Ingredients
Equipment
Method
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease your baking pan and line with parchment paper if desired.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream Butter & Sugar
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy (~3 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract.
Step 4: Add Dry Ingredients & Milk
- Add dry ingredients to the creamed mixture in three additions, alternating with milk, beginning and ending with dry ingredients. Mix on low until just combined.
Step 5: Make Chocolate Batter
- In a small bowl, mix cocoa powder with hot water until smooth.
- Transfer 1/3 of the cake batter to the cocoa mixture and stir until fully combined.
Step 6: Layer & Swirl
- Pour half of the vanilla batter into the prepared pan.
- Dollop chocolate batter evenly over vanilla.
- Top with remaining vanilla batter.
- Use a knife or skewer to gently swirl the batters together for a marbled effect.
Step 7: Bake
- Bake 50–60 minutes (loaf) or 35–45 minutes (round), or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack.
Step 8: Serve
- Slice and enjoy as-is or with a dusting of powdered sugar or chocolate glaze!
Notes
🥄 Variations
Frosted: Add chocolate or vanilla buttercream Nutty: Fold in chopped walnuts or pecans Extra Chocolate: Add chocolate chips to chocolate batter Bundt Cake: Bake in a 10-cup bundt pan for an elegant presentation 🧊 Storage & Reheating
Room Temp: Keep covered for up to 3 days Fridge: Store up to 5 days; bring to room temp before serving Freezer: Wrap slices tightly; freeze up to 2 months; thaw at room temp ❓ 10 FAQs
Can I use Dutch cocoa?
Yes—Dutch or natural cocoa both work. Why hot water in chocolate batter?
It blooms the cocoa for richer flavor. Can I use buttermilk?
Yes—swap 1 cup milk for buttermilk for extra tenderness. Can I make cupcakes?
Yes—bake 18–22 minutes. Is this cake dense or fluffy?
Light, tender, and moist! What’s the best way to swirl?
Use a knife in an “S” motion for natural marbling. Can I double the recipe?
Yes—bake in a larger pan or two pans. What frosting pairs best?
Chocolate ganache or cream cheese frosting. Can I reduce sugar?
Reduce by ¼ cup if you prefer less sweetness. How do I keep it moist?
Don’t overbake—check early and wrap cooled cake well. 🏁 Conclusion
This Best Marble Cake is soft, buttery, and marbled with rich chocolate swirls for a showstopping homemade treat. Perfect for birthdays, special occasions, or any time you need a classic cake that’s as beautiful as it is delicious! 🍰✨
Frosted: Add chocolate or vanilla buttercream Nutty: Fold in chopped walnuts or pecans Extra Chocolate: Add chocolate chips to chocolate batter Bundt Cake: Bake in a 10-cup bundt pan for an elegant presentation 🧊 Storage & Reheating
Room Temp: Keep covered for up to 3 days Fridge: Store up to 5 days; bring to room temp before serving Freezer: Wrap slices tightly; freeze up to 2 months; thaw at room temp ❓ 10 FAQs
Can I use Dutch cocoa?
Yes—Dutch or natural cocoa both work. Why hot water in chocolate batter?
It blooms the cocoa for richer flavor. Can I use buttermilk?
Yes—swap 1 cup milk for buttermilk for extra tenderness. Can I make cupcakes?
Yes—bake 18–22 minutes. Is this cake dense or fluffy?
Light, tender, and moist! What’s the best way to swirl?
Use a knife in an “S” motion for natural marbling. Can I double the recipe?
Yes—bake in a larger pan or two pans. What frosting pairs best?
Chocolate ganache or cream cheese frosting. Can I reduce sugar?
Reduce by ¼ cup if you prefer less sweetness. How do I keep it moist?
Don’t overbake—check early and wrap cooled cake well. 🏁 Conclusion
This Best Marble Cake is soft, buttery, and marbled with rich chocolate swirls for a showstopping homemade treat. Perfect for birthdays, special occasions, or any time you need a classic cake that’s as beautiful as it is delicious! 🍰✨