Marble Cake

This recipe is courtesy of Laura at Living Beyond Allergies.

Better than the bakery! This moist, rich marble cake is so easy to make with our Kate’s Safe and Sweet cake and frosting mixes, and tastes amazing. Gluten free, vegan, and top 14 allergy free!

Soft, fluffy, and made with vanilla cake and chocolate cake swirled together, this cake is easy to make with Kate’s Safe and Sweet cake mixes!

This cake is a classic!

Check out our other recipes where we’re sharing how versatile our mixes are (lemon cupcakeseasy baked donuts, cake pops, mint chocolate cake bars, strawberry frosting, and granola filled cupcake recipes from the past.)

How to Make the Marbled Cake

Gather all your ingredients and supplies. For this recipe you’ll need a vanilla cake mix and a chocolate cake mix as well as a chocolate frosting mix (use 2 mixes if you’d like more your cakes with more frosting or just want extra!)

Prepare cake mixes as per instructions on the labels.

In your prepared cake pans, begin by dolluping spoonfuls of the mixed batter into the pans. You don’t want to cover the entirety of the cake pan with one flavor! Alternate spoons of the vanilla and chocolate as you fill your cake pans. Fill each pan until they are about 1 1/2 inches full. 

Taking a chopstick, butter knife, or an offset spatula, create the marble swirls. Begin by dragging the utensil along the bottom of the pan going from left to right in one smooth motion. Don’t lift up the utensil to go to the next swirl! Just continue to swirl back and forth. When you reach the bottom of the pan, now you can begin to swirl the batter in the opposite direction; up and down. 

This double swirl action makes sure that the batter is evenly distributed in the pan and ensures a good marble swirl in your finished cake!

While the cake is cooling after baking, whip up your frosting recipe. You can only use one bag of frosting if you like and it will be an even layer over the cake. Or, you can make a double batch of frosting and have a generous amount of frosting on your cake, plus some leftover for cupcakes if you made any. 

Tips for Making the Best Marble Cake

Chill your cake in the fridge after assembling the layers and before frosting the outside of the cake. This helps the layers to set before you frost the sides and top of the cake. 

A frosted cake can last up to a week in the fridge or up to a month in the freezer. The buttercream frosting will lock in the moisture to keep it fresh! Just make sure to thaw to room temperature before serving.


  • One Kate’s Safe and Sweet Vanilla Cake Mix
    • 2 tsp apple cider vinegar
    • 1 cup rice milk
    • 3 1/2 tbsp canola oil 
  • One Kate’s Safe and Sweet Chocolate Cake Mix
    • 1 tsp apple cider vinegar
    • 1 cup rice milk
    • 5 tablespoons canola oil
  • One Kate’s Safe and Sweet Chocolate Frosting Mix (optional 2 mixes)
    • 1/2 cup (non-dairy) butter
    • 1/4 cup vegetable shortening
    • 1 tablespoon rice milk


  1. Preheat your oven to 350F. Prepare your cake pans by lining with parchment paper and lightly greasing. Use either 2 9-inch cake pans or 3 6-inch cake pans. If using the smaller cake pans, you will also have 5 cupcakes left over.  (see above photo of the prepped pans)
  2. Prepare the vanilla cake mix according to package directions. Set aside. 
  3. Prepare the chocolate cake mix according to package directions. Set aside. 
  4. In your prepared baking dish of choice, begin with one flavor and spoon 3 spoonfuls of batter into the cake pan. Now, using the other flavor, spoon 3 more spoonfuls of batter into the pan. Alternate between the two flavors until your cake pan is filled by 1 1/2 inches. 
  5. Using a chopstick, knife, or offset spatula, swirl the batter first going right and left, and then going up and down. Make sure that your utensil touches the bottom of the pan so that you get a good marble swirl all throughout the cake. Be careful not to disturb the parchment paper! 
  6. Bake the cakes for 30 minutes, or until a toothpick inserted in the center pulls out clean. Remove from the oven and let cool completely. 
  7. While the cake is cooling, prepare the frosting according to directions. 
  8. To assemble: Place the first layer of cake on your plate. Top with some frosting and evenly coat to the edges. Place the next layer on top and repeat with more frosting. If making a 3 layer cake, repeat with the final layer. Pop into the fridge to let cool for 15 minutes to make frosting the sides easier. 
  9. Remove from the fridge and frost the rest of the cake. Top with sprinkles and enjoy! 

Soft, fluffy, and made with vanilla cake and chocolate cake swirled together, this cake is easy to make with Kate’s Safe and Sweet cake mixes!

Thank you Laura for sharing this amazing recipe! Go check out her blog Living Beyond Allergies and give her a follow on social media too!

Below is the recipe card to make this cake:

Enjoy and Happy Baking!

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