Description
Light and fluffy chocolate and white marble cake, made with a cake mix and a simple vanilla drizzle frosting with powdered sugar! Perfect for Memorial Day picnics, 4th of July barbecues, and Labor Day family reunions.
Ingredients
Units Scale
White Cake Batter
- 1 white cake mix
- 1 cup of water
- 3 egg whites
- 1/2 cup of vegetable oil
- 1 teaspoon vanilla extract
Devil’s Food Cake Mix
- 1 chocolate cake mix
- 1 cup of water
- 3 whole eggs
- 1/2 cup of vegetable oil
- 1/2 cup chocolate chips
- 3 tablespoons coco powder
- 1 tsp vanilla
White Powdered Sugar Icing
- 3 cups of powdered sugar
- 2 to 3 tablespoons of milk
- 1 teaspoon vanilla extract
Instructions
- For the white Cake mix, I used 1 box of Duncan Hines Perfectly Moist Classic White Cake mix. Add to the cake mix in a stand mixer or a large bowl with a hand mixer, 1 cup of water, 3 large egg whites, 1 teaspoon vanilla, and 1/2 cup of vegetable oil. Mix on low speed for 1 minute and then mix on medium speed for 2 minutes. If using a stand mixer, transfer this to an extra-large measuring cup (4 cups) or another bowl.
- For the rich Devil’s Food cake mix, I used one box of Duncan Hines Perfectly Moist Devil’s Food cake mix. Add to the cake mix in the stand mixer or a large bowl with a hand mixer, 1 cup of water, and 3 whole large eggs, 1 teaspoon of vanilla extract, 3 tablespoons of dark cocoa powder, and 1/2 cup of dark chocolate chips. Mix on low speed for 1 minute and then mix on medium speed for 2 minutes.
- Spray the inside of the bundt pan with spray oil and then add 1/4 of a cup of flour to the pan and roll around the flour to lightly coat the pan with flour. You can also use a baking flour spray oil for one less step.
- Preheat the oven to 350 degrees Fahrenheit.
- Pour the whole Devil’s Food Chocolate cake mix batter into the bundt pan and spread evenly around the pan.
- Taking the White cake mix batter spoon dollops of cake mix around the pan. Use at least two-thirds of the batter. With a butter knife or a sharp knife swirl in an “S” pattern the white cake batter around the chocolate. This will make the “marble” look on the cake. Do not overdo it.
- Bake at 350° F for 30 to 35 minutes until a toothpick comes out clean when inserted in the middle of one of the sides.
- Remove it from the oven and set it on a cooling rack. After the cake cools for 20 minutes take a sharp knife and run it around the outer and inner edge of the cake pan. Invert the pan and remove the cake.
- Allow to totally cool.
- Make the Powdered Sugar Icing drizzle. Mix together 3 cups of Powdered sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk. Spoon the frosting into a zip-lock plastic bag or a frosting bottle with a small opening. If using a plastic bag cup a small tip off the corner.
- Have your sprinkles at the ready and drizzle the frosting across the cake. After the frosting is all over the cake add the sprinkles. Add the sprinkles right away as the icing will quickly harden.Â
Keywords: Easy Chocolate and White Cake Mix Marble Bundt Cake Recipe
