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Marvelous Marble Cake

 Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
16 ServingsPrep: 45 min. Bake: 20 min. + cooling


  • 4 ounces bittersweet chocolate, chopped
  • 3 tablespoons plus 1-1/4 cups butter, softened, divided
  • 2 cups sugar
  • 5 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup miniature semisweet chocolate chips, optional
  • 3/4 cup butter, softened
  • 6-3/4 cups confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 to 2/3 cup 2% milk
  • 2 tablespoons miniature semisweet chocolate chips


  • In top of a double boiler or a metal bowl over barely simmering
  • water, melt chocolate and 3 tablespoons butter; stir until smooth.
  • Cool to room temperature.
  • Preheat oven to 375°. Line bottoms of three greased 8-in. round
  • baking pans with parchment paper; grease paper.
  • In a large bowl, cream remaining butter and sugar until light and

2 of 2

Marvelous Marble Cake (continued)

Directions (continued)

  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla. In another bowl, whisk flour, baking powder and
  • salt; add to creamed mixture alternately with sour cream, beating
  • well after each addition.
  • Remove 2 cups batter to a small bowl; stir in cooled chocolate
  • mixture and, if desired, chocolate chips until blended. Drop plain
  • and chocolate batters by tablespoonfuls into prepared pans, dividing
  • batters evenly among pans. To make batter level in pans, bang cake
  • pans several times on counter.
  • Bake 20-25 minutes or until a toothpick inserted in center comes out
  • clean. Cool in pans 10 minutes before removing to wire racks; remove
  • paper. Cool completely.
  • For frosting, in a large bowl, cream butter until smooth. Gradually
  • beat in confectioners’ sugar, vanilla and enough milk to reach
  • desired consistency.
  • If cake layers have rounded tops, trim with a serrated knife to make
  • level. In a microwave, melt chocolate chips; stir until smooth. Cool
  • slightly.
  • Place one cake layer on a serving plate; spread with 1/2 cup
  • frosting. Repeat layers. Top with remaining cake layer. Frost top
  • and sides of cake.
  • Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a
  • large offset spatula, smear chocolate to create a marble design in
  • frosting. Yield: 16 servings.
Nutritional Facts: 1 slice equals 683 calories, 33 g fat (20 g saturated fat), 138 mg cholesterol, 330 mg sodium, 97 g carbohydrate, 1 g fiber, 5 g protein.