Description
Classic marble cake with a beautiful swirl of vanilla and chocolate, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons hot water
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl (or stand mixer), cream together softened butter and sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, followed by egg yolks, ensuring each is fully incorporated.
- Stir in vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
- Divide batter evenly into two separate bowls.
- In a small bowl, whisk together cocoa powder and hot water until smooth.
- Add chocolate mixture to one bowl of batter and mix until just combined.
- Drop spoonfuls of vanilla and chocolate batter randomly into the prepared pan.
- Use a knife or skewer to gently swirl the batters together. Be careful not to overmix.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare either the vanilla or chocolate glaze by whisking together the ingredients until smooth. Add more milk if needed to reach your desired consistency.
- Once the cake is completely cooled, drizzle the glaze evenly over the top.
- Let the glaze set for a few minutes before slicing and serving.
- Slice and serve.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Customize flavors with different extracts, nuts, or chocolate chips.
- Can be made in a bundt pan (adjust baking time as needed).
- Add instant coffee powder to the chocolate mixture for a richer flavor.
- Experiment with different types of chocolate.
- Add a layer of frosting for an extra special treat.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust sugar levels to your preference.
- Buttermilk substitute: 1 tablespoon lemon juice or white vinegar to 1 cup of milk, let sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 30