Blue Marble Cake Recipe

Blue Marble Cake Recipe

Ingredients

• For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240ml) milk, room temperature
• Blue food coloring (gel or liquid)

• For the Buttercream Frosting:

• 1 cup (225g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Blue food coloring (optional, for swirl effect)

👩‍🍳 Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).

Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2. Make the Batter

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In another large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Gradually add dry ingredients, alternating with milk, beginning and ending with flour. Mix just until smooth.

3. Create the Marble Effect

Divide the batter into two bowls.

Leave one bowl plain and tint the other with blue food coloring.

Spoon dollops of each batter alternately into the pan.

Use a skewer or knife to gently swirl the colors to create a marbled pattern — don’t overmix.

4. Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Prepare the Frosting

Beat butter until creamy.

Gradually add powdered sugar, then mix in vanilla and cream until smooth and fluffy.

If desired, divide the frosting and tint part of it blue.

Spread over the cooled cake, swirling the blue and white together for a marble look.

🍰 Tips

For a deeper color, use gel food coloring instead of liquid.

You can also flavor the blue batter with a drop of almond or coconut extract for contrast.

Store at room temperature (covered) up to 3 days, or refrigerate for up to 5 days.