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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.
Other Recipes You Might Like
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.
Hello Made this cake. Its great Thank you so much
Hi, I love your recipes! How Long can I keep the marble cake and do I have to put it in the fridge?
You can keep at room temperature, covered for 1-2 days.
Can you use oil instead of butter, if so how much would you need?
Hi Sarina, I don’t know without trying.
Hi Bee,
Love your recipes— Thank you! ❤️
Can I substitute soya milk for whole milk?
Hi Su, I think you can but I am not sure how it affects the taste and texture without trying.
Hi. i run out of all purpose flour to make marble cake. Can i replace with cake flour? Tks. Chris
It should be fine
is this cake very sweet or just nice?
Just nice, this marble cake is perfect.
I tried your butter cake last week and it was divine! Next up is the marble cake, but if I have regular coarse sugar, will that work too?
Hi Jin, yes, it works. Thanks for trying my recipes, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Can I reduce every portions by half and still achieve the same result?
Yes, you can.
I plan to bake this in muffin tray as I do not have a rectangle or loaf pan. Would I need to adjust the temperature or baking time?
Thanks in advance for advice.
Temperature is the same but baking time is shorter so please check the doneness at 30 minutes.
I am not a regular baker. just a regular cake eater. tried your recipe randomly during the lockdown. turned out lovely. thank you so much and please keep up the good work!
ps. it sure is useful to have more than 1 block of butter in the fridge!
Hi Ann, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi. Your recipe looks great. I would like to know why Icing sugar? And can I use regular sugar too?
Many thanks
You can use regular sugar.
I’ve baked your original butter cake, the one with raisins, and this one, all at least thrice. All are amazing! This one takes a bit more effort to make the cocoa batter but it’s overall really easy to make, clean up is fast since I only need one bowl and mixer, and it turns out perfect all the time even when I play around with the oven temperatures and / or use different cake pans. I need to get some yoghurt soon, want to find out how much better this cake would taste with yoghurt instead of milk!
Hi Cas, I have the best butter cake batter ever. If you want it extra buttery, add extra two tablespoons butter, even better. Yes, add raisins, blueberries and prunes. You might even add rum or cognac, if you are gutsy. Yoghurt makes it moist. You can also try it with sour cream, whipping cream, heavy whipping cream and evaporated milk. It’s endless possibilities. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/ and also try my banana cake. It’s the BEST!