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Halloween Marble Cake!

Deliciously Fun Halloween Marble Cake to Delight Kids!

Celebrate Halloween with this delightful Halloween Marble Cake that combines chocolate and vanilla for a spooky treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 oz Unsweetened Chocolate, melted Adds a rich chocolate flavor; swap with cocoa powder if needed.
  • 1 tsp Powdered Instant Coffee Enhances the chocolate flavor without a coffee taste.
  • 2.25 cups Sifted Cake Flour Provides a light and tender structure.
  • 2 tsp Baking Powder Acts as a leavening agent; accurate measurement is key.
  • 1 tsp Baking Soda Works with sour cream for proper leavening.
  • 0.25 tsp Salt Balances the sweetness.
  • 0.5 cups Unsalted Butter, softened Adds richness and moisture.
  • 1.25 cups Granulated Sugar Sweetens the cake.
  • 2 Large Eggs, room temperature Binds the ingredients and adds richness.
  • 0.75 cups Sour Cream Contributes moisture and a slight tang.
  • 1.5 tsp Vanilla Extract Enhances the overall flavor profile.
  • 6 tbsp Milk Adds moisture.
For the Icing
  • 3 oz White Chocolate, melted Yields sweetness and creaminess in the icing.
  • 3.5 cups Confectioners Sugar, sifted Sweetens the icing.
  • 2 oz Bittersweet Chocolate Ideal for spider legs and web design.
  • 4 tbsp Unsalted Butter, cut into pieces Helps create a smooth texture.

Equipment

  • Electric mixer
  • 8-inch round cake pans
  • Mixing Bowls
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened butter and granulated sugar for about 3 minutes.
  4. Add large eggs, sour cream, and vanilla extract to the creamed mixture and beat until fully combined.
  5. Gradually add the sifted dry ingredients into the wet mixture, alternating with milk.
  6. Divide the batter in half and fold melted chocolate and powdered coffee into one half.
  7. Pour alternating spoonfuls of the vanilla and chocolate batters into prepared cake pans.
  8. Bake for 25-30 minutes until a toothpick comes out clean.
  9. Cool on a wire rack for about 10 minutes before removing from pans.
  10. Cream together butter, confectioners' sugar, and melted white chocolate until smooth for icing.
  11. Stack cake layers with icing between them and apply a crumb coat.
  12. Cover the cake with icing and pipe a spiral design with melted bittersweet chocolate.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Store the cake in the fridge wrapped tightly or freeze the layers individually for up to 1 month.

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