Marble Cake
This foolproof marble cake recipe delivers the best of both worlds with rich chocolate swirls running through a buttery vanilla base. The secret is starting with one master batter and using melted semisweet chocolate for a deeper, more distinct chocolate flavor.
Equipment
- Two 8-inch or 9-inch round cake pans - or one 9x5-inch loaf pan
- Stand mixer - or hand electric mixer
- Large mixing bowl
- Medium mixing bowl
- Small microwave-safe bowl - for melting chocolate
- Rubber spatula
- Whisk
- Butter knife - or thin skewer for swirling
- Wire cooling rack
- Kitchen scale - highly recommended for accuracy (optional)
- Parchment paper
- Sifter or fine-mesh sieve
- Offset spatula - for spreading ganache (optional)
- Small saucepan - for ganache
- Heat-proof bowl - for ganache
Ingredients
- 2.5 cups all-purpose flour - 315g, spooned and leveled
- 1 tablespoon baking powder
- 0.5 teaspoon fine salt
- 0.75 cup unsalted butter - 170g, softened to room temperature
- 0.25 cup neutral vegetable oil - 60ml
- 1.5 cups granulated sugar - 300g
- 4 large eggs - room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk - 240ml, room temperature
- 4 oz semisweet chocolate - 115g, finely chopped and melted
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons whole milk
For the Chocolate Ganache
- 6 oz semisweet chocolate chips - 170g
- 0.5 cup heavy whipping cream - 120ml
Instructions
- Preheat oven to 350°F (175°C) and position rack in center. Butter two 8-inch or 9-inch round cake pans, line bottoms with parchment paper, butter parchment, dust sides with flour, and tap out excess.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined. Set aside.
- Place chopped semisweet chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring between each, until completely smooth (60-90 seconds). Add cocoa powder and whole milk, then stir vigorously until fully combined. Set aside to cool slightly.
- In a stand mixer fitted with the paddle attachment, beat softened butter, vegetable oil, and granulated sugar on medium speed for 4-5 minutes until very light, pale, and fluffy. Scrape down sides as needed.
- With mixer on low, add eggs one at a time, letting each fully incorporate before adding the next. Add vanilla extract and mix 30 seconds on medium speed. Scrape down bowl well.
- Reduce mixer speed to low. Add one third of flour mixture and mix until barely combined. Pour in half the buttermilk and mix gently. Add another third of flour, mix briefly, then add remaining buttermilk. Finish with remaining flour and mix only until no flour streaks remain. Fold gently by hand with a rubber spatula to ensure even mixing, being careful not to overmix.
- Scoop approximately one third of the vanilla batter (about 2 cups or 480ml) into the bowl with cooled chocolate mixture. Fold gently but thoroughly until no vanilla streaks remain and the chocolate batter is smooth.
- Using a large spoon or ice cream scoop, alternate dropping large spoonfuls of vanilla and chocolate batter into each prepared pan. Insert a butter knife about halfway down and use a gentle figure-eight motion to swirl 2-4 times, being careful not to over-swirl.
- Place both pans on the center rack and bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Avoid opening the oven door during the first 25 minutes.
- Remove from oven and cool in pans on a wire rack for 15 minutes. Run a thin knife around the edges, invert onto the wire rack, peel off parchment paper, then flip cakes right-side up. Cool completely (at least 1-2 hours) before adding ganache.
- Place semisweet chocolate chips in a medium heat-proof bowl. Heat heavy cream in a small saucepan over medium heat until just simmering around the edges (do not boil). Pour hot cream over chocolate chips, let sit for 2 minutes, then whisk gently from the center outward until silky and smooth. Let cool for 5-10 minutes until slightly thickened.
- Place one cooled cake layer on a serving plate. Pour or spread a thin layer of ganache over the top. Place the second cake layer on top and pour remaining ganache over the top, using an offset spatula to guide it toward the edges and let it drip naturally down the sides. Let ganache set for at least 20 minutes before slicing.
Notes
- Use room temperature ingredients for best results. Cold butter won't cream properly and cold eggs can cause the batter to curdle. Set everything out at least an hour before starting.
- Do not overmix the batter after adding the flour. Overmixing activates gluten and results in a rubbery, dense cake. Mix only until flour streaks disappear.
- Swirl gently and sparingly with the butter knife. Two to four passes gives you a beautiful marble pattern; more than that will muddy the batters together.
- Use a kitchen scale to measure flour accurately. The most common cause of dry cake is too much flour from scooping directly from the bag. If measuring by cup, use the spoon-and-level method.
- Start checking for doneness at the 26-minute mark since ovens vary. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool completely before adding ganache. Pouring ganache over a warm cake will cause it to melt and run off.
- For a loaf pan version: pour batter into a greased and lined 9x5-inch loaf pan and bake at 325°F (165°C) for 55-70 minutes. Tent with foil after 45 minutes to prevent over-browning.
- For a Bundt pan version: grease and flour a standard 12-cup Bundt pan generously and bake at 350°F (175°C) for 45-55 minutes.
- Storage: Store un-ganached cake wrapped tightly at room temperature for up to 3 days. Once ganached, keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in two layers of plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours.