Moist Marble Cake with Swirled Chocolate Ganache for Ultimate Flavor
Marble Cake is a deliciously moist, dense cake that perfectly combines vanilla and chocolate flavors. The secret to this decadent dessert is the swirl of chocolate ganache layered into the vanilla and chocolate cake batters, giving it an extra burst of chocolatey goodness. Whether you’re frosting it with a favorite buttercream or our recommended Chocolate Ermine frosting, this cake is guaranteed to impress! If you’re a fan of this flavor combo, try our Marble Sheet Cake for another treat.
Ingredients and Substitutions
Melted Chocolate: Begin by melting milk chocolate and allowing it to cool slightly before adding it to the chocolate cake batter.
Vanilla Cake Batter: For best results, make sure ingredients like butter, eggs, milk, and sour cream are at room temperature. If you’re out of eggs, check out these egg substitutes.
Milk: Using whole milk or milk with higher fat content is ideal for achieving a rich, moist cake. Lower-fat milk may result in a drier texture.
Sour Cream: This ingredient helps keep the cake soft and moist, even after baking, while adding a lovely density.
Cake Flour: It’s important to use cake flour for this recipe. All-purpose flour will alter the texture. If you don’t have cake flour on hand, you can make your own with a homemade cake flour recipe.
Cocoa Powder: I used regular unsweetened cocoa powder for the chocolate batter. I haven’t tested the recipe with Dutch-processed cocoa powder, so I can’t vouch for how it might affect the cake’s texture.
Ganache: To intensify the chocolate flavor, we swirl semi-sweet chocolate ganache into the batter for a beautifully marbled effect.
Can I Use a Different Pan?
Yes! If you don’t have 8-inch (20 cm) round cake pans, feel free to use 9-inch (23 cm) round pans. You could also use a bundt pan or springform pan. Keep in mind that baking times may vary based on the type of pan you use, so check your cake frequently to avoid over- or under-baking.
How to Store Frosted Marble Cake
After assembling and frosting your marble cake, it can be stored at room temperature for a few hours up to a couple of days, depending on the type of frosting used. For longer storage, refrigerate the cake for up to a week. If you need to store it for longer, freezing the unfrosted cake is recommended.
How to Freeze a Baked Cake
Freezing cakes is a great way to prep dessert in advance. Once the cake is fully cooled, wrap the layers in a double layer of plastic wrap, followed by aluminum foil. Label and date the cake, and it will keep for 2-3 months in the freezer. When ready to frost, let it thaw in the refrigerator overnight.
Ingredients
Melted Chocolate:
- 1 ounce (30g) milk chocolate, melted and cooled
Vanilla Cake Batter:
- 1 cup (2 sticks / 230g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup (120g) whole milk, room temperature
- ½ cup (115g) sour cream, room temperature
- 2 cups (250g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Chocolate Cake Batter:
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 ounce melted milk chocolate (from earlier step)
Ganache Swirl:
- 2 ounces (60g) semi-sweet chocolate, melted
- ¼ cup (60ml) heavy whipping cream
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two 8-inch (20 cm) round cake pans with parchment paper and spray with nonstick spray. Set aside.
Melt the Chocolate: In a microwave-safe bowl, melt 1 ounce of milk chocolate in 30-second increments, stirring after each interval until smooth. Set aside to cool slightly.
Prepare Vanilla Cake Batter:
In a large bowl, using a hand-held mixer or stand mixer, cream together the unsalted butter and granulated sugar until fluffy (about 2 minutes).
Add the eggs, one at a time, and then the vanilla extract. Mix until well combined.
Mix in the room-temperature milk and sour cream until the batter is smooth.
Add Dry Ingredients: Slowly add cake flour, baking powder, and kosher salt to the wet ingredients. Mix until just combined—the batter should be thick, similar to pancake batter.
Prepare Chocolate Cake Batter:
In a separate bowl, take 1 cup of the vanilla cake batter and stir in the cocoa powder, baking soda, and the melted milk chocolate. Stir well to combine. The chocolate batter will be thick.
Make the Ganache:
In a small microwave-safe bowl, melt the semi-sweet chocolate with heavy cream by microwaving for 1 minute. Stir until the ganache is thick and glossy.
Assemble the Cake:
Scoop dollops of vanilla cake batter into the prepared pans, alternating pans for even distribution.
Add dollops of chocolate cake batter (about 4-5 per pan), and then spoon the chocolate ganache on top.
Use a knife to swirl the batters and ganache together for a marbled effect.
Bake: Bake the cakes for 26-28 minutes, or until the center of the cakes bounces back when pressed, and a toothpick inserted comes out clean with only a few crumbs.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Once your cakes are fully cooled, layer and frost them with your favorite frosting. For the best flavor pairing, we recommend Chocolate Ermine frosting.
