# 20 – Swirly Marbled Cake

It’s been a while since I did my last bake – it has been busy finishing up the semester with projects and finals. I wanted to make this beautiful cake to celebrate the end of my courses/semester – it’s a combination between a vanilla and chocolate cake. My favorite part is when I swirl the batter around before I put it in the oven!

Before swirling and baking

Before swirling and baking

After baking

After baking



  • 8 oz unsalted butter, softened (plus a bit more for greasing the baking pan)
  • 1.5 cups granulated sugar
  • 3/4 tsp salt
  • 4 eggs
  • 1 1/4 cups milk, plus 1 tbsp (divided)
  • 1 tbsp vanilla extract
  • 2 3/4 cake flour
  • 2 1/2 tsp baking powder
  • 1/3 cup cocoa powder


  1. Preheat oven 350F
  2. Butter a 13x9x2 baking pan
  3. In a large bowl, cream togther butter, sugar, and salt until soft and well-combined
  4. Whisk in eggs (one at a time) utnil incorporated
  5. Whisk in 1 1/4 cups milk and vanilla
  6. Add cake flour and baking powder; whisk until combined
  7. Spoon half of the batter into the pan randomly (in blobs) – leaving space in between
  8. Whisk the cocoa and remainign 1 tbsp millk into the remaining batter
  9. Spoon the chocolate batter between the empty pots
  10. Swirl! Swirl the batters together with a butter knife or a small spatula (make sure you don’t do it too much, or else they will just meld together)
  11. Bake on a center rack until lightly golden/or just firm (toothpick/cake tester comes out clean); about 25-30 minutes
  12. Set on a wire rack to cool
  13. Frost (optional)

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