Introduction

This One Batter Moist Marble Cake combines the best of both worlds—rich vanilla and deep chocolate flavors swirled together in a tender, moist crumb. Easy to make with a single batter, it’s perfect for celebrations or a delicious treat any day of the week.

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, plus 1 tbsp divided
1 tbsp vanilla extract
2 tbsp cocoa powder (recommend Hershey’s Dark)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and heavily spray two 8-inch cake pans with baking spray.
Step 2: In a mixer fitted with the paddle attachment, beat the butter and sugar on low-medium speed for 2 minutes until creamy.
Step 3: Add the vegetable oil and mix until combined. Add the eggs one at a time on medium speed, mixing fully 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 the buttermilk (¾ cup) and vanilla extract and set aside.
Step 6: Alternate adding the dry ingredients and the buttermilk mixture to the batter by thirds, starting and ending with dry ingredients. Mix for about 30 seconds on medium speed.
Step 7: Remove one cup of the batter and stir in the cocoa powder and remaining 1 tablespoon of buttermilk until combined.
Step 8: Spread a thin layer of the vanilla batter on the bottom of each prepared cake pan.
Step 9: Using an ice cream scoop, dollop the chocolate batter evenly over the vanilla layer in each pan.
Step 10: Spread another layer of vanilla batter over the chocolate dollops, trying not to mix the batters too much.
Step 11: Use a skewer or knife to gently swirl the batters together. Be careful not to overmix to maintain distinct marble patterns.
Step 12: Bake for 30-35 minutes until the cake is set and the sides begin to pull away from the pan. Let cool completely on a wire rack.
Step 13: Once cooled, fill and frost the cake with your choice of frosting, such as chocolate buttercream.

Tips & Variations

For a richer flavor, use high-quality cocoa powder and real vanilla extract.
If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon of lemon juice or vinegar; let it sit for 5 minutes before using.
To make cupcakes instead, fill liners halfway and swirl batters similarly; bake for 18-22 minutes.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 3 months; wrap tightly and 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 regular milk instead of buttermilk?

Yes, you can substitute buttermilk by mixing 1 tablespoon of lemon juice or vinegar into a cup of milk and letting it sit for 5 minutes to curdle slightly. This will provide the acidity needed for the cake’s leavening.

How do I get a distinct marble effect without blending the batters?

Gently dollop the chocolate batter over the vanilla, then use a skewer or knife to swirl carefully. Avoid over-stirring to keep the contrast clear and pretty.

One Batter Moist Marble Cake Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

A moist and tender marble cake made from a single batter, combining classic vanilla and rich cocoa flavors with a beautiful swirl pattern. Perfect for any occasion, this cake is easy to prepare and delivers a delightful balance of buttery sweetness and chocolate goodness.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yield: Two 8-inch round cakes (serves 12-16) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

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 kosher salt
¾ cup buttermilk (room temperature, divided plus 1 tbsp)
1 tbsp vanilla extract
2 tbsp cocoa powder (preferably Hershey’s Dark)

Instructions

Preheat and prepare pans: Preheat the oven to 350°F (175°C). Heavily spray two 8-inch cake pans with baking spray to ensure easy release.
Cream butter and sugar: In the bowl of a hand or stand mixer fitted with the paddle attachment, add 1 cup butter and 2 cups sugar. Mix on low to medium speed for 2 minutes until creamy and well combined.
Add oil and eggs: Add ¼ cup vegetable oil and mix until combined. Add the eggs one at a time on medium speed, mixing well after each addition.
Mix dry ingredients: In a separate bowl, lightly mix 2 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt.
Combine buttermilk and vanilla: In a measuring cup, combine ¾ cup buttermilk and 1 tbsp vanilla extract. Set aside.
Alternate mixing wet and dry: Add the dry ingredients and buttermilk mixture alternately to the butter mixture in thirds, starting and ending with dry ingredients. Mix on medium speed for 30 seconds until just combined.
Prepare chocolate batter: Separate one cup of the vanilla batter into another bowl. Stir in 2 tbsp cocoa powder and the remaining 1 tbsp buttermilk to create the chocolate batter.
Layer vanilla batter: Spread a thin layer of vanilla batter evenly on the bottom of each prepared cake pan.
Add chocolate batter: Using an ice cream scoop, dollop the chocolate batter on top of the vanilla layer around the cake pans.
Top with more vanilla batter: Spread another layer of vanilla batter over the chocolate dollops, trying not to blend the batters together too much.
Create the marble swirl: Using a skewer or knife, gently swirl the batters together to create a marbled effect. Avoid over-swelling so the distinct pattern remains visible.
Bake the cakes: Bake for 30 to 35 minutes or until the cakes are set, and the sides start pulling away from the pans. Insert a toothpick in the center to check doneness; it should come out clean.
Cool and frost: Allow the cakes to cool completely on a wire rack before filling and frosting with your favorite chocolate buttercream or frosting of choice.

Notes

Room temperature ingredients ensure a smooth batter and even baking.
Using buttermilk adds moisture and tenderness to the cake.
Be careful not to over-swirl the batters to maintain the marble pattern.
The cake can be frozen un-frosted for up to 3 months; thaw before frosting.
For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.

Keywords: marble cake, chocolate swirl cake, vanilla chocolate cake, moist cake, marble cake recipe, homemade cake