Description

This moist marble round cake features beautiful chocolate and vanilla swirls, a super-tender crumb, and creamy frosting. It’s quick to make, crowd-pleasing, and perfect for birthdays, weekends, or any sweet occasion.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
3 large eggs, room temperature
1 cup sour cream or plain Greek yogurt
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
2 tbsp milk
2 tbsp granulated sugar (for chocolate swirl)
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
2–3 tbsp milk (for frosting)
1 tsp vanilla extract (for frosting)
Pinch salt (optional, for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat softened butter and oil with sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla.
Add sour cream and beat until smooth.
Gradually mix in dry ingredients. Do not over-mix; batter should be thick but smooth.
In a medium bowl, mix cocoa powder, milk, and sugar until smooth and glossy.
Take about 1 cup of the vanilla batter and fold it into the cocoa mixture to make the chocolate batter.
Spoon half the vanilla batter into the prepared pan. Drop spoonfuls of chocolate batter over top, then cover with remaining vanilla batter.
Use a toothpick or butter knife to gently swirl the batters in a figure-eight motion. Stop once you see distinct streaks.
Bake for 38-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting: Beat butter until creamy. Gradually add powdered sugar, mixing until combined.
Add milk and vanilla, beating until fluffy. Adjust milk as needed for spreadable texture.
Once the cake is cool, frost generously and swirl with a spatula for a pretty finish.
Optional: Chill the cake for 20 minutes after frosting for easier slicing.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter to keep the cake tender. Swirl gently for distinct marble streaks. For gluten-free, use a 1:1 blend. Cake can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen in slices. Frost only when cake is completely cool.

Prep Time: 20 minutes
Cook Time: 38-45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 340
Sugar: 27
Sodium: 220
Fat: 17
Saturated Fat: 10
Carbohydrates: 43
Fiber: 1
Protein: 4

Keywords: marble cake, moist cake, chocolate swirl, vanilla cake, birthday cake, easy cake recipe, homemade cake, round cake, frosting, party dessert