Marble Cake

Just like chocolate and vanilla soft serve ice cream, I love eating desserts that are swirled. Marble cake gives you the best of both desserts – chocolate cake and vanilla cake. Marble cake never fails to remind me of my childhood, as I would drool while watching my mom swirl the chocolate and vanilla batter with a toothpick. I opted for a pan that made the cake more of a pound cake shape, but a 9 x 5 pan would have worked just as well. Next time, I would add more chocolate layers for a better swirl in the center of the cake, but regardless, there were enough chocolate and vanilla flavors in each bite.


1 stick (1/2 cup) unsalted butter at room temperature
1 3/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs at room temperature
1 1/4 teaspoons pure vanilla extract
2/3 cup buttermilk at room temperature
1/4 cup + 1 tablespoon Dutch-process cocoa powder


  1. Preheat your oven to 350 degrees. Butter a cake or loaf pan and set aside until the batter is ready to pour in.
  2. Whisk together the cake flour, baking powder, and salt.
  3. Beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition. Mix in the vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  4. In a small bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the cocoa mixture to the cake batter that you just set aside. Mix well.
  5. Spoon batters into the prepared pan in 2 layers, and alternate spoonfuls of vanilla and chocolate. To create the marbling effect, run a table knife (or wooden skewer/toothpick) through the batters in a swirling motion.
  6. Bake until a cake tester comes out clean, about 30 to 40 minutes. Transfer pan to a rack to cool 10 minutes. Enjoy!


3 thoughts on “Marble Cake

  1. Pingback: Film Icon: Audrey Hepburn «

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