Chocolate Marble Sheet Cake

11 Ratings
  • 5 6
  • 4 3
  • 3 0
  • 2 0
  • 1 2

Swirl chocolate and yellow cake batter together in this marble sheetcake recipe and top with a rich mocha frosting.

By Cheryl Draper, Chicago, Illinois
Recipe by Southern Living October 2008

Gallery

Credit: Jennifer Davick; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
20 mins
cook:
28 mins
additional:
1 hr
total:
1 hr 48 mins
Yield:
Makes 12 servings
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Ingredients

Directions

  • Preheat oven to 325°. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.

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  • Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

  • Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.

  • Spread remaining vanilla batter into a greased and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

  • Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.

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