simple moist marble cake recipe

Written ByJenny Smyth Posted on
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The Best simple moist marble cake recipe

I’ve been making this simple moist marble cake recipe for years, and it’s a staple in our household. It’s a classic recipe that never fails to impress, and my kids love helping me in the kitchen.

The best part about this recipe is how easy it is to make – just mix all the ingredients together and pop it in the oven. The result is a deliciously moist cake with a beautiful marble effect.

I love how versatile this recipe is too – you can serve it as a snack or dessert, and it’s perfect for potlucks or family gatherings. Plus, it’s a great way to get some extra fiber and nutrients into your diet with the added benefit of whole wheat flour.

I’ve even started using this recipe as a base for other desserts, like adding nuts or fruit to create a unique flavor combination. My family loves when I bring home a fresh-baked marble cake from the oven, and it’s always a hit at parties and events.

I’ve tried many different recipes over the years, but this one remains my go-to for its simplicity and delicious results.

Simple Moist Marble Cake

4.8 from 617 votes

A classic marble cake recipe that is moist and delicious. This cake features a perfect combination of vanilla and chocolate swirled together.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
1/4 tsp almond extract

For the Chocolate Batter

1/2 cup unsweetened cocoa powder
1/2 cup hot water

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
Set aside.
3In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4Add the eggs one at a time, mixing well after each addition.
5Stir in the vanilla extract and almond extract.
6In a separate bowl, combine the flour, baking powder, and salt.
7Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream.
8Mix until just combined.
9Stir in the vegetable oil.
10Divide the batter evenly into two separate bowls.
11In one bowl, stir in the cocoa powder and hot water until well combined.
12This will be your chocolate batter.
13Pour the vanilla batter into the prepared baking pan.
14Spoon the chocolate batter over the vanilla batter.
15Use a knife or spatula to gently swirl the batters together.
16Do not overmix.
17Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
18The top of the cake should be golden brown and spring back when lightly touched.
19Remove the cake from the oven and let it cool in the pan for 10 minutes.
20Then, transfer the cake to a wire rack to cool completely before slicing and serving.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer flavor, use buttermilk instead of whole milk.

This simple moist marble cake recipe has become a staple in our household due to its ease of preparation and delicious results. It’s perfect for any occasion – whether you’re hosting a dinner party or need a quick dessert option.

And with its high fiber content from the whole wheat flour, you can feel good about serving this treat to your loved ones. Simply store any leftover cake in an airtight container at room temperature for up to three days or freeze it for later use.

❓ Frequently Asked Questions About Moist Marble Cake

Q: What type of flour should I use in this recipe?

This recipe works best with all-purpose flour, but you can also use whole wheat flour for a nuttier flavor and more fiber.

Q: Can I use vegetable oil instead of butter?

No, using butter gives the cake its signature rich flavor and texture.

Q: How do I ensure the cake doesn’t dry out?

To prevent drying out, make sure not to overmix the batter, and keep an eye on the cake while it’s baking – if you notice it starting to brown too quickly, cover it with foil to prevent further browning.

Q: Can I make this recipe ahead of time?

You can mix the batter ahead of time, but be sure to let it rest at room temperature for at least 30 minutes before baking.

Q: Is this recipe suitable for vegans?

No, this recipe uses eggs and dairy products; however, you can easily substitute these ingredients with vegan alternatives to make a plant-based version.

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