Marble Cake with Chocolate Frosting Recipe

Name: Marble Cake with Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 cup milk, at room temperature; 2 teaspoons pure vanilla extract; 1 1/2 sticks unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 4 ounces bittersweet chocolate, melted and cooled; 4 ounces bittersweet chocolate; 1/2 cup plus 2 tablespoons heavy cream; 1/2 pound unsalted butter, softened; 1 large egg yolk (optional); 1 pound confectioners' sugar; 1 teaspoon pure vanilla extract; Pinch of salt

Servings: persons

3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
4 ounces bittersweet chocolate, melted and cooled
4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons heavy cream
1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners' sugar
1 teaspoon pure vanilla extract
Pinch of salt

1
Preheat the oven to 350.
2
Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour.
3
In a bowl, mix the 3 cups of flour, baking powder, and salt.
4
In a cup, mix the milk with the vanilla.
5
In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy.
6
Add the sugar and beat until fluffy, 4 minutes.
7
Beat in the eggs, one at a time, scraping down the bowl.
8
Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
9
Mix 2 cups of the batter with the melted and cooled bittersweet chocolate.
10
Scrape the remaining batter into the pans.
11
Dollop the chocolate batter over the batter in the pans and swirl with a knife.
12
Bake in the lower third of the oven for about 35 minutes, until springy.
13
Let cool for 15 minutes, then run a knife around the edges and invert onto a rack.
14
Peel off the paper, turn the cakes upright and cool completely.
15
Melt the bittersweet chocolate in 1/4 cup of the heavy cream and let cool.
16
In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy.
17
Beat in the sugar at low speed.
18
Beat in the remainder of the cream, vanilla, and salt, then beat at medium-high speed until fluffy, 3 minutes longer.
19
Beat in the cooled chocolate cream.
20
Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides.
21
Let stand 1 hour; serve.

2506

kcal

Calories

124

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups sifted all-purpose flour, plus more for dusting, 1 tablespoon baking powder, 3/4 teaspoon salt, 1 cup milk, at room temperature, and more.

Yes, Marble Cake with Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marble Cake with Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions