Chocolate marble cake

Chocolate marble cake

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(265 ratings)

Prep: 15 mins Cook: 45 mins


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

  • Freezable

Nutrition: per serving

  • kcal468
  • fat27g
  • saturates16g
  • carbs52g
  • sugars31g
  • fibre1g
  • protein6g
  • salt0.81g
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  • 225g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g caster sugar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder


  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.

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Comments (390)

heidipidy's picture

really easy recipe, comes out perfect every time , everyone enjoys this cake - great cake all round.

cattyb123's picture

Made this today for the first time. It looked really good going into the oven but I forgot to change temp for a fan oven and I burnt the outside :( the middle did however, taste quite nice lol x

redwood118's picture

A lovely moist cake which kept well in an airtight container for over a week. I'm going to make another tonight but substituting the cocoa powder for red food colouring for an 'England' theme for the world cup.

bethyb63's picture

great cake recipe, love it. Thank you.

Superraisen's picture

souffle-ed aaaall over the place. but nice. I threw in some chocolate chips, good result.

roisinjh's picture

Great, easy recipe.

jb5370's picture

My eight year old daughter made this and had great fun. It's currently in the oven smelling delicious!

zozo14's picture

easy to make and it taste perfect loved it will be making it again and again...

mrsraggle's picture

I really liked this, dead easy to do and tasty. I'd just suggest you add a little more milk to the chocolate mixture after you've stirred in the cocoa as I've found the choccie bits a little bit dry.

angiegough81's picture

Lovely and very easy to make, not bad for my first attempt at baking.

sana70's picture

It is a wonderful cake . Easy to make ,It really comes out well. just loved it , will definitely try again.

weetabix's picture

I've made this a couple of times now, and the simplicity and the fact that it never fails to impress amazes me. I think it is wonderful on it's own although maybe a little bit plain. After reading these comments though i must try it as a sandwich cake with butter cream and icing on the top. I can't wait!

jstannard's picture

I forgot to rate it!!!

jstannard's picture

I made this for my brothers Greek Girlfriend who hasn't had it since she moved to Britain, 12 years ago. We all thought it was lovely. Very moist sponge with a nice crunchy crust.

cali118's picture

I made this cake this afternoon- it turn out very nice!

If you prefer drier and healthier version - replace butter with Flora Light butter spread , and use 3 eggs instead of 4.

andy_pere09's picture

I didn't have self-raising flour so I added half a teaspoon of baking powder. It came out ok but was not very soft and fluffy. Wonder what I did wrong

sophiecakes's picture

I made this for Halloween with ready to roll icing which i made into a pumpkin ! It worked really well!

alicypalzy's picture

We loved this cake, didn't even last for 24 hours. next time I'm going to do the orange version as suggested in one of the earlier posts. I'm also planning a "blood curdling" one for Halloween!!!!

damienmal's picture



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