You’ve been asking for my marble cake recipe for a while, and I’m finally getting around to it!

Marble Cake vs. Marbled Cake

I always thought these were called marbled cake layers. I initially titled this post “marbled layer cake recipe”.

Of course, AFTER I created my thumbnails and added text to my videos, Google informed me that most people actually call them MARBLE cake layers.

I guess you learn something new every day!

One Batter, Two Flavors!!

While I love a lot of things about this cake recipe, I am obsessed with the fact that we make the vanilla and chocolate cake batter using the same base cake batter!

After making the vanilla cake batter, you can set aside two thirds of it (about 1200g) and transform the remaining batter into chocolate cake batter.

All you have to do is mix in a few additional ingredients. It’s so easy and is so much faster than making two separate cake batters!

The Added Bonus: A Fudge Swirl

If you want to up the ante, add the chocolaty fudge swirl! This is totally optional, but it’s such a pleasant surprise when you bite into this cake.

It bakes up beautifully into the cake layers. The chocolate kind of dissolves into the cake layers as they bake.

This creates a fudge ripple throughout each cake layer and adds a rich, chocolatey flavor into each bite.

I’m also big on aesthetics. The melted chocolate swirled into the batter looks GORGEOUS! Not only is it worth adding for the taste, it also gives the cake layers such a stunning look.

How To Make Marble Cake Layers

Once both cake batters (and the optional chocolate fudge ripple) are made, the real fun starts.

Alternate spoonfuls of vanilla and chocolate cake batter into your pans. Continue until you’ve evenly distributed the batter between the pans.

TIP: It’s much easier to make sure your pans have the same amounts of cake batter if you add the spoonfuls of batter in rounds. Add a spoonful of vanilla to each pan, then a spoonful of chocolate to each pan, and repeat until you’ve used all your batter.

Once you’ve used all your batter, use a spoon to add small drops of the chocolate fudge mixture on top of the cake batter.

Make sure the chocolate drops are relatively spread out. This will prevent them from completely covering the cake batter when swirled.

You want to be able to see each different component in these cake layers once they’re baked!!

Then drag a small offset spatula or butter knife through the batter to create lines that are both horizontal and vertical.

Make sure your offset spatula is lightly touching the bottom of the pan.

This helps make sure you’re swirling the batter throughout the layer, and not just on the top.

Try to create the lines using one continuous motion, going up and down, and then side to side.

Repeat with remaining cake layers. Then bake the layers into the preheated oven for 32-35 minutes, or until a toothpick comes out with a few moist crumbs.

Cake Assembly and Decoration

This marble cake recipe is honestly so delicious, it almost doesn’t need frosting. ALMOST.

I like to take this cake to the next level with my fudgy chocolate buttercream recipe.

My chocolate buttercream recipe uses both cocoa and melted chocolate, and boy is it tasty.

I wanted the outside of this cake to match the beautiful marbled cake layers inside, so I swirled together my frosting with a large offset spatula. I was obsessed with the way it turned out!!

The best part is that this technique such an easy and forgiving way to frost a cake.

Tips for Making The Best Marble Layer Cake

• Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
• This recipe bakes up pretty flat, but if you notice a little dome, I recommend pressing a smaller cake pan on top of the cake layers right when they come out of the oven. This will give them a perfectly flat top and make them sure easy to stack and frost.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
• Make sure your buttercream is the right consistency. It makes the cake so much easier to fill and frost.
• Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help make sure your final coat of frosting is crumb-free and beautiful.
• To make a 6-inch cake, halve this recipe and bake 3 layers.

Making This Marble Cake in Advance & Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think!

If you try this easy marble cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Also tag me @chelsweets and use #chelsweets so I can see your beautiful creations on social media!

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