Easy Marble Sheet Cake
This classic marble cake baked in a 9×13 pan is the perfect combination of rich chocolate and soft vanilla cake in every slice. With a tender crumb, simple ingredients, and an eye catching swirl, this recipe is ideal for birthdays, potlucks, holidays, or an easy homemade dessert any day of the week. Using oil and buttermilk keeps the cake moist while cake flour gives it a light bakery style texture.
This post may contain affiliate links, read our privacy policy .
Why You’ll Like This
• This marble cake is easy to make with one base batter that turns into two flavors
• It bakes evenly in a 9×13 pan which makes it great for serving a crowd
• The texture is soft, fluffy, and moist thanks to oil and buttermilk
• It has a classic homemade flavor that pairs well with frosting or powdered sugar
• No special equipment is needed beyond basic baking tools
All About Ingredients and What They Do in the Recipe
• Cake flour gives this cake a lighter and more tender crumb compared to all purpose flour
• Baking powder helps the cake rise and keeps the texture fluffy
• Salt balances the sweetness and enhances both the vanilla and chocolate flavors
• Sugar sweetens the cake and also helps create a soft, moist texture
• Eggs provide structure and help bind the ingredients together
• Vanilla adds warmth and enhances the overall flavor of the cake
• Oil keeps the cake moist for days and gives it a soft crumb
• Buttermilk adds moisture and a slight tang while reacting with the baking powder for lift
• Cocoa powder creates the chocolate portion of the batter and adds rich flavor without making the cake too dense
Success Tips
• Measure cake flour correctly by spooning it into the measuring cup and leveling it off
• Mix the batter just until combined to avoid a dense cake
• When swirling the batters, use a butter knife and make gentle figure eight motions to avoid over mixing
• Tap the pan lightly on the counter before baking to remove air bubbles
• Check doneness with a toothpick inserted into the center. It should come out mostly clean with a few moist crumbs
Substitutions You Can Use
• All purpose flour can be used instead of cake flour. Replace each cup with one cup minus two tablespoons and add two tablespoons cornstarch
• Milk with one tablespoon of vinegar or lemon juice can replace buttermilk
• Melted butter can be used instead of oil but the cake will be slightly less moist
• Dutch process cocoa can be used but will give a deeper chocolate flavor
Variations to Add
• Add chocolate chips to the chocolate batter for extra richness
• Swirl in a little espresso powder to enhance the chocolate flavor
• Top with a chocolate ganache or vanilla buttercream frosting
• Add a teaspoon of almond extract along with the vanilla for extra depth
• Turn it into a marble sheet cake by adding a simple glaze instead of frosting
Storage Tips
• Store the cake covered at room temperature for up to three days
• Refrigerate for up to five days if frosted
• Freeze unfrosted slices tightly wrapped for up to three months
• Thaw at room temperature before serving
FAQ
Can I make this cake ahead of time
Yes. This cake actually tastes better the next day as the flavors settle. Just store it tightly covered
How do I get clean marble swirls
Do not over swirl. Less is more when combining the vanilla and chocolate batters
Can I bake this in a different pan
Yes. Two 9 inch round pans can be used but baking time will need to be adjusted
Why is my cake dry
Over baking or over mixing the batter are the most common causes of a dry cake
Simple Vanilla Buttercream Frosting
You Might Also Like
Dark Chocolate Lover’s Dream: Black Cocoa Cake and Frosting
Vanilla and Chocolate Marble Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Grease and lightly flour a 9×13 baking pan or line it with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, mix the sugar and eggs until light and slightly thickened.
- Add the oil and vanilla and mix until fully combined.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing just until smooth.
- Remove about one third of the batter and place it into a separate bowl. Stir in the cocoa powder until fully combined.
- Pour the vanilla batter into the prepared pan and spread evenly. Spoon the chocolate batter on top in several spots.
- Use a butter knife to gently swirl the batters together, being careful not to over mix.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cake cool in the pan for at least 30 minutes before slicing or frosting.
