Dessert

Marble Cake Perfection: Easy Swirled Delight Recipe

ByElla Hart October 16, 2025October 16, 2025

Introduction

Few desserts captivate both the eye and the taste buds like a classic Marble Cake. With its beautiful swirls of vanilla and chocolate, this moist and buttery cake combines the best of both flavors into one delightful treat. Perfect for any occasion, it’s as fun to make as it is to eat.

A marble bundt cake with a deep chocolate brown outer layer swirled with creamy beige, sitting on a white scalloped cake stand. A thick slice is cut out, showing layers of soft yellow vanilla cake inside with dark chocolate streaks creating a marbled effect. The cake has a glossy finish and fine powdered sugar dusted on top. On the wooden surface, a white cloth is casually placed beside the cake stand with a white plate holding the slice of cake. The background features a blurred bouquet of yellow flowers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (315g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (225g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup (240ml) milk
1/4 cup (30g) cocoa powder
3 tbsp hot water

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a loaf or bundt pan with parchment paper.
Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Divide the batter evenly into two bowls. In one bowl, combine the cocoa powder with hot water until smooth, then gently fold this mixture into half the batter to create the chocolate portion.
Step 6: Pour spoonfuls of vanilla and chocolate batter alternately into the prepared pan. Use a knife to swirl the two batters together, creating a marbled effect.
Step 7: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips & Variations

For extra richness, substitute half the milk with sour cream or yogurt.
Add chopped nuts or chocolate chips to the batter for added texture.
Use a skewer or chopstick to create more intricate swirl patterns in the batter.
Make cupcakes by dividing the batter into muffin tins, reducing baking time to 20–25 minutes.

Storage

Store the marble cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave for 10–15 seconds to restore softness.

How to Serve

The image shows a sliced bundt cake with marbled layers of chocolate and vanilla. The cake is placed on a white cake stand with a simple design, and part of it is cut to show the inside. The bundt cake has a dark brown outer layer with lighter cream swirls running through it. On a small white plate next to the stand, a slice of the cake rests, showing the same marbled pattern clearly. A woman's hand is reaching near the plate, suggesting someone is about to serve or enjoy the cake. The background features a white marbled surface, and there is a soft, warm light that highlights the texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to maintain the right texture, but you can try a gluten-free blend if needed. Just expect slight changes in crumb and moisture.

How do I know when the cake is fully baked?

The best test is to insert a toothpick or skewer into the thickest part of the cake. It should come out clean or with just a few moist crumbs attached. If there’s wet batter, bake for an additional 5–10 minutes and test again.