L.A. Times Culinary SOS: Buttercake Bakery’s Marble Cake

I so badly wanted to dislike this cake.

After reading the ingredient list, looking over the some-what complicated instructions, and spotting the calorie content per serving (so unnecessarily provided at the end of the recipe), I had that feeling I often get when I’m shopping for clothes — that I hope nothing fits so that I don’t have to buy anything.

Unfortunately, all of my negative energy did not help produce an inedible, underwhelming, unmemorable cake. Quite the contrary. This cake is incredibly delicious and irresistible. I wake up every morning thinking about it — thus far, the cake has gotten better and better with each passing day.

I’ve had this LA Times Culinary SOS recipe recipe tacked to my fridge for the past two weeks. I have to admit, I had serious doubts. I am so often disappointed with the recipes that call for a pound of butter, 2 cups of sugar, 4 eggs, etc.— it’s the recipes with yogurt and applesauce and olive oil that are so pleasantly surprising — both delicious and light or relatively light at least. Now, I’m sure some of you magicians out there could cut some of the butter or sugar in this recipe without compromising the flavor, but I encourage you to try the recipe once as is. I omitted the chocolate chips, which are unnecessary given that the recipe calls for the making of a cocoa syrup, which imparts a wonderful chocolate flavor.

Buttercake Bakery’s Marble Cake

Total time: 1½ hours
Servings 12 to 16

2½ cups sugar, divided
½ cup unsweetened cocoa powder
¼ cup light corn syrup (I used brown rice syrup)
2½ teaspoons vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup (2 sticks) butter (room temperature is ideal)
4 eggs
1 cup milk
1 cup chocolate chips (optional — I did not use them. This cake really doesn’t need them.)
powdered sugar for dusting

1. In a small saucepan, whisk together ½ cup of the sugar, the cocoa powder and syrup with ½ cup hot water. Bring just to a simmer, stirring occasionally. Add ½ teaspoon of vanilla off the heat and set aside.

2. Heat the oven to 350ºF. Butter and lightly flour a 12-cup bundt pan. (I never flour anymore — it always burns for me. I coated the bundt pan with cooking spray.)

3. In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the butter with the remaining sugar until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.

4. Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.

5. Gently fold in the chocolate chips. (I really think the chocolate chips are unncessary, but that’s your call.) Divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.

6. Whisk the chocolate syrup with another third of batter, then pour this into the bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a “marble” effect and place the pan in the oven.

7. Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about an hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar.


  1. Kim says

    Wow, this looks good and it is saved on my refrigerator till I am done dieting! Then one little slice for me along with your olive oil cake.

  2. michelle says

    Hello Ali,
    What a wonderful blog!
    I’m glad I’ve come across this post, because I tried this recipe a while back, and, well, kind of “mishandled” it.
    But seeing your version (looks so good!), and reading how much you enjoyed it, I think I’ll give it another try.
    To be sure, though, could you please tell me which method you used for measuring the flour? Or how much it should weigh?
    Guess I’m trying to get it right…
    Thank you!

  3. lois mandel says

    I made this cake a few times and it taste awesome. My problem is the chocolate part seems to sink to the bottom, Any ideas?

    • says

      Lois — So sorry to be getting to this just now. One question: what kind of a pan are you using? And another: Are you using the chocolate chips? So is it the chocolate chips that are sinking or the layer that gets swirled with the chocolate syrup? My only suggestion might be to omit the chocolate chips and then swirl the chocolate syrup with the whole batter and forget the whole layering business. Or, again, forget the layering business, and then drop the chocolate chips into the batter once it is in the pan, and use a skewer to swirl them about. Let me know if this makes sense.

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