If it’s a day where you really just need cake, a single layer number like this chocolate and vanilla marble cake. It bakes up in a square cake pan, and you’ll have the perfect amount of frosting. Plus, if you’ve got kids like me, your little ones won’t have to fight over vanilla or chocolate- why not both?
This cake uses one base vanilla cake batter and then you just add a few ingredients to make the chocolate swirl batter. This is a really fun little cake to make- let’s get to it!
How to Make a Chocolate and Vanilla Marble Cake
We’re working with pretty simple ingredients for this one- don’t forget to always use dutch-processed cocoa powder! I always find that it does a better job of giving baked goods a deep chocolate flavor. The first step is stir the cocoa powder in with some hot water, which helps the cocoa powder bloom and become really flavorful.
The cake batter comes together easily and we’re using lots of ingredients to keep the cake super soft and fluffy. Start by beating together some butter, sugar, and a little bit of oil until everything is fluffy.
Then we’re adding in the eggs one at a time, along with some vanilla extract and a little bit of mayo. Don’t be freaked out by the mayo here- it just makes the cake moist and fluffy and I promise it won’t taste weird!
Finally, we’re adding in the dry ingredients and the milk until you have a smooth batter. Take about 1/3 of this cake batter into another bowl, and add in the chocolate mixture to the 1/3 of batter in the second bowl. Stir this together until you have a well combined chocolate cake batter.
I like to scoop the batter into my pan in alternating additions so that the chocolate and vanilla batters sit on top of eachother. Then you can take a knife and swirl the whole thing together until it’s looking pretty!
Once it comes out of the oven and cools down completely, you can smooth on the milk chocolate frosting. It’s a pretty simple frosting to make and it’s super smooth and creamy. Optionally top this cake with sprinkles and enjoy!
Tips and Tricks for Chocolate and Vanilla Marble Cake
Here are all my tips and tricks for making the perfect chocolate and vanilla marble cake:
- Do I have to bloom the cocoa powder? It’s not necessary, but since we’re already adding water and cocoa to the batter, I don’t recommend skipping it in this case. It simply brings out the cocoa powder flavor and creates a paste that is easy to work into the batter.
- Why does this recipe use mayo? The mayo in this recipe helps create a soft, moist cake. Since mayo is typically made from eggs and oil, it can contribute to really wonderful cake texture. We’re using a small amount in this recipe so it won’t change the taste of the cake.
- How come I don’t split the cake batter in half to the make the chocolate? Since we’re adding more ingredients to make the batter chocolate, you only need about 1/3 of the cake batter to end up with pretty equal parts.
- How do I know when the cake is finished baking? A toothpick inserted into the center of the cake should come out with just a few crumbs clinging to it and the cake should look set.
- Be sure the melted chocolate is cooled for the frosting before you add it into the rest of the mixture. It should be melted but mostly cooled off so it doesn’t melt the butter.
- I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.
Enjoy!
Chocolate and Vanilla Marble Cake
Ingredients
For the cake:
- 1/4 cup boiling water
- 1/4 cup dark cocoa powder
- 3/4 cup softened butter
- 2 tbs. canola oil
- 1 cups sugar
- 3 eggs
- 1/4 cup mayonnaise
- 1 tsp. vanilla extract
- 1 3/4 cups flour
- 1 3/4 tsp. baking powder
- 1 tsp. salt
- 2 tbs. milk
For the frosting:
- 4 oz milk chocolate melted and cooled
- 1/2 cup softened butter
- 2 cups powdered sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1/4 cup heavy cream
Instructions
For the cake:
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Preheat your oven to 350 degrees, and line an 8×8 inch pan with parchment paper. Lightly spray the pan with cooking spray. Set aside.
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In a small bowl, whisk together the boiling water and cocoa powder until a smooth, thick paste is formed. Set aside.
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In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the eggs one at a time, mixing between each addition. Beat in the mayonnaise and vanilla.
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In a medium bowl, stir together the flour, baking powder, and salt. Mix in about half of the dry mixture, and then add mix in the milk. Finish by stirring in the remaining flour mixture until well combined- the mixture will be thick.
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Pour about 1/3 of the batter into a medium bowl- it does not have to be exact. Beat in the cocoa powder-water mixture to the 1/3 batter until completely combined.
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Scoop the vanilla batter into your pan with an ice cream scoop, leaving spaces for the chocolate batter. Then, scoop the chocolate batter onto the pan as well. Using a spatula, spread the batter to the edges of the pan. Then, use a butter knife to swirl the batters together.
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Bake for 30-35 minutes, or until a cake tester comes out clean. Cool completely before frosting.
For the frosting:
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Beat together the butter, powdered sugar, salt, and vanilla until smooth. Beat in the melted chocolate, and then the heavy cream until the mixture is fluffy. Spread evenly onto the cooled cake. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Can I use Greek yogurt instead of mayo ?
Yes, you can swap in greek yogurt.