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Marble Cake

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

Slices of marble cake with a butter knife.

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

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. 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

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.

Whisk in a sauce pan of 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.

Butter and buttermilk with dry ingredients in a stand mixer.

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, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.

Small sauce pan of cake glaze.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.

Brush putting glaze on a marble cake in a Bundt pan.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.

Slices of marble cake with a butter 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

  • 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

  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, 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.
  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 2½ 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 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.
  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. Note: If you’d like to make your own buttermilk, check out the easy method here.
  12. 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.
  13. 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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Comments

  • Best marble cake recipe. Is a must-try. I made the cake from the recipe to the T and it came out wonderful. Oh my, what a great recipe. My neighbor’s loved it. You have to try the chocolate part of the recipe. It’s the best. Wonderful -recommend highly

    • — John Kovalicky
    • Reply
  • I’ve cooked many many cakes in the past 20 years, and this is hands down the best cake I’ve ever baked- chocolatey and moist, well balanced with the vanilla cake and the light and perfect icing. I anticipated having to freeze it because it is so large but we never ended up having to because we ate the whole thing in just a few days. Will definitely be making this many more times!

  • Best Marble Cake I have ever made. I’ve tried many other recipes and yours is outstanding!

  • This cake turned out everything I expected it to be. The only thing is that it rose pretty much while baking, so when I turned it over, it was standing on a few peaks, and after cutting it, it broke down in two chunks. I couldn’t cut presentable slices as I would have liked to. Is there any way to solve this? Can I somehow manage the temperature maybe to prevent this?

    • Hi Betty, Sorry you had a problem with this! That sounds strange. Did you use a 10-inch Bundt pan?

      • I’ll try another pan next time. Thanks Jenn

  • Could I bake this in a springform pan?

    • Yes, I think that will work. Enjoy!

      • I just made this cake! The flavor is wonderful but when I tried to transfer it from the cooling rack to a platter it broke into hundreds of crumbles! We are just going to have to scoop the crumbles into a bowl and eat it with a spoon! What did I do wrong?

        • Oh no! Did you let the cake cool completely before you tried to transfer it?

          • The cake is currently baking in the oven as I type this. First time trying this recipe (super excited!). Wondering if I skip the glaze part will it “ruin” the final product?

            • — Jeeny
          • Hi Jenny, I wouldn’t skip the glaze, as the cake will be dry without it. Sorry!!

            • — Jenn
  • This cake is so moist and delicious. I will need to practice getting the marbling method perfected, but that’s doable. The addition of the chocolate chips really makes a difference in the chocolate flavour. Thank you again Jenn!

  • This is the best marble cake recipe I”ve ever tried, I’m a baker (that’s what I do for a living) and I had tried many recipes and even tried to tweak a few but this one, I didn’t have to change anything, just perfect!

  • Love baking this cake. It’s moist and chocolate portion is rich and decadent. I prefer to have a balance of chocolate and vanilla in a marble cake, and to that cause I have reduced the 2,1/2 cup vanilla batter to 1,1/4 and add chocolate to it. Proportion remains the same.

  • Can I substitute canola oil for butter?

    • — Minna Lederberger
    • Reply
    • Hi Minna, I wouldn’t recommend it for this recipe — sorry!

  • Loved the recipe- changed a few things… used one less egg, added brandy in with the vanilla and used cake flour instead. Also, used half the butter for the glaze. Delicious 😋

  • Do any of the ingredients need to be room temperature before making this?

    • The butter needs to be softened so that’s the one ingredient that should be at room temperature. Hope you enjoy!

      • Have you ever added chocolate ganache as a drizzled icing?

        • Hi Jacquie, I haven’t personally but I think you could. Please LMK how it turns out!

  • Dear jennie, thank you for this beautiful recipe and the cake is absolutely delicious.. made it for my husbands’ birthday and we all loved it.. I added a chocolate frosting instead of the glaze. But the cake itself is super moist and melt in the mouth.

  • Hi!
    can you also use a white of chocolate (in addition to the milk chocolate)? or would it turn out too sweet?

    thanks!
    you loyal follower and fan 🙂

    • Hi Antigoni, I wouldn’t recommend it — sorry!

  • This recipe is just perfect. I made it for my family and they absolutely loved it ! I did however use a cup and a half sugar instead of two because we don’t like things too sweet and it came out really good.

    • — Ayatallah lotfi
    • Reply
  • I was disappointed with this recipe. The cake came out on the drier side and the chocolate part of the cake tasted more like a brownie than cake. I’ve tried other recipes that tasted wonderful, but this one just didn’t do it.

    • — Stephanie Nazario
    • Reply
    • Try it again and follow the recipe to a T everyone else seems to love it just saying you could adjust your ingredients as per your first crack at it recipes are just a guideline the first time you make it if you’re not satisfied with one component make your adjustments to me it’s a good recipe for sure good luck and happy baking

      • — John Kovalicky
      • Reply
    • Jenn’s description of the recipe literally says this: “ 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.” Just wondering if you bothered to read that, or ANY of the numerous raving reviews here before posting your pointless comment.

  • Hi! Very excited for this recipe – I’ve LOVED everything from your website! I wanted to know – if I cut this recipe and half and bake it in a loaf tin, how long will it need to bake? Thanks!

    • So glad you like the recipes, Micah! I would guesstimate that it would take about 50 to 60 minutes. Please LMK how it turns out!

      • Made it in a loaf tin and baked for around 55 min but at 350F. Cake turned out delicious – I will definitely make it again! My boyfriend and I especially loved the glaze at the end. Thanks Jenn!

        • Did you have to halve the recipe to fit into a loaf pan? I’d like to make this in a 10-inch loaf pan for my husband’s birthday and want to make sure I get the ingredients right!

  • Made this today. The flavor is amazing! However, the swirl did not work for me. I did the 3 layers and after baking came out with 2 and no swirl. Practice will make perfect. Any guidance will help.

    Thanks for you wonderful recipes.

    • Hi Abra, is there a chance you over-swirled it? Believe it or not, that will cause the colors to get muddled and keep it from looking “marbleized.”

  • 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 🙂

  • 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

    • 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!

  • 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!

    • 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 on my cookbook page. Thanks for your support! 💗

  • Hey, can I bake this in 2 or 3 9″ cake pans? Thanks. 🙂

    • Yes, Lil, it will work in two 9-inch round pans. Hope you enjoy!

  • Amazing. Delicious. Easy. A little too much chocolate cake I prefer more vanilla…how would I change that? Will do it again.

    • — Sylvia Mosquera
    • 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!

  • Thank you for the recipe. I live in Denver. Is there a standard method to adjust baking recipes to high altitude?

    • 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!

  • 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!

    • 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. 🙂

  • Can this be split and baked in two 8×3 7/8in. Loaf foil containers?
    I was thinking of making it for my neighbors.

    • 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.

  • 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!

  • 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

    • 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! 🙂

  • This cake became my favorite marble cake ever! Its simply delicious!

    • — Paula de Jesus
    • 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!

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

    • 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.

      • Yes — it will be very decadent, but it will work!

  • Hi! Could i replace the water with milk in order to combine the cocoa powder & sugar?

    • Hi Rachel, I’ve never tried it, but I suppose it would work. Hope you enjoy!

  • 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!

    • 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!

  • can this be made in round pans instead of bundt pan?

    • Sure, Ila – that should work. Hope you enjoy! 🙂

  • 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!

  • 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 🙂

    • So glad you enjoyed it and that the recipes have motivated you to bake more! 🙂

  • 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!

  • 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!

  • Tried this recipe out and it came out perfect! So moist and melts in the mouth!

    • 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.)

  • Came out perfect.

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

    On point and easy to follow.

  • Can I use salted butter in the GLAZE???

    • 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!

  • 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!

  • My families favourite cake! We are low on supplies though…Could I sub buttermilk for oat milk with vinegar?

    • Sure, Julie, that should work. (Glad you all like the cake!)

  • 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!

    • Glad you liked it! Were you careful not to over swirl it?

      • 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…

        • 😂

          • 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
          • 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
  • Best Cake Ever!!

  • 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.

  • 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
    • Reply
  • Outstanding cake. Very moist, flavorful. We followed the recipe as written. Will definitely make again. Jennifer, you are truly talented. Thank you

  • Hi, Jenn. I don’t have an electric mixer – anything to keep in mind as I beat by hand?

    • No, Sanya, no special considerations. Hope you enjoy it! 🙂

  • Hello! Can I substitute the buttermilk with regular milk or evaporated milk?

    • 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!

  • 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
    • 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!

  • 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!

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