Comments on: Marble Cake

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 02:17:09 +0000

In reply to Paula. Hi Paula! Chocolate chips aren't my preference for this cake, but they can work. Enjoy the cake! :)

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 01:52:52 +0000

In reply to Paula. I think it would work just fine as cupcakes. While I haven't personally done it I think they will probably bake for about 17 minutes. :)

By: Paula

Paula — Thu, 16 Jul 2026 16:08:02 +0000

In reply to Sam Merritt. Thank you so much. Makes sense to me. Would this recipe work for marble cupcakes? Thank you!!

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 16:02:23 +0000

In reply to Paula. Hi Paula! A 6 inch pan typically holds 2.25 cups of batter and half of this recipe would make about 4 cups so that could account for the thinner layers. The substitutions could have also contributed to the thinner cakes. I'm glad you ultimately enjoyed the cakes. :)

By: Paula

Paula — Wed, 15 Jul 2026 15:07:17 +0000

Hello. Another question. I made a 1/2 recipe of this cake but I didn’t have buttermilk, so I subbed a combo of sour cream and whole milk. (I Googled the ratios of both for the 1/2 amt of buttermilk in the recipe). The flavors were very good, but the layers (I made 2 6″) only rose to about 1″ tall. Did the sub for the buttermilk cause the layers to not rise much or is the recipe written to make 1″ layers? Also, because I didn’t have a semi-sweet bar, I subbed cocoa, melted butter and sugar, again I Googled the ratios for the 1/2 recipe amount. I also added about 2 Tbsp of melted semi-sweet choc chips to the choc mixture for the cake. I got a really good chocolate color and flavor with these subs. I typically follow a recipe completely, but I really wanted to try your cake. Overall, very good flavors and colors and textures. I just want taller layers. Thoughts? Thank you.

By: Paula

Paula — Tue, 14 Jul 2026 17:59:52 +0000

Hello! If I don’t have the semi-sweet baking bar, can I use semi-sweet chocolate chips, which I always have.
Thank you. Looking forward to trying your recipe!

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 20:48:04 +0000

In reply to Siran Ktshyan. Hi Siran! This will make enough batter to fill a 9 x 13. :)

By: Siran Ktshyan

Siran Ktshyan — Sat, 11 Jul 2026 21:08:04 +0000

Should I doulble the recipe for 9 x 13 pan?

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 15:03:32 +0000

In reply to Emily T. Hi Emily! I think letting it sit for 50 minutes will work just fine. I'm so glad you've enjoyed the cake so much! Congratulations to your friend!

By: Emily T

Emily T — Tue, 07 Jul 2026 12:25:20 +0000

love this recipe, using it for a friends wedding cake. i am curious if the batter is able to sit on the counter for 30-50 minutes before baking. i have multiple cakes to make but only one oven. i know the second the baking powder and buttermilk combine, they start activating as the leavening agent so i wanted to make sure if it were to sit, would it still rise?

By: Sam Merritt

Sam Merritt — Thu, 04 Jun 2026 16:31:23 +0000

In reply to Kaite o. Hi Katie! I haven't personally tried it, but I think it could work. :)

By: Kaite o

Kaite o — Thu, 04 Jun 2026 16:07:39 +0000

Can I substitute the flour for gluten free 1:1 flour?

By: Sam Merritt

Sam Merritt — Wed, 27 May 2026 13:43:54 +0000

In reply to Aubrey Huguenard. Hi Aubrey! This will fit in a 13 x 9 pan. I have not personally done it so I can't verify a time, but I have had a couple of other readers say it took about 40 minutes to bake. I would be sure to check it so you don't over or under-bake the cake. :)

By: Aubrey Huguenard

Aubrey Huguenard — Tue, 26 May 2026 18:35:52 +0000

Can this be baked in a 9×13 for a 1/4 sheet cake? What would the bake time be?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 07 May 2026 16:27:08 +0000

In reply to Nella. Hi Nella! The springform pan may not hold all of the batter and we're not sure on a bake time, but it can be done. Make sure to not over-fill your pan and keep an eye on it as it bakes :)

By: Nella

Nella — Wed, 06 May 2026 05:14:51 +0000

Hi! I'm making this cake next saturday and I was wondering. Can I make this into only one 8" springform pan? I don't have much of a choice haha since all of the 8" pans are out of stock in every store near me

By: Vanessa

Vanessa — Wed, 15 Apr 2026 18:34:03 +0000

I’ve made this three times now, and it’s been perfect every time! Thank you for the recipe!

By: Majida

Majida — Wed, 15 Apr 2026 08:14:07 +0000

Hi, I tried your recipe it is so good, delicious and fluffy and it is not so sweet , the only thing I will change it next time that I will add more melted chocolate to the brown part . It took 45 minutes in the oven . Thank you so much for sharing this good delicious recipe

By: Sam Merritt

Sam Merritt — Mon, 30 Mar 2026 17:26:03 +0000

In reply to Malinda Wheeler. Hi Malinda! If you are making this in an 18 x 13 you will need to double the recipe. :)

By: Sam Merritt

Sam Merritt — Mon, 30 Mar 2026 16:32:52 +0000

In reply to Cheyanne. I'm so sorry to hear this happened, Cheyanne! Is it possible the cake was over-mixed or over-baked? It shouldn't come out dense. :(

By: Cheyanne

Cheyanne — Sun, 29 Mar 2026 19:23:24 +0000

It was okay but a bit too dense for our taste

By: Malinda Wheeler

Malinda Wheeler — Sun, 29 Mar 2026 00:53:50 +0000

I need to make a 1/2 sheet. Do I need to double or triple this recipe? Thank you

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 16 Mar 2026 20:50:54 +0000

In reply to GEORGIA C STEWART. Hi Georgia! The video is at the bottom of the post within the recipe card, but if you have ad blockers on, it will not appear. Fortunately you can always find it on our YouTube channel if need be

By: GEORGIA C STEWART

GEORGIA C STEWART — Mon, 16 Mar 2026 19:53:57 +0000

I haven’t made the cake yet but was looking for the video but couldn’t find. Where should I look for the video? I will try this recipe but wanted to see your video.

By: Janet Miller

Janet Miller — Tue, 17 Feb 2026 21:30:52 +0000

This looks fantastic!