Easy Marble Cake with Chocolate and Vanilla Swirl
A buttery vanilla cake swirled with chocolate in one 9-inch pan, simple to mix and easy to slice.
Equipment
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Knife for swirling
Ingredients
Main Ingredients
- 1 ¾ cup all-purpose flour spooned and leveled
- 2 tsp baking powder use a fresh container
- ½ tsp salt
- ¼ cup unsweetened cocoa powder for the chocolate batter
- ½ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk set 2 tbsp aside for the cocoa
- ¼ cup powdered sugar optional, for dusting
Instructions
Cooking
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
- Whisk the flour, baking powder, and salt together in a bowl.
- Beat the butter and granulated sugar with an electric mixer until fluffy. Beat in the eggs one at a time, then the vanilla.
- Add the dry mixture and all but 2 tablespoons of the milk in alternating additions, mixing until just combined.
- Divide the batter in half. Stir the cocoa and the reserved 2 tablespoons of milk into one half until smooth.
- Spoon alternating dollops of each batter into the pan and swirl with a knife using only a few passes.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool, then dust with powdered sugar if using.
Notes
Substitutions: Whole milk or low fat milk both work. Melted chocolate can replace the cocoa, but cool it first.
Tips: Soften the butter, avoid overmixing, and swirl with only a few passes of the knife. Check that the baking powder is fresh before baking. Nutrition is an estimate.
Storage: Cover and keep at room temperature. Wrap the cut side to keep slices moist, or freeze the cooled cake in a sealed container.