Learn How to Make Marble Cake with Mix! It’s a beautifully moist and soft cake with swirls of vanilla and chocolate cake mix batter, covered with a melt-in-the-mouth rich chocolate frosting.
4oz.German chocolateor semi-sweet baking bar, melted and cooled
Instructions
Preheat the oven to 325°F. Spray two 9-inch round cake pans with non-stick cooking spray (or use the wrappers from the butter to grease them thoroughly).
In one mixing bowl, combine the white cake ingredients: cake mix, butter, eggs, sour cream buttermilk and vanilla extract. Beat on low speed for 1 minute and then on medium-high speed for two additional minutes. Set aside.
In a second mixing bowl, combine the chocolate cake ingredients: chocolate cake mix, butter, eggs, sour cream buttermilk and vanilla extract. Beat on low speed for 1 minute and then on medium-high speed for two additional minutes.
Using an ice cream scoop or large spoon, pile dollops of cake batter into the pans, rotating between the white and chocolate cake mixes. Fill the pans about ⅔ of the way full to prevent overflowing - you may not use all of the batter. *See notes
Use a knife to cut through the batter and swirl the two colors. Do not over swirl which can result in the colors blending.
Bake for about 40 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs (the pans are going to be more full than with a single cake mix, so the cook time will likely be 5-10 minutes longer than indicated on the box of cake mix.
Cool the cakes for 10-15 minutes and then remove the cakes from the pans and let them cool completely on a cooling rack.
Meanwhile, prepare the frosting. Chop the German chocolate baking bar into small pieces. Use a double boiler or 30-second increments in the microwave to melt the chocolate. Stir until fully melted and set aside to cool.
Use a whisk to stir together the cocoa powder and hot water (or hot cream) until smooth and shiny.
In a large mixing bowl, beat together the softened butter, cooled German chocolate, cocoa powder mixture, and powdered sugar. Beat until fully combined and fluffy.
Level the tops of the cakes (and any lip from overfilled cake pans) with a serrated knife.
Frost the bottom cake layer with about ½ cup of chocolate frosting. Stack the second cake layer on top of the first, top side down. Frost the top and sides of the cake with the remaining frosting.
Video
Notes
This is an easy recipe using boxed cake mix. Of course you can duplicate a similar effect with a homemade or made from scratch cake recipe. Note that the amount of batter and overall finished cake size may vary.You can make this marbled cake in a 9x13 baking dish. Drop the scoops of rotating batter and swirl in the pan. Cook time will vary slightly; begin checking the cake for doneness at 30 minutes.