Chocolate marble cake

Chocolate marble cake

  • 1
  • 2
  • 3
  • 4
  • 5
(240 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
468
protein
6g
carbs
52g
fat
27g
saturates
16g
fibre
1g
sugar
31g
salt
0.81g

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
  2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Recipe from Good Food magazine, March 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
badmarblecake's picture

This marble cake has just come out of the oven for my best friends birthday, and frankly I am embarrassed and ashamed to present this. I bake regularly with her, and have never produced such a disaster. I have used a 20cm cake tin, and dissapointingly it has spilt over the edges and completely covered the meal i was also preparing for the party tonight. Moreover it is burnt, and soggy inside. What a shame.

badmarblecake's picture

This marble cake has just come out of the oven for my best friends birthday, and frankly I am embarrassed and ashamed to present this. I bake regularly with her, and have never produced such a disaster. I have used a 20cm cake tin, and dissapointingly it has spilt over the edges and completely covered the meal i was also preparing for the party tonight. Moreover it is burnt, and soggy inside- and took over an hour to solidify. What a shame.

badmarblecake's picture

This marble cake has just come out of the oven for my best friends birthday, and frankly I am embarrassed and ashamed to present this. I bake regularly with her, and have never produced such a disaster. I have used a 20cm cake tin, and dissapointingly it has spilt over the edges and completely covered the meal i was also preparing for the party tonight. Moreover it is burnt, and soggy inside. What a shame.

satans_lil_sister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made a green (mint flavoured) and chocolate version for a charity bake sale. Didn't get to try any but it looked and smelt amazing!

GeorgieL123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect!! First time ever making this cake and turned out great and so wast to follow too.

magicmealmaker's picture

I've followed this recipe to the letter. My cake is in the oven now, pouring over the edge of my 20cm cake tin. I thought there were way too many ingredients for recommended tin. Half as much would have done. No idea how I'm going to rescue it.

katrina4081's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely. First marble cake I've ever made and I'll definitely be doing it again. I didn't have enough sugar for the recipe so I used 3 eggs and three quarters of all the other ingredients. It worked perfectly well. Looked and tasted beautiful.

em84's picture

This is my all time favourite recipe!! I like to cut it in half horizontally and put whipped cream and chocolate Philadelphia in between :) amazing, thanx a lot :D

Julia M's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this yesterday and it's great! I increased the mix by 25% to fill a 24cm tin and it turned out fine. (I made a smaller one too but this was a little overbaked and slightly dry so lesson learned.)

Shimoldeam's picture

Followed this to the letter and it was lovely

dylanos's picture

what measurements shiould i use if i use a loaf tin

misskroy's picture

This was the first cake ive ever made and it turned out well! However I found it too sweet and would put in less sugar next time. Thank you for giving me confidence in baking!

NargisS's picture

Amazing! Just baked.. a beautiful swirly success :)

emmasykes16's picture

I have just finished putting this in the oven! Fingers crossed! I'm sure by all the positive comments, it will turn out lovely! I also never had a problem making this (well not yet)! Can't wait to taste it!

Ozzy_and_Elvis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I gave it 4 because it was very easy to make and good way to pass the time, but it was a little on the dry side but still very tasty ! :)

meloni's picture

made this cake, i added chocolate chunks,it was lovely.

jessica90912xx's picture

I made this cake yesterday and it is a really easy recipe but it took ages to cook I put it in for 50 mins then 8 then 7 then 5 but it was really delicious :):)

LadyEmily's picture

I made this cake last week for my hubby's birthday. He loved it, and I was pleased as it tasted nice and was moist, but I somehow managed to burn the outside!
I used a vanilla bean paste instead of the extract, as I had some already and liked the idea of real bits of seed running through my cake.

raihanmoi's picture

Lovely cake, really moist. I used 4.5 tablespoons of milk though (another reader suggested 6 tablespoons but I thought that was a bit much).

Baked for 40+10+7+7 minutes, but then again my cake tin was a bit small so the end product was a really thick cake.

One thing I would recommend though is to -not- alternate between layering the chocolate and vanilla. The chocolate part tends to mix with the vanilla, so you don't end up with the beautiful marble effect. Instead pour all the chocolate batter into the tin first before you add the vanilla, then swirl (not too many times too!). That way you have a lot of chocolate at the bottom, and a lot of vanilla at the top, but with a beautiful swirly effect in the middle.

Pages

Questions

Tips