Introduction

This One Batter Moist Marble Cake is a delightful combination of rich vanilla and deep chocolate flavors swirled together in a tender, moist crumb. Perfect for any occasion, this cake is both visually stunning and deliciously satisfying.

Two slices of marble cake sit next to each other on a white plate with small black dots. Each slice shows two thick layers of moist cake with a marbled mix of light cream and dark brown swirls. A thin layer of chocolate frosting separates the cake layers, with a thicker coat of chocolate frosting completely covering the top edges. Dark chocolate shavings are scattered around the base of the cake slices on the plate. A small silver fork with crumbs rests beside the plate on a white marbled surface, with a soft, cream-colored cloth partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (227g)
2 cups sugar (400g)
¼ cup vegetable oil
3 large eggs, room temperature
2 ¾ cups all-purpose flour (330g)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk, room temperature + 1 tbsp, divided
1 tbsp vanilla extract
2 tbsp cocoa powder (such as Hershey’s Dark)

Instructions

Step 1: Preheat the oven to 350°F. Heavily spray two 8-inch cake pans with baking spray.
Step 2: In a mixer bowl fitted with the paddle attachment, cream together the butter and sugar on low to medium speed for 2 minutes.
Step 3: Add the vegetable oil and mix until combined. Then add the eggs one at a time on medium speed, mixing well after each addition.
Step 4: In a separate bowl, lightly mix the flour, baking powder, baking soda, and salt.
Step 5: Combine the ¾ cup buttermilk with vanilla extract in a measuring cup and set aside.
Step 6: Alternately add the dry ingredients and buttermilk mixture to the wet ingredients by thirds, starting and ending with the dry ingredients. Mix on medium speed for about 30 seconds until smooth.
Step 7: Remove one cup of batter and stir in the cocoa powder and the remaining 1 tablespoon of buttermilk until combined.
Step 8: Spread a thin layer of the vanilla batter evenly across the bottom of each prepared cake pan.
Step 9: Using an ice cream scoop, dollop the chocolate batter on top of the vanilla layer, distributing it evenly around each pan.
Step 10: Spread another layer of vanilla batter over the chocolate dollops carefully, trying not to mix the batters too much.
Step 11: Swirl the batters together gently with a skewer or knife to create a marbled effect, being careful not to overmix.
Step 12: Bake for 30–35 minutes or until the cake is set and starts to pull away from the pan edges. Allow cakes to cool completely on a wire rack.
Step 13: Once cooled, fill and frost the cake with chocolate buttercream or chocolate cream cheese frosting as desired.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
Make sure your eggs and buttermilk are at room temperature to help create a smooth batter.
If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and let it stand for 5 minutes.
Try swapping the vegetable oil for melted coconut oil for a subtle, nutty aroma.

Storage

Store the cake in an airtight container or cover it with plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, bring to room temperature before serving and optionally warm slices slightly in the microwave for 10–15 seconds.

How to Serve

A slice of marble cake with two layers is shown on a white speckled plate with a small fork next to it. The cake layers are a mix of light yellow and dark brown swirled together, creating a marbled effect inside. Between the two cake layers is a thin layer of smooth chocolate frosting, which also covers the outside of the cake evenly. Small dark chocolate shavings are scattered on top. The background shows another piece of the same cake, slightly blurred, on a white speckled cake stand, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, this recipe calls for all-purpose flour. Make sure to measure it properly by spooning and leveling for best results.

How do I prevent the swirl from blending too much?

Use gentle, minimal swirling with a skewer or knife. Overstirring will cause the batters to blend together and lose the distinct marble pattern.

One Batter Moist Marble Cake Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

This One Batter Moist Marble Cake combines classic vanilla and rich chocolate flavors in a beautifully swirled design. Made with simple ingredients including butter, sugar, eggs, and buttermilk, this cake is delightfully moist and perfect for any occasion. It’s baked in two pans and layered with your choice of chocolate buttercream or cream cheese frosting for a decadent finish.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yield: Two 8-inch cakes (serves 12-16) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

1 cup butter (227g), softened
2 cups sugar (400g)
¼ cup vegetable oil
3 large eggs, room temperature
2 ¾ cups all purpose flour (330g)
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¾ cup buttermilk, room temperature
1 tbsp vanilla extract
1 tbsp buttermilk (additional, room temperature)
2 tbsp cocoa powder (preferably Hershey’s Dark)

Frosting (Optional)

Chocolate buttercream frosting or chocolate cream cheese frosting, for filling and frosting the cake

Instructions

Preheat and prepare pans. Preheat your oven to 350°F (175°C). Heavily spray two 8-inch cake pans with baking spray to prevent sticking.
Cream butter and sugar. In a mixing bowl fitted with a paddle attachment, beat 1 cup of butter and 2 cups sugar on low-medium speed for 2 minutes until light and fluffy.
Add oil and eggs. Mix in ¼ cup vegetable oil until combined. Then add eggs one at a time on medium speed, mixing well after each addition.
Mix dry ingredients. In a separate bowl, whisk together 2 ¾ cups all purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt lightly.
Combine buttermilk and vanilla. In a measuring cup, combine ¾ cup buttermilk and 1 tbsp vanilla extract.
Alternate dry and wet additions. Gradually add the dry ingredients and buttermilk mixture to the butter mixture in thirds, starting and ending with the dry ingredients. Mix for 30 seconds on medium speed until just combined.
Separate chocolate batter. Remove one cup of batter into a separate bowl. Stir in 2 tbsp cocoa powder and the remaining 1 tbsp buttermilk until evenly combined to create the chocolate batter.
Layer batters in pans. Spread a thin layer of vanilla batter evenly on the bottom of each prepared cake pan.
Dollop chocolate batter. Using an ice cream scoop, add spoonfuls of the chocolate batter on top of the vanilla batter in a scattered fashion.
Top with vanilla batter and swirl. Gently spread another layer of vanilla batter over the chocolate, being careful not to mix them thoroughly. Using a skewer or knife, swirl the two batters gently to create a marbled effect—do not over swirl.
Bake. Bake in the preheated oven for 30-35 minutes until the cake is set and the sides start pulling away from the pan. A toothpick inserted in the center should come out clean.
Cool and frost. Allow the cakes to cool completely on a wire rack. Once cool, fill and frost with your choice of chocolate buttercream or cream cheese frosting.

Notes

Room temperature ingredients help create a smooth batter and better rise.
Be careful not to overmix the batters once combined to retain the marbled pattern.
Use quality cocoa powder like Hershey’s Dark for best chocolate flavor.
Baking time may vary depending on your oven; check with a toothpick for doneness.
This cake freezes well; wrap tightly and freeze unfrosted for up to 2 months.

Keywords: marble cake, moist cake, chocolate swirl cake, homemade cake, vanilla chocolate cake