Marble Cake


Indulge in the perfect harmony of flavors and textures with our Marble Cake adorned with rich chocolate ganache frosting – a timeless dessert elevated to new heights of decadence. This cake marries the delicate sweetness of vanilla with the indulgent richness of chocolate, resulting in a tantalizing treat that’s as visually stunning as it is delicious. Whether you’re sharing it with loved ones or treating yourself to a moment of indulgence, our Marble Cake is guaranteed to leave a lasting impression.

Why We Love This Recipe:

✔️ Classic with a Twist: Enjoy the familiar comfort of marble cake with an added layer of sophistication. ✔️ Decadent Chocolate Ganache: Luxuriate in the velvety smoothness of rich chocolate ganache frosting. ✔️ Perfect for Any Occasion: Whether it’s a birthday, anniversary, or simply a sweet craving, this cake is always a hit.


For the Marble Cake:

  • 2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3 large eggs


  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder

For the Chocolate Ganache Frosting:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, finely chopped


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the vegetable oil, eggs, and vanilla extract until well combined.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
  6. Divide the batter in half. In one half, stir in the unsweetened cocoa powder until fully incorporated.
  7. Spoon dollops of the vanilla and chocolate batters alternately into the prepared baking pan.
  8. Use a knife or skewer to swirl the batters together to create a marbled effect.
  9. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool completely in the pan before frosting.

For the Chocolate Ganache Frosting:

  1. In a small saucepan, heat the heavy cream until it just begins to simmer.
  2. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it.
  3. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
  4. Let the ganache cool slightly, then spread it evenly over the cooled marble cake.



  • For added flair, sprinkle chopped nuts or chocolate shavings over the ganache frosting before it sets.
  • Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer shelf life.


Q: Can I use a different size of baking pan? A: Yes, you can use different sizes of baking pans, but adjust the baking time accordingly to ensure even baking.

Q: Can I freeze the cake with the ganache frosting? A: Yes, you can freeze the cake with the ganache frosting, but it’s best to do so before slicing and serving. Thaw in the refrigerator overnight before serving.



Leave a Comment