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

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

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

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

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

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

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

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

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

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


  • 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


  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.

Recipe 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

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


  1. Hi Sally! I’m in charge of making a cake for my uncles surprise birthday party next week. I knew when I was assigned cake duty, I had to use one of your recipes! I’m making a single layer 12×18 sheet cake. Should I just double the recipe? I don’t mind having extra batter, because I’ll make cupcakes with it.
    Also, he hates sugary sweet frosting. Could you recommend any whipped cream frosting recipes or tips to make a frosting that will be okay out at room temp for a few hours?
    Thanks so much! Can’t wait to make this cake.

    • Hi Destiny. I would make two batches of this cake batter, instead of doubling. You risk overmixing with so much batter, which could ruin the texture of the cake. Here’s a whipped cream frosting recipe I use from time to time. It’s delicious.

      • Ahh yes, that was my plan, to make two batches! I find it to be easier that way so I don’t forget to double one ingredient and mess it all up… it’s happened before haha.
        I started to research some stable whipped cream frostings, and that is one that I stumbled upon. It’s for a big party so I hate to use a recipe that I’m not sure about, but I will take your word for it. Thank you so much, and thank you for the speedy response! Enjoy the rest of your night.

      • Hi Destiny, how did that whipped cream frosting recipe work out for you?

  2. Hi! This looks delish! I would like to make this in a 11×15 pan so will be doubling the recipe. How would I go about layering the batter as I am doing 2 batches. White , chocolate (first batch) and then white, chocolate (second batch) on top and then swirl? Or both white batters and then both chocolates and then swirl? Also how long would I bake this for? Thanks!!

    • Hi Theresa! I would do white, chocolate, then white, chocolate. So your first option. I’m unsure of the bake time in that size pan. Shouldn’t take long at all.

  3. Hi,

    Do you have a print feature for your recipes that I don’t see. Also, are you aware that on your website there is an automatic popup ad that appears at the bottom of every page you open? I investigated and it is specific to your website…… ????

    I am looking forward to making this recipe. Thanks for sharing it!!!

    • I do! It’s right below the thumbnail photo in the written out recipe. The ads you see today are not permanent, we’re working on a redesign this month. My apologies!

  4. Hello there! I need to make a 12″ double stack marble cake for a friend at the end of the month. Your recipe looks amazing! Just wondering if I can use a 12in round cake pan for this recipe? Does the cake rise pretty nicely? I will be covering this cake in fondant. Will it be sturdy enough to stand up to the weight of the fondant? Thank you so much! Can’t wait to try your recipe! 

    • Hi Janice! The cake layers will be quite thin in a 12-inch pan. But, yes you could do it. I’m unsure of the bake time, but the cakes will be sturdy and should rise beautifully. (Though, thin.)

  5. Can the milk chocolate frosting be made a day ahead and then frost the cake the next day?

  6. Hi Sally! I plan to make this cake for my son’s second birthday! I halved the cake recipe to see how it would taste and if I could make it good enough since I’m a beginner when it comes to baking cakes from scratch. My batter was VERY runny, is this because I didn’t have buttermilk? I used 2% milk but will definitely use buttermilk when making the full recipe. 

    • It wouldn’t be because of the different milk, though buttermilk IS thicker. But 2% shouldn’t make a huge difference in the batter’s texture. I wonder if the recipe just wasn’t halved properly? Did you like how it tasted?

      • It did taste good but came out rubbery-like. It wasn’t fluffy and was just reading about the room temp ingredients. I used room temp butter and milk but not eggs, ugh! I think that is my problem. Also, I don’t have a stand mixer or paddle attachment for my hand mixer, could this be why it was rubbery?

  7. Hi, I really want to make this cake for my son’s birthday party. We live in a high altitude around 5000 feet. Are there any adjustments for this recipe for high altitude? Thanks so much!

  8. This recipe is just…amazing!!! People love it! Thanks for yet another great one!

  9. Hi Sally, 

    Regarding the oven temperature/mode, are you referring to top and bottom heating or fan mode?

  10. Hi, can I bake just one cake in a square 9×9 pan? Or will the batter be too much? Shall I put most of the batter in a 9×9 square pan and use any left overs in a loaf tin? How much should I fill a 9×9 square tin? Also, does it taate good without any frosting? Can I not frost it at all?

    • You can leave off the frosting. This cake will not fit into a 9×9 square baking pan. You can fit it halfway and the loaf pan 2/3 full. Unsure of the bake time for each though.

  11. Sally, I am a hobby baker and just came across your website! OMG! Can’t wait to read all your recipes…. Can I use this cake to make a carved cake? Have a friend who wants me to make a 1940 Ford Coupe with marble cake and I would love to use your recipe as it sounds yummy but I have no time to “test” to see if it will hold. I need to start baking tomorrow so hopefully you will see this and respond…. Thank you so much in advance!

  12. I made this cake for my husbands birthday. He loves marble cake! The batter definitely was thick, more than I thought. It also didn’t seem to rise much. I followed the recipe exactly except I did use half and half instead of buttermilk. I also loved the frosting. I will definitely make again. Maybe the second time around, it will turn out better. Practice makes Perfect I always say…

  13. Hi Sally
    Your recipe looks delicious, I just have one question.  I only have 8″ cake tins so do you think I could make up the batter and make small cupcakes with the excess?  Really want to cover the cake with Swiss meringue buttercream and then the famous mirror glaze, have certainly got my work cut out LOL!

  14. tried your carrot cake.. it came out awesome.. thnx.. in marble cake, can i substitute oil for butter?

  15. Hi Sally, I plan to double the recipe to make a 3-layer cake but I only have two 9″ cake pans. Is it ok if half the cake batter sits out while the other half bakes? Should it be refrigerated during the wait? 

    • Hi Elle, I would make two batches of this cake batter, instead of doubling. You’ll have a little more batter than you need for a 3 layer cake, so use any extra to make cupcakes. (About 20 minutes for cupcakes.) You can leave the cake batter, covered, at room temperature while you wait. 🙂

      • I baked the two batches and unfortunately they completely flattened and hardened the next day 🙁 Perhaps I over mixed? Despite that, the flavor is there so I may throw it in a trifle with liqueur to moisten it!

  16. I’ve just pulled this out of the oven. It’s incredibly dry and has collapsed in sections. Yes, I followed the directions precisely, including sifting the cake flour and making sure the baking powder was fresh. I will now be buying my spouse a birthday cake.

  17. Sally, can you make this into a 3 layer cake with 8 inch cake pans?

    • Hi Lauren, I would make two batches of this cake batter, instead of doubling. You’ll have a little more batter than you need for a 3 layer cake in 8 inch cake pans, so use any extra to make cupcakes. (About 20 minutes for cupcakes.)

  18. Hey Sally! Please help 🙁 

    I was making this cake for a friend’s birthday. It was my second attempt at getting this right. But every time my cake batter splits. I don’t know why. I used room temperature ingredients and followed the recipe perfectly. But right after I added the last egg yolk, the batter just split. Please tell me where am I going wrong. Really want to get this right 🙁 


    • Hi Isha, can you tell me more about what you meaning by splitting? Do you mean it’s curdling? If it’s curdling, just beat it on high speed until it comes together.

  19. Hi Sally, I was just wandering about the gram measurements for the cake flour, the unsalted butter and the granulated sugar, I checked by measuring those three ingredients and it did not match what is on your recipe. the cake flour was 110g per cup, unsalted butter was 113g per stick and 1/4 cup of sugar is 55g. I am somewhat confused, can you please clarify.

    • They’re all pretty close to what I measure for mine! 115g per 1/2 cup butter, 50g per 1/4 cup sugar. A couple grams will not make any difference 🙂

  20. Hello.  How would you make this cake in “reverse”?  I mean by having the chocolate batter as the majority of the cake. How much chocolate would you need to add after you took out a cup of the yellow batter?  Would this work?

  21. i made this for my sons 12th bday party. I used a 9×13 pan and it turned out very thin- i followed the recipe as written…I sifted the cake flour, i let all ingredients come to room temp as instructed but i didnt use egglands best ( i usually do but i had a new carton of another kind). I dont think i overmixed. When i tasted the batter before baking it tasted light & airy and i was so excited. I am not sure where i went wrong. Im wondering if my baking powder is older than 3 mos ( i cannot remember) I am making a vanilla buttercream tomorrow to decorate because thats his favorite..and theyre 11 and 12 year old boys, they will eat anything. I am just so disappointed and wondering where i went wrong..any suggestions. I am considering making another one early tomorrow to make it a double layer 9×13..

  22. I am looking at your marble cake, it sounds wonderful. I am making my daughters wedding cake and she wants marble for the bottom layer. My question is will this cake recipe stand up to being a 14 inch bottom layer of a wedding cake?

    • I would hate for it to not be sturdy enough. It’s moist and soft and while it would hold up well under fondant and underneath more layers of *this* cake, I fear that a heavier cake on top would be too much. As long as the layers on top are light, it should be OK.

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