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This easy Marble Cake uses a yellow cake mix with a few simple swaps to create an extra moist, rich cake with beautiful chocolate swirls. It bakes up in a bundt pan with just 6 ingredients and very little hands-on effort.
If you love easy cake mix shortcuts, try my Coconut Cake and Chocolate Cherry Dump Cake. My Chocolate Pudding Cake is another favorite that starts with a box mix.
3 Tips For Getting This Marble Cake Just Right
A few things that make a big difference with this cake.
- Use butter and milk instead of the oil and water listed on the box. This is the biggest upgrade. Butter adds richness and milk gives the cake a more tender, moist crumb that doesn’t taste like a box mix.
- Add one extra egg. Most cake mixes call for 3 eggs, but using 4 gives the cake better structure and moisture, which is especially important in a bundt pan.
- Don’t over-swirl the batter. Just a few gentle passes with a knife is all you need. Too much swirling mixes the batters together and you lose the marbled look.
RECIPE WALK-THROUGH
How To Make Marble Cake
See the recipe card below for full, detailed instructions
This cake comes together quickly. The key is the simple swaps that make a box mix taste homemade.
Step 1: Mix the Yellow Cake Batter
In a large bowl, beat the yellow cake mix, eggs, milk, and melted butter with an electric mixer on medium speed for about 2 minutes.
Scrape the sides and bottom of the bowl a couple of times so everything is fully incorporated. The batter should be smooth, light, and fluffy.
Use room temperature eggs and milk. Cold ingredients can cause the melted butter to clump, and room temp ingredients blend together more smoothly for a better texture.
Step 2: Make the Chocolate Batter
Scoop about ¾ cup of the yellow batter into a separate bowl. Stir in 2 tablespoons of cocoa powder until the color is even and no streaks remain. Use a good quality cocoa powder here since this is the only thing creating the chocolate flavor in the cake.
Step 3: Layer and Swirl
Pour about two-thirds of the yellow cake batter into a greased 10-inch bundt pan. Use a small spoon to drop scoops of the chocolate batter evenly on top. Pour the remaining yellow batter over everything.
Take a butter knife and make just 3 or 4 gentle swirls through the batter. You want to see distinct ribbons of chocolate and yellow, not a blended brown.
Use a light touch with the knife. Be careful not to scrape the metal pan, which can scratch the nonstick coating. A wooden skewer also works well for more delicate swirls.
Step 4: Bake
Bake at 325°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
The lower temperature helps the cake bake evenly without drying out the edges before the center is done.
Step 5: Cool and Serve
Let the cake cool in the bundt pan for 10 to 15 minutes. Place a wire rack on top of the pan, hold them together, and slowly flip so the cake releases onto the rack.
Let it cool completely before serving.
Dust with powdered sugar for a simple, classic finish. You can also drizzle with a quick chocolate ganache (melt ½ cup chocolate chips with ¼ cup heavy cream, stir until smooth, and drizzle over the cooled cake) or top with a vanilla glaze for something a little more dressed up.
Storage Tips
Storage and Freezing
- To store: Keep the cake tightly wrapped on a platter or in an airtight container at room temperature. It stays fresh and moist for about 3 days. Don’t refrigerate it, as that will dry it out.
- To freeze: Wrap the whole cake or individual slices tightly with two layers of plastic wrap, then place in a freezer bag or container. Freeze for up to 6 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use white cake mix instead of yellow?
Yes! White cake mix works well for marble cake. Yellow cake mix has a slightly richer, more buttery flavor, which is why it’s the preference here, but white cake mix will still give you great results with a milder base that lets the chocolate swirl stand out a bit more.
Can I make this into cupcakes?
Absolutely. Fill cupcake liners about halfway with yellow batter, drop a teaspoon of chocolate batter on top, and swirl once or twice with a toothpick. Bake at 350°F for 20 to 25 minutes. Top with your favorite chocolate frosting.
Can I make this as a sheet cake instead?
Yes. Grease a 13×9-inch baking pan and follow the same layering and swirling steps. Bake at 350°F for 28 to 32 minutes. A sheet cake is a great option if you want to add frosting on top.
More Easy Cake Recipes
- Cinnamon Roll Cake
- Easy Banana Cake
- Funfetti Sheet Cake
- Easy Chocolate Snack Cake
- Pound Cake Recipe
- Chocolate Mayonnaise Cake
Easy Marble Cake (with Cake Mix)
Equipment
- 10-inch Bundt Pan
- Electric hand mixer or stand mixer
- Wire cooling rack
Ingredients
- 1 (15 oz) box yellow cake mix
- 4 eggs (room temperature recommended)
- 1 cup milk (room temperature recommended)
- 2/3 cup butter melted (measure solid, then melt)
- 2 tablespoons unsweetened cocoa powder
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan generously with nonstick cooking spray, making sure to coat all the grooves.
- In a large bowl, beat yellow cake mix, eggs, milk, and melted butter with an electric mixer on medium speed for 2 minutes, scraping the sides and bottom of the bowl a couple of times so everything is incorporated. The batter should be smooth and fluffy.
- Scoop about ¾ cup of the batter into a separate bowl. Stir in the cocoa powder until evenly combined and no streaks remain.
- Pour about 2/3 of the yellow cake batter into the prepared bundt pan. Drop spoonfuls of the chocolate mixture evenly on top of the yellow batter. Pour the remaining yellow batter evenly over the top.
- Take a butter knife and make 3 to 4 gentle swirls through the batter. Take care not to scrape the pan with the knife.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then place a wire rack on top of the pan, hold them together, and slowly flip so the cake releases onto the rack. Cool completely before serving.
- Transfer to a serving platter and dust with powdered sugar, if desired. Slice and serve.
Notes
- Butter instead of oil makes the cake richer and more flavorful. Measure 2/3 cup of solid butter, then melt it before adding. If your cake mix calls for less than 2/3 cup oil, reduce the butter to match.
- Milk instead of water creates a more tender, moist crumb. If your cake mix calls for less water than 1 cup, reduce the milk to match.
- 4 eggs instead of 3 gives the cake better structure and moisture, especially important for a bundt pan.
- Use room temperature eggs and milk so the melted butter doesn’t clump in the batter.
- Use a good quality cocoa powder (like Hershey’s or Ghirardelli) since it’s the only chocolate component.
- Don’t over-swirl. Just 3 to 4 gentle passes with a knife keeps the marbled pattern distinct.
- Dust with powdered sugar for a simple finish.
- Quick chocolate ganache: Melt ½ cup chocolate chips with ¼ cup heavy cream, stir until smooth, and drizzle over the cooled cake.
- Drizzle with a vanilla glaze or top with your favorite frosting.
- Cupcakes: Fill liners halfway with yellow batter, add a teaspoon of chocolate batter, swirl with a toothpick. Bake at 350°F for 20 to 25 minutes.
- Sheet cake (13×9): Follow the same layering and swirling method. Bake at 350°F for 28 to 32 minutes.
- Storage: Keep tightly wrapped at room temperature for up to 3 days. Do not refrigerate or the cake will dry out.
- Freezing: Wrap the whole cake or individual slices tightly with 2 layers of plastic wrap, then place in a freezer bag or container. Freeze for up to 6 months. Thaw at room temperature.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can I use this recipe in a 9×13 pan?
Yes, you can.
Hi can I make this is a 6 inch cake pan
Yes, but you’d need to use at least 3 pans and divide evenly among them.
Can I use chocolate syrup in place of cocoa power?
No, that wouldn’t be an equal substitute. Chocolate syrup has a lot of sugar and would add additional liquid. Is there a reason you don’t want to add the powder?