I’ve been making marble cakes for as long as I can remember 🙂 even when I was a kid, it was my favourite cake to make. The swirls, textures and combined chocolate vanilla flavours. I just love it 🙂
The first ever kind of marble cake I learned to make was a marble loaf pound cake. I really love the buttery flavours and tenderness of pound like cakes.
This recipe is just as buttery and delicious! A perfect base for marble cakes as it works beautifully for both the vanilla and chocolate flavours. And what’s even more perfect is that you only need to make one batter for this cake! 😋
As a lot of my other recipes, this cake uses the reverse creaming technique. This is my favourite way of making vanilla and yellow cakes because it produces a perfectly tender crumb and the most delicious butter flavour 🙂
The key to making this cake perfect is using good quality butter, it really makes a difference! 🙂 Good vanilla is also important, vanilla bean paste or pods is fabulous or pure vanilla extract.
Start by whisking the dry ingredients together. Add in the chopped up softened butter and whisk until this mixture resembles coarse sand.
Make sure that all the flour mix is moistened with the butter like so (below pictures).
Add in the egg and oil and whisk. It will be stiff and crumbly.
Add in the yolks one at a time and whisk until batter is creamy and thick. If it is too stiff to whisk, especially if you are whisking by hand, then add in about 2 to 3 tablespoons of the buttermilk.
Whisk batter smooth, thick and creamy like shown in the picture below.
Pour in the buttermilk and vanilla and whisk batter smooth. It should be very fluffy and slightly thick.
I adore this batter! It’s so creamy, smooth and delicious 😉
Remove 3/4 cups of batter and whisk in the cocoa powder to this.
Spread the remaining vanilla batter into a prepared cake tin. Spoon dollops of the cocoa batter on top of the vanilla batter. Using a knife, make swirls horizontally and vertically all across the cake batter making the marble effect.
Bake in a preheated oven, cool, frost and devour! 🙂
You don’t have to make a chocolate vanilla frosting, you can use either all chocolate or all vanilla instead or even eating this cake without frosting is delicious! 🙂
I love this chocolate frosting that I used on these banana cupcakes. It’s extra creamy and chocolate-y. 😉
Absolutely my favourite marble cake ❤
Makes 1 square or round 8 or 9 inch cake, recipe can be doubled
- 1 1/4 cups (155 gms) flour
- 1 tablespoons corn flour/corn starch
- 1/4 heaping teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup (100gm) sugar
- 1/4 cup (50gms) soft brown sugar
- 1/2 cup (100gm) softened butter, cut into 1 inch pieces*
- 1 tablespoon oil
- 2 teaspoons vanilla extract
- 1 eggs
- 2 egg yolks
- 1/2 cup (125 mls) buttermilk (use 1/4 cup sour cream** and 1/4 cup milk as a substitute)
- 2 tablespoons cocoa powder
- Preheat oven to 170C. Grease and flour cake tins.
- In large bowl, whisk together flour, baking powder and salt until well combined. Whisk in sugars.
- Whisk in the chopped softened butter and stir until mixture resembles coarse sand. Using your fingertips may help make this easier if you are not using a mixer or electric whisk.
- Add in the egg and oil and whisk to combine. It will be stiff and crumbly. Add in the yolks one at a time, whisking between each. If you are finding it hard to mix then add in two tablespoons of the buttermilk and mix until thick and smooth, about 60 -70 seconds.
- Pour in the buttermilk and vanilla. Whisk until batter is combined, fluffy and slightly thick.
- Remove 3/4 cups of batter into separate bowl.
- Divide remaining batter between cake tins.
- To the reserved 3/4 cups batter, whisk in cocoa powder. Take spoonfuls of this chocolate mix and dollop onto vanilla cake batter.
- Using a knife, score the cake batter vertically then horizontally across entire cake.
Bake for 25 – 30 minutes until cooked through. Cool and frost.
Fluffy Vanilla Chocolate Frosting
- 1/4 cup butter (I like to use salted or mixture of both)
- 1 1/2 – 2 cups icing sugar
- 3 – 4 tablespoons cream
- 1 teaspoon or more vanilla extract
- 3 – 4 tablespoons cocoa powder
- Whisk butter until fluffy. Add in icing sugar, cream and vanilla.
- Remove about 1/4 heaping cup of frosting (or more if more vanilla frosting is desired). This is the vanilla frosting.
- To remaining frosting, add in cocoa powder adding more or less to your liking.
Swirl both frostings onto the cake and serve.
*Please use good quality butter for best results.
**Sour cream can be substituted with yoghurt but the texture may vary slightly.
Click here for my favourite chocolate frosting.
Try not to eat the whole cake by yourself!! 😉 😉