Marble Cake
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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 cake 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
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. 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.(Other high-ratio cakes on the site include pound cake, yellow cake, and rum cake.)
How To Make Marble Cake
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.
In a medium bowl, combine the buttermilk, eggs, and vanilla.
Whisk and set aside. (Note that the mixture will start to look curdled as it sits; that’s okay.)
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.
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.
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.
Transfer about 2-1/2 cups of the batter to a medium bowl and add the chocolate mixture.
Whisk until smooth — that’s your chocolate batter.
Spoon half of the remaining vanilla batter into a greased 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 overswirl.
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, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
Set 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.
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.
You May Also Like
- Kentucky Butter Cake
- Sour Cream Coffee Cake with Cinnamon Walnut Swirl
- Sour Cream Chocolate Chip Coffee Cake
- Lemon Pound Cake
- German Chocolate Cake
- Chocolate Bundt Cake
Marble Cake
This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
Ingredients
For the Cake
- ½ cup natural cocoa powder, such as Hershey's
- 2½ cups sugar, divided
- ½ cup water
- 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
- 1 cup buttermilk (see note)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
For the Glaze
- 5 tablespoons unsalted butter
- ¾ cup sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
For the Cake
- 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.
- In a small saucepan, combine the cocoa powder, ½ 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.
- 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.)
- 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.
- Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
- 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.
- 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, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
- 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 ¾ 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.
- 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.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- 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.
- 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
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- 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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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!
🙂 Glad you enjoyed!
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
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.” 🙂
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!
Sure, Ruthie, I think that should work. 🙂
This is THE BEST marble cake I’ve ever had!
Excellent recipe!! Turns out great every time!!
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!!!
So delicious, thank you Chef
Is there nutrition information? Calories? Fat? Sugar? Thank you
Hi Linda, I just added the nutritional information to the recipe. 🙂
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!
Hi, I don’t have a bundt pan. Can I make this in a regular baking pan?
Hi Anu, You could bake this in two 8-1/2 by 4-1/2 loaf pans. Hope you enjoy if you make it!
Could you use a thick chocolate glaze on this cake instead of the vanilla one? If so what recipe would you recommend?
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!
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
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!
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.
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.
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?
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!
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!
Can I use raw sugar instead of granulated sugar?
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.
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
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!
One of the best Bundt cakes I have ever made! Will make again and again!
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!
HI there,
What temperature and how long should I bake it if using two 9 inch pans.
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!
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.
What do u use to substitute eggs?
Looks delicious! Can I sub Dutch processed (E.g. Fry’s) cocoa powder for natural cocoa (Hershey’s)? Would I need to adjust anything?
Hi Julie, I wouldn’t recommend using Dutch-processed cocoa powder here — sorry!
I use the Fry’s cocoa powder as it’s all I had and it turned out perfect!
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.
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…
Making this for the third month in a row! Brasilianos love their sobremesas and they LOVE this cake/bolo!
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.
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.
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.
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!
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?
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!
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!?!
Could I replace the butter with oil?
I wouldn’t recommend it here, Lea — sorry!
Hi, will it make a big difference if I use salted butter instead of unsalted butter?
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!
This is our family’s favourite bundt cake. Have made it several times and keep getting requests for more.
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!
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?
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.
🙂 Glad everyone enjoyed it!
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
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?
I think that will work, Ness. Please lmk how it turns out!
Awesome Bundt cake. Making for the second time this week. My husband and boys love it.
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!
THANKS! You’re the best!
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
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!
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!
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👍
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?
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?
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!
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!
Sorry to hear it stuck, Cindy. Thisis similar to the bundt pan I have. I assume you’ll have better luck with a new pan. 🙂
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!!!!!
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!!!
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!
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
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.
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!
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?
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!
No worries!! 🙂
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. 🙂
I made the Marble Cake today!!It is absolutely awesome!
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?
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. 🙂
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.
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?
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! 🙂
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!
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! 🙂
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!
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.
I have a mini bundt pan that I bought several years ago from Pampered Chef. It’s stoneware…I bet they still carry it.
Just curious, what is the purpose of the butter glaze? How different is the cake without applying it?
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!
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!!
Hi Trish, You can but I would thin it with a bit of water or milk to get it to the consistency of buttermilk.
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.
Hope you enjoy it, Karen! 🙂
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?
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.
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??
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!