What is the best way to mix the two for a marble cake? Do I just place the yellow cake batter in pan and swirl in chocolate batter?

I did that with a 11 x 15 sheet pan. It calls for 11 cups of batter so I used 9 cups of white cake mix and dropped by spoonfuls the other 2 cups of choc. batter onto of white cake batter and swirled with a knife.HTH

Hello, katie!
Firstly, when you make your mixture of yellow cake batter put aside the third part of the mixture and add 2 spoonfuls of cocoa powder and mix it well, in a mold put half of the mixture of yellow batter and put some scatter spoonfuls of chocolate batter on the yellow one add remaining half of batter add leftover chocolate flavor batter batter and with a spatula inserted in the mixture make movements from a side towards the other. Good Luck!!
I hope this can help. And if there is anything else you think I can help, just let me know!?
Bye!
Sory.

I just recently did this to one layer of my tier cake. I put the chocolate batter in first then added the yellow and swirled. Came out pretty good.
Tabby

A very important thing to do is to "swirl" this in the pan, right? Not in a bowl or anything, right???

I mixed mine up in a bowl when I was like 14 or something and then when I poured the batter into the pans, well....it didn't look so good.

Nooo! Of course not! your going to do it into the pan your going to bake of course! And then it goes right into the oven! Good Luck!!
Bye!
Sory.

Thank you for asking this. I have a bride that has asked for this in July and I need to do a trial run.

My biggest concern was whether I could use my regular vanilla batter and my regular chocolate batter (as they are different textures) or if you have to add the cocoa to part of the vanilla.

Thanks you guys!

I do it all the time... I just plop some choc in w/ the yellow

Hi Marble cake is always a favourite in Germany. One really nice variation is orange/choc marble. Those two compliment each other nicely. I usually put the choc into the pan first, then the light colour one, bc it's them easier to judge the doneness without having to open the ovendoor so often. In Germany we use a fork to marble the cake, it's ALWAYS done in the pan.
The vanila/choc is the classical one

that I'm not the only one who was puzzled by this topic! I am making a naughty sheet cake and of course marble was requested! Thanks everyone!