Marble Sheet Cake

5 from 1 vote

Marble Sheet Cake with Chocolate Sour Cream Frosting is a super simple dessert for any occasion. Easy enough for any day of the week and delicious enough for holidays and potlucks.

Prep Time10

Cook Time20

Total Time30

Course: Cakes

Cuisine: American

Keyword: cake, chocolate and vanilla cake, marble cake, sheet cake, sour cream chocolate frosting

Servings: Servings

Calories: 515kcal

Author: Milisa

Ingredients

For the Cake:

15.25 ounce yellow cake mix
1/2 cup butter softened
3 large eggs
1 cup milk
1 cup semi sweet chocolate chips
1 tablespoon sour cream

For the Chocolate Sour Cream Frosting:

1 cup semi-sweet chocolate chips
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Instructions

Preheat oven to 350°.
In a mixer bowl, add the cake mix with eggs, 1/2 cup softened butter and milk.
Mix at low speed until combined, raise to medium speed, 2 minutes. Scrape down sides and mix another minute.
Reserve 1 1/2 cups cake batter. Pour the remaining batter into a buttered 15 x 10 x 1 jelly roll pan and spread evenly.
Melt 1 cup chocolate chips with 1 tablespoon of sour cream over low heat in a pan or microwave in a safe bowl in 30 second intervals until smooth.
Pour melted chocolate into reserved cake batter. Mix to combine.
Dollop chocolate batter over yellow cake batter. Swirl with a butter knife to create marbling.
Bake for 17- 20 minutes or until a toothpick inserted in center comes out clean.
Cool cake on a wire rack.
Prepare the icing by melting remaining 1 cup chocolate chips with 1/4 cup butter in a small pan over low heat or in a microwave in 30 second intervals. Stir until chocolate is melted and smooth.
In a mixer bowl, add 1/2 cup sour cream, vanilla extract, melted chocolate and powdered sugar.
Mix at low speed just until combined, raise to medium-high speed and whip the frosting 2 minutes.
Spread frosting over completely cooled cake.
Slice and serve.

Notes

Frosting: The chocolate sour cream frosting pairs perfectly with this marble cake. It's thick and rich with just a hint of tangy flavor from the sour cream. It spreads easily over the cake and can be used for cupcakes too.

Garnish: Sliced strawberries compliment the chocolate icing. Chocolate curls or chocolate jimmies are great options too if you want to add garnish.

Storage: Store cake at room temperature covered with plastic wrap up to 4 days. Store in refrigerator up to 6 days.

Freeze: Cake without frosting can be wrapped in 2 layers of plastic wrap and a layer of foil and frozen up to 3 months. Thaw at room temperature.

Jelly Roll Pan: This is the 10 x 15 inch pan that I use, it's a bit smaller than a half-cookie sheet and perfect for sheet cakes.

Occasions: Cookouts and potlucks, holiday dinners like Easter, 4th of July, Thanksgiving and Christmas.

Nutrition