Marble Cake with Chocolate Frosting Recipe

Single-Layer Marble Cake Recipe (9x13 Pan)

This Single-Layer Marble Cake offers the same delightful combination of chocolate and vanilla swirls in a convenient 9x13 pan. Topped with a rich chocolate frosting, it’s perfect for everyday indulgence or special gatherings.

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Yield
Serves 12–16

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Ingredients

For the Cake:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons hot water

For the Chocolate Frosting:

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 1/2 cups powdered sugar, sifted
• 1/3 cup unsweetened cocoa powder
• 1/4 cup whole milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together with a hand or stand mixer until light and fluffy (about 3 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

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Step 2: Create the Chocolate Swirl

1. In a small bowl, combine the cocoa powder and hot water to create a smooth paste.
2. Transfer 1 cup of the vanilla batter to the cocoa mixture and mix until well blended.

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Step 3: Assemble the Marble Cake

1. Pour the vanilla batter into the prepared 9x13 pan and spread evenly.
2. Drop spoonfuls of the chocolate batter on top of the vanilla batter.
3. Use a knife or skewer to gently swirl the chocolate batter into the vanilla, creating a marbled effect.

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Step 4: Bake the Cake

1. Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool completely in the pan on a wire rack.

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Step 5: Make the Chocolate Frosting

1. In a medium bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and cocoa powder, alternating with the milk or cream. Mix until smooth and fluffy.
3. Stir in the vanilla extract and a pinch of salt. Adjust consistency with more milk or powdered sugar, as needed.

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Step 6: Frost the Cake

1. Spread the chocolate frosting evenly over the cooled cake.
2. Optional: Garnish with chocolate shavings, sprinkles, or a dusting of powdered sugar.

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How It Looks and Tastes
The cake is soft and moist with beautiful chocolate and vanilla swirls, topped with creamy chocolate frosting that melts in your mouth. Perfect for sharing!

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Nutritional Information (Per Serving, Based on 16 Slices):
Calories: 290 | Fat: 13g | Saturated Fat: 8g | Carbohydrates: 41g | Fiber: 2g | Sugars: 31g | Protein: 3g

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Kitchen Tips

• Swirling: Be gentle with the swirling to maintain distinct chocolate and vanilla patterns.
• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.