Bready or Not: Marble Sheet Cake

Posted by on Aug 24, 2022 in Blog, Bready or Not, cake, chocolate | 1 comment

I love frosting, so take it on my authority that this Marble Sheet Cake is delicious without need of any frosting on top. Plus, enjoying the cake in naked or near-naked form with just a sprinkling of confectioners’ sugar on top reveals that beautiful marbling to the world.

Bready or Not: Marble Sheet Cake

That marbling is delicious stuff, too. The base batter is vanilla-flavored, with the other portion including cocoa powder and additional goodness.

Bready or Not: Marble Sheet Cake

The texture of the cake is tender and soft. Since there’s no need for frosting, this is a good travel cake. When I made this for my husband to take to work, I individually wrapped pieces to-go in a plastic bin. They made the journey without issue.

Bready or Not: Marble Sheet Cake

Modified from One Bowl Baking Special Issue from Bake from Scratch.

Bready or Not: Marble Sheet Cake

This beautiful 9×13 cake features marbled cocoa and vanilla. It’s delicious enough (and pretty enough) to not need any frosting on top. Just a dusting of confectioners’ sugar will do!
Course: Dessert, Snack
Keyword: cake, chocolate
Author: Beth Cato


  • 9×13 pan
  • aluminum foil
  • nonstick spray


Vanilla batter

  • 3 cups all-purpose flour
  • 1 3/4 cups white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups milk room temperature
  • 3/4 cup unsalted butter melted
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature

Cocoa batter

  • 2 Tablespoons unsalted butter melted
  • 1/3 cup unsweetened cocoa powder sifted
  • 1/2 teaspoon almond extract

Topping, optional

  • 2 Tablespoons confectioners’ sugar


  • Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray.
  • In the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, and salt. With the mixer on low, pour in milk, butter, and vanilla, stopping a few times to scrape the bottom of the bowl. Add eggs one at a time. Batter should be smooth.
  • Measure out about 3 cups of the vanilla batter and pour it into the pan. Add the remaining three ingredients to the bowl, mixing until smooth. Dollop heaping spoonfuls of the cocoa batter onto the vanilla. Use a butter knife to swirl the colors to create a marbled effect. Tap the pan on the counter a few times to knock air bubbles free.
  • Bake for about 35 minutes. The middle should pass the toothpick test. Let cool completely on a wire rack. Use foil to lift the cake onto a cutting board for easy slicing. Sprinkle on confectioners’ sugar just before serving. Store in a sealed container.


    One Comment

    1. Oh, my. This looks wonderful.