Perfectly Moist Marble Cake

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Perfectly Moist Marble Cake

A Soft, Tender Vanilla and Chocolate Swirl Cake

This Perfectly Moist Marble Cake is a timeless classic that always impresses. It brings together the best of two worlds: a soft and buttery vanilla cake base intertwined with a rich, silky chocolate batter. Every slice reveals beautiful marbled swirls and a moist, tender crumb that stays fresh for days. Whether you are baking for a special occasion or simply want a beautiful everyday cake, this recipe delivers consistent, irresistible results.

What makes this marble cake truly special is the technique. You prepare one batter, then divide it into two portions—one stays vanilla, and the other becomes chocolate by adding melted semisweet chocolate. The mixture is then layered and gently swirled to create those stunning patterns throughout the cake.

Why You Will Love This Recipe

  • Stays wonderfully moist thanks to a blend of butter, oil, and buttermilk
  • Uses a single batter, making the process simple and efficient
  • Produces an elegant marbled pattern without any special tools
  • Perfect with tea, coffee, or as a beautiful dessert for gatherings
  • A dependable bake with a soft, melt-in-your-mouth texture

Kitchen Equipment

  • Two loaf pans or one large tube/loaf pan
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Spatula
  • Parchment paper
  • Knife or skewer for swirling

Ingredients

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

Instructions

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two loaf pans generously and line the bottoms with parchment paper to ensure easy release.

2. Melt the Chocolate

Place the chopped semisweet chocolate in a microwave-safe bowl. Heat for 30 seconds, stir well, then continue heating in 15-second intervals, stirring after each round until the chocolate is fully melted and smooth.
Set aside to cool slightly.

3. Prepare the Batter

In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together until light, creamy, and well combined.

4. Add the Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

5. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

6. Alternate Wet and Dry

Using a spatula or mixing on low speed, gently fold the dry ingredients into the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture. Mix until just combined—avoid overmixing to maintain a tender cake.

7. Create the Chocolate Portion

Transfer about one-third to one-half of the batter into a separate bowl. Add the melted chocolate and fold until fully incorporated and smooth.

8. Layer and Marble

Spoon alternating dollops of vanilla and chocolate batter into each prepared pan. Once filled, use a knife or skewer to gently swirl the batters together. A few slow figure-eight motions are enough to create beautiful marbling without blending the batters.

9. Bake

Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

10. Cool and Serve

Allow the cakes to cool in their pans for 10–15 minutes. Then transfer them to a wire rack to cool completely before slicing. The final texture is soft, moist, and deeply flavorful.

Serving Suggestions

This marble cake needs no frosting, but it pairs wonderfully with:

  • A light dusting of powdered sugar
  • Vanilla custard
  • Fresh berries and whipped cream
  • A simple chocolate glaze

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