Marble Cake

Tested & Perfected Recipes

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

With swirls of tender vanilla and fudgy chocolate cake, this marble looks fancy but tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike. It’s essentially a marbled version of this award-winning Kentucky Butter Cake. Surprisingly, you don’t need two completely different batters to make marble cake. You simply take a third of the vanilla batter and mix it with melted chocolate and cocoa powder and voilà — that’s your chocolate batter! Be careful not to over-marble the batters or the flavors will get muddled; a few swirls around the pan with a knife will do the trick.

What You’ll Need To Make Marble Cake

marble cake ingredients

Most recipes for marble cake call solely for cocoa powder for the chocolate portion of the cake. I like to add real chocolate as well for a more intense, fudgy flavor; this makes the chocolate swirl portion of the cake taste almost like a brownie.

If you’d rather not buy a whole carton of buttermilk for this recipe, it’s easy to make your own. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then add regular milk to the 1-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.

The Method

This butter cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Why does this matter? Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients.

This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes.

How To Make Marble Cake

sugar, cocoa powder, and water in pan

In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth.

adding the chocolate pieces to the chocolate mixture

Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.

chocolate mixture

In a medium bowl, combine the buttermilk, eggs, and vanilla.

eggs, vanilla, and buttermilk in bowl

Whisk and set aside. (Note that the mixture will start to look curdled as it sits; that’s okay.)

whisked buttermilk and egg mixture

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine.

flour, sugar, baking powder, baking soda, and salt in mixer

Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute.

With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated.

gradually adding the buttermilk mixtureIncrease the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.

finished vanilla batterTransfer about 2-1/2 cups of the batter to a medium bowl and add the chocolate mixture.

vanilla and chocolate batters in bowl

Whisk until smooth — that’s your chocolate batter.

whisked chocolate batterSpoon half of the remaining vanilla batter into a greased Bundt pan.

first layer of vanilla batter in Bundt panPour the chocolate batter over top.

chocolate batter layer in Bundt panFinish by spooning the remaining vanilla batter over the chocolate (don’t worry about covering the chocolate layer completely).

last layer of vanilla batter over the chocolate batterUsing a butter knife, swirl the batters together with a figure-eight motion, going three times around the pan. It may not look like the batters are swirled; that’s okay. It’s important not to overswirl.

swirled batter in Bundt pan

Bake for 60 to 70 minutes, or until a cake tester comes out clean. While the cake bakes, make the glaze. In a small saucepan, combine the butter, sugar, water, vanilla, and salt. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.

cake glazeSet the baked cake on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about 3/4 of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb.

Leave the cake on the rack to cool for 30 minutes.

glazed marble cake resting on rack

Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.)

glazing top of marble cake

Let the cake sit for at least two hours before serving. Cut with a serrated knife.

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Marble Cake

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

Servings: One 10-in Bundt Cake
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 1 Hour 30 Minutes, plus a few hours to cool

Ingredients

For the Cake

  • 1/2 cup natural cocoa powder, such as Hershey's
  • 2-1/2 cups sugar, divided
  • 1/2 cup water
  • 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened

For the Glaze

  • 5 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/4 cup water
  • 2 teaspoons vanilla extract

Instructions

For the Cake

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
  2. In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
  3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
  4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
  5. Transfer about 2-1/2 cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
  6. Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a figure-eight motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
  7. Bake for 60 to 70 minutes, or until a cake tester comes out clean.
  8. While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
  9. Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about 3/4 of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
  10. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
  11. Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
  12. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Calories: 443
  • Fat: 19 g
  • Saturated fat: 12 g
  • Carbohydrates: 66 g
  • Sugar: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 223 mg
  • Cholesterol: 87 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn,

    I made this marble cake tonight and it’s delicious! Unfortunately, it broke off at the top when I removed the cake from the bundt pan after 30 mins (as suggested). Not sure if I need a new pan as it’s kind of scratched/a bit old or if I should grease and flour until I’m ready to add the batter, or wait for it to cool down a little longer? Nonetheless, I think I’m going to buy a new pan and grease and flour last. My family liked the cake and I’m happy that this satisfied my craving. It’s my first marble cake too 🙂

    • — Tanny on September 12, 2020
    • Reply
  • Hello,

    I am going to try make this cake this weekend. I have a loaf tin which is 9”x5”. Would it work in this tin?
    Thank you

    • — Zahida on September 11, 2020
    • Reply
    • Unfortunately, it won’t fit into that size pan. If you want to make loaves with this, you’ll need two 8-1/2 by 4-1/2 loaf pans. Please LMK how it turns out if you make it!

      • — Jenn on September 13, 2020
      • Reply
  • Absolutely every recipe I have made from Once Upon a Chef turns out fabulous! Jenn you are a true artist with food and flavor. If you have written a cookbook or two I want them 💗. This recipe was easy, precise and super delicious. Thank you for sharing!

    • — Jen Humphrey on September 5, 2020
    • Reply
    • So glad you liked this — thanks for your very sweet words about the recipes! I do have a cookbook. You can see more info about it here. (I’m also working on a second book – due out next fall – you can read more about that one here.) Thanks for your support! 💗

      • — Jenn on September 7, 2020
      • Reply
  • Hey, can I bake this in 2 or 3 9″ cake pans? Thanks. 🙂

    • — lil on August 29, 2020
    • Reply
    • Yes, Lil, it will work in two 9-inch round pans. Hope you enjoy!

      • — Jenn on September 1, 2020
      • Reply
  • Amazing. Delicious. Easy. A little too much chocolate cake I prefer more vanilla…how would I change that? Will do it again.

    • — Sylvia Mosquera on August 27, 2020
    • Reply
    • Hi Sylvia, that’s a tough one to adapt. During the step when you transfer the 2-1/2 cups of the batter to a bowl and add the chocolate mixture, you could cut back the amount of vanilla batter you put in the bowl to about 2 cups. Just keep in mind though that the chocolately portion of the cake will then have a stronger chocolate flavor. Hope that helps and that you have success if you try it!

      • — Jenn on August 28, 2020
      • Reply
  • Thank you for the recipe. I live in Denver. Is there a standard method to adjust baking recipes to high altitude?

    • — Carla on August 10, 2020
    • Reply
    • Hi Carla, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cake if you make it!

      • — Jenn on August 10, 2020
      • Reply
  • Just mixing the glaze and noticed that in the narrative portion of the recipe you mention butter, sugar, water, vanilla and salt… but in the actual recipe the salt isn’t listed for the glaze. I added a pinch… just wondering what you intended. Love all your recipes- just made black bean dip for tomorrow, your chicken fajitas on the menu too!

    • — Mindy on August 7, 2020
    • Reply
    • Sorry for any confusion and thanks for pointing that out. I removed the salt from the glaze recipe but forgot to remove it in the picture section (it shouldn’t have any real impact on the glaze though). Just updated it. 🙂

      • — Jenn on August 10, 2020
      • Reply
  • Can this be split and baked in two 8×3 7/8in. Loaf foil containers?
    I was thinking of making it for my neighbors.

    • — Asmat Hassan on July 19, 2020
    • Reply
    • Hi Asmat, Unfortunately, you’ll have too much batter for those pans. It will work in two 8-1/2 x 4-1/2 inch loaf pans though.

      • — Jenn on July 20, 2020
      • Reply
  • I made this today with my new Nordic Ware bundt pan. I used 1/3 cup of Hershey cocoa powder and didn’t make the glaze but followed everything else for yummy, magical results! There was slightly too much batter for my pan but it still turned out great. Great recipe!

    • — Kay on July 12, 2020
    • Reply
  • Hi! I wanted to make this cake for my loved ones’ birthday! I wanted to make icing so that it would be more similar to a birthday cake, but do you think chocolate or vanilla would be better? Also, should I still put the glaze under the frosting, or will it make it runny? One more question, I want to make a 2 layer cake using 8/9 inch cake pans, how should I alter the recipe? Thank you so much!!!!!!!!!!!!!!! I’m really looking forward to baking this TODAY<3

    • — Georgiana on July 9, 2020
    • Reply
    • Hi Georgiana, I’d use both frosting and the glaze (you really need the glaze as it helps to add moisture to the cake) and whether you go chocolate or vanilla is really a personal preference, but I might choose the chocolate option. To make a layer cake, two 9-inch rounds should work here. I’d bake them at 350°F for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Hope that helps! 🙂

      • — Jenn on July 10, 2020
      • Reply
  • This cake became my favorite marble cake ever! Its simply delicious!

    • — Paula de Jesus on July 7, 2020
    • Reply
  • Hello, I’m planning on making this cake for father’s day this year! My dad insists on a marble cake with chocolate frosting. Should I do the chocolate frosting and the glaze? Or should I just do the frosting? Thank you in advance!

    • — Elizabeth on June 18, 2020
    • Reply
    • Hi Elizabeth, I’d do both (you really need the glaze as it helps to add moisture to the cake). Hope your father enjoys!

      • — Jenn on June 18, 2020
      • Reply
    • Hi,
      Glazing it and then frosting it with chocolate ganache would work well?
      Thanks for all your recipes. They are so simple to make but with amazing results.

      • — Veena on July 2, 2020
      • Reply
      • Yes — it will be very decadent, but it will work!

        • — Jenn on July 2, 2020
        • Reply
  • Hi! Could i replace the water with milk in order to combine the cocoa powder & sugar?

    • — Rachel on June 17, 2020
    • Reply
    • Hi Rachel, I’ve never tried it, but I suppose it would work. Hope you enjoy!

      • — Jenn on June 19, 2020
      • Reply
  • Hello! I wanted to try this recipe, would it be fine in two 8 or 9 inch round pans? Would I need to alter the recipe at all? And how would I need to adjust the baking time and temperature? Thank you!

    • — Irene on June 12, 2020
    • Reply
    • Hi Irene, two 9-inch rounds should work here. I’d bake them at 350°F for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Hope that helps and that you enjoy!

      • — Jenn on June 13, 2020
      • Reply
  • can this be made in round pans instead of bundt pan?

    • — Ila on June 9, 2020
    • Reply
    • Sure, Ila – that should work. Hope you enjoy! 🙂

      • — Jenn on June 9, 2020
      • Reply
  • This was delightful!!! I have been searching for a marble cake that wasn’t weak on the chocolate (who has time for that?) or dry. This is it. I doubled and used a 2-tiered wedding cake (2 9″ pans and 2 6″ pans). Since I was using a buttercream icing, I didn’t use the glaze, but if I make as a bundt in the future, I would- it didn’t seem like it was lacking without it. Thanks for a phenomenal recipe!

    • — Elaine on June 7, 2020
    • Reply
  • Stumbled upon this recipe blog whilst looking for some baking inspiration while at home. This is the fourth recipe I’ve tried and like the others, it did not disappoint. I left out the glaze at the end and the cake turned out fluffy, moist and absolutely delicious.
    Only thing I would change is to reduce the chocolate batter portion as there was definitely more chocolate than vanilla parts in the cake. Thanks for all your delicious recipes, Jenn! Thanks to you, I rediscovered my love for baking 🙂

    • — Michelle on June 7, 2020
    • Reply
    • So glad you enjoyed it and that the recipes have motivated you to bake more! 🙂

      • — Jenn on June 8, 2020
      • Reply
  • Have made this recipe twice already and it’s a household favorite! Turns out fantastic and such a crowd pleaser! Also made it with 5 different colors and it looked so pretty!
    We now come to once upon a chef first for any recipe we need whether sweet or savory- we really trust your recipes! Thank you!

    • — TJ on June 1, 2020
    • Reply
  • This was the best marble cake I have ever had!!! My family was obsessed with it they keep asking me to remake it. I will say the chocolate portion is a tad bit too much so I didn’t put all of it in the cake but other than that this recipe is perfection!

    • — Nikki on May 29, 2020
    • Reply
  • Tried this recipe out and it came out perfect! So moist and melts in the mouth!

    I’m thinking of converting them into mini bundts. Any suggestions on how long they should bake for?

    • — Lina on May 24, 2020
    • Reply
    • Glad you enjoyed it! The marbling step may be a bit more challenging in mini bundts, but I think it’s doable. What size are the mini pans? (That would help to determine the amount of time they need in the oven.)

      • — Jenn on May 25, 2020
      • Reply
    • Hi Jenn! I agree, it would be challenging and I reckon I’d need a lot of patience to pull this off. Hahaha! I’m considering this pan: https://www.nordicware.com/catalog/product/view/id/2545/s/heritage-bundtlette-cake-pan-1/category/78/

      • — Lina on May 26, 2020
      • Reply
      • Hi Lina, I’d guesstimate they’d need 25 to 30 minutes in the oven, but keep a close eye on them!

        • — Jenn on May 26, 2020
        • Reply
        • Thanks so much, Jenn! =)

          • — Lina on May 27, 2020
          • Reply
  • Came out perfect.

    I swapped 3/4 of AP flour for cake flour.

    On point and easy to follow.

    • — Martha on May 20, 2020
    • Reply
  • Can I use salted butter in the GLAZE???

    • — Abby on May 19, 2020
    • Reply
    • Hi Abby, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on May 20, 2020
      • Reply
  • OMG this is sooooo good!!! So moist, so delicious, so amazing!! I followed the recipe exactly! The next time I think I will make a little less of the chocolate batter. Maybe I goofed but it had just a touch too much chocolate than vanilla BUT it was delicious!! Most marble cakes I have made have the chocolate part a bit dry. Not this one, not even a little!

    • — Anika on May 19, 2020
    • Reply
  • My families favourite cake! We are low on supplies though…Could I sub buttermilk for oat milk with vinegar?

    • — Julie on May 16, 2020
    • Reply
    • Sure, Julie, that should work. (Glad you all like the cake!)

      • — Jenn on May 18, 2020
      • Reply
  • Incredible, made it a few days ago exactly as written (excluding the bundt pan – used a 10 inch loaf pan instead) and turned out delicious. Great recipe, I’m a huge fan! One thing I didn’t nail were the swirls – got any tips?

    Thanks again!

    • — Shawn S on May 14, 2020
    • Reply
    • Glad you liked it! Were you careful not to over swirl it?

      • — Jenn on May 14, 2020
      • Reply
      • I think I under swirled it…going to make it again right now so I’ll keep you posted! Thanks again for the recipe my family thinks I’m an incredible Baker now :). I took all the credit for it, sorry…

        • — Shawn S on May 15, 2020
        • Reply
        • 😂

          • — Jenn on May 16, 2020
          • Reply
          • Hi. I was just wondering if I could do 3 eggs instead of 4. And if this makes two 9″ cakes could I just halve the recipe to make one big cake?

            • — neha on August 8, 2020
          • Hi Neha, for the best results, I’d stick to 4 eggs here. And you can make this in two 9-inch round pans. If you only want to use one 9-inch round, I’d cut the recipe in half. Hope that helps!

            • — Jenn on August 8, 2020
  • Best Cake Ever!!

    • — Chrissy on May 13, 2020
    • Reply
  • This cake originated in germany and in germany they have cakes that are less sweet then the u.s. but it is still a very good cake but if your looking for something sweet this is probably not the cake for you.

    • — john on May 12, 2020
    • Reply
  • I have been baking a long time and wanted to make something different. This cake is so moist and delicious!!! My husband loved it. I didn’t change the recipe at all. The only thing I need to work on making this cake is my marbling technique.
    Thank you for another excellent recipe.

    • — Elizabeth Tomory on May 12, 2020
    • Reply
  • Outstanding cake. Very moist, flavorful. We followed the recipe as written. Will definitely make again. Jennifer, you are truly talented. Thank you

    • — Isabella on May 9, 2020
    • Reply
  • Hi, Jenn. I don’t have an electric mixer – anything to keep in mind as I beat by hand?

    • — Sanya on May 9, 2020
    • Reply
    • No, Sanya, no special considerations. Hope you enjoy it! 🙂

      • — Jenn on May 12, 2020
      • Reply
  • Hello! Can I substitute the buttermilk with regular milk or evaporated milk?

    • — Ishrat on May 4, 2020
    • Reply
    • I wouldn’t recommend it here but if you don’t have buttermilk on hand, you can easily make your own. See how here. Hope that helps!

      • — Jenn on May 5, 2020
      • Reply
  • I made this yesterday and it was delicious. Not too complicated, but enough work to make you feel satisfied that you worked on a recipe from scratch! Thank you for this. Is it the high-ratio aspect that substitutes for the effect of ‘folding in’ the flour? I was also just curious about the 325 setting on the oven – I was concerned it would be too low, since cakes are usually baked at 350. Is there a reason for that?

    I used a spring-form pan, not a bundt, and iced it.

    • — Mary Ann Koruth on April 30, 2020
    • Reply
    • Glad you enjoyed this! Yes, you don’t have to worry about gluten-development with the high ratio method. And I bake cakes at both 325 and 350 – I honestly can’t remember why I settled on 325 for this one — sorry!

      • — Jenn on April 30, 2020
      • Reply
  • I read the recipe and thought “My son asked for a marble cake but who wants to go through all these steps?” But I had a free afternoon so I made it anyway and answered my own question- I DO! I want to go through all these steps for this FANTASTIC cake! Such wonderful flavor! Lovely old fashioned richness. This cake will become a regular in our house!

    • — Mary M on April 27, 2020
    • Reply
  • This is by far the BEST from-scratch marble cake recipe I have EVER made. Many years ago I had a recipe that was nearly as good, which I had lost. But that one was NOT from scratch and used yellow cake mix, French vanilla and chocolate pudding mixes, and sweetened condensed milk. I am SO happy I found this recipe. It’s so moist and fudgy, and not overly sweet. Hubby and I love it. I’m going through my dessert files and tossing any other marble cake recipe, as this is the Holy Grail of marble cakes! Thank you for sharing such a wonderful recipe Jenn!

    • — Carmen N on April 25, 2020
    • Reply
    • 🙂 Glad you enjoyed!

      • — Jenn on April 27, 2020
      • Reply
  • Hi!
    I just put the cake in the oven and realized the bar of semi-sweet chocolate was still sitting on the counter (oops). Will it make a huge difference leaving the chocolate out?

    I’m so bummed I forgot to whisk it in!

    Thanks,

    Geeta

    • — Geeta on April 24, 2020
    • Reply
    • Ahhh – that’s a bummer! You’ve probably tasted it at this point, but the chocolate portion of the cake will definitely taste less fudgy. You could melt the chocolate you omitted combined with 1/4 cup heavy cream and drizzle it over the cake if you’d like to “fudge it up.” 🙂

      • — Jenn on April 25, 2020
      • Reply
  • Hi Jenn,

    Do you think this cake could be made in a springform pan? I’ve made it several times as a bundt, but wondering if I can change it up!

    • — Ruthie on April 18, 2020
    • Reply
    • Sure, Ruthie, I think that should work. 🙂

      • — Jenn on April 21, 2020
      • Reply
  • This is THE BEST marble cake I’ve ever had!

    • — Stela on April 14, 2020
    • Reply
    • Excellent recipe!! Turns out great every time!!

      • — saba adeel on July 10, 2020
      • Reply
  • I have been looking for a great recipe for marble cake for years, I’ve tried numerous and they all had something missing. I have to say that this is the ONE. This recipe its perfect absolutely delicious. I will be making all the time from now on. Thank you!!!

    • — Claudia on April 11, 2020
    • Reply
  • So delicious, thank you Chef

    • — Amina on April 11, 2020
    • Reply
  • Is there nutrition information? Calories? Fat? Sugar? Thank you

    • — Linda Pare on April 9, 2020
    • Reply
    • Hi Linda, I just added the nutritional information to the recipe. 🙂

      • — Jenn on April 10, 2020
      • Reply
    • As with all of your recipes, this one is a winner! The glaze adds a donut like texture to the outside of the cake and the chocolate part has a bit of fudginess. My son chose this recipe to make and it made everyone in the house happy!

      • — Jill on April 16, 2020
      • Reply
  • Hi, I don’t have a bundt pan. Can I make this in a regular baking pan?

    • — Anu on April 6, 2020
    • Reply
    • Hi Anu, You could bake this in two 8-1/2 by 4-1/2 loaf pans. Hope you enjoy if you make it!

      • — Jenn on April 7, 2020
      • Reply
  • Could you use a thick chocolate glaze on this cake instead of the vanilla one? If so what recipe would you recommend?

    • — Angie on March 27, 2020
    • Reply
    • Hi Angie, I’d still use the glaze from the recipe as it adds moisture to the cake. If you’d like to add a chocolate glaze on top of it, this one looks good. I’d love to hear what you think of it with the glaze!

      • — Jenn on March 27, 2020
      • Reply
      • If I wanted to make a 13×9 cake with this recipe, should I double ingredients? My sister wants a marble cake for graduation cake

        • — Haley on June 5, 2020
        • Reply
        • Hi Haley, You won’t need to double it for a 9 x 13-inch baking dish (just stick to the recipe). Bake time may be shorter – I’d start checking it at 45 to 50 minutes. Hope your sister enjoys!

          • — Jenn on June 8, 2020
          • Reply
  • I made this marble cake yesterday while stuck in my home. All I can say is Delicious!! Moist, rich, just perfect! Thank you Jen for all your wonderful recipes! I froze 1/2 of the cake to enjoy at another time with family.

    • — Cindy on March 22, 2020
    • Reply
  • My son and I made this cake – it was absolutely delicious!!! It was easy to make even for my 10 year old. He has a peanut allergy and we can not buy cakes outside very often so we decided to give this a try. Our whole family loved it. It will be a staple in our house for generations to come. We only used a fraction of the glaze so we have decided to make half the portion on our next bake. Thank you for sharing.

    • — Annie on March 18, 2020
    • Reply
  • This is very good as is. However, I would like to make this with less chocolate for someone who cant handle chocolate very well. Any thoughts?

    • — NANCY LEIST on March 17, 2020
    • Reply
    • Hi Nancy, unfortunately, I don’t think this would work without the chocolate. You may want to gift the Kentucky Butter Cake or the Cinnamon Swirl Cake a try (and if you’d like, you can add a handful of chocolate chips to the cinnamon swirl cake). Hope that helps!

      • — Jenn on March 19, 2020
      • Reply
  • Finally made this….absolutely magnificent, and I am not surprised. I made this just to make and eat and share with others I care about. The cake was easy, but I do believe I swirled too vigorously, as I had a lot of chocolate and a little vanilla in my slices. No matter, the taste was phenomenal, and the texture was perfect. Thank you and this was my first marble cake, and no, I won’t need to try a different recipe. This will be my go to!

    • — Karen T on March 8, 2020
    • Reply
  • Can I use raw sugar instead of granulated sugar?

    • — Maraelys on March 7, 2020
    • Reply
    • Hi Maraelys, I’ve never tried this with raw sugar. While technically it should work, it could impact the texture of the cake so for the best results, I’d stick with traditional granulated sugar.

      • — Jenn on March 9, 2020
      • Reply
    • Hi Jenn,
      This recipe sounds delicious. I am planning to make it very soon. But I don’t have a Bundt cake pan. I will be using a 9inch round pan. What adjustments do you suggest in terms of temperature and bake time? I’d welcome any other suggestion too.
      Thank you in advance!

      Sukti

      • — Sukti on April 16, 2020
      • Reply
      • Hi Sukti, You can halve the recipe and bake it in a 9-inch round pan (or make the full recipe in two 9-inch rounds if you have them. I’d bake it at 350°F for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Hope that helps and that you enjoy!

        • — Jenn on April 17, 2020
        • Reply
  • One of the best Bundt cakes I have ever made! Will make again and again!

    • — Kaweenee on March 3, 2020
    • Reply
  • I replaced the water for strong coffee and also cut the sugar in both the cocoa mixture and yellow cake batter. It was scrumptious and nobody missed the sweetness. My family’s new favourite cake! Thank you!

    • — Julie on February 18, 2020
    • Reply
  • HI there,

    What temperature and how long should I bake it if using two 9 inch pans.

    • — Jane on February 14, 2020
    • Reply
    • Hi Jane, The temperature should stay the same and the bake time will be less, but I’m not certain how much less so keep a close eye on them. Hope you enjoy!

      • — Jenn on February 14, 2020
      • Reply
      • I have always been making an eggless marble cake but wanted to try a different one for my son’s Bday this year. So i tried out this recipe and everyone loved it. My husband who is not too fond of cakes, had 2 helpings. Thanks for the detailed explanation and guidance. I will upload the pics on your insta site for sure.

        • — Yulia Lawrence (India) on February 16, 2020
        • Reply
        • What do u use to substitute eggs?

          • — KT on March 6, 2020
          • Reply
  • Looks delicious! Can I sub Dutch processed (E.g. Fry’s) cocoa powder for natural cocoa (Hershey’s)? Would I need to adjust anything?

    • — Julie on January 31, 2020
    • Reply
    • Hi Julie, I wouldn’t recommend using Dutch-processed cocoa powder here — sorry!

      • — Jenn on February 2, 2020
      • Reply
  • Delicious! Used this recipe to make marble cupcakes. They came out great! Moist and tasty, my son really enjoyed them. Makes 26 cupcakes, 350 degrees for 20-22 mins.

    • — Cathy on January 30, 2020
    • Reply
  • I’ve made this cake a few times already…forgot to take a picture but am planning to make it again tomorrow, so I will try to remember. I must admit, I reduced the sugar a little (by 1/2 cup) and did not use the glaze. This is a dense and sweet cake…it is divine!! It looks so nice sitting under glass on my counter, and everyone LOVES it. The chocolate part is so yummy…

    • — ruthie on January 28, 2020
    • Reply
    • Making this for the third month in a row! Brasilianos love their sobremesas and they LOVE this cake/bolo!

      • — Greg on February 2, 2020
      • Reply
  • The cake turned out delicious and soft, but it got stuck to the pan. Do you think leaving the cake in the pan for 30 mins was the reason? My bundt cakes have never stuck before.

    • — Vasudha on January 27, 2020
    • Reply
    • Hi Vashuda, I’m sorry to hear this stuck! Did you spray the pan generously with non-stick spray with flour? Or is your bundt pan several years old? If so the non-stick quality may not be at its best so it may be time for a new one. I really like this Nordic Ware one.

      • — Jenn on January 27, 2020
      • Reply
      • This cake is delicious but I also had problems trying to take it out of the pan once the glaze was on because it was too moist. Next time I will turn it out after letting it cool for 10 minutes then put the glaze on using a pastry brush.

        • — Kathy Love on May 16, 2020
        • Reply
  • Thank you for this recipe! It’s going in my recipe box with a star sticker on it. I halved it for my 6” Bundt cake pan and it took 40 minutes to bake.

    It was even better the next day!

    • — Alexa Davenport on January 23, 2020
    • Reply
    • Hi Jenn, thanks for writing back! I buttered the bundt pan generously with just butter at room temp. Is flour needed too? It’s not an old pan.
      What’s the best way to prepare a bundt pan?

      • — Vasudha on January 27, 2020
      • Reply
      • Yes, if you’re using butter, I would definitely use a dusting of flour as well. And I think the baking spray with flour is a really smart way to go. Both Pam and Baker’s Joy make them. Hope that helps!

        • — Jenn on January 28, 2020
        • Reply
  • Great Cake!! BUT I made the mistake of NOT using the proper spray to first prepare my pan. I only had PAM without the flour, I just added flour to it.. Secondly my pan as slightly smaller than 10 inch.so half of it fell apart as I was removing the cake! #totalBummer. I pieced it back together as best I could! I’ve tasted the crumbs so far, I haven’t cut it yet, cause most of it stayed intact, it taste GREAT!! I baked it for 70+4 mins, I think it needed more time in the oven!?!

    • — Gigi on January 20, 2020
    • Reply
  • Could I replace the butter with oil?

    • — Lea on January 15, 2020
    • Reply
    • I wouldn’t recommend it here, Lea — sorry!

      • — Jenn on January 16, 2020
      • Reply
  • Hi, will it make a big difference if I use salted butter instead of unsalted butter?

    • — Julie Madlangbayan on December 30, 2019
    • Reply
    • Hi Julie, you can but because salted butter has approximately 1/4 tsp. salt per stick, reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on January 2, 2020
      • Reply
  • This is our family’s favourite bundt cake. Have made it several times and keep getting requests for more.

    • — Nadia on December 19, 2019
    • Reply
  • Hi Jenn, thanks so much for all your wonderful recipes. Made the Marble Cake for something a little elegant, turned out better than I hoped although my cake was more rounded on the top and when inverted looked a bit like a funky mushroom. I could have done better with the swirling effect, but the taste was just right. Awesome!

    • — Candyce Conley on December 10, 2019
    • Reply
    • So glad you enjoyed it, Candyce! Your pan may be a little small if it was rounded at the top. Is it a 12-cup capacity Bundt pan?

      • — Jenn on December 11, 2019
      • Reply
      • Made this cake and it’s PERFECTION. I have 2 nieces who don’t like chocolate and 1 who doesn’t like cake at all. Everyone loved it & the niece who doesn’t like cake requested it for her upcoming birthday. Can’t take a picture because the cake was gone in less than an hour. I’m lucky I took my slice early.

        • — Lori M on December 31, 2019
        • Reply
        • 🙂 Glad everyone enjoyed it!

          • — Jenn on January 2, 2020
          • Reply
  • Jenn, I’m a sucker for anything with buttermilk and this cake did not disappoint. Made exactly as written, using Ghirardelli premium baking cocoa and a 70% bar of chocolate. SO GOOD! I over marbled a little more than you did, but I thought that it was even more beautiful. Thanks for your explanation about a high ratio cake. I was going to ask the same question. Another winner from my favorite chef. Thank you

    • — Carol Winkelman on December 2, 2019
    • Reply
  • This is a very good cake and I want to make it again. My chocolate portion was too much and more like a layer of chocolate cake, and the marbling wasn’t pronounced. I would prefer to have less chocolate cake and more butter flavor. Could I reduce the chocolate ingredients by half and use 1.25 cups of batter when layering into the pan? Or should I just use less batter with the original amount of chocolate mixture?

    • — Ness on November 29, 2019
    • Reply
    • I think that will work, Ness. Please lmk how it turns out!

      • — Jenn on November 30, 2019
      • Reply
  • Awesome Bundt cake. Making for the second time this week. My husband and boys love it.

    • — Nadia on November 27, 2019
    • Reply
  • Wonderful! Followed the excellent directions to the letter and this cake turned out perfect. It smells intoxicating of vanilla and chocolate and both flavor notes really come through in the taste department. The addition of the dark chocolate bar in the chocolate part is genius. My husband kept saying that the chocolate flavor really shines on this. It is a very moist cake. I was impressed by how well it set up and it was just a joy to cut into – firm, moist, full of flavor with a wonderful crumb. The glaze is a wonderful addition—vanilla but somehow highlights the chocolate too. When my one girlfriend saw it she thought she would miss the frosting but she didn’t at all. Just perfect. Another winner, Jenn!

    • — Diane on November 25, 2019
    • Reply
  • THANKS! You’re the best!

    • — Pam on November 22, 2019
    • Reply
  • Jenn,
    THANK YOU so much for all your wonderful recipes and for making people think I’m a really great cook! Quick question, what is the weight measurement you use for a cup of flour?
    I find that I have more success baking when I weigh the ingredients out.
    Thanks,
    Pam

    • — Pam on November 22, 2019
    • Reply
    • Hi Pam, so glad you like the recipes! A cup of flour is the equivalent of 130 g. It may be helpful for you to know that most of my recipes have metric/weight conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy!

      • — Jenn on November 22, 2019
      • Reply
  • I made your Marble Cake last Thursday for a Friday book club meeting and it was delicious! Using the flour/butter spray was perfect. The cake came out of the pan so easy. My friends loved the cake and I will definitely make it again! Thank you for your delicious recipes!

    • — Barb Caskey on November 21, 2019
    • Reply
  • Marvellous cake.It took me 75 minutes to bake. A bit time consuming to prepare too. But worth all the trouble! Will most certainly make it again👍

    • — Poornima on November 15, 2019
    • Reply
  • I made the chocolate marble cake…. when shopping for the ingredients I could only get a reduced fat buttermilk at the supermarket. Otherwise all the ingredients were the same. I followed the recipe to the tee…. but when the timer went off and I checked for doneness it was too moist. Wound up keeping it in for an extra twenty minutes until my cake tester came out clean. The cake was dry and tasted flat. Was it the combination of less fat in the buttermilk and the extra cooking time?

    • — Jane Vetere on November 14, 2019
    • Reply
    • So sorry the cake didn’t work out, Jane. I don’t think the low-fat buttermilk would cause an issue (I use it, too). Did you use the glaze at the end?

      • — Jenn on November 15, 2019
      • Reply
  • This cake is absolutely the best!! Turned out perfect first time! I have your recipe book and have made many of the recipes. Loved every one!

    • — Doreen on November 12, 2019
    • Reply
  • I made this cake today but it stuck to the bottom of my bundt pan even after I sprayed and floured it. I think the reason may be that my pan is old and worn out. May I ask the name or brand of the bundt pan that you use and where I can purchase one? I would love to make this cake again! Thanks!

    • — Cindy on November 12, 2019
    • Reply
    • Sorry to hear it stuck, Cindy. This is similar to the bundt pan I have. I assume you’ll have better luck with a new pan. 🙂

      • — Jenn on November 12, 2019
      • Reply
  • Made this over the weekend. Delicious!!! I’m a chocolate fan, my husband not so much, but he loved this. Next time I will take cake out at 60 minutes (vs 65). Was a little hard to determine doneness when toothpick hit some of the more gooey chocolate so I kept it in the oven a few more minutes. My oven bakes pretty accurately so I should have trusted my instinct that it was done in 60 minutes. And as much as you’d like to dig in immediately after unmolding, DO let the cake rest the 2 hours. This is a very tender cake and the chocolate parts need time to firm up. Jenn, another winner!!!!!

    • — Mindy on November 12, 2019
    • Reply
    • I don’t have buttermilk can I use sour cream? If so how much?
      Love love love your website and recipes! Thankful for your talents!!!

      • — Monica Hupp on January 31, 2020
      • Reply
      • Yes, sour cream will work, but you’ll need to thin it out with a little milk. I’d use a combination of the two to get to 1 cup. Hope that helps and that you enjoy!

        • — Jenn on February 1, 2020
        • Reply
  • Hi Again,

    I haven’t tried the marble cake yet, but I’ve made it twice since I read the recipe last week. It’s fun to make! I’ve been busy all weekend baking and freezing for Thanksgiving and beyond. I have ten 26-year-old women coming for a college “reunion” two weeks after Thanksgiving…my daughter and her friends don’t want to give up the tradition, yay me, haha.

    My question is this: Why, in this recipe, do you have the dry goods in the mixer and add the liquid to it, when usually, we cream together butter and sugar before adding flour mixture and alternating with egg/milk mixture? I’m so curious! Does it change the crumb of the cake significantly? I would imagine it does because we seem to be beating it a lot more than a typical cake recipe calls for…inquiring minds want to know!

    Thanks,

    Ruthie

    • — Ruthie on November 11, 2019
    • Reply
    • That’s a great question, Ruthie. This is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes.

      • — Jenn on November 11, 2019
      • Reply
      • Hello,
        Thanks for this lovely recipe, I made this today for my aunt’s 60th birthday party.
        As delicious as it is, moist, buttery, all round goodness, my cake fell apart 😔
        I was able to salvage a few slices… I’d like to know, what I did wrong? Or how I could fix it?
        Mine also didn’t marble as beautifully as yours, will probably lessen the chocolate portion next time, or not mix in as much butter.
        With all that said, my children were eating all the crumbs and cake pieces as it fell apart – it’s THAT good!

        • — Sa-eeda Daniels on November 30, 2019
        • Reply
        • Hi Sa-eeda, Sorry to hear this fell apart! Did it crumble when you were removing it from the pan or when you were slicing it? Did you make any adjustments to the recipe?

          • — Jenn on November 30, 2019
          • Reply
      • I just found this response to my question in November…I’m sorry if all this info was already written at the top. I should know better…I am a teacher and constantly reminding kids to read everything on a page!

        • — Ruthie on January 28, 2020
        • Reply
        • No worries!! 🙂

          • — Jenn on January 29, 2020
          • Reply
  • I was trying to figure out what dessert I was going to make to go along with Sunday dinner. This recipe called for ingredients I already had in the pantry so I gave it a shot. I cut the sugar by 1/2 because I don’t care for really sweet dessert. OMG!!! This recipe was spot on!! It is so delicious and moist, I am a fan and so is my family. Thanks for completing our Sunday dinner. 🙂

    • — Ali Hicks on November 10, 2019
    • Reply
  • I made the Marble Cake today!!It is absolutely awesome!

    • — Gelly on November 10, 2019
    • Reply
  • Hi Jenn,
    I’ve been using your recipes for years and love too many to name…a couple of my favorites are the Big Italian Salad and grilled chicken breasts…yum!

    For this cake, I’d love to reduce the sugar without losing texture/consistency…how much less can I get away with?

    • — Ruthie on November 9, 2019
    • Reply
    • Hi Ruthie, So glad you like the recipes! You can get away with reducing the sugar by 1/2 cup without impacting the texture/moisture of the cake. Hope you enjoy. 🙂

      • — Jenn on November 10, 2019
      • Reply
  • I made the Marble Cake the same day I received the recipe and made it exactly as your recipe states. It is absolutely awesome! My cake looks just like the photo and the flavor and texture is fabulous—so moist, tender, and chocolaty. I WILL be making it again. Your site is my go-to when looking for beautiful, delicious food.

    • — Donna on November 8, 2019
    • Reply
  • definitely I will try this delicious cake. I was waiting for a long time till you create Marble Cake. what size would you recommend for loaf pan? i want to cut the cake more like square looking shape?

    • — Edith on November 8, 2019
    • Reply
    • Hi Edith, You’ll need two 8-1/2 by 4-1/2 loaf pans. Please LMK how it turns out if you make it! 🙂

      • — Jenn on November 8, 2019
      • Reply
  • Hi. Please clarify the size of the Bundt pan to use. At the top of the recipe it says 10″, but in the body it says 12″. Maybe it doesn’t matter? Thanks!

    • — Linda on November 8, 2019
    • Reply
    • Hi Linda, Sorry for any confusion. A 10-inch bundt pan holds 12 cups, which is what the instructions indicate, but I can understand why it would be confusing. I’ve updated the recipe to make it more clear. Hope you enjoy if you make it! 🙂

      • — Jenn on November 8, 2019
      • Reply
  • Hi Jenn,
    Love your recipes and they are my go-to’s for Always Good dishes. Your Marble Cake looks excellent as well, although I have yet to give it a try. I am always looking for Holiday food gifts for friends and am wondering if this cake might be a good choice and if it would translate well in a mini bundt pan? How would the baking time alter? And also if you have a source for small bundt pans.
    Thank you so much!

    • — Susan Whitfield on November 7, 2019
    • Reply
    • Hi Susan, While the marbling step may be a bit more challenging in minis, I think it’s doable. What size are the mini pans? (That would help to determine the amount of time they need in the oven.) And I don’t have mini bundts but I really like my standard-size Nordic Ware bundt pan.

      • — Jenn on November 8, 2019
      • Reply
      • I have a mini bundt pan that I bought several years ago from Pampered Chef. It’s stoneware…I bet they still carry it.

        • — Ruthie on November 9, 2019
        • Reply
  • Just curious, what is the purpose of the butter glaze? How different is the cake without applying it?

    • — Cynthia Barnett on November 7, 2019
    • Reply
    • Hi Cynthia, The cake is good on its own but the glaze adds wonderful flavor, moisture, and a slightly crisp texture on the outside of the cake. It really does take the cake up a notch (and also helps it keep much longer). Hope you enjoy!

      • — Jenn on November 7, 2019
      • Reply
  • Hi Jenn! I am looking forward to trying this recipe after making your marbled banana bread! I am wondering if I can substitue the buttermilk with sour cream? Thanks so much!!

    • — Trish on November 7, 2019
    • Reply
    • Hi Trish, You can but I would thin it with a bit of water or milk to get it to the consistency of buttermilk.

      • — Jenn on November 7, 2019
      • Reply
  • Can’t wait to make this…it is the Kentucky Butter Cake with the addition of a chocolate layer…yum! I have never made a marble cake and know this one will be delicious! Will review it after I make it. Thanks for another great recipe.

    • — Karen T on November 7, 2019
    • Reply
    • Hope you enjoy it, Karen! 🙂

      • — Jenn on November 7, 2019
      • Reply
      • For some reason my cake came out dry! I poured half the glaze over the cake as described intl the directions, but i don’t feel like it penetrated the cake well …the bottom was tasty… but the middle was kind of dry and crumbly. Maybe cooked it too long?

        • — JENNIFER WHALEY on September 17, 2020
        • Reply
        • This definitely shouldn’t be dry. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Also, did you serve it on the same day? Like most homemade cakes, it doesn’t stay fresh for long.

          • — Jenn on September 17, 2020
          • Reply
          • Measuring the flour could have been the issue.
            Do you find it’s done at 60 min?
            Also, i feel like my glaze didn’t soak into the cake. I poked holes with a wooden skewer…and just poured the glaze over the top of the cake once you flip correct??

            • — Jennifer on September 18, 2020
          • My cake is usually done at about 60 minutes but there’s a lot of variation in ovens so I give the range of 60 to 70 minutes. And assuming you poked holes and spooned half of the glaze over the bottom of the cake, let it absorb, and then brushed the remaining glaze over top of the cake once you inverted it, you went about it correctly. Hope you have better luck if you try it again!

            • — Jenn on September 19, 2020

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