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    Home » Dessert

    Marble Birthday Cake

    Published: May 20, 2022 · Modified: Jun 20, 2022 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe

    This Marble Birthday Cake is the perfect cake for chocolate and vanilla lover's alike! It's a soft vanilla and chocolate marbled cake with alternating vanilla and chocolate frosting! The batter is super simple to make, no machine required and best yet, it's gluten free, nut free, eggless and easily vegan!

    Chocolate and vanilla marbled cake with vanilla frosting and sprinkles and ganache.

    If you can't decide between vanilla and chocolate, this Marble Birthday Cake is the perfect cake for you! It's great for birthdays or any occasion and since its only two layers, it's fairly simple to make.

    If you're looking for more birthday cake recipes, check out my Gluten Free Birthday Cake, Chocolate Sprinkle Cake and Triple Chocolate Layer Cake!

    Jump to:
    • Reasons to Love This Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Marble Birthday Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing 
    • Other Cake Recipes You'll Love
    • 📖 Recipe
    • Marble Birthday Cake
    Taking a fork to a slice of marbled gluten free cake.

    Reasons to Love This Cake

    • Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Fluffy- This cake is super soft and delicious.
    • Two Flavors- This cake has both chocolate cake and frosting and vanilla cake and frosting!
    • Chocolate and White Sprinkles- Add a nice crunch! 

    Ingredient Notes

    For the Cake

    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy. 
    • Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free.
    • Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick. 
    • White Vinegar- Helps make the cake rise.

    For the Frosting

    • Click here for the Chocolate Fudge Frosting recipe and ingredient list.
    • Click here for the Vegan Vanilla Frosting recipe and ingredient list. 

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan 

    • Use a gluten free flour that’s free from dairy.
    • Only use a non dairy milk of choice.
    • Make sure to follow the steps in the chocolate frosting recipe and the vanilla frosting recipe on how to make those vegan as well. 
    • Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
    • Use allergy friendly chocolate chips such as these.
    • Only use a vegan heavy cream or use my vegan ganache recipe from my strawberry red velvet cake. 

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    A proud slice of Marble Birthday Cake sits apart from the whole.

    How to Make Marble Birthday Cake

    Here are the step by step instructions to make this cake! 

    Step 1: Whisk Together the Dry Ingredients Minus the Cocoa Powder

    In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside. 

    Step 2: Mix Together the Wet Ingredients and Brown Sugar

    In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.

    Step 3: Add the Wet Ingredients into the Dry

    Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

    A whisk with the dry ingredients in a bowl.
    Step 1
    The wet ingredients in a bowl.
    Step 2
    Mixing the wet and dry ingredients.
    Step 3

    Step 4: Separate the Batter into Two Equal Halves

    This recipe makes around 4 cups of batter. Take about 2 cups of batter and put it in a separate bowl. 

    Step 5: Add the Cocoa Powder and 2 Tablespoons Milk

    In one of the bowls of batter, add in the ¼ cup of cocoa powder and the remaining 2 tablespoons milk of choice. 

    Using a spatula, mix until combined. It will be thick.

    Adding cocoa powder and milk to half the vanilla batter.
    Mixing the chocolate batter thoroughly.

    Step 6: Fill the Cake Tins

    Divide the vanilla batter into two equal halves. Divide the chocolate batter into two equal halves.

    Using a small cookie scoop or a tablespoon, put one scoop or one large tablespoon of batter in each cake tin. Repeat with the other batter flavor. Then, alternate back and forth with the batters.

    You want half the vanilla batter and half the chocolate batter to go on one cake tin and the other halves to go in the other.

    Once done, smooth the tops of the batter with a butter knife.

    Cake tins with half vanilla and half chocolate batter mixed sporadically.
    Swirling the chocolate and vanilla batters slightly.

    Step 7: Bake the Cakes

    Bake the cakes in the center rack at 350 degrees Fahrenheit for 40 minutes or until the vanilla tops of the cake are golden brown and spring back at you when carefully touched or until a toothpick inserted comes out clean.

    Step 8: Cool the Cake

    Let the cakes cool almost completely in the pan before trying to remove them.

    Step 9: Cut the Cakes

    Once the cakes have cooled completely, if the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

    Marble cake risen from the oven in tins.
    Cake on a baking rack.
    Cutting the tops off the marbled cake.

    Step 10: Make the Frostings

    For these cupcakes, I use my chocolate fudge frosting recipe and my vegan vanilla frosting recipe. 

    You will only need to make half of each recipe, so divide each recipe by 2.

    Chocolate frosting in a bowl.
    Vanilla frosting in a glass bowl with a spatula.

    Assembling the Cake Tips

    Step 1: Divide the Frosting

    Put the vanilla frosting into a piping bag and the chocolate frosting into another piping bag.  

    Step 2: Frost One Layer

    Place one layer of cake on a cake plate/stand. Pick a flavor of frosting. I started with the chocolate.

    Pipe a ring of chocolate frosting around the edge of the top of the cake. Then pipe a vanilla ring. Repeat this process until you reach the center of the cake.

    The pattern will look like a bullseye.

    Alternating concentric circles of chocolate and vanilla frosting on the cake.

    Step 3: Add The Top Layer of Cake

    Place the other cake, bottom (or flat) side up so the top of the cake is nice and flat. 

    Frost a thin layer of frosting on the top of the cake. It doesn't matter which flavor because we will be covering it with ganache.

    Step 4: Frost the Sides

    Take your vanilla frosting and pipe a ring going all the way around the cake, in the middle of the cake, where the two cakes meet.

    Then pipe a ring of chocolate frosting above and below the vanilla, going all the way around the cake.

    Next, take a cake scraper or a large icing spatula and scrape the frosting all the way around the cake so it blends. It should be a thin layer.

    Naked cake on a stand.

    Step 5: Chill the Cake 

    Pop the entire cake in the fridge uncovered for 15-20 minutes. This will make it more stable to work with.

    Make the Ganache

    Step 1: Place the Chocolate Chips in a Heat Safe Bowl

    Set the bowl with the chips aside.

    Step 2: Heat the Heavy Cream

    Set the heavy cream in a saucepan over medium heat, whisking constantly. 

    When it begins to simmer around the edges, immediately pour the cream over the chocolate chips.

    Step 3: Let it Sit

    Do not whisk the heavy cream and chocolate chips together yet!

    Let it sit for one minute and then whisk until combined and smooth.

    Many chocolate chips in a bowl.
    Step 1
    Milk and chocolate chips in a bowl.
    Step 2
    Chocolate ganache in a glass bowl.
    Step 3

    Make the Drip

    Step 1: Spoon the Ganache 

    Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.

    Step 2: Push the Ganache 

    Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.

    Work quickly because the cold cake will quickly stop the ganache from dripping too much. 

    Adding chocolate ganache drizzle on the cake.

    Decorate the Top

    Step 1: Make Swirls

    Make little swirls all around the edge of the top of the cake.

    Step 2: Add Sprinkles and Mini Chocolate Chips

    Sprinkle some gluten free/nut free/vegan mini chocolate chips, nonpareils and sprinkles on top of the frosting swirls.

    Piped vanilla frosting swirls added to the top with sprinkles.

    Expert Baking Tips

    • Layering the Batter- The easiest way to do this is using a small cookie scoop or a tablespoon. Pick the batter you want to start with, doesn't matter which, and put one scoop or one large tablespoon of batter in each cake tin. Then add the different batter. Continue doing this in an alternating pattern. They batters might overlap a bit. You can swirl the batters with a toothpick if you desire but the gluten free flour I used made this batter is very thick and I liked the look without the swirl. I wanted clean contrasting colors versus a blended swirl. 
    • Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When all the batters are in the cake tins, gently smooth the tops with a butter knife.
    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cake too dry and bitter.

    Recipe FAQs

    Can I make this cake ahead of time?


    Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache and decorating in the morning. 

    If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.

    Can this cake be made into cupcakes?


    Yes! Follow this recipe for the cupcakes!

    What if I don't have a piping bag, what can I use?


    You can put the frosting into zip top bags and then snip a corner off.

    Or instead, you can use your icing spatula or butter knife or the back of a spoon to make swirls or marks all over.

    You can look at my Vegan Vanilla Cake for inspiration.

    Can I make the frostings ahead of time?


    Yes! You can make the frostings the night before.

    Store them in bowls covered with plastic wrap in the fridge.

    When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess. 

    Shiny chocolate ganache drips down the side of the cake.

    Storing and Freezing 

    Storing 

    Since gluten free and eggless baked goods are best the first day, we want to try to keep this marble birthday cake as fresh as possible.

    Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.

    This is if you will be eating all the slices the next two days.

    When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.

    I like to warm each slice in the microwave for 10 seconds.

    Freezing

    If not eating all the extra slices in the next two days, take the slices wrapped in foil and in the zip top bag and freeze them. 

    You can keep the slices frozen for up to 30 days.

    When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

    Warm each slice in the microwave for 10 seconds.

    A slice of gluten free cake on a plate with a fork.

    Other Cake Recipes You'll Love

    • Brooklyn Blackout Cake
    • Chocolate Blueberry Cake
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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Chocolate and vanilla marbled cake with vanilla frosting and sprinkles and ganache.

    Marble Birthday Cake

    Author: Lee
    This Marble Birthday Cake is the perfect cake for chocolate and vanilla lover's alike! It's a soft vanilla and chocolate marbled cake with alternating vanilla and chocolate frosting! The batter is super simple to make, no machine required and best yet, it's gluten free, nut free, eggless and easily vegan!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Chill Time 15 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 351 kcal

    Ingredients
     
     

    For The Cake

    • 2 ¼ cups gluten free flour
    • 1 cup granulated sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ¾ cups plus 2 tablespoons milk of choice , kept separate
    • ½ cup light brown sugar , packed
    • ½ cup plus 2 tablespoons vegetable oil
    • 1 teaspoon white vinegar
    • 2 teaspoons pure vanilla extract
    • ¼ cup cocoa powder (I use 2 tablespoons natural unsweetened or dutch and 2 tablespoons dark)
    • ¼ cup chocolate and white sprinkles for decorating , if desired
    • 2 tablespoons mini chocolate chips

    For The Frostings

    • See chocolate frosting recipe here.
    • See vanilla frosting recipe here.

    For The Ganache

    • 6 oz chocolate chips
    • ½ cup heavy cream

    Instructions
     

    For The Cake

    • Preheat the oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper and lightly grease with vegetable oil.
    • In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside. 
    • In a medium bowl, whisk together the 1 ¾ cups milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.
    • Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
    • This recipe makes around 4 cups of batter. Take about 2 cups of batter and put it in a separate bowl. 
    • In one of the bowls of batter, add in the ¼ cup of cocoa powder and the 2 remaining tablespoons milk of choice. Mix with a spatula until combined. It will be thick.
    • Divide the vanilla batter into two equal halves. Divide the chocolate batter into two equal halves.
    • Using a small cookie scoop or a tablespoon, put one scoop or one large tablespoon of batter in each cake tin. Repeat with the other batter flavor. Then, alternate back and forth with the batters. 
    • You want half the vanilla batter and half the chocolate batter to go in one cake tin and the other halves to go in the other. Once done, smooth the tops of the batter with a butter knife.
    • Bake the cakes at 350 degrees Fahrenheit for 40 minutes or until the vanilla tops of the cakes are golden brown and spring back at you when carefully touched or until a toothpick inserted comes out clean.
    • Remove cakes from the oven and let them cool in the cake pans almost completely.
    • Once the cakes have cooled completely, if the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

    For The Frosting

    • I use my chocolate fudge frosting recipe and my vegan vanilla frosting recipe. You will only need half of each recipe, so divide each recipe by 2.

    Assemble The Cake

    • Put the vanilla frosting into a piping bag and the chocolate frosting into another piping bag.  
    • Place one layer of cake on a cake plate/stand. Pick a flavor of frosting. I started with the chocolate.
    • Pipe a ring of chocolate frosting around the edge of the top of the cake. Then pipe a vanilla ring. Repeat this process until you reach the center of the cake. (See blog post above for pictures).
    • Place the other cake, bottom (or flat) side up so the top of the cake is nice and flat. Frost a thin layer of cake on the top. It doesn't matter which flavor because we will be covering it with ganache. 
    • Take your vanilla frosting and pipe a ring going all the way around the cake, in the middle of the cake, where the two cakes meet. Then pipe a ring of chocolate frosting above and below the vanilla, going all the way around the cake.
    • Next, take a cake scraper or a large icing spatula and scrape the frosting all the way around the cake so it blends. It should be a thin layer. 
    • Pop the entire cake in the fridge, uncovered. This will make it more stable to work with.

    For The Ganache

    • Place chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat.
    • Whisk constantly until the edges begin to simmer. Immediately pour on top of chips and do NOT mix!
    • Let sit 1-2 min then whisk until fully combined and smooth.

    Make The Drip and Decorate

    • Take the cake out of the fridge. Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.
    • Pipe swirls all around the edge of the outside of the top of the cake. 
    • Top with mini chocolate chips and chocolate and white sprinkles and nonpareils.

    Notes

    Storing: Store extra slices wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.
    Freezing: Freeze extra slices wrapped in foil in a zip top bag for up to 30 days. Place in fridge overnight to thaw and then microwave for 5-10 seconds. 
    To make vegan: Use a non dairy gluten free flour, vegan baking sticks, vegan sprinkles, vegan chocolate chips and and only use a vegan heavy cream, or use my vegan ganache recipe from my strawberry red velvet cake. 

    Nutrition

    Calories: 351kcalCarbohydrates: 50gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 17mgSodium: 217mgPotassium: 104mgFiber: 3gSugar: 32gVitamin A: 203IUVitamin C: 1mgCalcium: 105mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      May 20, 2022 at 9:14 am

      5 stars
      Love the look of this cake and it tastes delicious!

      Reply
      • Lee

        May 20, 2022 at 9:45 pm

        Thanks so much!

        Reply
    2. Steve

      July 19, 2022 at 10:55 am

      5 stars
      My favorite birthday cake when I was a kid. And this one didn’t disappoint! Delicious!

      Reply
      • Lee

        July 19, 2022 at 11:48 pm

        Thank you!!!

        Reply

    Leave a Reply Cancel reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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