Moist Marble Cake Recipe

Moist Marble Cake Recipe – A simply PERFECT recipe for the all-time classic cake! Super-moist with a tender crumb that slices like velvet.  The vanilla and chocolate marry beautifully in texture, yet pleasantly contrast in color and flavor. A luscious milk chocolate ganache glaze, takes it over the top!

Servings: 10


2 cups plus 3 tablespoon (7 3/8oz, 210g) all purpose flour (see note below)
1/4 cup plus 1 tablespoon (1 3/8 oz, 40g) cornstarch (*see note for substitution)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6.4oz, 181g) sour cream, at room temperature
1/4 cup whole milk, at room temperature
1 cup (8oz, 227g) unsalted butter, softened to room temperature
1 1/2 cups (10 1/2oz, 300g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract (1 1/2 tablespoons if using imitation vanilla extract)

1/4 cup plus 2 tablespoons (30g/ 1 1/8oz) unsweetened cocoa powder
2 tablespoons milk
1 tablespoon (1/2 oz, 15g) unsalted butter
1 tablespoon sugar
1/8 teaspoon baking soda

2.7 oz/ 77g white chocolate containing cocoa butter (I used Lindt), chopped
1.4 oz/ 40g semi-sweet or bittersweet chocolate, (I used Hershey’s semisweet chocolate chips), chopped
1/3 cup (2.7 oz/ 77g) heavy whipping cream, very hot


Adjust the oven rack to middle position and preheat the oven to 350F/180C. Butter and flour (or generously spray with a non-stick cooking spray) a 10-cup bundt pan (*see note).

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

In a liquid measuring cup (or a small bowl) whisk together the sour cream and milk. Set aside.

In the bowl of a electric mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, ribbon-like and slightly lightened up; 2 to 3 minutes.

With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy.

Add the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream/milk mixture and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated.

Remove 1 1/2 cups of the batter from the bowl and set aside.


In a medium bowl, combine the milk, butter and sugar and heat in the microwave until the butter has melted. Whisk to dissolve the sugar. Add in the cocoa powder and stir really well until there are no lumps and a very thick chocolate paste forms. Add in the baking soda and stir again.

Take a few tablespoons from the reserved vanilla cake batter and stir really well into the chocolate paste to lighten it up. Add the remaining reserved cake batter into the chocolate mixture and fold until evenly incorporated and no light streaks remain.

(Note: The following method of marbling creates a cake with subtle marbleness, meaning that the vanilla and chocolate portions are more distinct in 2 different ends like a yin yang, instead of them being throughly mixed in a zebra-like pattern. It’s just a matter of preference. Please see note below for a more layered marbling effect). Transfer the vanilla cake batter into the prepared pan, then using the back of a spoon, make a tunnel in the middle, around the pan. Spoon the chocolate batter into the tunnel, avoiding the sides. Using a butter knife, swirl the 2 batters together in an ‘S’ shape motion.

Bake in the oven for 40 to 50 minutes, or until the center springs back to the touch and a skewer inserted down the center of the cake comes out clean or with a few moist but cooked crumbs attached.

Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.

Serve plain or dust with powered sugar or drizzle with the milk chocolate ganache glaze (recipe below) if you prefer.

The cake will keep for 3 days stored in air-tight container, at room temperature.


In a small microwave-safe bowl, combine together both chocolates and heat in the microwave, stirring every 15 seconds, until almost completely melted; about 1 1/2 minutes.

Remove from the microwave and stir until completely melted.

Pour the hot cream on top of the chocolates and stir until completely smooth. It will look broken at the beginning but will come together just fine as you continue to stir. If you’d like, press the glaze through a fine-mesh strainer for a smoother finish.

Allow the ganache to cool a bit, until it mounds slightly before smoothly disappearing; about 1/2 an hour.

Use the glaze right away or cover until ready to use, reheating it in 3 second bursts in the microwave until desired consistency is achieved.


Cornstarch is used in combination with the all-purpose flour in this recipe to imitate the results of cake flour, which produces a finer and more tender crumb. Cake flour could be hard to find in some areas, so this trick works like a charm. If you have cake flour on hand, by all means use that instead of the all purpose flour/cornstarch combo. You will then need to use a total of 2 1/2 cups (8.7oz/ 250g) cake flour.

A larger bundt pan maybe used, however it may bake faster, so check earlier than the suggested timing for doneness. Although I haven’t tried it myself, but I believe that this recipe will work just fine divided between 2 loaf pans.

My family prefers a 3:1 ratio of vanilla to chocolate cake. However, I understand that this can vary from one person to another. Some people like almost equal amounts of chocolate and vanilla, while others like a barely there chocolate swirl. Here’s how you could personalise it to suite your taste:

For less chocolate batter:
Mix only 1 cup of the vanilla batter in this amount of chocolate paste:
1/4 cup (20g) unsweetened cocoa powder
1 1/2 tablespoons milk
2 teaspoon butter
2 teaspoons sugar
A pinch of baking soda

For more chocolate batter:
Mix 2 cups of the vanilla batter in this amount of chocolate paste:
1/2 cup (40g) unsweetened cocoa powder
3 tablespoons milk
1 1/2 tablespoons butter
1 1/2 tablespoons sugar
3/8 teaspoon baking soda

To create a more layered marbling effect, that is more mixed in with the vanilla batter, so you get both the chocolate and vanilla in one bite, alternate between batter layers. Start by filling the bottom of the pan with 1/3 of the vanilla cake batter, followed by 1/3 of the chocolate batter, then cover with another third of the vanilla batter, then another third chocolate, the remaining vanilla then finishing off with the chocolate. Using a butter knife, swirl together in an ‘S’ shaped motion, but don’t over do it.


Leave a Comment