Chocolate Vanilla Marble Cake Recipe

When it comes to Halloween I've never been one for all the food coloring and gore, instead I think it's more appetizing to go dark and mysterious.

Let's face it, Halloween is really all about the chocolate right That's why you'll love this Chocolate Vanilla Marble Cake Recipe.

Chocolate Vanilla Marble Cake Recipe on a faux wood cake stand

It's a little mysterious looking and eerie looking but at the same time, rich, and decadent. My kind of Halloween treat!

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Watch My Video Demo of This Chocolate Marble Cake Recipe Below!

How do You Make a Marble Cake?

Marble cakes are pretty easy to master and fun to make! You'll start by making a simple vanilla pound cake batter. Then you'll transfer half of it to a separate bowl and swirl in some melted bittersweet chocolate to create a "chocolate" batter.

Swirling batters for a Chocolate Vanilla Marble Cake

You'll place both batters in a bundt ban, alternating, chocolate and vanilla batter balls made with an ice cream scoop until the pan is full..

Chocolate and Vanilla Batter Balls in Bundt Pan for a Chocolate Vanilla Marble Cake

Then you take a knife and run it through the batter balls, creating the swirl.

Swirling batter for a Chocolate Vanilla Marble Cake

Then bake your cake and the swirls will bake right in.

Baked Chocolate Vanilla Marble Cake on a cooling rack

Top with chocolate ganache and chopped pecans, et voila!

Chocolate Vanilla Marble Cake Recipe with Chocolate Glaze

When you slice into the cake, your beautiful swirls will be revealed.

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Chocolate Marble Cake Recipe on a wooden cake stand sliced open to see swirls

Chocolate Vanilla Marble Cake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes

A deliciously moist, chocolate vanilla marble cake recipe. Perfect for Halloween!



  • 1 cup (240g) butter, softened
  • 2 ½ cups (500 g) sugar
  • 6 eggs, room temperature
  • 1 teaspoon (5 ml) vanilla
  • 2 ¾ cups (330 g) sifted flour
  • 1 teaspoon (5ml) salt
  • 1 teaspoon (5 ml) baking soda
  • 1 cup sour cream (240 ml), room temperature
  • 8 oz (230 g) bitter-sweet chocolate, melted


  • 6 oz (169 g) semi-sweet chocolate
  • ½ cup (120 ml) heavy cream
  • 2 tablespoon (30 ml) chopped pecans


  1. Preheat oven to 350F(176C) degrees.
  2. Spray Bundt pan with baking spray.
  3. Whisk together the flour, salt and baking soda and set aside.
  4. Cream together butter and sugar until very light and fluffy.About 5-7 mins.
  5. Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
  6. Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.
  7. Then add the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)
  8. Separate half of the batter and put it in a separate bowl. To that stir in the melted chocolate until combined.
  9. Spoon in batter with an ice cream scoop alternating plain and chocolate scoops all the way around the Bundt pan, creating a second layer on top, also alternating flavors.
  10. Run a knife through the batter balls in a circular fashion, creating a marble design. Be careful not to "over swirl" or you'll mix the batter too much and you won't get good marbling.
  11. Smooth out the batter on top of the cake once swirling is done.
  12. Bake for 45-50 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.
  13. FOR GLAZE:
  14. Place chocolate and cream in a small sauce pan, heat until combined and smooth. If you feel you need to thin the chocolate a bit in order to drizzle better just add 1 teaspoon of vegetable oil until consistency is ideal.
  15. Ladle melted chocolate over cooled cake, top with chopped pecans and allow to set.
  16. Serve with vanilla ice cream or homemade whipped cream! Enjoy! 🙂
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 50mgCarbohydrates: 31gFiber: 1gSugar: 8gProtein: 7g


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  1. Hi glad i found your website..had try your easy madeleine few times & my family loves it. I have a question for this cake..can i use unsweetened cocoa powder instead..i am new in baking..appreciate if you could help me. Thank you so much...

    Haini from Singapore

  2. Hi, should we take sugar powdered or granulated? And also I saw the sugar is 500 grams. Isn’t it too much sugar??

  3. Hi, I have a question. I am flying on Friday and I will baked the cake on Thursday. For how many days will the cake remain fresh?? and how do I preserve it. your quick response will help me. Thanks

    1. Sure I would wrap it in wax paper and then again in aluminum foil. It should stay fresh for 2-3 days. Enjoy!

  4. Hi Beth,
    I'm planning to bake this for my kid's school brunch, the cake looks delicious on your video. However can I substitute sourcream with greek yoghurt? It's quite hard to fine sour cream where we live.

    My family are big fans of your recipes, please do more of real time preparation recipes as well as dinner parties menu ideas.


    1. Oh sure you could definitely make that swap just be sure to buy the "full fat" Greek Yogurt, the thicker the better! And yes more Real Time Recipes coming up! Hoping to also get to some menus this holiday season too! Enjoy!

  5. Beth, your recipes are so easy and so delicious, I wish I would have discovered you long ago! I made the Chocolate Marble Cake last night and it is so moist and tasty! I made it exactly according to your recipe and I wouldn't change a thing, it comes out perfectly and is perfectly beautiful, thank you so much!

    1. YAY! So glad it was a hit! 🙂 . I love that cake too! One of my faves. I'm so glad you enjoy the recipes, thanks so much for the support!

  6. Hi!

    I love, love, love your videos, thanks for sharing your easy and delicious recipes with me:) For the glaze, can you clarify what 'type' of heavy cream to use? Also, is a Bundt pan required or can I use any type of cake pan? I'm sort of a beginner when it comes to baking cakes.

    Thank you! <3

    1. Oh sure any heavy cream or whipping cream will work in the US. If you're from the UK I believe they call it "Double Cream" or in France "Creme Liquide/Creme Entiere" A bundt cake is good because this makes so much batter and those pans are deep and can hold it, but you could also do in a regular cake pan, but you may just need 3 of them, and then you could do a pretty layered cake and pour the ganache on top of that. I bet that would be great too! Enjoy!

  7. Dear Beth

    I am writing from Finland. My husband has discovered your site, showed it to me and ever since, we are checking together your recipes and enjoy trying to replicate them:). Our favourite is plum crumble and it's always a big hit with our friends and with our 7 years old son who loves the combination with icecream. We often have his friend over and it's the only desert that he would eat:). Wish you all the best and much inspiration for the future! Regards from Helsinki!

    1. Hi Ruma,

      I'm so glad you and your husband discovered my site! And that you have been enjoying the recipes 🙂 Please tell your son he has very good taste 🙂 that plum crumble is my favorite too! I have very fond memories of Helsinki, I was there years ago and have beautiful memories of all the lupines blooming and taking cooking classes on the Tulekivi (sp?) soapstone stoves where they showed us how to cook reindeer steaks, quite an experience for an American ha! 🙂 Happy Holidays!

  8. Dear Beth,
    thanks a lot for your recipes. I tried many of your recipes and all of them went well. I like your recipes because you don't make them too sweet, except for this one. I tried it yesterday and it turned out too sweet. I thought that the amount of sugar will be balanced with the semisweet chocolate but it did not.
    In the future, can you please make a note in the video or in the written recipe if your choice of dessert will be too sweet, sour, sharp, extra..... for different people's taste?
    all the best and keep going
    I love you,

  9. This cake looks amazing! My daughter & I absolutely LOVE all your recipes & beautiful videos! Thank you! She loves your easy plum crumble and has been baking it a couple times, every weekend, for the last few weeks! It's so great for her to do a whole recipe on her own, so rewarding! Please keep on sharing all your wonderful recipes with us!

    1. Aww I love hearing that story 🙂 You tell your daughter that plum crumble is one of my favorites too! 🙂 And I'm so glad she has enjoyed it! 🙂