Low-Sugar Marble Butter Cake
This low-sugar marble butter cake is everything you love about the classic—moist, buttery, and beautifully swirled—just with less sugar and a lighter feel. It’s the kind of cake you can enjoy with your morning coffee or serve for dessert without overdoing the sweetness. Pure comfort, in every marbled slice!
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Why You’ll Love This Low-Sugar Marble Butter Cake
Here’s the thing: marble cake is a nostalgic favorite, but this version keeps all that rich, buttery goodness while dialing down the sugar. The chocolate swirl adds just the right amount of indulgence, and the texture? Buttery, fluffy, and melt-in-your-mouth soft.
It’s perfect for tea time, birthdays, or whenever your sweet tooth calls for something a little less sweet.
Why it Works:
- Buttery and tender with less sugar
- Elegant chocolate-vanilla swirl
- Great for baking beginners
- Only a few ingredients needed!
🛒 Scroll down for the full ingredient list and easy-to-follow instructions.
Ingredients List
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (70g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 2 tbsp unsweetened cocoa powder
- 1 tbsp hot water
Optional: a few drops of espresso or almond extract in the chocolate batter for depth.
Necessary Tools for Preparation
- 2 medium mixing bowls
- Hand or stand mixer
- Rubber spatula
- 8×4 inch loaf pan or 7-inch round cake pan
- Sifter or mesh sieve
- Parchment paper (for lining the pan)
Step-by-Step Instructions
- Prep your oven and pan
Preheat the oven to 350°F (175°C). Grease your pan and line it with parchment paper. - Mix dry ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the butter and sugar
In a separate bowl, cream the softened butter and sugar until pale and fluffy (about 2–3 minutes). - Add eggs and vanilla
Beat in eggs one at a time, then mix in the vanilla extract. - Combine with dry ingredients
Add the flour mixture in 2 parts, alternating with the milk. Mix until just combined—don’t overmix! - Make the chocolate batter
In a small bowl, mix cocoa powder with hot water. Take about 1/3 of the vanilla batter and stir it into the cocoa mixture to create the chocolate batter. - Layer and swirl
Alternate spoonfuls of vanilla and chocolate batter in the pan. Use a skewer or knife to gently swirl the batters together for that marble effect. - Bake
Bake for 35–40 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for Perfecting the Recipe
- Use room temperature ingredients for the fluffiest batter.
- Don’t overmix once you add the flour—keep it light and airy.
- Want more chocolate? Add 1 tbsp chocolate chips into the cocoa batter.
- A touch of almond or orange zest in the vanilla batter adds lovely depth.
What to Serve With It
- Serve with hot coffee, chai, or a glass of cold milk.
- Drizzle with a simple powdered sugar glaze or dust with cocoa for a pretty finish.
- Top with berries and whipped cream for a dessert-worthy plate.
Storage Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze slices for up to 1 month—wrap individually for easy thaw-and-serve treats.
General Information
This cake is perfect for those who enjoy treats that don’t overwhelm with sweetness. It’s a great snack cake, easy to travel with, and always a crowd-pleaser. The lighter sugar content makes it ideal for family bakes and weekday desserts.
Looking for more reduced-sugar baking ideas? This one pairs beautifully with these:
- 🍋 Crispy roasted cauliflower – bright and moist
- 🍌 Almond Flour Banana Bread – naturally sweet
- 🍏 Honey-Sweetened Apple Cake – cozy and spiced
FAQ
Can I use whole wheat flour?
Yes, replace up to half of the all-purpose flour with whole wheat for a heartier texture.
Is this cake very sweet?
It’s lightly sweet. For a sweeter version, increase sugar to 1/2 cup.
Can I make it dairy-free?
Yes—use a plant-based butter and almond or oat milk.
How do I get a good swirl?
Don’t over-swirl! Just a few figure-8 motions with a skewer will give you a beautiful marbled look.
Conclusion
This low-sugar marble butter cake is the perfect balance of indulgence and everyday baking. Simple ingredients, rich flavor, and that classic swirl—what’s not to love?
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Print
Low-Sugar Marble Butter Cake Recipe (Classic Swirl with Less Sugar)
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
Description
A lightened-up version of classic marble cake, this low-sugar butter cake features a tender crumb and rich vanilla-chocolate swirl—perfect for everyday indulgence.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2 tbsp cocoa powder
1 tbsp hot water
Instructions
-
Preheat oven to 350°F. Grease and line a loaf pan.
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Whisk flour, baking powder, and salt.
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Cream butter and sugar until fluffy. Add eggs and vanilla.
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Mix in dry ingredients and milk alternately.
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Mix cocoa with water and combine with 1/3 of batter.
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Layer vanilla and chocolate batters, swirl gently.
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Bake 35–40 mins. Cool before slicing.
Notes
Use room-temp ingredients. Optional: add orange zest or espresso powder to elevate flavor.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Classic
