Go Back
Print

Marble Cake From 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.
Course Dessert
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Servings 12 people

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Use a knife to cut through the batter and swirl the two colors. Do not over swirl which can result in the colors blending.
  6. 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.
  7. Cool the cakes for 10-15 minutes and then remove the cakes from the pans and let them cool completely on a cooling rack.
  8. 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.
  9. Use a whisk to stir together the cocoa powder and hot water (or hot cream) until smooth and shiny.
  10. 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.
  11. Level the tops of the cakes (and any lip from overfilled cake pans) with a serrated knife.
  12. 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 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.