Fluffy vanilla & chocolate marble cake recipe with chocolate buttercream. This easy-to-make marble cake is soft and delicious, filled with chocolate buttercream made with cocoa powder.
If you like chocolate and vanilla cakes you will love the Chocolate Fudge Vanilla Cake or the Vanilla Chocolate Chip Muffins!
Prep time: 20mins | Cook time: 20mins | Yield: 8 servings
Ingredients:
For the Cake:
- 1/4 cup (55g) Unsalted butter at room temperature
- 1/2 cup (100g) Granulated sugar
- 1/4 cup (55g) Vegetable oil (any flavorless vegetable oil like corn, canola, sunflower)
- 2 Large eggs at room temperature
- 1/2 cup (120g) Milk at room temperature
- 1 1/2 tsp (8g) Vinegar or lemon juice
- 1 1/2 cups (180g) All-purpose flour
- 1 1/2 tsp (6g) Baking powder
- 1/4 tsp (1g) Salt
- 1/2 tsp Vanilla extract
- 1 Tbsp Unsweetened cocoa powder
For the Chocolate Buttercream:
- 3/4 cup (170g) Unsalted butter at room temperature
- 1 cup (135g) Powdered sugar (icing sugar)
- 1/3 cup (30g) Unsweetened cocoa powder
- 1/4 tsp (1g) Salt (you can skip the salt if you use salted butter)
- 1/2 tsp Vanilla extract
- Milk (optional) – If the buttercream is too thick or grainy, add a bit of milk (one teaspoon at a time) mixing after each addition until the desired consistency.
Video:
Directions:
For the Cake:
- Line two 7in (18cm) round pans with parchment paper. Set them aside. You can use just one 7-inch pan and cut the cake in half later, but keep in mind that the cake will take longer to bake in the center.
- Preheat the oven to 350° (180°C) for about 5 minutes before baking the cake.
- Combine the butter, sugar, and vegetable oil in the bowl of an electric mixer. Beat on medium speed for about 2-3 minutes.
- Add the eggs, one at a time, beating after each addition until well combined.
- Stir in the milk and vinegar.
- Sift the flour, baking powder, and salt over the mixture. Using a wire whisk, stir gently until well combined. You can beat with the electric mixer for a few seconds on low speed if there are still a few lumps in the batter. But make sure to mix as little as you can, or the cake will become dense.
- Pour about 1/3 of the batter into another bowl. Add the vanilla to 2/3 of the batter and the cocoa powder to 1/3 of the batter. Whisk gently until just combined.
- Divide the vanilla batter evenly between the two prepared pans. Place dollops of chocolate batter on top of them and create swirls using a skewer or small knife.
- Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely at room temperature.
For the Chocolate Buttercream:
- Beat the butter on medium speed for about 4 minutes until light and fluffy.
- Sift the powdered sugar, cocoa powder, and salt on top. Add the vanilla. Beat on medium speed for about 2-3 minutes until smooth.
- If the buttercream is too thick or grainy, add a bit of milk (one teaspoon at a time) mixing after each addition until the desired consistency.
Assembling the Cake:
- Level the top of one of the cakes and place it onto a serving plate.
- Spread the buttercream evenly on top. I like to use a piping bag fitted with a large round piping tip to create a round and even edge of filling.
- Place the other cake layer over the filling and lightly press the top.
- Store the cake at room temperature or remove it from the fridge about 1 hour before serving.
You may also like:
Vanilla Chocolate Chip Muffins
Chocolate Sheet Cake with Vanilla Cream
Vanilla, Chocolate and Strawberry Cupcakes
