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marble cake on white plate

Marble cake with chocolate ganache frosting

Moist and fluffy marble cake recipe with chocolate ganache frosting. Making marble cake from scratch is very easy, so say goodbye to the box mix.
Course Dessert
Cuisine American, german
Keyword marble, white velvet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 9 cups
Calories 822kcal


  • Stand Mixer
  • Paddle Attachment


Marble Cake Ingredients

  • 16 ounces cake flour
  • 16 ounces granulated sugar
  • 1 tsp salt
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 4 large eggs room temperature
  • 5 ounces vegetable oil
  • 14 ounces buttermilk room temperature or slightly warm
  • 8 ounces butter unsalted and softened
  • 2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 ounce cocoa powder dutch or natural
  • 3 ounces hot water
  • 1 Tablespoon cocoa powder for dusting

Ganache Frosting

  • 16 ounces semi-sweet chocolate
  • 16 ounces heavy whipping cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Ganache Drip

  • 6 ounces semi-sweet chocolate
  • 4 ounces heavy whipping cream


  • Prepare three 8"x2" cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF
  • Heat your water until simmering and then combine with your cocoa powder. Stir until cocoa powder is moistened. It will look lumpy but that is normal. Set it aside and let it cool while you prepare the cake batter.
  • Combine 3/4 cup of the milk and the oil together and set aside. 
  • Combine the remaining milk, eggs, vanilla, and almond extract together, whisk to break up the eggs and set aside. 
  • In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix 10 seconds to combine. 
  • Add your softened butter to the flour mixture and mix on low until mixture resembles coarse sand (about 30 seconds).
  • Add in your milk/oil mixture and mix on low until dry ingredients are moistened. Then increase the speed to medium (setting 4 on my KitchenAid) and let it mix for 2 minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse. 
  • Scrape your bowl and then reduce speed to low. Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions. 
  • Scrape down the sides again to make sure everything has incorporated.
  • Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold gently until combined.
  • Layer your batter into your pans, starting with vanilla, then chocolate and ending with vanilla. Use a butter knife to swirl together gently. Do not over-mix or your cake will not have a marbled interior.
  • Bake 35-40 minutes at 335ºF until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. 
    IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 
  • Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting. 

Ganache Instructions

  • Place your chocolate into a heatproof bowl
  • Heat your cream until it just begins to simmer, do not boil or your ganache will be grainy.
  • Pour the hot cream over your chocolate and let it sit for 5 minutes
  • Add in your vanilla and salt to the chocolate mixture and whisk until smooth and creamy
  • Pour your ganache into a shallow pan and let cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.
  • Frost your cake with the ganache and then place into the fridge for 20 minutes then dust with cocoa powder using a soft (new) makeup brush to make the velvet texture

Ganache drip

  • Heat cream until just steaming and pour over chocolate. Let sit 5 minutes then whisk until smooth. Let cool until slightly warm to the touch before piping onto your CHILLED cake. 



Buttermilk substitute - regular milk plus 2 Tablespoons of vinegar or lemon juice. You can also use powdered buttermilk. 
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
Cake flour is a soft, low protein flour of 9% or less. 
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour


Serving: 1serving | Calories: 822kcal | Carbohydrates: 73g | Protein: 10g | Fat: 56g | Saturated Fat: 36g | Cholesterol: 150mg | Sodium: 455mg | Potassium: 463mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1162IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg