The Ultimate One-Batter Marble Cake Recipe

Caught Between Chocolate and Vanilla? Don’t Choose, Have Both.

It’s the same dilemma every time: do you want the rich comfort of chocolate cake or the light sweetness of vanilla? With this recipe, you don’t have to pick sides. This is the marble cake that brings both worlds together in one soft, moist slice.

What makes it even better? You’ll only need one batter. That’s right—no juggling separate bowls or cleaning extra dishes. A single, simple mixture splits in two and transforms into the classic swirl everyone loves.

This recipe works every time. It’s soft. It’s fluffy. It stays moist for days. And it’s flexible enough to suit any occasion—layer it for a birthday, bake it in a bundt pan for Sunday dessert, or turn it into party-ready cupcakes.

You’ll also get three frosting options, troubleshooting tips, and a full step-by-step guide. Whether you’re new to baking or already confident with a spatula, this marble cake will win you over.

If you love effortless baking with big results, don’t miss our Ultimate Easy Cake Recipe Hub for more tried-and-true favorites.

Why This Recipe Works Better Than the Rest

You’ve probably seen dozens of marble cake recipes. So what makes this one worth your time?

Here’s exactly why it delivers better results:

• Moist, Tender Texture Every Time: Using both butter and oil gives you the best of both worlds—rich flavor from the butter, lasting moisture from the oil.
• Minimal Mess, Maximum Flavor: One batter, two flavors. You won’t need extra bowls or complicated steps. Just divide and swirl.
• Deep Chocolate Taste: We don’t settle for just cocoa powder. This recipe also uses melted chocolate to give that swirl a bold, fudgy punch.
• Beautiful Marbling, Zero Guesswork: Our simple swirl technique ensures a clean, defined pattern—not a muddy mess.
• Bake It Your Way: Whether you prefer a layer cake, a bundt, or cupcakes, this one recipe handles them all with specific instructions for each.

The Science Behind a Perfect Marble Cake

This isn’t just about mixing batter and hoping for the best. Great cake depends on smart ingredient choices and a little technique. Here’s what makes the difference:

Butter + Oil: Why You Need Both

Butter adds flavor. Oil adds moisture. If you only use butter, your cake might taste great but dry out the next day. Only use oil, and you’ll miss that classic buttery richness. Together, they balance each other out—keeping your cake soft, flavorful, and moist for days.

Buttermilk vs. Sour Cream: Either Works—Here’s How

Both of these ingredients bring acidity, which helps break down gluten in the flour and gives your cake a soft, tender crumb. Buttermilk adds a slight tang and lighter texture. Sour cream is thicker and creates a slightly richer, denser result. You can use either one in this recipe with great results.

Cake Flour or All-Purpose? What You Should Know

Cake flour has a lower protein content, which means less gluten forms when you mix it into the batter. That makes your cake extra soft. All-purpose flour still works well, especially when paired with the right fat and acid combo (like butter, oil, and buttermilk). This recipe is tested with all-purpose flour, but you can substitute cake flour if you want a finer texture.

The Reverse-Creaming Method (Optional Pro Tip)

Want an even denser, more plush texture? Try the reverse-creaming method. This technique starts by mixing the butter directly into the dry ingredients, which coats the flour in fat and slows gluten formation. That means a tight, velvety crumb that never turns rubbery. Totally optional, but worth trying if you want to experiment.

Step-by-Step: Making the One-Batter Marble Cake

Let’s walk through the full process—simple, clear, and designed for success on your first try.

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can use 9-inch pans, but reduce baking time by about 5 minutes.
2. Melt the chocolate: Place 4 oz of finely chopped semisweet chocolate in a microwave-safe bowl. Heat for 30 seconds, stir well, then microwave in 15-second bursts until fully melted and smooth. Set aside to cool slightly.
3. Cream the butter, oil, and sugar: In a large bowl, beat ½ cup softened unsalted butter, ½ cup oil, and 1¾ cups sugar until light and fluffy—about 30 seconds on high speed.
4. Add eggs and vanilla: Add 4 large eggs one at a time, beating well after each. Scrape the bowl, then stir in 2 teaspoons of vanilla extract.
5. Mix the dry ingredients: In another bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ¾ teaspoon salt.
6. Alternate with buttermilk: Using a spatula, add the flour mixture and 1¼ cups buttermilk in turns—start and end with the dry ingredients. Mix gently and stop once just combined. Don’t overmix.
7. Make the chocolate batter: Scoop out about ⅓ to ½ of the batter into a separate bowl. Stir in the melted chocolate until fully blended.

How to Create the Perfect Swirl

1. Layer the batters: Drop alternating spoonfuls of vanilla and chocolate batter into each prepared cake pan.
2. Swirl carefully: Drag a butter knife or skewer through the batter just 2–3 times. Use light, slow motions. Too much swirling blends the colors and ruins the marble effect.

Baking Instructions: Layers, Bundt, or Cupcakes

No matter what shape you’re aiming for, this recipe has you covered. Use the table below to match your pan choice with the right time and temperature.

Pan Type	Preparation	Bake Time	Temperature
Two 8″ Round Pans	Grease and flour	30–35 minutes	350°F (175°C)
Two 9″ Round Pans	Grease and flour	25–30 minutes	350°F (175°C)
10–12 Cup Bundt Pan	Grease and flour thoroughly (get into crevices)	40–50 minutes	350°F (175°C)
24 Cupcakes	Use paper liners or grease tin	18–22 minutes	350°F (175°C)

Check doneness carefully: Insert a toothpick into the center. It should come out with a few moist crumbs—never totally clean. That’s how you know it’s done without being dry.

Once baked, let your cake layers cool in the pan for about 15 minutes before turning them out onto a rack. Let them cool completely before you frost.

The Perfect Finish: 3 Easy Frosting Recipes

Whether you’re aiming for rich and decadent or something light and sweet, these frosting options let you customize your marble cake to match your taste.

Fudgy Chocolate Buttercream (Classic Choice)

Rich, smooth, and full of chocolate flavor—this is the go-to if you want a bold finish that matches the chocolate swirl inside.

Ingredients:

• 1 cup (170 g) semisweet chocolate chips
• 1 cup (226 g) unsalted butter, softened
• 2 cups (320 g) powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons heavy cream

Instructions:

1. Melt the chocolate chips in 15-second bursts in the microwave, stirring each time until smooth. Let it cool for about 10 minutes.
2. Beat the butter until smooth and creamy.
3. Add the cooled melted chocolate and mix until fully combined.
4. Gradually add powdered sugar, mixing slowly at first to avoid a mess.
5. Add vanilla and salt.
6. Pour in the heavy cream, then beat the frosting on high speed for one minute until fluffy.

Tangy Cream Cheese Frosting (Delicious Alternative)

For a slightly tangy contrast to the sweet cake, cream cheese frosting balances the flavor beautifully. It’s especially great with the bundt version.

Simple Ratio:

• 8 oz (225 g) cream cheese, softened
• ½ cup (113 g) butter, softened
• 2½ cups (375 g) powdered sugar
• 1 teaspoon vanilla extract

Beat all ingredients until smooth and fluffy, starting on low and finishing on high speed.

Vanilla or Chocolate Glaze (Light Option)

A thin glaze works well for bundt or loaf versions where you want a lighter topping without covering up the swirl.

Vanilla Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Whisk until smooth. Drizzle over cooled cake.

Chocolate Glaze:
Add 2 tablespoons cocoa powder and a bit more milk to thin it out.

Frequently Asked Questions & Baker’s Tips

This is your go-to section for preventing mistakes and fixing common problems before they happen. These tips come straight from real issues bakers face—and how to solve them.

The Ultimate One-Batter Marble Cake Recipe Card

The Ultimate One-Batter Marble Cake

Yield: 14 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Cooling & Frosting Time: 30 minutes

Total Time: 1 hour 25 minutes

A soft, moist, and beautifully swirled marble cake made from scratch using one simple batter. Bake it as a layer cake, bundt, or cupcakes—and pair it with your choice of three easy frostings.

Print

Ingredients

For the Cake:

• 4 oz semisweet chocolate bar, finely chopped
• ½ cup (113 g) unsalted butter, softened
• ½ cup (120 ml) avocado, vegetable, or canola oil
• 1¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 1¼ cups (300 ml) buttermilk, room temperature

For the Chocolate Buttercream Frosting:

• 1 cup (170 g) semisweet chocolate chips
• 1 cup (226 g) unsalted butter, softened
• 2 cups (320 g) powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons heavy cream

Instructions

<ul><li><strong>Prepare the Cake:</strong></li></ul><ol><li>Preheat oven to 350°F (175°C). Grease and flour your pans.</li><li>Melt the chopped chocolate in short bursts in the microwave. Stir until smooth, then set aside.</li><li>In a large bowl, beat butter, oil, and sugar until light and fluffy.</li><li>Add eggs one at a time, then stir in vanilla.</li><li>In a separate bowl, whisk flour, baking powder, and salt.</li><li>Mix dry ingredients and buttermilk into the wet mixture, alternating and ending with dry. Mix just until combined.</li><li>Pour â…“ to ½ of the batter into a separate bowl. Stir in melted chocolate until smooth.</li><li>Alternate spoonfuls of vanilla and chocolate batter into pans. Swirl lightly with a knife.</li><li>Bake based on your chosen pan type (see chart above). A toothpick should come out with moist crumbs.</li><li>Cool cakes in pans for 15 minutes before turning out onto racks. Let cool fully before frosting.<strong><br/></strong></li></ol><ul><li><strong>Make the Frosting:</strong></li></ul><ol><li>Melt chocolate chips and let cool for 10 minutes.</li><li>Cream butter until smooth. Mix in melted chocolate.</li><li>Gradually add powdered sugar.</li><li>Add vanilla, salt, and cream. Beat until fluffy.</li></ol>

Notes

Substitute Buttermilk: Use sour cream in equal amounts for a slightly denser crumb.

Pan Options: 8" rounds, 9" rounds, bundt, or cupcakes all work. Adjust baking times accordingly.

Storage: Keeps 2–3 days at room temp, up to 1 week in the fridge, or 1 month frozen.

Nutrition Information:

Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 460Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 90mgSodium: 240mgCarbohydrates: 50gNet Carbohydrates: 48gFiber: 2gSugar: 34gProtein: 5g

Nutritional information is an estimate based on standard ingredient data and preparation methods. Actual values may vary depending on specific ingredients used, portion sizes, and cooking methods. For the most accurate results, please calculate using your preferred nutrition calculator or consult a registered dietitian.

Final Thoughts

This marble cake isn’t just easy—it’s the one you’ll come back to again and again. With its moist crumb, bold flavor, and no-fail swirl, it’s perfect for birthdays, holidays, or a simple weekend treat. Whether you go for the rich buttercream, a tangy frosting, or a quick glaze, you’ll get something that looks great and tastes even better.

Bake it once, and you’ll see why it earns a permanent spot in your recipe box.

Want more simple, crowd-pleasing bakes? Head over to the Ultimate Easy Cake Recipe Hub for the full collection.