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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Gluten Free Marble Cake
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
- 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 🥥
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Gluten Free Marble Cake Recipe
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 346 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
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I developed this recipe and first published it on my website What the Fork Food Blog.
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.
What can I use instead of buttermilk?
I made it and was kinda dense all I did was use almond milk instead of the buttermilk, could that be it ?
The acid in buttermilk helps produce a tender texture and it reacts with the baking soda to help it rise. Next time you use a different milk instead of buttermilk, you can add white vinegar to your choice of of milk. For this recipe, I would have used 1 tablespoon + 1 1/2 teaspoons of vinegar. To help break down the baking math, I use 1 tablespoon per cup of milk and there are 3 teaspoons in a tablespoon.
It’s also possible that when you mixed in the beaten egg whites, you didn’t fold them in gently and deflated the batter. Hope that helps!
If I only have one 8 inch baking tin (it’s a heart shape since I’m baking for a birthday), can I use all the batter in 1 tin or bake 2 layers separately? Will keeping half the batter while the 1st lot is baking be ok?
Bake 2 layers separately or bake it in a 9×13 pan.
Do I have to change anything to make this in a Bundt pan?
I have not tried baking this in a bundt pan but if you do, I would test for doneness around 45 minutes and then every 5-10 until a cake tester comes out clean.
Can you freeze the cake?
Yes! I like to slice into individual servings and freeze the slices on a sheet pan lined with wax paper. Once the cake is frozen, wrap each piece in plastic wrap and then store in a freezer bag.
My boyfriend — who is not gluten-free — requested a marble cake for his birthday. And since I’m gluten-free and don’t want to make or buy a cake I can’t enjoy, I’m going to give this a try!!!!! It looks so good. And your instructions are on point. As a fellow recipe developer, you are giving me all the goals to reach for!
Awesome Lindsay! Let me know how it turned out!
Do you have a frosting recipe available to go with this?
This is the frosting recipe I use: https://www.whattheforkfoodblog.com/2018/03/29/chocolate-frosting-recipe/
I am planning on making this for my daughters first birthday. I want to make a ladybug and dye the vanilla batter red (also going to make your cookies and cream butter cream and dye red to keep with the ladybug theme!)I will be using a 6 in dome pan along with some other smaller sized rounds. Can I use a regular batter chart for how much to put in each pan or would it take more/less?
What could I use in place of cream of tartar? I don’t have any 😞
It’s just to help stabilize the egg whites so you can omit it, it won’t change the recipe.
Hello! This recipe looks amazing! Can it be made into cupcakes?
I haven’t tried it with this recipe but I’m sure it’ll work fine. It’ll make around 2 dozen cupcakes.
Oops, that should say “regular unbleached flour…”
I’m planning to make one cake GF and another not. Do I just sub regular I bleached flour for the GF and remove the xanthan gum? Do I still need to beat the egg whites?
Hi Charlene! I specifically developed this recipe with gluten free flour and haven’t tested it with regular flour so I can’t tell you for sure. If you do try a version with regular flour, I would still beat the egg whites.
This looks amazing! Thanks for sharing the recipe! If I don’t have enough cornstarch, can I substitute arrowroot (& have the same results)??
Hi Renee, I would suggest using Tapioca flour or potato starch in place of the cornstarch.
Thanks so much Shay! I have some of both of those on hand! 🙂
I am wondering how the substitution worked for corn starch? I am allergic to corn and potato so I would need to use the tapioca flour. Would the sub still be a 1/2 cup?
Yes you can try subbing 1/2 cup tapioca flour for the 1/2 cup cornstarch.