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 mixer required and best yet, it's gluten free, nut free, eggless and easily vegan!
If you can't decide between vanilla and chocolate, like my daughter, this Marble Birthday Cake is the perfect cake for you! We start with a yellow cake recipe and then add cocoa powder to it to make it chocolate. No need to make two separate batters! Want to make it even easier? Just make it with one frosting; you don't have to make both! This Marble Cake recipe is the perfect gluten free birthday cake but it can be used for any occasion!
For more gluten free birthday cake recipes, check out my Yellow Cake with Chocolate Frosting, Chocolate Funfetti Cake and Triple Chocolate Layer Cake!
Reasons to Love This Marble Cake Recipe
- 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! The best of both worlds!
- Chocolate and White Sprinkles- Add a nice crunch!
Ingredient Notes
- 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 gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- 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 dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
- White Vinegar- Helps make the cake rise.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frostings. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Cocoa Powders- I like to use two types to give the frosting a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Heavy Cream- If you want to make the ganache drip vegan, make sure to use a gluten free vegan heavy cream.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Marble Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- Use allergy-friendly chocolate chips.
- Buy a vegan heavy cream.
Make this Recipe with All Purpose Flour
- Use 2 ¼ packed cups of AP flour (378 grams).
- Only use 1 ½ cups of milk.
For Vegan Ganache without Vegan Heavy Cream
- Place ¾ cup of vegan chocolate chips and 6 tablespoons of a vegan baking stick in a heat safe bowl.
- Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
- Then follow the directions for spooning it on the cake and letting it drip down the sides.
This recipe has not been tested with some of 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!
How to Make Marble Cake
Here are the step by step instructions to make this easy marble cake recipe!
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, light brown sugar, vegetable oil, white vinegar and the vanilla.
Step 3: Add the Wet Ingredients into the Dry and Divide the Batter into Two Equal Halves
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.
Step 4: 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.
Using a spatula, mix until combined; it will be thick.
Step 5: 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.
Step 6: Smooth the Batters
Once done, smooth the tops of the batter with a butter knife. But don't make the batters muddy.
Step 7: Bake the Cakes and Cool
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.
Remove cakes from the oven and let them cool in the cake pans.
Step 8: Cut the Cakes in Half
Once the cakes have cooled completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.
Step 9: Make the Vanilla Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 10: Make the Chocolate Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and cocoa powders and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 9: Swirl the Frosting
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. The pattern will look like a bullseye.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Step 10: Frost the Cake and Chill
Once you get to the last layer of cake, place it 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.
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 for 15-20 minutes.
Step 11: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Cover with plastic and let sit one minute. Then remove plastic and whisk until smooth.
Step 12: Spoon on the Chocolate Ganache
Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Step 13: Decorate the Cake
Make little swirls all around the edge of the top of the cake.
Sprinkle some mini chocolate chips, nonpareils and sprinkles on top of the frosting swirls.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake and frosting too dry and bitter. Also use packed cups like with the flour.
- 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- When all the batters are in the cake tins, gently smooth the tops with a butter knife, but don't make the frostings muddy.
- Use Room Temperature Butter in the Frosting- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
- Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
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.
I have a recipe for Chocolate and Vanilla Cupcakes. They are marble cupcakes!
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.
Yes! You can make the frostings the night before.
Store them in a bowls covered with plastic wrap in the fridge. When ready to use, bring the frostings to room temperature and rewhip them to regain that creaminess.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 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. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
Freezing: Wrap slices in foil, place in the zip top bag and freeze 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. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.
More Layer Cake Recipes You'll Love
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📖 Recipe
Marble Birthday Cake
Ingredients
For The Marble Cake Recipe
- 2 ¼ cups gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups plus 2 tablespoons milk , keep the 2 tablespoons 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 Vanilla Frosting
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 ½ cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- ¼ cup water room temperature (you may not use it all)
For the Chocolate Frosting
- ¾ cup unsalted butter or vegan baking stick, room temperature
- 3 ½ cups confectioners' sugar
- 1 cup cocoa powder (I use ½ cup natural unsweetened or dutch and ½ cup dark)
- 2 teaspoons pure vanilla extract
- ½ cup water room temperature (you may not use it all)
For The Chocolate Ganache
- 6 oz chocolate chips
- ½ cup heavy cream
Instructions
For The Marble Cake Recipe
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a medium bowl, whisk together the 1 ¾ cups milk, ½ cup light brown sugar, ½ cup plus 2 tablespoons vegetable oil, 1 teaspoon white vinegar and 2 teaspoons pure vanilla extract.
- 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 2 tablespoons milk. Mix with a spatula until combined. It will be thick.
- Divide the vanilla batter into 2 equal halves. Divide the chocolate batter into 2 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 Vanilla Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.With the mixer on very low speed, slowly add in the 4 ½ cups confectioners' sugar and 2 teaspoons pure vanilla extract. Beat until combined.While the mixer is on, slowly add in the ¼ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
For the Chocolate Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, the 1 cup of the cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.While the mixer is on, slowly add in the ½ cup room temperature water a little at a time until you get the desired consistency. You may not need to use all the water.
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. It will look like a bullseye.(See blog post above for pictures). Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the last layer of cake, place it 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 side of 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. See pictures in the post.
- Pop the entire cake in the fridge, uncovered. for 15-20 minutes. This will make it more stable to work with.
For The Chocolate Ganache and Decorate
- Place the 6 ounces chocolate chips in a heat safe bowl. Set aside.Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips. Do not mix!
- Cover with plastic and let sit 1.5 minutes. Then remove plastic and whisk until smooth.Immediately take the cake out of the fridge. Spoon almost all 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 because the cold cake will quickly stop the ganache from dripping too much.
- Pipe swirls all around the edge of the outside of the top of the cake. Doesn't matter which flavor.
- Top with mini chocolate chips and chocolate and white sprinkles and nonpareils.
Notes
Nutrition
Bronwyne Rowe says
The cake colours came out so amazingly and i loved every bite of it. I would definitely make this again. I love your recipes!
Lee says
So glad! Thank you!!!
Steve says
My favorite birthday cake when I was a kid. And this one didn’t disappoint! Delicious!
Lee says
Thank you!!!
John says
Love the look of this cake and it tastes delicious!
Lee says
Thanks so much!