This Marble Butter Cake brings back warm kitchen memories with every bite.
Fluffy vanilla and rich chocolate batters twirled together in a soft, buttery loaf—perfect for dessert, coffee breaks, or sharing with someone you love.
Why You’ll Love This Recipe
Classic marbled look that feels both nostalgic and impressive
Tender and buttery crumb from real butter and milk
Balanced vanilla and cocoa flavors in every slice
Simple ingredients you likely already have on hand
Ideal for gifting or gatherings
What You’ll Need (Ingredient Highlights)
All-purpose flour – structure and softness
Unsalted butter – the base of that rich flavor
Granulated sugar – sweetens and adds moisture
Eggs & vanilla – for structure and depth
Cocoa powder – for the chocolate swirl
Milk – keeps the cake soft and fluffy
Pro Tips Before You Start
Use room temperature ingredients for even mixing
Don’t overmix once flour is added—it keeps the cake tender
For best swirls, use a knife or skewer to gently marble the batter
Grease your pan well, especially in corners or edges
How to Make Classic Marble Butter Cake
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and line a loaf or bundt pan with parchment or butter and flour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together: Flour, Baking powder, Baking soda, Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 4: Combine Wet and Dry
Add one-third of the dry ingredients, then half the milk.
Repeat, ending with dry. Mix until just combined.
Step 5: Make the Chocolate Batter
In a small bowl, mix the cocoa powder with hot water until smooth.
Divide the batter in half, and fold the cocoa mixture into one half.
Step 6: Create the Marble Swirl
Alternately spoon vanilla and chocolate batters into the pan.
Use a knife to gently swirl the two batters together in a figure-eight motion.
Step 7: Bake
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
What to Serve It With
A dusting of powdered sugar or a drizzle of chocolate glaze
Fresh berries or whipped cream on the side
Coffee, black tea, or a glass of milk
Variations / Substitutions
Swap almond or coconut extract for a flavor twist
Add chopped chocolate or mini chips to the chocolate batter
Try a cinnamon swirl instead of cocoa for warmth
Storage & Leftovers
Room temp: Store in airtight container for up to 4 days
Fridge: Up to 6–7 days (wrap tightly)
Freezer: Slice, wrap individually, and freeze up to 2 months
To reheat: Microwave slices for 10–15 seconds
FAQs
Can I use Dutch-processed cocoa?
Yes, but it will produce a deeper chocolate flavor. Adjust baking soda slightly if needed.
Can I use buttermilk instead of milk?
Absolutely. It adds a slight tang and extra moisture.
What’s the best way to get clean swirls?
Use a butter knife and gently swirl just 2–3 times in opposite directions.
Can I use a different pan?
Yes! A standard loaf pan works great, or try two mini loaves—just adjust the bake time.
Why is my cake dense?
Overmixing the batter or using cold ingredients can cause this.
Can I add a glaze? Yes!
A simple vanilla or chocolate glaze poured over the cooled cake is a lovely touch.
Final Thoughts
This Classic Marble Butter Cake is a timeless treat that feels both elegant and comforting.
The tender crumb and subtle chocolate swirl make it a go-to for weekend baking or special celebrations.
One slice and you’ll understand why it’s a family favorite.
Classic Marble Butter Cake with Cocoa Swirl
Ingredients
- 2 1/2 cups 315g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup 225g unsalted butter, softened
- 1 3/4 cups 350g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup 240ml milk
- 1/4 cup 30g cocoa powder
- 3 tbsp hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf or bundt pan.
- Sift flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla.
- Add dry ingredients in thirds, alternating with milk.
- Mix cocoa powder with hot water. Fold into half the batter.
- Alternate spoonfuls of vanilla and chocolate batter in the pan. Swirl gently.
- See full steps with tips & photos → https://p4pd.org/classic-marble-butter-cake-with-cocoa-swirl/
Notes
- Make Ahead: This cake can be stored in an airtight container for up to 3 days.
- Flour Substitution: You can use cake flour for a softer texture.
- Add-ins: Feel free to add chocolate chips or nuts to the batter for added texture.
