Chocolate-Vanilla Marble Cake
A comforting classic chocolate-vanilla marble cake, perfect for any occasion with its nostalgic flavors and tender, moist crumb.
Servings 12 servings
Calories 400kcal
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Sift for a fluffier cake.
- 2 tsp baking powder For lift.
- 0.5 tsp baking soda For structure.
- 0.5 tsp salt Balances sweetness.
Wet Ingredients
- 1 cup unsalted butter, at room temp Makes creaming easier.
- 1.75 cups granulated sugar For sweetness and moisture.
- 4 large eggs Room temp helps blend.
- 1 tbsp vanilla extract Real vanilla enhances flavor.
- 1 cup whole milk Can use buttermilk for tang.
- 0.5 cups sour cream or plain yogurt Adds tenderness.
Chocolate Batter Ingredients
- 0.5 cups unsweetened cocoa powder Dutch-process recommended.
- 0.25 cups hot water or brewed coffee Enhances chocolate flavor.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and flour two 8-inch cake pans.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In another large bowl, beat room-temp butter and sugar until light and fluffy—about 2–3 minutes.
- Crack in the eggs one at a time, beating well after each. Add the vanilla and mix well.
- Stir in the sour cream or yogurt until well blended.
- Add the dry mixture in three parts, alternating with the milk, mixing gently.
Batter Preparation
- Divide the batter in half. Mix cocoa powder with hot water (or coffee) in one half until smooth.
Baking
- For marble effect, spoon chocolate and vanilla batter alternately into the pans and swirl gently with a knife.
- For layered cake, pour chocolate batter into one pan and vanilla into the other.
- Bake for 28–32 minutes or until a toothpick comes out clean.
- Let the cakes cool fully before frosting.
Notes
To avoid dense cake, don’t overmix. Frozen unfrosted cakes can be stored for up to 2 months.
