Marble Cake Recipe

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

slice of marble layer cake on a white plate

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.

marble layer cake with milk chocolate frosting on a yellow cake stand

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.

2 images of creamed butter and sugar for yellow cake in a metal bowl with a paddle attachment and yellow cake batter in a metal bowl with a whisk

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. 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. In a pinch, you can make your own cake flour substitute. Baking powder gives the cake its lift. 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 makes a wonderful 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?

swirling melted chocolate into yellow cake batter in a glass bowl with a spoon

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.

chocolate cake batter in a glass bowl with a spoon

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:

2 images of yellow and chocolate cake batter in a cake pan before and after marbling the two batters together

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.

milk chocolate frosting in a glass bowl with a spatula

Welcome to my happy place.

slice of marble layer cake on a white plate with a fork

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!

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slice of marble layer cake on a white plate

Marble Cake

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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


  • 2 cups (236g) cake flour (spoon & leveled)*
  • 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 eggs, at room temperature
  • 4 large egg yolks, at room temperature
  • 1 Tablespoon (15ml) pure vanilla extract
  • 2/3 cup (160ml) buttermilk, at room temperature*
  • 4 ounces (113g) bittersweet or semi-sweet chocolate, coarsely chopped*

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.


  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. 9×13 Cake: This cake can be baked into one 9×13 pan for about 35 minutes, give or take. Layer the batters, use a knife to swirl.
  4. Vanilla Frosting: Instead of chocolate, you can use this vanilla frosting if desired. It is the perfect amount for thick layers of frosting.
  5. Room Temperature Ingredients: Here is why the ingredients must be at room temperature.
  6. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
  7. Buttermilk: You can substitute whole milk for buttermilk if desired. (Acidic buttermilk isn’t needed in order for the cake to rise since we’re using baking powder.) You can use lower fat or nondairy milk in a pinch, but the cake won’t taste as rich and moist.
  8. Chocolate: I recommend Lindt or Ghirardelli chocolates, or Trader Joe’s pound plus bar. Do not use low quality chocolate or chocolate chips.
  9. Adapted from The Great Milky Way Cake in Sally’s Candy Addiction.

Keywords: marble cake, cake


Comments are closed.

  1. CAN I make this in to cupcakes?

  2. Hi Sally,

    Is cornstarch the same as cornflour?

  3. Hi Sally,
    This recipe looks beautiful and can’t wait to try it. Chocolate marble cake and milk chocolate frosting? I’m drooling!

    If I use the 9×13 sheet pan, can you please tell me how high the cake will be? Can I make two layers out of the one cake?

    Also, can I stack another cake on top of this (with regular dowels) without fear of getting squished? I would just stack a pound cake on top. 

    Thank you! Now I’m off to scroll through your site again

    1. Hi Irma! I’m unsure how tall the 9×13 is– I’ve never measured it. You could be able to stack another cake on top of it.

      1. Thank you so much, Sally!

        I made the cakes yesterday (double the recipe, one recipe for each 9×13 pan). The height I got was about 2.5 inches per cake. 

        I admit, I accidentally left the mixer running a tad longer during the flour stage for my first cake. Was running after my little girl… she just started crawling:) the first cake is a tiny bit lower than my second, but still all good. 

        I’m going to make the frosting today, following your exact recipe. Just in case it is too sweet for my aunt (I usually make swiss buttercream), do you think I’d be able to fold stabilized whipped cream into the frosting to take some of the sweetness away?

        I will make it how you do first, though. 
        Thanks again 

  4. Hi again, Sally

    Sorry about the multiple messages but… this frosting ??? It is NOT too sweet. Lol. I made it in two batches since I needed two batches anyway. 
    Yes. It is perfect. No whipped cream needed here. 

    The only problem is I have to wait until tomorrow to dig into it. Booooo!!

    Haha. I am still in the middle of making frosting. Just wanted to report.

    Million thanks!!!

  5. I made this in a sheet cake yesterday. (33 minutes baking time for my 13×9) I followed the instructions  to a T. Absolute PERFECTION. This recipe is a keeper and I look forward to making it for years to come. 

  6. Sally will this cake hold up well as a tiered cake or is it too soft of a cake? Thanks!

  7. Jennifer Rivington says:

    Your milk chocolate frosting looks the same as the chocolate buttercream frosting for most ingredient quantities, except they have a different amount of cocoa and butter. How do you decide which recipe to use? I have your chocolate zucchini cake in the oven now!

    1. Strangely enough, they taste identical 🙂

  8. Hi Sally!❤ Do you think it will be okay if I bake the whole batch in 1 8″x3″ round cake pan? Or will that affect the texture of the cake?

    1. Did you bake this in a 8*3 round pan? I would like to do so too, instead of baking in 2 9inch pans. Thanks 

  9. Can I DOUBLE  the amount for the chocolate portion, (using 8 oz. CHOC. and 2 cups of batter??)   I have a different method of layering, and it requires equal portions.  

  10. Hi Sally,

    Every recipe that I have tried from your blog has been a success, thank you. I was wondering, how long does it take for the cakes to cool before frosting them?



  11. About how many cups of batter does this recipe make? I always have trouble making sure my pans are even and would like to know so I could measure it out. Thank you!

  12. Will try this today! Can I use salted butter instead of unsalted?

  13. May I know if I can leave out the icing and frosting for this marble cake?

  14. Hi Sally
    I’m kinda new to baking world, your instructions say to leave cakes in pans on wire rack to cool completely, cakes take about an hour to cool, so I leave in the pans the whole time. Also, some recipes tell you to tap the pans a few times on counter before putting in oven, is that step necessary, I see you do not instruct this step in your recipes.

  15. Holly Burrows says:

    Hi sally!
    Which type of cocoa powder do you find is better in your chocolate buttercream – dutch or unsweetened? I know you can use both, but just wondered your preference?

    1. Hi Holly! I personally love dutched cocoa in frosting.

  16. Baking powder or baking soda? I am an experienced baker – made this today and the cakes turned out extremely dense and flat. I don’t recall ever seeing only baking powder in a cake recipe and wonder if that might be the problem?

  17. Hi Sally, what is granulated sugar?

    1. Just regular white sugar.

  18. Does this really take 4 hrs or is that a typo because it doesn’t seem like it would take that long.

    1. Yep! Includes cooling.

  19. Rosa Argiero says:

    I have made this several times following the directions exactly and it is one of my favorite cake recipes! The chocolate swirls really do taste similar to a brownie. This is a keeper!!

  20. Hi Sally,

    Can I make this in a loaf pan? Would there be any changes in the recipe? Should I reduce the recipe measurements in half? An informative response would be nice. Thank you!

    1. Hi Lis! Halving the ingredients would be best. I’m unsure of the bake time. I have a recipe for marble pound cake in my first cookbook if you own a copy! 🙂

  21. Charlesetta Cotton says:

    Sally , I only have a hand held mixer, so does that make a different in he cake batter? Thanks for your advice.

  22. Alexie Diaz says:


    I was wondering, is this recipe okay to use for layered cakes? I have a cake I want to make fot this weekend and it’s going to be layered with two tiers.
    Super excited for this recipe so I hope I can use it!

  23. Lesley Montgomery says:

    This is the best cake I ever had! I highly recommend it.

  24. This looks good.
    I cannot find your recipe for the great Milky Way cake
    On your website.

    1. Hi Heather! Great Milky Way Cake is an exclusive recipe available in my cookbook Sally’s Candy Addiction.

  25. What kind of cocoa do you use in your Milk Chocolate Frosting? Thank you!

    P.S. Is this your favorite chocolate frosting?

    1. Hi Lynn, for a pure chocolate frosting this one is my favorite! I usually use Hershey’s cocoa powder but also have used ghirardelli cocoa powder and a few others with equal success!

  26. Can I make 1 layer instead of 2 layers? I have a specific form shape that I want to try this marble cake with but only want 1 layer. Do I need to modify any of the quantities of the ingredients? I plan on making this on Friday for son’s birthday!

    Thanks in advance!!

    1. Hi Iva! I’ve only made this cake as pictured and instructed. The amount of batter you need depends on how much batter your pan holds. Let me know what you end up trying!

  27. Catherine Farchione says:

    Could I divide this mixtures into thirds and add pink colouring for a triple marble hit ??

    1. Hi Catherine! I haven’t tried it, but let me know how it goes if you do!

  28. Charlene Brown says:

    Hi Sally, I made this milk chocolate frosting for a different cake in July and it was the best I’ve ever had! So many compliments! I am baking cupcakes for a child’s birthday party tomorrow, will this be enough frosting for 24 cupcakes? Many thanks!!

    1. Hi Charlene! It should be, yes 🙂

      1. Ok great thanks!! Last question…I only have salted butter currently, the recipe comes out to about a teaspoon of salt total with the 2.5 sticks (did the math). Would this be WAY too salty even if I omitted the salt? Thanks!

  29. I made this cake yesterday in a bundt pan and it was just amazing! Everyone loved it and said it was one of the best cakes they had ever had, even better than bakery-made. I skipped the frosting and served it as-is. Oh, and I made the cake flour substitute and sifted it 3 times before using in the recipe, just to be sure, LOL. The result was wonderful. Thank you!!

  30. Jeff Van Lare says:

    Why do you leave the cake in the pan to cool? Also, do you need to spray pam and flour the cake pans or use parchment paper on the bottom?

    I see you are using American Buttercream. Have you ever used Italian buttercream?

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