Chocolate Marble Sheetcake with Mocha Frosting Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Sheet Cake
  • 1 cups - butter, softened
  • 1 3/4 cups - sugar, divided
  • 2 - large eggs
  • 2 teaspoons - vanilla extract
  • 2 1/2 cups - all-purpose flour
  • 1 tablespoons - baking powder
  • 1/2 teaspoons - salt
  • 1 cups - half-and-half
  • 1/4 cups - unsweetened cocoa
  • 3 tablespoons - hot water
  • Mocha Frosting
  • 3 cups - powdered sugar
  • 2/3 cups - unsweetened cocoa
  • 3 tablespoons - hot brewed coffee
  • 2 teaspoons - vanilla extract
  • 1/2 cups - butter, softened
  • 3 tablespoons - to 4 tablespoons half-and-half
  • Directions:


    1. Preheat oven to 325° F. Beat butter and 1-1/2 cups sugar at medium speed with a heavy-duty electric stand mixer for 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.

    2. Sift together flour, baking powder and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

    3. Spoon 1-1/4 cups batter into a 2-quart bowl, and stir in cocoa, 3 tablespoons hot water and remaining 1/4 cup sugar until well blended.

    4. Spread remaining vanilla batter into a greased and floured 15-x-10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

    5. Bake at 325° F for 23 to 28 minutes or until a wooden pick inserted near center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.


    1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.

    2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 tablespoon at a time, until smooth and mixture has reached desired consistency.

    (For Mocha-Almond Frosting: Decrease vanilla extract to 1 teaspoon. Proceed with recipe as directed, adding 1/2 teaspoon almond extract to coffee mixture in step 1).

    Brief Description

    Marbled vanilla and chocolate sheetcake topped with Mocha or Mocha Almond Frosting.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 1 hour(s) 20 min
    Cook Time: 28 min


    Southern Living

    Posted By:


    Posted On:

    July 13, 2017

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