Experience the delightful combination of vanilla and chocolate in this moist Marble Sheet Cake, enhanced with a rich chocolate ganache swirl.
While spending more time at home, there’s no better way to connect with loved ones than by baking together. This Classic Marble Sheet Cake is a must-try recipe that brings together the delightful flavors of vanilla and chocolate. We’ve even taken it up a notch with a decadent chocolate ganache swirl!
In this recipe, the timeless combination of vanilla and chocolate cake batters come together in the most delicious way, enhanced by a luscious chocolate ganache swirl. If you’re a fan of marble cakes, this Marble Sheet Cake will surely become a favorite in your collection of dessert recipes!
The History of Marble Cakes
Marble cakes, originating from Germany where they are known as Marmorkuchen, traditionally feature two contrasting cake batters swirled together to create a marbled effect. While chocolate and vanilla are the classic flavors, variations have included ingredients like coffee, raisins, or molasses to achieve different colors and tastes. In this recipe, we stick with the classic chocolate and vanilla combination, elevating it further with a decadent chocolate ganache swirl.
Marble Sheet Cake Recipe
For a perfect marble cake, it’s essential to balance both the vanilla and chocolate flavors, ensuring each bite offers a delightful combination of both. In this Marble Sheet Cake, we create a delicate swirl to highlight the contrast between the two batters, preserving distinct areas of vanilla. The recipe consists of three main components:
- Vanilla Cake Batter
- Chocolate Cake Batter
- Ganache Swirl
How to Make Marble Sheet Cake
Vanilla Cake Batter
Start by melting 1 ounce (28 grams) of milk chocolate in the microwave and set it aside to cool slightly. This will be used later for the chocolate batter.
For the vanilla cake batter, which serves as the foundation for the marbling effect:
- Cream together the unsalted butter and granulated sugar in a large mixing bowl using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Mix in the room-temperature milk and sour cream until the batter is smooth.
- Gently fold in the all-purpose flour, baking powder, and salt until just combined. The batter should be thick, similar to pancake batter; avoid overmixing to keep the cake tender.
Chocolate Cake Batter
For the chocolate batter:
- Transfer 1 cup of the prepared vanilla batter into a separate bowl.
- Add 3 tablespoons of unsweetened cocoa powder, ½ teaspoon of baking soda, and the melted milk chocolate from earlier.
- Stir thoroughly until all ingredients are fully incorporated. The chocolate batter will be quite thick.
Chocolate Ganache Swirl
To prepare the chocolate ganache swirl:
- Combine the semi-sweet chocolate and heavy whipping cream in a microwave-safe bowl.
- Heat the mixture in the microwave for approximately 1 minute.
- Stir continuously for about a minute until it becomes thick and glossy, forming a smooth ganache.
Why Add Chocolate Ganache?
Incorporating a chocolate ganache swirl into the Marble Sheet Cake enhances both its appearance and flavor:
- Adds Shine: The ganache provides a beautiful sheen to the cake’s surface.
- Enhances Moisture: It keeps the cake moist without the need for additional frosting.
- Deepens Flavor: The semi-sweet chocolate offers a delightful contrast to the sweet cake batter, adding depth to each bite.
Assembling and Marbling the Marble Sheet Cake
With all components ready, it’s time to assemble and create the marbled effect. The key is to achieve a beautiful contrast between the vanilla and chocolate batters. Follow these steps for the best results:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Baking Pan: Spray a 10×15-inch (25×38 cm) baking pan with non-stick cooking spray.
Pour the Vanilla Batter: Evenly pour the vanilla cake batter into the prepared pan.
Add the Chocolate Batter:
Transfer the chocolate batter into a pastry bag or a plastic zip-top bag with a corner snipped off.
Pipe or spoon the chocolate batter over the vanilla batter in a loose zig-zag pattern from one end of the pan to the other.
Create the Swirl:
Use a knife to swirl the chocolate batter into the vanilla batter by dragging it through the batters in the opposite direction (horizontally).
Drizzle the ganache over the batter in a similar zig-zag pattern.
Gently swirl the ganache into the batter with the knife, being careful not to overmix. You want to maintain distinct areas of vanilla and chocolate.
Bake the Cake: Bake for 16-22 minutes, or until the center springs back when lightly pressed, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Ingredients
Melted Chocolate
- 1 ounce (30 grams) milk chocolate, melted and set aside
Vanilla Cake Batter
- 1 cup (2 sticks or 230 grams) unsalted butter, room temperature
- 1½ cups (300 grams) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup (120 grams) whole milk, room temperature
- ½ cup (115 grams) sour cream, room temperature
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Chocolate Cake Batter
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
Ganache Swirl
- 2 ounces (60 grams) semi-sweet chocolate, melted
- 4 tablespoons (60 milliliters) heavy whipping cream
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Pan:
Spray a 10×15-inch (25×38 cm) baking pan with non-stick cooking spray and set aside.
Melt the Milk Chocolate:
In a microwave-safe bowl, melt 1 ounce (30 grams) of milk chocolate in 30-second intervals, stirring after each, until fully melted.
Set aside to cool slightly.
Make the Vanilla Cake Batter:
In a large mixing bowl, cream together 1 cup (2 sticks or 230 grams) of room-temperature unsalted butter and 1½ cups (300 grams) of granulated sugar until light and fluffy.
Add 3 large eggs, one at a time, mixing well after each addition.
Mix in 1 tablespoon of vanilla extract.
Gradually add ½ cup (120 grams) of room-temperature whole milk and ½ cup (115 grams) of room-temperature sour cream, mixing until fully combined.
In a separate bowl, sift together 2 cups (250 grams) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The batter should be thick like pancake batter. Do not overmix.
Prepare the Chocolate Cake Batter:
In a separate bowl, combine 1 cup of the vanilla batter with 3 tablespoons of unsweetened cocoa powder, ½ teaspoon of baking soda, and the melted milk chocolate from earlier.
Stir until thoroughly combined. The chocolate batter will be thick.
Make the Ganache Swirl:
In a microwave-safe bowl, combine 2 ounces (56 grams) of semi-sweet chocolate and 4 tablespoons (60 milliliters) of heavy whipping cream.
Microwave for about 1 minute, then stir until the mixture is smooth, glossy, and thickened.
Assemble the Cake:
Pour the vanilla cake batter into the prepared baking pan, spreading it evenly.
Transfer the chocolate batter into a pastry bag or a plastic zip-top bag with a corner snipped off.
Pipe or spoon the chocolate batter over the vanilla batter in a zig-zag pattern.
Use a knife to swirl the chocolate batter into the vanilla batter by dragging it in the opposite direction.
Drizzle the ganache over the batter in a similar zig-zag pattern.
Swirl the ganache lightly into the batter with the knife, being careful not to overmix.
Bake:
Bake the cake in the preheated oven for 16-22 minutes, or until the center springs back when lightly pressed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes.
Slice and serve warm or at room temperature.
Enjoy your homemade Marble Sheet Cake with Chocolate Ganache Swirl! This delightful dessert combines the best of vanilla and chocolate, making it a perfect treat for any occasion.
