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 zig-zag 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 zig-zag 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

  • Flavor was really good! It reminded us of a cake donut, especially the chocolate part of the cake. Mine baked much faster than expected and was not quite as moist as I would have liked. It wasn’t dried out … I just expected it to be more moist given the glaze poured into the holes. I checked it at 50 minutes and it was done; it possibly could’ve used even less time in the oven. I have a dark, non-stick bundt pan, and I wonder if I should’ve lowered the oven temperature to account for that? Next time (and I’m sure there will be a next time), I will start checking for doneness sooner and see if that leads to a moister cake. Definitely a keeper recipe!

    • — Michelle on September 18, 2021
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  • I’did, I loved it verry Good!
    Here in Brazil, the way to make a cakes is different.
    First beat the butter with the sugar, then the eggs, and finally the flour and yeast.
    Hugs….
    Kátia Assumpção.

    • — Katia Assumpcao on September 4, 2021
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  • Hi! I want to adjust this to make the cake orange flavoured, I was going to add orange zest, would adding juice as well change the consistency?

    • — Brieanna on August 11, 2021
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    • Hi Brieanna, I wouldn’t add orange juice to this, but you could definitely add orange zest. Orange zest has a fairly strong flavor so you may find that it makes it orangey enough for you anyway. Please LMK how it turns out if you try it!

      • — Jenn on August 13, 2021
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  • Hi, I want to try this recipe for my sisters birthday on Friday. I have a bundt pan that holds around 10 1/2 cups. Is it okay if I use that instead of a 12 cup bundt pan? Thank you so much

    • — Sarah on August 5, 2021
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    • Hi Sarah, Unfortunately it’s not big enough – sorry!

      • — Jenn on August 5, 2021
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      • Sorry I have another question, is it okay if I just fill the pan with the same amount of batter as yours and I can bake the extra batter in another pan? So mine doesn’t overflow? Thank you

        • — Sarah on August 5, 2021
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        • Yep that will work. 🙂

          • — Jenn on August 6, 2021
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          • Okay thank you so much!

            • — Sarah on August 6, 2021
  • This cake recipe great to make and turned out exactly as recipe stated. Is now a favourite of mine and make it every two weeks. Thank you.

    • — Dei on July 18, 2021
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  • Hi, can I substitute buttermilk with Greek yogurt for this recipe? Thank you!

    • — Ivy on June 29, 2021
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    • Sure – It may give the cake a slightly different texture but Greek yogurt should work. Please LMK how it turns out!

      • — Jenn on June 30, 2021
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    • This cake is a huge hit. I worked at Starbucks decades ago and loved their marble loaf, and have been looking for a dupe. This is even better! So many of your recipes are fantastic im so grateful to have found you! God bless you and thank you for sharing your gift!

      • — Sheena on July 13, 2021
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      • 💗

        • — Jenn on July 13, 2021
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  • Is the chocolate marble hard when cooled? I would love that crunch

    • — C on June 18, 2021
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    • No, the chocolate will be cakey in texture — sorry!

      • — Jenn on June 18, 2021
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  • New favourite bundt cake!! Easy to make and delicious. Everyone at work raved about it!! Sue

    • — Sue on June 12, 2021
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    • trying it tomorrow…wish me luck

      • — seher on June 21, 2021
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      • I really want to use this recipe for a birthday cake? Any tips converting it to round cake layer pans? I will be making a two tiered cake. Thank you!

        • — Christy on July 6, 2021
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        • Hi Christy, you can turn this into a layer cake. I’d use two 9-inch round pans. I’d bake them at 350°F for about 40 minutes. Hope you enjoy!

          • — Jenn on July 6, 2021
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  • Took longer to bake in a stoneware bundt cake pan, but it was EXCELLENT. Everyone loved it. Made for my brothers 61st birthday. He took the rest home and he hardly takes leftovers. This is a winner for sure. I made the glaze, but added a few dark chocolate chips and dark chocolate baking powder. Came out wonderful. Like that tasty glaze that donut shops use on a chocolate donut, but better! Thank you for this recipe!

    • — KC on June 7, 2021
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    • Hello I am gluten free and typically use King Arthur measure for measure flour and have had good luck with it. Do you know of anyone who has tried this and had success, before I go for it! Thanks!

      • — gabe on June 9, 2021
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      • Hi Gabe, It doesn’t look like any one has commented after making a gluten-free version of this, but many readers have mentioned that they’ve had success using King Arthur gluten-free flour for many of my other baked goods so I definitely think it’s worth a try. Please report back if you try it!

        • — Jenn on June 10, 2021
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        • I’m using a loaf pan for the cake – any changes to temperature or time? Thank you.

          • — Robbie on June 20, 2021
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          • Hi Robbie, you’ll need two 8-1/2 by 4-1/2 loaf pans. I’d keep the temperature the same. Bake time should be 50 – 60 minutes. Hope you enjoy!

            • — Jenn on June 23, 2021
      • Hello. I’ve been making this cake since 1967 when a friends mother taught us to bake. Several years ago I went gluten free and decided to try this with Bobs Redmill GF 1 to 1 and it was very good. I made it now twice for celiac friends, with great success. But since there’s no gluten to hold it together I added an extra egg in place of an equal portion of milk. That worked great. She was also diabetic so I used half the sugar with nothing added to replace it. I even liked it.
        This recipe is the classic 1-2-3-4 cake found in many older cookbooks. 1 C butter, 2 C sugar, 3 C flour and 4 eggs! With leavening and extracts added.

        • — Linda Polster on June 17, 2021
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  • It is amazing , every one loved it
    It isn’t that easy but it deserves the effort and time

    • — Alaa Sallam on June 6, 2021
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  • Hi Jenn, I have some quick questions. 1) Can I use cake flour instead of AP flour? 2) Can I use Dutch processed cocoa? I’ve made this before as written and it’s wonderful, I just don’t want to take another trip to the store. TIA.

    • — Gwen on May 25, 2021
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    • Hi Gwen, for the best results, I’d stick with the all-purpose flour and natural cocoa powder — sorry!

      • — Jenn on May 26, 2021
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    • Yes, you can 🙂

      • — Ella on July 7, 2021
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  • Are you sure about the 325° for 60 to 70 minutes? The recipe is great, but I’m almost 2 hours in and the thing still doesn’t look done.

    • — Cox on May 21, 2021
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    • Hi Cox, the oven temperature of 325° is correct. Did you use a 10-inch bundt pan? If so, you may want to check your oven temperature to see if it’s accurate. Here are some tips for how to go about it. Hope the cake came out okay!

      • — Jenn on May 21, 2021
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  • Recipe looks soooo good. I need to try it ASAP!! I’m a newbie to baking and wanted to find out if two 9 inch square pans would work for the mentioned measurements? And how long would you recommend I bake?? Thank you for all the effort and hard work you put in to make sure ours come out just as well!! Xoxo Lolita

    • — Lolita on May 11, 2021
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    • Hi Lolita, I wouldn’t recommend it — sorry!

      • — Jenn on May 11, 2021
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  • Great cake. I reduced the sugar by one cup and it worked out well. Didn’t do the glaze as well. Can I just use cocoa powder sometimes as I don’t have semi sweet chocolate sometimes? If yes, what should be the amount? Thanks.

    • — Misrak on May 8, 2021
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    • Glad you liked it! For the best results, I’d use both the cocoa powder and the chocolate.

      • — Jenn on May 9, 2021
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  • Hi, I absolutely love this recipe. After many hit and trials I finally found my go to. My fav thing is the chocolate that gets added in the cocoa, it gives such a nice fudgy taste to it. But I do have one question, I have made this many times now- its just that once its sliced my pieces break. It doesn’t hold well. What do u think I am doing wrong ? Thanks

    • — Shakun on May 1, 2021
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    • Glad you like it but sorry to hear you’ve had a problem slicing it! Have you let it cool for at least 2 hours before slicing?

      • — Jenn on May 2, 2021
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  • Absolutely the best cake ever, it’s is now my go to cake for entertaining and for bringing along to parties. Thanks Jen!

    • — Stephanie on April 26, 2021
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  • I made this cake and it was outstanding! Just the kind of texture and taste that I am looking for. Thank you!I made this twice in two weeks, once I added coffee concoction to the vanilla batter and it was superb too. I used dutch processed cocoa as that’ all what I had in hand, but I dont know if that made any difference. But I am off to try more recipes from your site. Thank you so much.

    • — Shab on April 7, 2021
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    • Hello did you make any modifications when using Dutch process? Ie leave out the baking soda? Thinking of making this tonight
      Thank you!

      • — Kalai on August 12, 2021
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  • Another show stopper dessert. Moist and just looks picture perfect. Everyone wants to take some home as leftovers. The best part of all these recipes is the ease of making them, availability of ingredients and fabulous outcomes. Everything always turns out !!!

    • — Christine Rabidoux on April 4, 2021
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  • By far the best cake I’ve ever made. Started baking last May (still very much a newbie) and it’s always a challenge. This cake required a lot but it was worth. I was almost out of all purpose flour so I added a cup of whole wheat flour. I was very nervous about how it was going to turn out. Very moist and mouthwatering delish!!! Making it again for Easter

    • — Henrietta on April 2, 2021
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  • Hi Jenn,
    Wondering if you think a bittersweet chocolate bar would work instead of the semi-sweet? It’s just what I have on hand.
    Thank you!

    • — Nicole Curreri on April 2, 2021
    • Reply
    • Sure, Nicole, that should work. Hope you enjoy!

      • — Jenn on April 3, 2021
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  • AWESOME CAKE! Turned out beautiful and was really good! Making it again for Easter!

    • — Debbie Richards on April 2, 2021
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  • Marble cake is my son’s favorite cake and I’d like to make him one for his birthday, but I want to make a two layer cake instead of a bundt cake. Should I make more batter than the recipe calls for and do you think this will work out ok? My round pans are 9 inch in size.

    Thank you for any help!

    Janet

    • — Jan McCartin on March 29, 2021
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    • Hi Jan, Yes, two 9-inch round pans will work for this with the same amount of batter. Happy birthday to your son! 🙂

      • — Jenn on March 30, 2021
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  • Hello ,my try was a disaster, the cake broke in pieces, there was no swirl, it was too sweet, and needed 1 hour and 30 minutes to be done.
    I don’t know what went wrong so 🤷….
    I have to ask you
    Do you bake in fan assisted oven at 325°F,
    How many is the grams in the measuring cup you are using; ( for the flour and sugar)
    And finally we don’t have semi sweet chocolate in the market ,should I use the black one for baking;
    That’s all for now, hope you have the answer’s
    Thank you
    Joyce from Greece 🇬🇷

    • — Charula SYLLAIDI on March 24, 2021
    • Reply
    • Hi Charula, I’m sorry that you had such a hard time with this! You mentioned that the cake broke into pieces. Is that because it stuck to the pan? Regarding it being too sweet and needing extra time to bake, is there a chance you may have made a measuring error with one of the ingredients? I develop and write all of my recipes using the standard/non-fan setting in their oven.

      • — Jenn on March 24, 2021
      • Reply
      • Hello Jenn,
        Thank you for your reply, usually I read a new recipe a few times before I start so I’m sure I measured correctly, I think the problem is my European style electric oven, I’ll give it another try and I let you know..

        • — Charula Syllaidi on March 26, 2021
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  • Ok, I admit I usually don’t take the time to write a review (I just thank the chefs in my head for good recipes:)), but this cake?! Simple yet SO FRICKING AMAZING. I just had to compliment you, Onceuponachef. I made a few changes to make it vegan, and still, it’s truly flawless (L). Will be making this over and over!

    • — Charlotte on March 19, 2021
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    • So glad you enjoyed it!

      • — Jenn on March 19, 2021
      • Reply
  • What frosting would go best on this cake if I made it a layer cake?

    • — Tina on March 11, 2021
    • Reply
    • Hi Tina, If you want chocolate frosting, you could use the frosting from this recipe. For a vanilla version, this would work nicely. Please LMK how it turns out!

      • — Jenn on March 11, 2021
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  • I made this exact recipe, but used 62% dark Belgium chocolate chunks. The cake looked exactly as your picture and it tasted absolutely amazing!!! Thanks for this incredible recipe .

    • — Steve on February 27, 2021
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  • Can this cake be used for a frosted/ decorated layer cake?

    • — Tiffany on February 23, 2021
    • Reply
    • Yes, to make a layer cake, two 9-inch round pans should work here. I’d bake them at 350°F for about 40 minutes. Hope you enjoy!

      • — Jenn on February 24, 2021
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      • If I’m making two 9 inch round cakes
        And doing a cream cheese frosting should I still do the glaze part of the recipe to make sure it’s moist? Or is the glaze not needed if I’m frosting it?

        • — Missy on March 26, 2021
        • Reply
        • Yes, I’d still do the glaze; the cake will be dry without it. Hope you enjoy!

          • — Jenn on March 26, 2021
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  • I cannot thank you enough for this amazing marble cake recipe! Marble cake is my husband’s and son’s favorite, and I have made many over the years. This recipe is the very best I have come across! I almost did not make the glaze, thinking that the cake smelled delicious enough without it, but after reading that it helps keep the cake moist, I decided to make it. I am so glad I did! It adds an unassuming, delicious, extra layer of goodness! It is something similar to a glazed donut. The cake is not that complicated and can be made with mostly pantry ingredients, with the exception of the buttermilk. This will become our new staple for birthday cakes! Thank you!!

    • — Kyleigh on February 21, 2021
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  • How many recipes should I make to fill an 11 x 15” pan?

    • — Kim on February 21, 2021
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    • Hi Kim, I’d guesstimate you’d need to multiply the recipe by 1.5. Please LMK how it turns out if you try it!

      • — Jenn on February 23, 2021
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  • Hi! I don’t really like it when desserts are too sweet so I was wondering before trying this recipe if I should add 2 cups of sugar instead of 2-1/2 cups. Thank you!

    • — Leo on February 13, 2021
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    • Hi Leo, I think you could get away with that. Please LMK how it turns out!

      • — Jenn on February 13, 2021
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      • It turned out amazing! I was just hoping for the vanilla flavours to be more pronounced.

        • — Leo on February 13, 2021
        • Reply
  • Very good marble cake recipe and I served it with chocolate ice cream. Very good

    • — Madiha on February 10, 2021
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  • This was one of the best marble cakes I’ve ever made. The house smelled like heaven and the chocolate part with the vanilla cake is out of this world!

    • — Rabia Peerzada on February 8, 2021
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    • which chocolate did you use?

      • — seher on June 21, 2021
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  • I made this for the first time last night, for my boyfriend’s family dinner, and it got rave reviews from everyone! It was perfectly moist, flavorful and also beautiful. I used brown sugar for the glaze since I ran out of regular. Thank you for perfecting when sharing this amazing recipe!! I will be making it for years to come!

    • — Stephie on January 31, 2021
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  • This cake is totally swoon worthy- it took me a few tries to get the marbling effect I like, but it is so yummy. I love using buttermilk, too. I do not use the syrup at the end- seems redundant.

    • — Doogus on January 28, 2021
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  • Absolutely wonderful! Every year I make a marble pound cake for my husband’s birthday. This year I chose this recipe. So glad I did. Perfection.

    • — Carol C Snyder on January 28, 2021
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  • This marble cake is yum yum YUM. It’s no wonder it is award-winning! There was a time when I lived in Spain and would walk to the little corner bakery every week and get a slice of their “bizcocho” marbled in the same way as this cake. I constantly think about and crave that little marbled slice of heaven, and now I’m finally able to re-create it and it takes me back. This cake is buttery and fits all times of the day: breakfast, tea time, or dessert. The best part of these recipes are the step-by-step photo guides. Thank you!

    • — Amanda on January 28, 2021
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  • Best cake ever! I’ve made it about 4 times over the past year and it just keeps getting better. Thanks for sharing your wonderful recipes!

    • — Ness on January 28, 2021
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  • delicious! The only thing was that the chocolate part of the cake “separated” from the white part when I cut it. We had it toasted in the oven, with ice cream on top!

    • — Debra Kaul on January 28, 2021
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  • Hi, I have just made this cake and am about to take it out of the oven realized I have no sugar left for the glaze. I do have on hand icing sugar, brown sugar or maple syrup. Any recommendations for what best to sub into the glaze?

    • — Monique on January 23, 2021
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    • Hi Monique, I’d go with the brown sugar. Enjoy!

      • — Jenn on January 23, 2021
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  • Can I skip the glaze part?

    • — Annie on January 18, 2021
    • Reply
    • Hi Annie, the glaze adds a lot of moisture to the cake, so I wouldn’t recommend omitting it – sorry!

      • — Jenn on January 18, 2021
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      • Thank you for your reply. I will definitely try it.

        • — Annie Mathew on January 20, 2021
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  • Say goodbye to bone dry, insipid marble cakes – this is by far the best I’ve ever had! I made the mistake of overswirling, so I would use a skewer instead of a butter knife to be extra careful, but otherwise I wouldn’t change a thing. Thank you so much for sharing!

    • — Zaynah on January 12, 2021
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  • This cake is outstanding…not too heavy, good crumb, and simply delicious. I didn’t have a bundt pan, and so made it in a 10 inch spring form pan, and it needed to bake a little longer, but it turned out beautifully. This is a keeper, and I am rarely this enthusiastic about cake.

    • — Joan W on January 10, 2021
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  • if i use a 11×15 inch cake pan instead, will the cooking time still be 60-70 minutes?

    • — Ameya on December 23, 2020
    • Reply
    • Hi Ameya, It’s hard to say. I would start checking at 40 minutes.

      • — Jenn on December 23, 2020
      • Reply
  • Hello! Can this recipe be made in a 1/2 sheet cake? it’s a 11 x 15 inch pan

    • — China Triggs on December 18, 2020
    • Reply
    • Hi China, Yes, that should work.

      • — Jenn on December 18, 2020
      • Reply

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