Introduction

This One Batter Moist Marble Cake offers a delightful combination of vanilla and chocolate swirls in every bite. Easy to prepare with just one batter, it’s perfect for any occasion where you want a classic marble cake without fuss.

A slice of two-layer marble cake sits on a white plate with light brown speckles, placed on a white marbled surface. The cake has swirled layers of light yellow and dark brown, with a smooth, milk chocolate-colored frosting covering the sides and top. On top of the cake, there are small pieces of dark chocolate scattered. A small silver fork is placed next to the cake on the plate. In the blurred background, the rest of the cake is visible on a white cake stand against a soft beige tiled wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (227g)
2 cups sugar (400g)
¼ cup vegetable oil
3 large eggs (room temperature)
2 ¾ cups all-purpose flour (330g)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk (room temperature) + 1 tbsp buttermilk (divided)
1 tbsp vanilla extract
2 tbsp cocoa powder (preferably Hershey’s Dark)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Heavily spray two 8-inch cake pans with baking spray.
Step 2: In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on low to medium speed for 2 minutes until creamy.
Step 3: Add the vegetable oil and mix until combined. Then, add eggs one at a time on medium speed, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: In a measuring cup, combine ¾ cup buttermilk and vanilla extract; set aside.
Step 6: Alternate adding the dry ingredients and buttermilk mixture to the batter in three parts, starting and ending with the dry ingredients. Mix on medium speed for about 30 seconds until just combined.
Step 7: Remove one cup of batter and stir in cocoa powder and the remaining 1 tablespoon of buttermilk until smooth.
Step 8: Spread a thin layer of the vanilla batter evenly over the bottom of each prepared cake pan.
Step 9: Using an ice cream scoop, dollop the chocolate batter on top of the vanilla layer in each pan.
Step 10: Spread another layer of vanilla batter over the chocolate, taking care not to mix the batters too much.
Step 11: Use a skewer or knife to gently swirl the batters together for a marbled effect—avoid over swirling.
Step 12: Bake for 30-35 minutes or until the cake is set and the sides begin to pull away from the pans. Cool completely on a wire rack.
Step 13: Fill and frost the cooled cake as desired, such as with chocolate buttercream.

Tips & Variations

Room temperature ingredients mix better and help create a smooth batter.
For a richer chocolate flavor, try using Dutch-processed cocoa powder.
To make a single-layer cake, use a larger pan and adjust baking time accordingly.
Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if needed.
Try adding a teaspoon of espresso powder to the chocolate batter to enhance the chocolate notes.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving. For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge.

How to Serve

Two thick slices of marble cake are placed on a white speckled plate set on a white marbled surface. Each slice shows distinct layers of light yellow vanilla and dark brown chocolate cake swirled together, with a smooth chocolate frosting layer between and on top of the layers. The frosting is a medium brown shade with a creamy texture. There are some chocolate crumbs scattered on the plate and the surface around it. A silver fork with some chocolate crumbs is lying near the plate. In the background, part of a larger cake on a white speckled dish and a beige cloth are slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, cake flour will make the cake lighter and softer. Use the same quantity, but expect a slightly more delicate crumb.

Why do I need to swirl the batter gently?

Gently swirling creates distinct vanilla and chocolate patterns in the cake. Over mixing will blend the batters and result in a uniform color, losing the marble effect.

One Batter Moist Marble Cake Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This One Batter Moist Marble Cake combines a classic vanilla and chocolate swirl into a deliciously soft and moist cake. Using a single batter split into two flavors and artfully swirled together, this cake offers a perfect balance of rich cocoa and buttery vanilla. It’s a simple yet elegant dessert ideal for any occasion, featuring a tender crumb and a beautiful marbled appearance.

Author: Marco
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 2 (8-inch) round cakes, serves 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup butter (227g), softened
2 cups sugar (400g)
¼ cup vegetable oil
3 large eggs, room temperature
¾ cup buttermilk, divided (room temperature + 1 tbsp)
1 tbsp vanilla extract

Dry Ingredients

2 ¾ cups all-purpose flour (330g)
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
2 tbsp cocoa powder (preferably Hershey’s Dark)

Instructions

Preheat: Preheat your oven to 350°F (177°C). Generously spray two 8-inch cake pans with baking spray to prevent sticking.
Cream Butter and Sugar: In the bowl of a hand or stand mixer fitted with the paddle attachment, add the softened butter and sugar. Mix on low-medium speed for 2 minutes until light and fluffy.
Add Oil and Eggs: Add the vegetable oil and mix again until combined. Then add the eggs one at a time on medium speed, mixing well after each addition to incorporate fully.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
Prepare Buttermilk Mixture: In a measuring cup, combine ¾ cup buttermilk with 1 tablespoon of vanilla extract, set aside.
Combine Dry and Wet: Alternately add the dry ingredients and buttermilk mixture to the butter mixture in thirds, beginning and ending with the dry ingredients. Mix on medium speed for 30 seconds until just combined.
Make Chocolate Batter: Scoop out one cup of the batter into a separate bowl. Stir in the cocoa powder and the remaining 1 tablespoon of buttermilk until blended.
Layer the Batter: Evenly spread a thin layer of vanilla batter in the bottom of each prepared cake pan.
Add Chocolate Dollops: Using an ice cream scoop or spoon, dollop the chocolate batter evenly over the vanilla layer around the pans.
Top with Vanilla Batter: Carefully spread another layer of vanilla batter over the chocolate dollops, trying not to mix the batters too much to preserve the swirl effect.
Swirl the Batter: Use a skewer or knife to swirl the vanilla and chocolate batters together gently. Avoid over-mixing to keep distinct marbling patterns.
Bake: Place the pans in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the cake sides start pulling away from the pan.
Cool: Remove the cakes from the oven and allow them to cool completely on a wire rack.
Frost: Fill and frost the cooled cake with your choice of chocolate buttercream for a decadent finish.

Notes

Ensure all ingredients are at room temperature for best texture and mixing.
Do not over-swirl the batter to maintain a clear marble pattern.
Use a dark cocoa powder like Hershey’s Dark for a richer chocolate flavor.
If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes.
For even baking, rotate cake pans halfway through baking if your oven heats unevenly.

Keywords: marble cake, chocolate swirl cake, vanilla chocolate cake, moist cake, easy cake recipe, buttercream frosting