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One Batter Moist Marble Cake Recipe

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★★★★★

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.

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

  1. Preheat: Preheat your oven to 350°F (177°C). Generously spray two 8-inch cake pans with baking spray to prevent sticking.
  2. 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.
  3. 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.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
  5. Prepare Buttermilk Mixture: In a measuring cup, combine ¾ cup buttermilk with 1 tablespoon of vanilla extract, set aside.
  6. 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.
  7. 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.
  8. Layer the Batter: Evenly spread a thin layer of vanilla batter in the bottom of each prepared cake pan.
  9. Add Chocolate Dollops: Using an ice cream scoop or spoon, dollop the chocolate batter evenly over the vanilla layer around the pans.
  10. 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.
  11. 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.
  12. 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.
  13. Cool: Remove the cakes from the oven and allow them to cool completely on a wire rack.
  14. 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

Find it online: https://savorandsimmer.com/one-batter-moist-marble-cake-recipe-2/