Try this easy homemade Gluten Free Marble Cake recipe – it’s the perfect balance of chocolate and vanilla! This cake yields a tender crumb layered between creamy buttercream frosting – it’s the birthday cake everyone’s dreaming of!


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When I was younger, I could never choose between chocolate cake or yellow cake for my birthday cake. What’s a kid to do when you only get one cake but you like both flavors?

Ask for a homemade marble cake, of course!

Since mastering recipes for both gluten free chocolate cake and gluten free yellow cake, I knew the next step had to be a gluten free marble cake.

Mostly because that’s what I wanted for my birthday this year 😜

This cake took a couple tries to get just right. I thought I’d try to streamline the mixing process and try to get away with not beating the egg whites separately. I don’t always want to take the extra step but after 2 tries, I discovered that it really does make a difference in the texture of the cake.

Beating the egg whites gives the cake a lighter, fluffier texture and makes it less chewy. The extra step of beating the egg white only takes a few minutes and the payoff is well worth it. It’s the biggest thing you can do for this cake if you don’t want anyone to know it’s gluten free.

Any homemade cake can be tricky when you’re baking gluten free. I’m sure you’ve had it all – dry cakes, crumbly cakes, and cakes that weren’t even edible.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
But your search for dangerously good gluten free cake is over. This marble cake is moist, it doesn’t crumble apart when you make it, and the flavor is outstanding.

You’re going to want to find any way to celebrate with cake. All the birthdays, promotions, graduations, retirement, showers, weddings, Friday night, because cake is Hygge, or just because you feel like having a great piece of cake and you so deserve it. Whatever the occasion, this cake will be there and it will be delicious. 
What is Marble Cake? Marble cake is a vanilla/yellow based cake with swirls of chocolate cake mixed in. It’s the best of both worlds, especially if you’re having a hard time choosing between vanilla cake and chocolate cake!
Indecisive people like me probably choose this cake for their birthday cake year after year 😎
Do I have to beat the egg whites separately? The short answer – yes.
The long answer? Yes because the whipped egg whites provide structure in the cake, helps the cake rise, and keeps the cake from being too dense all at the same time. They’re basically what makes this cake magic.
And if you don’t believe me, you can go ahead and mix the egg whites into the wet ingredients and end up with a less than stellar cake. I tried it. I wasn’t impressed with the results and you won’t be either.
So follow the directions and whip up those egg whites, fold them into the batter, and dig into a big piece of marble cake.
It really is what makes the difference between an ok marble cake recipe and the best marble cake recipe  🙌🏼

What’s the best frosting for marble cake? In my opinion, a classic chocolate frosting is the best frosting choice for marble cake. However, go with what you love! Vanilla frosting is also a great choice. But if you really want to go with that chocolate and vanilla combo, go crazy by filling the cake with vanilla buttercream and frosting the outside with chocolate 😉
You can’t go wrong with a little Nutella Buttercream Frosting either if you want to add another flavorful dimension.
Key Ingredients for Homemade Marble Cake Cornstarch – I replace some of the flour in the recipe with cornstarch. The combination of gluten free flour plus extra starch (cornstarch) mimics cake flour.  Cream of Tartar – it helps stabilize the whipped egg whites. Cocoa Powder – This part is essential to make the chocolate swirl in the cake. I use cocoa powder mixed with coffee instead of melted chocolate. It’s lighter, more moist, less dense, and incorporates into the cake better. I used regular cocoa powder. Buttermilk – Buttermilk in cake gives the cake a little flavor boost as well as making the texture of the cake more tender. Butter and Oil – I use a combination of butter for flavor and oil for moisture.  Equipment Needed to Make Marble Cake from Scratch Mixing Bowls – This recipe uses several bowls but the end result makes it worth it! Hand Mixer or Stand Mixer with a whisk attachment (to whip the egg whites). You can mix the cake batter by hand but I highly suggest using a hand mixer or stand mixer to whip the egg whites. 8 Inch Cake Pans – This recipe uses 3 8-inch cake pans. Parchment Paper – I always line the bottoms of my cake pans with parchment paper to prevent any chance of cakes sticking. Bleached or unbleached is fine, the choice is yours!

How to Make Marble Cake Step 1. Preheat the oven to 350 degrees. Then spray 3 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
Step 2. Stir together the cocoa powder and coffee (or water) and set aside.
Step 3. Whisk together the dry ingredients and the wet ingredients in separate bowls.
Step 4. Whip the egg whites and cream of tartar together with a hand mixer until stiff peaks form. 
Step 5. Stir the wet ingredients into the dry ingredients and mix until just combined. Fold in half of the egg whites. Once incorporated, fold in the remaining egg whites until no white streaks remain.
Step 6. Transfer 2/3 of the cake batter to the prepared pans, distributing it evenly. 
Step 7. Mix the cocoa powder mixture into the remaining cake batter. Drizzle the chocolate cake batter over the yellow cake batter, splitting it evenly between the three pans. Use a knife to gently swirl the chocolate cake batter into the yellow cake batter.
Step 8. Bake the cakes for 20-22 minutes or until done. Cool in the pans for 30 minutes then remove from the pans and cool completely on wire racks.
Step 9. Frost with Chocolate Buttercream Frosting.
Tips for Homemade Marble Cake Don’t skip beating the egg whites separately. Folding the egg whites into the batter gives the cake the best texture.  Use coffee instead of hot water for a stronger chocolate flavor. Use the cornstarch and don’t substitute it with a gluten free flour blend. The cornstarch makes the cake lighter. When mixed with the gluten free flour, it acts similarly to cake flour. 

Other Gluten Free Cake Recipes To Try The Best Gluten Free Chocolate Cake – a classic that get rave reviews! Gluten Free Yellow Cake – a moist gluten free yellow cake from scratch better than any boxed cake mix Homemade Gluten Free Strawberry Cake – made with fresh strawberries and no artificial flavoring Gluten Free Funfetti Cake – homemade Funfetti cake that’s perfect for any celebration with a burst of color Gluten Free Coconut Cake – this cake is absolutely loaded with of coconut flavor 🥥 Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! If you love this Gluten Free Marble Cake recipe, be sure to follow me on social media so you never miss a post: | Instagram | Pinterest | Facebook | Twitter | Youtube | Newsletter |
Yield: Serves 16 Gluten Free Marble Cake Recipe Print

Prep Time 20 minutes Cook Time 22 minutes Total Time 42 minutes Ingredients ¼ cup (25 g) unsweetened cocoa powder ¼ cup hot coffee or hot water 2 cups ( 267 g) gluten free flour blend (see notes) ½ cup ( 76 g) cornstarch 1 teaspoon xanthan gum (omit if your flour blend contains it) 1 ¼ teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon fine sea salt 1 ¾ cups (400 g) granulated sugar 4 large eggs (separated), room temperature ¼ teaspoon cream of tartar 1 ½ cups buttermilk, room temperature ½ cup unsalted butter, melted 1/3 cup avocado oil (or canola oil) 2 teaspoons pure vanilla extract Instructions Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick spray and line the bottoms with parchment paper. In a small bowl, mix together the cocoa powder and hot coffee (or water). Stir until the cocoa powder is dissolved and then set aside. In a large bowl, whisk together the gluten free
flour, cornstarch, xanthan gum, baking powder, baking soda, salt, and
granulated sugar then set aside. Add the egg whites to a medium bowl and then add the cream of tartar. Beat with an electric mixer on medium-low speed until the egg whites become thick and foamy then set the bowl/egg whites aside. In a separate medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until incorporated. Fold half of the whipped egg whites into the batter. When there are only a few white streaks left, add the remaining egg whites. Gently fold in until no white streaks remain. Make sure you're folding and not stirring/mixing so you don't deflate the egg whites. It may take a minute or two to fully incorporate. Transfer 2/3rds of the batter to the prepared pans, making sure it's distributed evenly between the three and spread the batter evenly in the pans. Give the cocoa mixture a stir and then mix into the remaining 1/3 of the cake batter. Drizzle the chocolate cake batter over the yellow cake batter, dividing it between the three pans as evenly as possible. Then use a knife of wooden skewer to swirl the chocolate into the yellow cake batter. Bake at 350 degrees for 20-22 minutes or until done in the center. Don’t over bake! Cool the cakes in the pan for 25 minutes then remove them from the pans and cool completely on wire racks. Once the cakes are cooled, frost them with chocolate buttercream frosting or frosting of your choice. Notes

I use my Nightshade Free flour blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.

Recommended Products
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Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids Cream of Tartar Checkered Chef Cooling Rack If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2) KitchenAid KHM7210WH 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - White USA Pan Bakeware Round Cake Pan, 8 inch Nutrition Information: Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 179 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 63mg Sodium: 220mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 4g Nutrition information based on 16 servings and does not include frosting. Nutrition Facts are estimated. Please consult a doctor or nutritionist if you have special dietary needs. © Shay Lachendro - What The Fork Food Blog Cuisine: American / Category: Desserts Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Original article: The Best Gluten Free Marble Cake Recipe

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