Marble Snacking Cake with Chocolate Frosting Recipe

This Marble Snacking Cake with Chocolate Frosting recipe is a moist and fluffy recipe, which is made with semisweet chocolate and cocoa powder. It’s the perfect weeknight dessert, ready in about 2 hours (including cooling).

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Marble Snacking Cake with Chocolate Frosting Ingredients

Cake:

• Nonstick cooking spray, for the baking pan
• 4 ounces semisweet chocolate, finely chopped
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 3/4 cups granulated sugar
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1/4 cup canola oil
• 1 tablespoon pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups whole milk

Frosting:

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 2/3 cup cocoa powder
• 1/4 cup heavy cream, plus more if needed
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 3/4 cups confectioners’ sugar, plus more if needed

How To Make Marble Snacking Cake with Chocolate Frosting

1. Prep the Oven and Pan: Position an oven rack in the middle and preheat to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line the bottom with parchment paper.
2. Melt the Chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Set it aside.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar, butter, and oil until fluffy and pale, which should take about 4 minutes.
5. Mix the Batters: Reduce the mixer speed to low. Add the vanilla, then add the eggs one at a time, mixing well after each. Add one-third of the flour mixture, beating until just combined. Add half of the milk and mix. Repeat with the remaining flour and milk, ending with the last of the flour mixture. Scrape down the sides of the bowl as needed.
6. Create the Chocolate Batter: Transfer about one-quarter (1/4) of the completed vanilla batter into the bowl with the melted chocolate. Stir until the chocolate is evenly incorporated.
7. Layer and Marble the Cake: Pour half of the vanilla batter into the prepared pan and smooth it out. Drop large spoonfuls of the chocolate batter over the top. Pour the remaining vanilla batter over the chocolate. Use a skewer or a butter knife to carefully swirl the batters together to create a marbled effect. Do not overmix.
8. Bake and Cool the Cake: Bake for about 35 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before frosting.
9. Make the Frosting: In a medium bowl, beat the butter with an electric mixer until smooth, about 3 minutes. Add the cocoa powder, cream, vanilla, salt, and 1 1/2 cups of the confectioners’ sugar. Mix on low speed until combined.
10. Finish the Frosting: Gradually add the remaining confectioners’ sugar. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 2 more minutes.
11. Frost the Cake: Use an offset spatula to spread the frosting in a thick, swooping layer over the top of the completely cooled cake.

Recipe Tips

• How do I get a perfect marble swirl? The key is to not overmix. After you layer the batters, take a butter knife and make 3-4 “S” shaped passes through the batter lengthwise, and then 3-4 passes widthwise. That’s it. Any more will just turn it into a muddy brown cake.
• Why use both oil and butter in the cake? This is a professional trick! Butter provides a rich, classic flavor. The vegetable oil adds a superior, lasting moisture that butter alone can’t achieve, keeping the cake tender for days.
• How do I get the fluffiest frosting? Start with truly room temperature butter (soft, but not greasy). Beat the butter alone for a few minutes first. After adding all the sugar, beating it on medium-high for the final 2 minutes whips air into it, making it light and fluffy.
• Why did my cake sink in the middle? This is usually caused by opening the oven door too early, which lets cold air in and causes the center to collapse. It can also be from underbaking, or from overmixing the batter, which develops too much gluten.

What To Serve With Marble Snacking Cake

This is the perfect all-purpose cake. It’s great on its own or with a simple side.

• A cold glass of milk
• A hot cup of coffee
• A scoop of vanilla bean ice cream
• A handful of fresh raspberries

How To Store Marble Snacking Cake

• Room Temperature: This cake is best stored at room temperature. Cover the pan tightly with foil or plastic wrap, or store slices in an airtight container. It will stay moist for 3-4 days.
• Freeze: This cake freezes beautifully. You can freeze the entire unfrosted cake or individual, frosted slices. Wrap them well in plastic wrap and then in foil for up to 3 months. Thaw at room temperature.

Marble Snacking Cake Nutrition Facts

(Per square, assuming 24 squares)

• Calories: ~360 kcal
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 280mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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