Marble Cake with Vanilla Frosting and Chocolate Ganache

Marble cakes look stunning but they almost always just taste like chocolate — because chocolate is a much stronger flavor.

So I built this one around vanilla instead, using my vanilla cake as the base with just thin layers of dark chocolate ganache.

The result is actually a lovely balance.

Ingredient Notes & Substitutions

• Flour: I use all-purpose flour for this recipe, cake flour also works. 
• Sugar: To make this cake more interesting, I used C&H Sugar light brown sugar. Granulated sugar also works great in this recipe.
• Cocoa Powder: I use a high quality dutch-process cocoa powder because the flavor is more intense and pleasant and it also doesn’t change the acidity of the cake. Natural cocoa powder does also work well if you’re in a pinch.
• Sour Cream: I have tested SO MANY cake recipes lately and the best flavor and texture came from a combination of milk and sour cream. Plain yogurt or greek yogurt also work well here.  
• Butter and Oil: I use a combination of butter and oil because butter gives good flavor but oil helps keep the cake more moist for a longer period of time. 
• Vanilla: When I’m trying to get a very vanilla forward recipe, I like to use vanilla bean paste or real vanilla beans but if you’re in a pinch, pure vanilla extract will work as well.

How To Make My Marble Cake

In classic Baran Bakery fashion, this cake has at least 3 components to it because we don’t do boring around here.

1. Marble Cake – I used my favorite 6 inch vanilla cake recipe as the base but I split the batter in half and add cocoa powder to one half.
2. Vanilla Frosting – I went with a classic American buttercream because I felt that the sweet frosting paired well with the dark chocolate ganache.
3. Ganache – I couldn’t decide between chocolate or vanilla frosting so I compromised and used both chocolate and vanilla in different ways.

Marble Cake

1. Beat together the butter and sugar for 1-2 minutes with the whisk attachment.
2. Add the oil and continue beating for another 1-2 minutes.
3. Add the eggs, one at a time, beating for at least 30-60 seconds between each addition, until each one is combined. Add the sour cream and vanilla and mix just until they’re incorporated.
4. Add in half of the dry ingredients, followed by the milk and then the other half of the dry ingredients. Mix just until the last streak of flour is combined.
5. Split the batter in half, about 45oz each. To one half, add the reserved flour and to the other half add the cocoa powder, mixing until they’re fully combined.
6. Distribute the batter evenly between three round 6 inch cake pans, a little over 14 ounces of batter in each one, alternating globs of chocolate and vanilla cake batter. Use a butter knife to lightly swirl the batters together before baking.
7. Bake for 30-35 minutes, until the cake is golden brown, the edges released from the pan and/or the cake springs back when you press on it gently. Flip over onto a cooling rack or a tea towel and cool completely before frosting.

Vanilla Buttercream

I used my American buttercream recipe which is pretty classic but I do add a bit more cream than most people and I use the whisk attachment to beat more air into it so it’s fluffier.

The amount of frosting you get in the recipe is JUST enough to frost it how I did in the pictures. If you want to decorate the cake more, I recommend doing 1.5x or 2x the frosting recipe.

1. Beat the butter until it lightens in color and get’s fluffy.
2. Add the powdered sugar and salt beat for about 5 minutes until it’s completely smooth.
3. Add the vanilla and stream in the heavy whipping cream, beating until the frosting is light and fluffy.

Pro Tip: Start with a whisk attachment on low speed to avoid the cloud of sugar, then switch to a paddle attachment if you want to beat the air out and make it smooth.

Dark Chocolate Ganache

I used a dark chocolate ganache but if you prefer milk chocolate, refer to my ganache ratios to keep the texture consistent.

It’s important that you let the ganache set until it’s a spreadable consistency so it doesn’t run off the edge of the cake.

1. Heat the cream until it’s steaming and just simmering (not boiling).
2. Pour hot cream over the chocolate, cover and let it rest for a few minutes.
3. Gently stir the mixture until it’s completely smooth.
4. Allow it to cool completely and refrigerate it for 15-30 minutes before assembling if it still feels too fluid.

Assemble & Decorate

1. Spread a thin layer of frosting on the first layer of cake and then pipe a border of frosting around the edge.
2. Fill it in with a layer of the chocolate ganache – make sure it’s no longer runny.
3. Place the second layer on top and then repeat with the final layer. Refrigerate the cake for at least an hour so it’s solid when frosting. 
4. Frost the outside of the cake with the rest of the buttercream and then use a cake scraper to smooth the sides, allowing it to create that rough edge at the top of the cake. Leave that edge nice and tall.
5. Refrigerate the cake for about another hour.
6. Spread the chocolate ganache on top of the cake inside the top border (if you need to reheat gently for just 10-15 seconds) and refrigerate the cake again for 20-30 minutes until the chocolate feels set.
7. Decorate with blackberries and gold foil or flowers. 

Serving & Storing

I usually just cover my cakes with a cake dome or place it in an airtight container and store it at room temperature for 1-2 days (unless it’s too warm out and the cake is soft, feel free to refrigerate right away).

It’ll stay well covered in the fridge for over a week but it dries out quicker than the freezer so I recommend refrigerating for only about 3-4 days and freezing for longer. 

To freeze the whole cake, refrigerate it until it’s firm. Then wrap it in plastic wrap so it’s completely covered. Then wrap it in aluminum foil and freeze. 

To freeze slices, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air or do the above with each individual slice.

Bring it back to room temperature by thawing at room temperature for a few hours before serving.

So if you also can’t decide between chocolate and vanilla, you certainly don’t have to and my Classic Birthday Cake Recipe is even easier and combines both flavors.

If you make this, let me know by leaving a rating or a review below!

As always, have a blessed and happy baking!

Love, B

Recipes

Layer Cakes

Marble Cake with Vanilla Bean Buttercream Recipe

4.54 from 278 votes

prep 45 minutes mins

cook 35 minutes mins

Additional Time 2 hours hrs

total 3 hours hrs 20 minutes mins

Serves 8 -10 slices

Chocolate and vanilla cake swirled together to create a marble cake, frosted and layered with vanilla bean buttercream and chocolate ganache!

Author: Bernice Baran

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Servings 8 -10 slices

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Ingredients

Marble Cake

• ▢ 2 1/4 cups (240g + 30g) all-purpose flour, split 2 cups from 1/4 cup, spooned and leveled
• ▢ 1 Tbsp (14g) baking powder
• ▢ 1/2 tsp salt
• ▢ 1/4 cup (56g) unsalted butter, room temperature
• ▢ 1 cup (200g) granulated sugar
• ▢ 1/2 cup (100g) light brown sugar, lightly packed
• ▢ 1/2 cup (118mL) canola oil
• ▢ 3 large eggs, room temperature
• ▢ 3/4 cup (170g) sour cream, room temperature
• ▢ 1 tsp vanilla extract
• ▢ 3/4 cup (177mL) milk, room temperature
• ▢ 1/3 cup (26g) unsweetened cocoa powder, spooned and leveled

Vanilla Bean Buttercream

• ▢ 1 cup (227g) unsalted butter, room temperature
• ▢ Pinch of salt
• ▢ 4 cups (420g) C&H Confectioners Sugar, spooned and leveled
• ▢ 2-4 Tbsp (30-60mL) heavy whipping cream
• ▢ 2 tsp (8g) vanilla bean paste

Chocolate Ganache

• ▢ 1 cup (6 oz) dark chocolate chips
• ▢ 1/2 cup (118mL) heavy cream

Method

Marble Cake

1. Preheat the oven to 350/177C convection (or 325F/162C conventional) and grease and line three 6-inch (15.24 cm) cake pans. 
2. In a medium bowl, whisk together the 2 cups (240g) of flour, baking powder and salt. Set the dry ingredients aside. 
   2 1/4 cups (240g + 30g) all-purpose flour split 2 cups from 1/4 cup, spooned and leveled, 1 Tbsp (14g) baking powder, 1/2 tsp salt
3. Use a stand mixer, fitted with the whisk attachment, to beat the butter, granulated sugar and brown sugar together, on medium-high speed, for 1-2 minutes. Add in the oil and beat for another minute, at full speed.
   1/4 cup (56g) unsalted butter room temperature, 1 cup (200g) granulated sugar, 1/2 cup (100g) light brown sugar lightly packed, 1/2 cup (118mL) canola oil
4. Add in the eggs, one at time, beating well after each addition for about 30 seconds. Make sure to scrape down the sides of the bowl as needed. Add in the sour cream and vanilla and mix just until they’re combined. 
   3 large eggs room temperature, 3/4 cup (170g) sour cream room temperature, 1 tsp vanilla extract
5. With the mixer on low speed, add half of the flour mixture to the batter, followed by the milk and the other half of the flour. Beat the mixture on medium speed, just until the flour is fully incorporated, making sure to scrape all the flour off the edge of the bowl.
   3/4 cup (177mL) milk room temperature
6. Separate the batter in half into two separate bowls, there should be about 45 oz total. Add the reserved 1/4 cup (30g) of flour to one half and the cocoa powder to the other half.
   1/3 cup (26g) unsweetened cocoa powder spooned and leveled
7. Place globs of both batters into the cake pans, distributing the batter evenly among all three. To create the marble effect, use a toothpick or a knife to swirl the batter back and forth a few times.
8. Bake for about 35 minutes, until the cake springs back when it’s poked or a toothpick inserted comes out clean. Remove the cakes from the pans and allow them to cool completely before frosting.

Vanilla Buttercream

1. Place the room temperature butter in the bowl of a stand mixer. Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow.
   1 cup (227g) unsalted butter room temperature
2. Add the salt and the powdered sugar to the butter and mix on low speed, just until it's combined. Turn the mixer to medium-high speed and beat the buttercream for at least five minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty. 
   Pinch of salt, 4 cups (420g) C&H Confectioners Sugar spooned and leveled
3. Pour in the heavy whipping cream and vanilla bean paste and beat for another 2 minutes on high speed. If the buttercream is too soft to frost, refrigerate it for 10-15 minutes before frosting.
   2-4 Tbsp (30-60mL) heavy whipping cream, 2 tsp (8g) vanilla bean paste

Chocolate Ganache

1. Place the chocolate chips is a medium size bowl and set it aside.
   1 cup (6 oz) dark chocolate chips
2. In a small saucepan, over medium-low heat, bring the cream to a gentle simmer. You want there to be bubbles around the edge of saucepan. If you accidentally boil it (bubbles everywhere), let it cool for a minute.
3. Pour the cream over the chocolate chips and cover it for 2 minutes. Then use a spatula or fork to gently stir the cream into the chocolate until it's completely melted and smooth. Refrigerate the ganache for 5-10 minutes, just to cool it enough to spread on the cake.
   1/2 cup (118mL) heavy cream

Assemble

1. If the cakes are domed, trim the tops off to make them flat.
2. Use 1/4 of the buttercream to frost the first layer and pipe a border of frosting around the edge of the first layer.
3. Fill in that border with a layer of chocolate ganache. Repeat with the next layer.
4. Place the third layer on top, smooth out any buttercream that squeezes out between the layers and refrigerate the cake until it's firm.
5. Remove the cake from the fridge. Place the rest of the buttercream on top of the cake and use an offset spatula to work it's way down the sides. Use a bench scraper to smooth out the edges and leave the rugged edge at the top of the cake, as a border.
6. Reheat the chocolate ganache for 10-15 seconds in the microwave, mix it until it's smooth and pour on top of the cake, filling it to the frosting borders. Top with macarons, gold foil, blackberries, a dusting of powdered sugar, etc.

Nutrition

Serving: 1gCalories: 885kcalCarbohydrates: 94gProtein: 6gFat: 56gSaturated Fat: 27gPolyunsaturated Fat: 25gCholesterol: 156mgSodium: 213mgFiber: 2gSugar: 82g

Course: Cakes

Cuisine: American

Keyword: cake, chocolate ganache, father’s day, layer cake, marble cake, marble cake with buttercream frosting, vanilla bean buttercream

This post was sponsored by C&H Sugar, all thoughts and opinions are 100% my own. Thank you for supporting the brands that make Baran Bakery possible!

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