AWhat's your go-to filling for a marble cake when your customer doesn't have a specific preference? I find marble cake to be a bit dysfunctional. Is it vanilla? Is it chocolate? It's both. It's conflicted. And it makes me conflicted about fillings.

I prefer and always suggest picking up one of the marble flavors...classic vanilla/chocolate marble with fudge BC, lemon/raspberry marble gets raspberry BC, chocolate/peanut butter marble with peanut butter BC.

Chocolate ganache works extremely well because you get a little contrast from the vanilla part of the cake.

I personally like marble better than solid chocolate.  It has more personality.

How about a vanilla or chocolate mousse or pudding.

If you have a good marble recipe please share....I haven't been able to make a good one yet !

Good marble recipe?  what source have you been baking from so far for the separate flavours? Mix? WASC? Scratch?

I take plain unsweetened cocoa and mix it to a creamy consistency with boiling water in a small dish.  Then I add that to vanilla cake batter to make the chocolate part.  Add it to your vanilla batter until it is as dark as you like.  I use 2 parts vanilla batter and 1 part chocolate batter in the pan.

And my second job was dishing ice cream...including soft serve from a machine that had two tanks so we could make the swirly half and half cones.  That was fun.

AThanks for the replies! I honestly just whip up a batch of my vanilla cake, a batch of one of my chocolate cake recipes, layer and swirl. I think I'll serve the marble sample to her naked so she can try a few different fillings and see what she'd like to settle on. When I eat marble cake, I don't even like icing on it. I find the inherent variety in the batter enough for my simple palate.

I dose the white cake batter with the cocoa-water paste with no other adjustments   Seems to work. Saves time by only mixing once.  I dump the white batter into the pan.  Then  I drop the chocolate batter in with a tablespoon, and run a few quick zigzags with a knife.  That avoids any spots with two layers.  Yes good cake is good cake, doesn't need any icing at all.

Maybe we should start a new style: what they call "tomboy" cake with marbled cake, nothing on the outside?

A simple ganache works for when you have to stick the layers with something.  Maybe you could try white chocolate ganache.  Maybe then it could be almond or peppermint or something else unexpected that the customer likes.

i like a nice mocha icing with my marble cake

this one baker i used to work with made thee finest marbling in his marble cake

it was scroll work--it was insanely detailed--stunningly beautiful

if i did that i'd have almost chocolate cake--because i would combine it y'know?

his was magic --the patterns he made were copyrightable

never seen anything like it anywhere else

edited for typo