All-Occasion Marble Cake

Photo: Wendell Webber

This easy sheet cake recipe features rich vanilla cake batter and a chocolate batter that are swirled together then topped with a rich chocolate frosting.

Yield: 16 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 74mg
  • Calories: 380
  • Calories from fat: 0%
  • Carbohydrate: 61g
  • Cholesterol: 62mg
  • Fat: 15g
  • Fiber: 2g
  • Iron: 2mg
  • Protein: 5mg
  • Saturated fat: 9g
  • Sodium: 237mg

Ingredients

  • Cake
  • 1/3 cup unsweetened cocoa
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Frosting
  • 1 1/2 cups semisweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 2 cups confectioners' sugar
  • 1/4 cup milk

Preparation

  1. For the cake: Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.
  2. In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer at medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.
  3. Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize. Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  4. For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir.
  5. In a medium bowl, with an electric mixer at medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake.
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