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One Batter Moist Marble Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine buttermilk and vanilla. In a measuring cup, combine ¾ cup buttermilk and 1 tbsp vanilla extract.
  6. 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.
  7. 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.
  8. Layer batters in pans. Spread a thin layer of vanilla batter evenly on the bottom of each prepared cake pan.
  9. Dollop chocolate batter. Using an ice cream scoop, add spoonfuls of the chocolate batter on top of the vanilla batter in a scattered fashion.
  10. 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.
  11. 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.
  12. 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

Find it online: https://spatulaqueen.com/one-batter-moist-marble-cake-recipe/