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One Batter Moist Marble Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine buttermilk and vanilla: In a measuring cup, combine ¾ cup buttermilk and 1 tbsp vanilla extract. Set aside.
  6. 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.
  7. 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.
  8. Layer vanilla batter: Spread a thin layer of vanilla batter evenly on the bottom of each prepared cake pan.
  9. Add chocolate batter: Using an ice cream scoop, dollop the chocolate batter on top of the vanilla layer around the cake pans.
  10. Top with more vanilla batter: Spread another layer of vanilla batter over the chocolate dollops, trying not to blend the batters together too much.
  11. 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.
  12. 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.
  13. 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

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