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This homemade Marble Cake is so moist and and buttery. Easy marble cake recipe with deep chocolate flavors. Every bite is chocolatey and sweet. 5 stars.
Marble Cake Recipe From Scratch
Marble cake is one of my favorite cakes.
It is a rich, moist and buttery cake with chocolate swirls. Every bite is chocolatey, sweet and decadent.
It is great with a cup of coffee or tea and I enjoy it whenever I need a quick sweet bite.
This is the easiest and the best marble cake recipe step by step, adapted from my butter cake recipe. The taste is 5 stars!
How To Make Marble Cake
In this recipe, you will learn how to make the cake mix with the following ingredients:
- Unsalted butter
- Sugar
- Eggs
- All-purpose flour
- Milk
- Cocoa powder
Mix the cocoa powder to make the chocolate batter. Follow the steps in the recipe card and learn the techniques on how to create the marble effect in the cake.
See the recipe card for full information on ingredients.
Marble Cake Without Chocolate
You can use chocolate in the cake but I prefer to use cocoa powder because it’s easier.
Cocoa powder doesn’t compromise the taste.
This recipe is guaranteed to yield a cake that is rich, buttery with deep chocolate flavors.
Baking Tips
For the best results, please follow the tried and tested tips below:
- Grease the cake pan generously with butter.
- Regardless of the size of pan used, double and stack two pans together before baking. This will make sure that the cake doesn’t have a thick brown crust and have a softer texture.
- Cover the top of the cake at 20 minutes mark in the oven. This will make sure that the top of the cake is not too brown.
- Let cool the cake on wire rack for 30 minutes before removing from the pan. This will ensure that the bottom of the cake doesn’t stick to the pan.
Frequently Asked Questions
Yes, you can. Sour cream makes marble cake extra moist. Substitute milk in the recipe with the same amount of sour cream (4 tablespoons).
I baked the cake with mini loaf pans because I love small packages. The batter makes three mini loaves. You can also use regular loaf pan (9×5 inch) or standard rectangle cake pan measuring 9×9-inch or 8×8-inch.
This recipe is only 310 calories per serving.
What To Serve With This Recipe
Serve the cake with coffee or tea. For an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Marble Cake
Ingredients
- 7 oz. (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (225 g) unsalted butter, at room temperature
- 7 oz. (200g) sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons whole milk
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a pan with butter. Mix the flour and baking powder together, then sift. Add the salt and mix well. Set aside.
- Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined and pale yellow in color. Add the first egg and beat well after each egg addition until creamy. Scrape down the sides, then add the vanilla extract. Fold the flour into the mixture and mix well. Add the milk.
- Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan and shake it lightly to distribute it evenly.
- Pour the cocoa batter into the middle of the baking pan and lightly swirl it with a butter knife. I usually make an "S" shape with the knife a few times. Be careful not to overmix.
- Bake until golden brown and cooked through, about 40 minutes. If the top browns too quickly before the cake is set, cover it with aluminum foil at the 20-minute mark to prevent it from becoming too brown and crusty.
- Insert a cake tester into the center of the cake to check for doneness. If the middle is still wet, bake for a little longer. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Then, remove it from the pan, slice, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Can I subs the whole milk to fresh milk or plain yoghurt? Difficult to find a whole milk around me.
If it’s possible, what is the subs ratio?
Yes, you can use the exact same amount.
I covered the cake with aluminium foil after 25 minutes as it’s turning dark and then continue baking for another 25 minutes but the top breaks and still wet/moist. May I know why. Thank you
May I know what 2 sticks of butter mean? Some sticks of butters are 200g while some are 227g. Please clarify
For the standard U.S. stick of butter: 1 stick butter = 1/2 cup = 4 ounces = 113 grams.
Hi
In your butter cake recipe, you said to use milk or yogurt & you mentioned that yogurt makes the cake really moist. But in your marble butter cake recipe, there is no mention of yogurt. Would the marble butter cake be just as moist if I use yogurt instead of milk? Thanks.
Yes it will be as good.
Tried this recipe and it’s the yummiest cake I have even baked. Thanks for this ❤️
How can i make this same recipe but without any type of mixers except my own hands :/
Use a whisk.
Tried your recipe. It came out very well. Everyone liked it.Thanks. But if I want to make it as an eggless marble cake , Can I substitute the eggs with 3/4 cup of curd?
I won’t change anything in the recipe.
Turned out simply delightful!
Can I substitute all purpose flour with cake flour or self raising flour?
Can i also add rum soaked raisins into this cake?
Superb and came out perfectly textured just like in the recipe photo. I increased baking powder to 1.5 tsp, and rest was all same. Baked in a loaf pan. Everyone enjoyed it, and its quite soothing to make. Thanks!
Great full proof recipe! Easy to make and simply delicious. Thank you Rasa Malaysia!
I cut the ingredients by half to bake a smaller size cake. However, the crust is crispy. Is it I bake too long?
If you have a smaller size cake, you don’t need to bake that long.
Did I miss something? I saw no instructions for the cocoa batter. I’d really like to use this recipe for my husband’s bday but I not proficient enough to use w/out complete directions. Thanks.
It’s clearly stated in the instructions.