Marble Cake Recipe with Step-by-Step Photos.

The best marble cake I’ve ever had. And here’s how you can make it.

How to make the best, most buttery and rich marble cake from scratch!! Complete step-by-step photos and recipe on sallysbakingaddiction.com

It’s been a long time coming, but I finally have a marble cake recipe to share with you! This recipe is years in the making– in fact, I wanted to publish a marble cake in my first cookbook but couldn’t perfect a recipe in time. (Though there is a marble pound cake recipe in that book!) Three years, 2 cookbooks, and 23 mediocre marble cakes later, here we are.

To say I’m excited is an understatement. Like we’re talking tooth fairy excited, santa claus excited, snow day excited, omg I get to lick the brownie batter bowl excited, bottomless chips and salsa at Chili’s excited, Jude whenever I walk in the door excited, Kevin eating chicken wings excited, uhh… you get the point.

Things are about to get awesome.

How to make the best, most buttery and rich marble cake from scratch!! Complete step-by-step photos and recipe on sallysbakingaddiction.com

Here’s the gist of today’s recipe:

This Marble Cake Is

  • Simple and straightforward
  • Tender and moist
  • Soft and cakey
  • Infinitely buttery
  • Classic birthday cake status!
  • Better than a box
  • Slathered with milk chocolate frosting

This Marble Cake Is Not

  • Difficult to make
  • Dry and bland
  • From a box
  • Lacking chocolate flavor like most marble cakes do
  • Boring!

Let’s walk through the steps real quick so you know exactly what you’re doing in the kitchen. An overload of step photos in your scrolling future.

How to make the best marble cake recipe on sallysbakingaddiction.com

The first thing we’re going to do is prepare a basic yellow cake batter (photo above, right). You only need 1 batter for this marble cake recipe. The chocolate batter is made from the yellow batter. So, it all starts out the same! The yellow cake batter can also be left plain to make a traditional yellow layer cake. But since I’m on a chocolate binge with my recipes lately (sorry?), we’re adding chocolate to the batter to make it a marble cake. Like, real chocolate. More on that in a sec.

The basic yellow cake batter is super straightforward. Let’s discuss the ingredients. You need cake flour, not all-purpose flour. This recipe must be made with cake flour. No ifs ands or buts. Cake flour has a lower protein content than all-purpose, which correlates to a lighter crumbed cake. Like the light, airy cakes from box mixes. All-purpose flour will make your cake heavy, dense, and bread-like. You can make your own cake flour substitute using cornstarch and all-purpose flour, as noted in the recipe below, but I strongly suggest just buying cake flour. Baking powder gives the cake its lift. Do not use baking soda. Even though we will be using buttermilk as the liquid in the batter, we are using baking powder. Buttermilk (an acid) is usually paired with baking soda, but the purpose of buttermilk in this marble cake recipe isn’t for its acidity. Rather, it’s for flavor and moisture. Buttermilk is the secret to the super moist texture. Whole milk would be the only substitution.

Like most traditional cakes, creamed butter and sugar is the base of the entire marble cake. (Photo above, left.) And, like usual, I use a mix of granulated sugar and brown sugar in today’s recipe. You know I can’t live without my beloved brown sugar. Moisture! Flavor! You’d be silly not to use it in a giant cake like this.

Eggs. Everything! Specifically, egg yolks. Have I drilled it into your head yet? Egg yolks (fat) give baked goods their moisture, tenderness, richness, and flavor. Not to mention its color. Yellow egg yolks = yellow cake. You’ll need 2 whole eggs, plus an additional 4 egg yolks. You’ll have 4 egg whites leftover, so make yourself a super healthy egg white omelet to balance out all the slices of marble cake you’ll be eating. Is that genius or what?

How to make the best marble cake recipe on sallysbakingaddiction.com

Once the yellow cake batter is prepared, set 1 cup of it aside. Mix in 4 ounces of pure, high quality chocolate. We’re talking the real chocolate, not chocolate chips or even cocoa powder. Pure chocolate bars– the kind you find in the baking aisle, like Lindt or Ghirardelli. You can also use Trader Joe’s pound plus bar. In my recipe testing, I tried several marble cakes using cocoa powder and the results just do NOT compare to marble cake made with pure chocolate.

Pure chocolate makes the chocolate swirls taste like decadent chocolate cake.

All you’ll do is melt the chocolate and stir it into 1 cup of the yellow batter. Photo above: poured in. Photo below: stirred together. The chocolate batter will be quite thick.

How to make the best marble cake recipe on sallysbakingaddiction.com

Now let’s create that marbled beauty! It’s so easy. Pour a base of yellow batter into each cake pan. Spoon chocolate batter on top. Spoon remaining yellow batter on top of that. Grab a knife and swirl it all around. Like so:

How to make the best marble cake recipe on sallysbakingaddiction.com

It doesn’t have to be neat or perfect. The haphazardness of the batters swirled together makes the cake extra charming.

Now it’s time to bake. The cake layers take anywhere from 22-27 minutes, give or take. All ovens are different, so I suggest using an oven thermometer to ensure your oven is at the correct temperature (my oven runs hot; thermometer saves the day!) and use a toothpick to test the cake’s doneness.

Once the cakes are baked and cooled, it’s time to assemble and frost. Speaking of, I’m sure you’ve tried my legendary milk chocolate frosting by now. It’s made several appearances in both cookbooks and on my blog as well. I’m completely obsessed. It’s like the old-fashioned chocolate buttercream my grandmother used to make. Smooth and creamy, rich and thick. Smothered between and all around homemade marble cake, it’s nothing short of extraordinary.

Creamy, silky, smooth milk chocolate frosting recipe on sallysbakingaddiction.com

Welcome to my happy place.

How to make the best, most buttery and rich marble cake from scratch!! Complete step-by-step photos and recipe on sallysbakingaddiction.com

As always, straying from the written recipe and instructions will yield different results. There’s a reason this cake took me so long to perfect… it’s all in the precision and ratio of specific ingredients and mixing techniques. I advise you to follow the recipe as directed first then make any adjustments you see fit next time.

Plenty of recipe notes for you in case you have questions. Enjoy this classic beauty!

Marble Cake

Yield: serves 10

Prep Time: 1 hour

Total Time: 4 hours, 30 minutes

Print Recipe

The best marble cake I've ever had. And here's how you can make it.

Ingredients:

  • 2 cups (230g) cake flour (spoon & leveled)1
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) tightly packed light brown sugar
  • 2 large Eggland's Best eggs, at room temperature
  • 4 large Eggland's Best egg yolks, at room temperature
  • 1 Tablespoon (15ml) pure vanilla extract
  • 2/3 cup (160ml) buttermilk, at room temperature2
  • 4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped3

Milk Chocolate Frosting

  • 1 and 1/4 cups (284g; 2.5 sticks) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 3/4 cup (65g) natural unsweetened or dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) heavy cream, half-and-half, or whole milk
  • optional: chocolate or rainbow sprinkles for decorating

Directions:

  1. Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
  2. Make the cake: Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
  3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
  4. Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
  5. Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
  6. Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
  7. Make the frosting: With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
  8. Frost and assemble cake: If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
  9. Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
  10. Make ahead tip: To prepare 1 day in advance, keep baked cakes covered at room temperature and refrigerate prepared frosting in an airtight container. Bring frosting to room temperature before spreading. Frosted cake can be frozen up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.

Additional Notes:

Cupcakes: This recipe can be made into about 30 cupcakes. Simply layer a spoonful of each batter into the cupcake wrappers, filling each only halfway. Swirl with a toothpick. Bake the cupcakes for 20 minutes.

9x13 cake: This cake can be baked into one 9x13 pan for about 35 minutes, give or take. Layer the batters, use a knife to swirl.

Vanilla frosting: Instead of chocolate, you can use this vanilla frosting if vanilla is your preference. It is the perfect amount for thick layers of frosting.

Room temperature ingredients: Here is why the ingredients must be at room temperature.

  1. You need cake flour for this cake. No substitutions. You can make 2 cups of DIY cake flour by sifting together 1 and 3/4 cups (219g) all-purpose flour with 1/4 cup (27g) cornstarch. Once sifted (imperative to sift), you can use in the recipe.
  2. I highly advise you use buttermilk in this marble cake recipe, low fat buttermilk or full fat buttermilk works. The only substitution would be whole milk, no other milks. Trust me on this one.
  3. I recommend Lindt or Ghirardelli chocolates, or Trader Joe's pound plus bar. Do not use low quality chocolate or chocolate chips.

Adapted from The Great Milky Way Cake in Sally's Candy Addiction

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You should try my triple chocolate layer cake next. Just sayin’.

Triple Chocolate Layer Cake

Eggland’s Best provided me with eggs to bring you this recipe.

How to make the best, most buttery and rich marble cake from scratch!! Complete step-by-step photos and recipe on sallysbakingaddiction.com
How to make the best, most buttery and rich marble cake from scratch!! Complete step-by-step photos and recipe on sallysbakingaddiction.com
   

128 Responses to “Marble Cake Recipe with Step-by-Step Photos.”

  1. #
    41
    Karenposted February 19, 2016 at 3:47 pm

    Hi Sally

    I just made this cake today but have not tried it yet.  It’s for after dinner.  I have a question for you…what brand of cocoa did you use?  I used Ghiradelli and the color came out like mocha versus what you have.  The frosting tastes great but I like the deeper chocolate color.

    Reply

    • Sallyreplied on February 19th, 2016 at 4:14 pm

      I used Hershey’s– you can try using Hershey’s special dark next time for a deeper color. Hope you enjoy.

      Reply

      • Karenreplied on February 20th, 2016 at 8:18 am

        It was a delicious cake!!  Except I over baked it.  I have darker cake pans and I tested it at 20 minutes in the chocolate part and it was wet so I did it for 2 more minutes and it was too much.  Still edible!  Thanks for another great recipe!

  2. #
    42
    Michelle @ Modern Acupunctureposted February 20, 2016 at 8:13 am

    This looks so dense and incredible… and that frosting! Thank you for including the cupcake instructions, I think that’s what I’m going to try later on this week. Yay!

    Reply

  3. #
    43
    Hollyposted February 20, 2016 at 5:16 pm

    Oh my gosh! I just made this recipe in cupcakes and they are delicious! Thank you so much for this recipe, I think it’s my new favorite. 

    Reply

  4. #
    44
    Marieposted February 21, 2016 at 2:50 am

    Ooooh real chocolate in a marble cake… YES !! Because marble cake just never ever taste like chocolate ! So thanks for yet another awesome recipe 🙂
    And good thought on the egg white omelet to balance out ah ah ah !!

    Reply

  5. #
    45
    Laurposted February 21, 2016 at 9:55 am

    On my way back from Wawa this morning, I was dreaming of a classic yellow cake. It was almost as if you are in my brain right now. All of your recipes come at the PERFECT time. I would say it’s creepy, but I kind of love it. Haha! I really want to make this today, but running 14 miles yesterday has caused me to walk kind of funny today. Almost as if I’m a bull rider. Ouch. Lol

    Reply

  6. #
    46
    Anuposted February 21, 2016 at 3:14 pm

    Hi Sally,

    I made this in the form of cupcakes.. it was a super-duper hit!!! 

    Here is my updated list so far!! I have baked 84 of your recipes so far 🙂
    https://docs.google.com/document/d/1mlX1BQTl00EKu_j8xTqepvwH-xhpfbEElTbU2I8bAss/edit?usp=sharing

    For some reason, anytime I use yeast – for breads/rolls etc, they turn out to be disaster… I am not having as much luck with the candy thermometer either… 🙁
    So, if you can add something about this in your baking basics serious, it would be really helpful to me!! 
    Thank you so much, Sally!

    Reply

  7. #
    47
    Loriposted February 21, 2016 at 5:16 pm

    My cakes turned out a little flat:-(. Not sure what went wrong.  I used room temperature ingredients and followed directions.  Maybe it’s not supposed to be a tall cake.  I’ll have to see how it tastes.

    Reply

  8. #
    48
    Kimberly Leeposted February 21, 2016 at 7:49 pm

    Kind of a dumb question but since I’m allergic to chocolate (yep you read it right) would it be OK to leave the brown sugar in here and buttermilk to just leave it a yellow cake?

    Reply

    • Sallyreplied on February 22nd, 2016 at 10:42 am

      Not a dumb question at all! You can simply leave out the chocolate and swirling step to make a yellow layer cake.

      Reply

      • Kimberly Leereplied on February 22nd, 2016 at 2:09 pm

        Thank you Sally. Can’t wait to try this. Love Brown Sugar!

  9. #
    49
    Linposted February 24, 2016 at 12:05 am

    Dear Sally, Thanks for all the lovely, yummy cakes, but please can you tell me, in the Milk Chocolate Frosting, what do you mean re-“heavy cream, half and half, or whole milk?” – Am a bit confused cause here in Australia,we don’t have that term here, or maybe there but as I am just starting to learn to bake, hence the confusion. Thanks !
     Lin

    Reply

    • Sallyreplied on February 24th, 2016 at 7:19 am

      Lin, you can use either heavy cream, half-and-half, or whole milk in the frosting. Heavy cream is cream, half-and-half is a milk/cream blend, and whole milk is… well… obvious! Use any of those three in he frosting.

      Reply

      • Linreplied on February 24th, 2016 at 10:38 pm

        Oh,,okay, now I get you, thanks for your quick reply cause as I am writing this, the yellow cakes [2 pans] are already done, just cooling off as I was hoping to get a reply from you soonest…Cheers!!

  10. #
    50
    Rebeccaposted February 24, 2016 at 10:38 pm

    This looks so good!  I wish I lived at sea level.  I’m at 4,500 feet and cake from scratch is a tough nut to crack.  I’m going to try your frosting, though!

    Reply

  11. #
    51
    KCposted February 25, 2016 at 8:50 am

    Coming back after the fact to say it was delicious! I still prefer the yellow bits to the chocolate bits, but that has nothing to do with the recipe and everything to do with me being weird. Definitely a keeper for when I need something pretty and yummy!

    Reply

  12. #
    52
    Louiseposted February 25, 2016 at 1:28 pm

    Hi Sally, 

    Quick question about the chocolate buttercream. With cream in it can it sit out of would it have to be refridgerated. I’m trying to work out if it would be a suitable filling in a fondant covered cake. Thanks. 

    Reply

  13. #
    53
    Maryposted February 25, 2016 at 4:14 pm

    For the chocolate batter, can I use Hershey’s Semi Sweet Baking Bar? Or something of higher quality?

    Reply

    • Sallyreplied on February 25th, 2016 at 7:34 pm

      Mary, that works perfectly!

      Reply

  14. #
    54
    Maraleeposted February 25, 2016 at 5:46 pm

    Hi Sally!! I only found you on Pinterest during the Christmas holidays while researching recipes. I tried a few, yummy, bought your cookbooks, and am now a follower of yours

    Reply

    • Sallyreplied on February 25th, 2016 at 7:31 pm

      Thanks for following along! 🙂

      Reply

  15. #
    55
    Mariaposted February 25, 2016 at 8:38 pm

    Hi Sally! I bake pretty much every recipe you post (that peanut chicken dish? SO GOOD). Anyways, I loved this recipe! My daughter turns one this April and I really want to make her a strawberry vanilla swirl cake. Any suggestions? Or possibly you have that exact recipe in the works and will post it soon. Because you have read my mind before!! Thanks and much love and sprinkles. 

    Reply

    • Sallyreplied on February 26th, 2016 at 7:13 am

      That kind of cake sounds amazing!! I’d love to make something like it, but I’m not sure it will be by this spring. I found this version but it uses cake mix. I wonder if you can use the same method with this homemade cake and the jello flavoring? Fresh strawberries would obviously be ideal!

      Reply

  16. #
    56
    Annposted March 1, 2016 at 6:24 pm

    Hello,
    I plan to make this marble cake tomorrow for a birthday cake. I went to the grocery store today to get the ingredients – got everything except the buttermilk (they were out). I know I can make a buttermilk substitute with milk+lemon juice, but you mention that the buttermilk is added to the recipe for moisture, not really the chemical reaction that happens with the acid. Should I use the buttermilk substitute? I don’t have whole milk at home, but I do have yogurt and whipping cream (35%) and table cream (18%) – should I add milk to one of these to make a sort of thick milk? Any advice would be appreciated.

    Thanks.

    Reply

    • Sallyreplied on March 2nd, 2016 at 5:29 am

      Ann, you can use the table cream in this. And you’re right– no need to sour milk with lemon juice because the buttermilk is used purely for moisture, not for its acid.

      Reply

  17. #
    57
    Lizposted March 5, 2016 at 10:44 pm

    Thank you for this great recipe! It is absolutely delicious! The chocolate parts almost taste like brownies. My only issue with this recipe was that it came out almost a little too soft and fell apart somewhat when I cut it into slices.

    I decorated the cake with chocolate ganache, which really took the cake to a new level! I also covered this cake in fondant as I was practicing my fondant skills. The fondant paired well with the flavors of the cake and everything turned out great! Thank you!

    Reply

    • Sallyreplied on March 6th, 2016 at 2:38 pm

      I bet your cake was fabulous with the ganache and fondant!

      Reply

  18. #
    58
    izmerposted March 7, 2016 at 12:03 am

    Hello Sally,

    Could you please advise about the eggs because the recipe indicates 2 whole large egg and 4 large egg yolks only. Will the egg taste or smell abit eggy..do guide on this..

    Regards,
    Izmer

    Reply

  19. #
    59
    Merinposted March 8, 2016 at 2:41 am

    Hi Sally,

    I wanted to leave a comment on your “Homemade Funfetti Cake” post but the site was somehow not allowing it. Hope you will see this comment of mine here and will kindly give a reply!
    It is my sons’ first birthday on March 14th, next Monday and i am planning to bake your funfetti cake. i am thinking of baking it in a single 9 inch spring-form pan and then splitting it in two to make a layer cake. I am a bit anxious as i have never made a layer cake before nor have i frosted a cake, as i am a home baker. I wanted to go for a milk chocolate frosting. For a two layer cake as i mentioned here, should i follow the quantities/ recipe mentioned here in the marble cake or your triple chocolate layer cake or your cookies and cream cupcake or any other post? What do you recommend as a first birthday cake? is the funfetti cake a good choice? I also want to write on it my sons name but don’t want to commit to a whole batch of icing just for it. What do you recommend to do for writing a small message? Hoping sincerely that you would give me a quick reply in spite of your busy schedule!

    Reply

    • Sallyreplied on March 8th, 2016 at 9:21 am

      That easy homemade funfetti cake is a lovely choice for a layer cake beginner– since you will slice it in half. I recommend using the ratios of milk chocolate frosting used for this marble cake. You’ll have a little extra if you’d like to write something on top. For a different color, how about buying frosting to write the message. Since you don’t want to make two separate frostings.

      Reply

      • Merinreplied on March 9th, 2016 at 6:39 am

        Thanks, Sally! I will proceed as you suggested!

  20. #
    60
    Melissaposted March 8, 2016 at 11:13 am

    Hi Sally, I made this cake for my daughter for her birthday and it came out very dense and dry 🙁 What did I do wrong? I really feel like I followed your recipe exactly, except I used regular eggs instead of egglands best. Help!

    Reply

    • Sallyreplied on March 9th, 2016 at 6:31 am

      Melissa, were you sure to sift the cake flour? It makes ALL the difference. Is your baking powder fresh? I replace mine every 3 months because I find it loses potency not much longer after that. Without proper lift, the cake will taste dense. Also, do you think you overmixed the batter? This is my highly tested marble cake so I am concerned that yours was dense.

      Reply

  21. #
    61
    Alexposted March 8, 2016 at 5:07 pm

    Hi Sally,

    I absolutely love your blog (and both of your cookbooks)–I’ve been following for about a year, and have used one of your recipes at least once every other week. Before I started using your recipes I really thought I was cursed in the kitchen, but every one of your recipes has turned out perfectly. So thank you!

    So far I have followed all of your instructions exactly, and I don’t want to mess anything up by diverging from what the recipe says. BUT I was wondering if you think this marble cake could work as a piñata cake. I’ve been dying to make this cake but I just found out my friend is having a baby, so I’d love to make it especially festive. Do you think that would work?

    Thanks again!

    Reply

    • Sallyreplied on March 9th, 2016 at 6:27 am

      Hey Alex! I’m glad my recipes help give you the confidence in the kitchen. 🙂 You can try this as a piñata cake– I’ve never attempted it but I can’t see why it wouldn’t work!

      Reply

  22. #
    62
    Sherryposted March 9, 2016 at 10:33 am

    Hi Sally,
    I made the marble cake and I’m not sure what happened but here’s my experience. Everything out and room temp, fresh cake flour and well baking powder was good but maybe not the freshest. Following directions and decided to make it in a 9×13 pan. I did forget to layer the yellow then chocolate and so on in that respect. But at that point I thought ok how much could that matter and there was nothing I could do at that point. Proceeded to bake and set the timer for 30 minutes thinking 40/45 seemed way to long and as it turned out for me the 30 minutes was too! The cake batter did seem very flat and the cake ended up not being very high. Also the icing I had to add a lot more heavy cream. So Sally can you help me out on things that I can improve on in making this the next time? Thank you and love your bakingaddiction!

    Reply

    • Sallyreplied on March 10th, 2016 at 7:41 am

      Sherry, there is so much batter and I wonder why the cake wasn’t very high? Thank you for sharing your experience; this helps! How about using a smaller baking pan– an 11×7 might be best. Or making it into a layer cake like I did.

      Reply

  23. #
    63
    Peggy Naveyposted March 12, 2016 at 10:59 am

    I’m going to bake this marble cake today but had a hard time trying to print the directions.  I appreciate the step by step, but like a printed copy while making.  I have wasted paper and ink because the printer would not stop.  Your recipes look great, but could you make it easier to print the directions please.  Thank you.  Hope it turns out as good as it looks.

    Reply

    • Sallyreplied on March 12th, 2016 at 11:07 am

      Peggy, there is a print button in the recipe box which pulls up a new page of just the recipe. Let me know if you have trouble finding it.

      Reply

      • Peggy Naveyreplied on March 12th, 2016 at 10:26 pm

        I printed the recipe just fine, but had trouble printing the instructions.  The cake turned out very good.  I wanted more icing though and added additional confectionary sugar and cream.  I may not have let the cake cool long enough because when I picked up the second layer it started falling apart.  I can tell that you put a lot of time into perfecting this recipe.  Thank you and sorry I complained.  

  24. #
    64
    Donnaposted March 18, 2016 at 11:43 pm

    Hi Sally , I have SR cake flour , can this be used instead of the plain cake flour and then would I need to omit the baking powder? Or not a good idea? 
    Thanks Donna 

    Reply

    • Sallyreplied on March 19th, 2016 at 9:13 am

      Not a good idea here– I suggest following the recipe using regular cake flour.

      Reply

  25. #
    65
    Cassieposted March 28, 2016 at 9:55 pm

    Hi Sally,

    I was so excited when I found this recipe! I’m sure you know how difficult it is to find a good marble cake recipe that is birthday cake style and not pound cake. 

    I offered to make my mother in law a birthday cake in January, and she requested a marble cake. I had never made it from scratch before, but I was excited to find a recipe and get started. After exhausting my cookbooks and the Internet, I could not find a simple marble cake recipe!! I only found marble pound cake.

    Anyway, I ended up making marble pound cake as a birthday cake and it came out very dense. 🙁 I didn’t get any complaints, but I was very disappointed with myself!

    I just wanted to thank you for taking the time to create this recipe because I know it will be great when I have the chance to make it.

    Reply

    • Sallyreplied on March 29th, 2016 at 7:47 am

      Did you end up making this cake too? If not, I can’t wait for you to try it!

      Reply

      • Cassiereplied on March 29th, 2016 at 9:36 am

        Sally,

        I have not made this cake yet. Unfortunately, you hadn’t posted this yet when I was looking around for recipes in January. But I will definitely use this recipe soon and I’ll let you know how it comes out!

  26. #
    66
    Melissaposted April 18, 2016 at 6:20 pm

    Hi Sally! I made this cake before but for my birthday I’m DYING to double this recipe and make a piñata cake. Last time I made it, it was delicious but didn’t have a lot of chocolate flavour. I used Baker’s semi-sweet chocolate. Would 6-7 Lindt balls be better?

    Reply

    • Sallyreplied on April 19th, 2016 at 10:50 am

      It’s certainly worth a try, Melissa. For doubling– I recommend making TWO batters separately and combining them. If you double and are mixing too much batter at a time, you’re likely to overmix. Which just yields a super dense cake.

      Reply

  27. #
    67
    Carlaposted April 19, 2016 at 5:02 pm

    Hello! I’m planning on making this as a layered cake for a retirement party. I plan on using a 18x 12 sheet pan, do you think I should double the recipe for each layer? This is my first time making a big sheet cake. Thanks! It looks so yummy!

    Reply

    • Sallyreplied on April 20th, 2016 at 4:54 pm

      Carla, I’m unsure how many batches of this batter you’d need for the double layer sheet cake. Though something tells me you’ll be fine with 1.5x for each layer. I would make three batches of batter to start. That should be enough to fill both pans.

      Reply

      • Carlareplied on April 20th, 2016 at 5:21 pm

        Thanks for your quick reply! I went ahead and used 2 batches for each pan and it worked perfectly! 

  28. #
    68
    Lilyposted April 25, 2016 at 4:23 pm

    Is 3/4 yogurt and 1/4 cup milk a good buttermilk substitute?

    Reply

    • Sallyreplied on April 25th, 2016 at 6:08 pm

      The cake may be a little dense. I suggest 2/3 cup of whole milk.

      Reply

  29. #
    69
    Stephanyposted April 26, 2016 at 12:22 am

    Greetings Sally! So I need help in trying to change the measurements of this delicious looking cake. I’m baking 3 small 6inch sized pans (the cake is for someone who just simply wants cake for themselves) I’d like to only make enough for this small cake & not have a huge amount left over.

    Should I just split the recipe and frosting in half? Please let me know so I could plan my ingredients ahead of time. Thank you!!

    Reply

  30. #
    70
    Eizaposted April 26, 2016 at 7:19 am

    Love, love, love it! My kids said it was the best marble cake I baked so far. This one’s definitely a keeper. 

    Reply

  31. #
    71
    McKenzieposted April 29, 2016 at 7:37 am

    Hi Sally,
    Can I use skim milk in this cake?

    Reply

    • Sallyreplied on April 29th, 2016 at 10:08 am

      It is not recommended. Use buttermilk or whole milk. (See notes for options.)

      Reply

  32. #
    72
    Stephanyposted May 7, 2016 at 5:07 pm

    Hey Sally, I’m baking this cake today and I’d like to know if i could cut all the ingredients in half.. I’m only making a small 6 inch round cake, so I’d only like to make enough for that size. Would it alter the cake if I simply divide all the ingredients in half? Please let me know. Thank you!

    Reply

  33. #
    73
    Stephanyposted May 8, 2016 at 10:12 pm

    Sally,

    I’ve written you twice with the same question and I haven’t received a response with either. I see that you’ve skipped me and answered other questions. A simple “I’m not sure” would be appreciated if you don’t know the answer. I’ve stalled on making this cake for days now, waiting for your reply.

    Thanks for helping.

    Reply

    • Sallyreplied on May 9th, 2016 at 7:01 am

      Hi Stephany. I receive over 150 comments and questions every single day, so they are easy for me to miss as I go through the 1000+ each week. Thank you for your patience. I am unsure how much batter would be perfect for your size cake, but cutting the ingredients in half would be a good place to start.

      Reply

  34. #
    74
    Elaine @ FoodParsedposted May 13, 2016 at 2:48 pm

    I just made this recipe into cupcakes today, and they’re so soft and fluffy! I didn’t have any chocolate, so I substituted about 2 ounces of butterscotch chips. Also, this recipe made exactly 20 cupcakes for me. Thanks again, Sally, for the super reliable, super delicious recipes. Your blog is my go-to when I’m looking for decadent baked goods. 😀

    Reply

    • Sallyreplied on May 15th, 2016 at 7:34 am

      With butterscotch chips! I have to try it.

      Reply

  35. #
    75
    Letiposted May 15, 2016 at 3:18 pm

    Hi Sally-I made this today for my son’s birthday cake. He requested no frosting so I baked it in a Bundt pan. I baked it for 35 minutes and then checked on it and baked for maybe 10 more.
    It looks great but perhaps a bit brown on the sides. Any thoughts of other pans I could have made it in? I know I could have done a 9 x 13 but thought Bundt would look more festive. I think it will taste great regardless so thank you for the recipe. It is actually hard to find a marble cake recipe. 

    Reply

    • Sallyreplied on May 16th, 2016 at 7:51 pm

      Let, I wonder if reducing the oven temperature would help with the browning issue in your bundt cake. You could make a couple loaves, but I’m unsure how “birthday cake” that would be! I know there are some fun cupcake shaped or even donut shaped pans out there too!

      Reply

  36. #
    76
    katieposted May 15, 2016 at 4:04 pm

    Hi sally 
    What can I use instead of butter? 
    I prefer oil…,but how much ?
    Love your blog !!!
    Thanks

    Reply

  37. #
    77
    Ishaposted May 25, 2016 at 1:33 pm

    Hi Sally! 

    Please let me know if I can half the ingredients and make a single cake instead of two layers. That will be great help thanks! 

    Reply

    • Sallyreplied on May 26th, 2016 at 8:23 am

      Isha, I can’t see why not! 🙂

      Reply

      • Ishareplied on May 26th, 2016 at 8:37 am

        Thank you so much for replying. It means so much. I truely admire you and hope that someday I can bake with as much perfection as you do. Sending you lots of love
        Isha 🙂 

Leave a Comment