared pan. Once both batters are in the pan, use a knife or skewer to swirl them together to create the marbled effect. Be careful not to overmix – you want to maintain the marbled pattern.
Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!

Servings and Timing

Servings: 8-10
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Chocolate Chip Marble Cake: Add 1/2 cup of chocolate chips to the chocolate batter for an extra layer of texture and chocolate flavor.
Frosted Marble Cake: Frost the cooled cake with chocolate ganache or vanilla buttercream for an added touch of sweetness and decoration.
Swirl Variations: For a twist, you can try adding other flavors to the swirls, such as strawberry or coffee, for a unique variation.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and foil, and store it in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Reheating: If you want a warm slice, reheat the cake in the microwave for 15-20 seconds.

FAQs

1. Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour, which will give the cake a softer texture. Just use 1 3/4 cups of cake flour for the recipe.

2. Can I make this cake without cocoa powder?

If you don’t have cocoa powder, you can omit it and make a full vanilla cake, or substitute it with melted chocolate for a richer flavor.

3. How can I make this cake extra moist?

To make the cake more moist, you can substitute half of the milk with sour cream or yogurt. This will add richness and moisture to the cake.

4. Can I use dark chocolate cocoa powder instead of regular cocoa powder?

Yes, you can use dark cocoa powder for a more intense chocolate flavor. It will create a deeper color and taste in the cake.

5. Can I use a different type of pan?

Yes, you can use a different pan, like a loaf pan or a bundt pan, but make sure to adjust the baking time as necessary. A loaf pan may require a longer baking time, while a bundt pan may need slightly less time.

6. Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend to make the cake gluten-free. Make sure the flour blend includes xanthan gum or add it separately to help the cake hold its structure.

7. Can I add frosting to the marble cake?

Yes, you can add frosting if desired. A simple vanilla buttercream, chocolate ganache, or whipped cream would pair perfectly with the cake.

8. How can I make the marbling more pronounced?

To make the marbling more pronounced, you can add more spoonfuls of the chocolate batter to the pan and swirl more gently. Just be sure not to overmix, or you’ll lose the marbled effect.

9. How can I prevent the cake from sticking to the pan?

Grease and flour the pan well before pouring in the batter, or use parchment paper to line the pan for easier removal.

10. Can I use a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer to beat the butter, sugar, eggs, and dry ingredients. Just be sure not to overmix the batter to avoid a dense cake.

Conclusion

Chocolate and Vanilla Marble Cake is the perfect combination of two classic flavors, creating a moist, flavorful, and visually stunning dessert. Whether you’re baking it for a special occasion or just for a simple treat, this marble cake is sure to be a hit with everyone. Its rich, marbled layers and tender crumb make it an indulgent yet comforting choice. Serve it with a cup of coffee or tea for the ultimate treat!

Chocolate and Vanilla Marble Cake

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Chocolate and Vanilla Marble Cake combines the rich flavor of chocolate and the light, fluffy taste of vanilla, swirled together in a beautiful pattern. This cake is perfect for birthdays, tea parties, or any occasion that calls for a sweet treat.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
In a small bowl, combine the cocoa powder and boiling water. Stir until smooth.
Divide the batter in half. Add the chocolate mixture to one half and stir until fully incorporated.
Spoon alternating spoonfuls of the vanilla and chocolate batter into the prepared pan. Use a knife or skewer to gently swirl the batters together to create the marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

Chocolate Chip Marble Cake: Add 1/2 cup of chocolate chips to the chocolate batter for extra flavor.
Frosted Marble Cake: Frost with chocolate ganache or vanilla buttercream for added sweetness.
Swirl Variations: Add flavors like strawberry or coffee to the swirls for a unique twist.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Wrap the cooled cake in plastic wrap and foil, and store in a freezer-safe bag for up to 2 months.
Reheating: Reheat in the microwave for 15-20 seconds if desired.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg