I stole this recipe for Marble Cake From Cake Mix from thegirlinspired.com. This cake looks like it came from a bakery but is easy to make with the help of boxed cake mix. In one bowl cake batter is made with boxed white cake mix, butter, eggs, sour cream, buttermilk and vanilla extract. Then in a second bowl batter is made with chocolate cake mix. Next the cake batter is scooped into cake pans in alternating dollops. A knife is used to swirl the colors together before baking. Once cooled, frosting is made with butter, melted chocolate, cocoa powder and powdered sugar. The cake is layered and frosted before serving. Because this cake costs so much less to make than buying a bakery cake, you can be generous with slices.
The ingredients for this recipe are: 1 package white or yellow cake mix, 1 package chocolate cake mix, 2 cups butter, 6 large eggs, ½ cup sour cream, 2 cups milk or buttermilk, 2 teaspoon vanilla extract, ½ cup unsweetened cocoa powder, ½ cup hot water, 2 cups powdered sugar and 4 oz. German chocolate or semi-sweet baking bar
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.
Then in another bowl, repeat with the chocolate cake mix.
Spray two 9-inch round cake pans with nonstick cooking spray. Using an ice cream scoop or large spoon, pile dollops of cake batter into the pans, rotating between the white and chocolate cake mixes.
Use a knife to cut through the batter and swirl the two colors.
Bake at 325°F 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.
Then in a large mixing bowl, beat together the softened butter, melted and cooled German chocolate, cocoa powder mixture, and powdered sugar.
Beat until fully combined and fluffy.
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.
Slice and enjoy!
If you liked this recipe for Marble Cake From Cake Mix then you can also try Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream, Chocolate Cake with Whipped Vanilla Buttercream or White Chocolate Funfetti Chip Cake.
Marble Cake From Cake Mix
Ingredients
White Cake Ingredients
- 1 package white or yellow cake mix
- ½ cup salted butter softened
- 3 large eggs
- ¼ cup sour cream
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
Chocolate Cake Ingredients
- 1 package chocolate cake mix
- ½ cup salted butter softened
- 3 large eggs
- ¼ cup sour cream
- 1 cup milk or buttermilk
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 cup salted butter softened
- ½ cup unsweetened cocoa powder
- ½ cup hot water or heated heavy cream
- 2 cups powdered sugar
- 4 oz. German chocolate or semi-sweet baking bar melted and cooled
Instructions
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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).
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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.
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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.
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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.
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Use a knife to cut through the batter and swirl the two colors. Do not over swirl which can result in the colors blending.
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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.
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Cool the cakes for 10-15 minutes and then remove the cakes from the pans and let them cool completely on a cooling rack.
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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.
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Use a whisk to stir together the cocoa powder and hot water (or hot cream) until smooth and shiny.
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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.
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Level the tops of the cakes (and any lip from overfilled cake pans) with a serrated knife.
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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.
Recipe 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 9×13 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.