Name: Marble Cake Swirl Delight
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup whole milk; ¼ cup unsweetened cocoa powder; 2 tablespoons hot water

Why You’ll Love This Recipe

I love how this cake brings together the best of both worlds: light vanilla and rich chocolate, all in one beautifully swirled slice. It’s a classic, eye-catching dessert that always feels special, yet it’s simple enough to bake on a lazy afternoon.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
¼ cup unsweetened cocoa powder
2 tablespoons hot water

directions

I preheat the oven to 350 °F (175 °C), then grease and flour a 10-cup bundt pan (or a standard loaf pan).

In a medium bowl, I whisk together the flour, baking powder, and salt; I set that aside.

In a large bowl, I cream the butter and sugar together until light and fluffy, which takes about 3 to 4 minutes.

I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

With the mixer on low, I alternate adding the flour mixture and milk in three additions, beginning and ending with the flour. I make sure to mix just until everything is combined—no overmixing.

In a separate small bowl, I dissolve the cocoa powder in hot water. I remove about 1½ cups of the vanilla batter and stir in the cocoa mixture to make the chocolate batter.

I spoon half of the remaining vanilla batter into the prepared pan, layer the chocolate batter on top, and finish with the remaining vanilla batter.

Using a butter knife or skewer, I gently swirl through the batter 8 to 10 times to create a marbled effect.

I bake the cake for 50 to 60 minutes (or 45 to 50 minutes if using a loaf pan), checking with a toothpick—if it comes out with a few moist crumbs, it’s done.

Once out of the oven, I cool the cake in the pan for 10 minutes, then invert it onto a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 12 slices.
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: approximately 330 kcal per slice

Variations

Sometimes I add espresso powder to the chocolate batter for a mocha twist. I also like topping the cooled cake with a simple vanilla or chocolate glaze for extra indulgence. A dusting of powdered sugar adds elegance with minimal effort.

storage/reheating

I store the cake at room temperature, tightly covered, for up to 3 days. For longer storage, I wrap it well and freeze for up to 2 months. To reheat a slice, I microwave it for 10–15 seconds to soften it up.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, I’ve used cake flour for a finer crumb. I use 2¼ cups of cake flour to substitute.

Can I bake this in a loaf pan?

Definitely. I adjust the baking time to about 45 to 50 minutes and keep an eye on doneness.

How do I get the perfect marble swirl?

I gently swirl with a butter knife or skewer—no overdoing it. A few swirls are enough to get that beautiful pattern.

Can I use oil instead of butter?

Yes, but I prefer butter for its rich flavor. If I use oil, I go with ¾ cup of neutral oil.

Is this cake sweet enough on its own?

Absolutely. It’s flavorful and sweet without any frosting, but glazes or a dusting of sugar can elevate it further.

Conclusion

This Marble Cake Swirl Delight is a classic for a reason—moist, fluffy, and perfectly balanced in flavor. I turn to it whenever I want something elegant yet effortless. One slice is never enough, and the swirl always impresses.