Chocolate & Vanilla Marble Cake

What better way to decide between chocolate or vanilla. Have them both! This cake uses my gluten free chocolate cake recipe (click here) as well as a vanilla butter cake. Both batters are very easy to make and amazing on their own or together. I use my own custom gluten free flour blend, but any cup for cup gluten free flour will work just fine. Hope you enjoy it!

Vanilla Butter Cake Ingredients:

2½ Cups Gluten Free AP Flour

1½ Cups Sugar

½ tsp Sea Salt

1 Tbs plus 1 tsp Baking Powder

2 Eggs (whole)

3 Eggs (yolks only)

1½ Cups Milk (almond or whole milk)

2 tsp Vanilla Extract

¾ Cup plus 2 Tbs Unsalted Butter

How to make the Vanilla Batter: 

  1. In the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, sugar, salt, and baking powder.
  2. In a separate bowl, whisk together the eggs, egg yolks, ½ cup of milk, and the vanilla.
  3. Add the remaining milk and butter to the dry ingredients, mixing until combined.
  4. Slowly add in the egg mixture in equal parts (about 4 rounds), mixing until combined.
  5. Set the batter aside while you make the chocolate cake batter.

Chocolate Cake Ingredients:

5 Tbsp Cocoa

½ Cup Vegetable Oil (Canola)

1 Stick of Unsalted Butter

1 Cup Water

2 Cups Gluten Free AP Flour

1 tsp Baking Soda

1 tsp Sea Salt

2 Eggs

½ Cup Buttermilk

2 Cups Sugar

1 tsp Vanilla

How to make the Chocolate Batter:

  1. Add the butter, cocoa, water, and oil to a pot. Bring to a quick boil, then decrease the heat, stirring until combined.
  2. In a separate bowl, sift together the flour, baking soda, and salt.
  3. In another separate bowl, mix together the sugar, eggs, buttermilk, and vanilla.
  4. Add the sugar, eggs, buttermilk, and vanilla to the flour mixture, stirring until combined.
  5. Slowly add in the cocoa mixture, stirring to combine.
  6. Set the batter aside and prepare for marbling!

Time to marble!

  1. Preheat the oven to 350°F and prepare either cupcake pans (makes 2 dozen) or two 9×2 cake pans by lightly coating it with butter.
  2. For cake, scoop out the vanilla batter using a medium size scoop. Then repeat with the chocolate batter so that you have individual scoops of each batter side by side.
  3. For cupcakes, I start with the vanilla batter, then add the chocolate, etc. in three rounds.
  4. Take a spoon or a skewer and swirl both batters together (confession this is MUCH easier to do in cake form versus cupcake form).
  5. Bake for 30-35 minutes or until firm to the touch.

6 Comments Add yours

  1. Stefani Boas says:

    Just in time for National Chocolate Cupcake Day today. Can’t tell they are gluten free.

    Liked by 1 person

    1. Thank you! Glad you enjoyed the post.


      1. Bernadine says:

        Yes, it was delicious!😋😊


  2. callmetrav says:

    Really easy recipe and I love the fact that they are gluten free.


    1. Thank you so much!! Appreciate the feedback.


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