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 (391)

missmatch's picture

Easy & fun to make.

charleymelon's picture

I loved this cake and so did everyone who tried it, I'll definately make it again!

captincondom's picture

Yep, I like, but a little dry, so maybe a butter icing centre next time.

lizz_92's picture

I only used 3 eggs (medium), as thats all that was in the house..
and it turned out great!
wasn't too dry either, which was a plus :)

tanisha's picture

it was good but a little dry

chilipeppers's picture

So simple to do and tastes good too. Kids enjoyed it. I m sure I ll do it again and again.

sgibbons's picture

I'm new to cake baking and was worried this may come out dry. I added two tablespoons of Nutella chocolate spread to the chocolate half and the cake came out lovely and moist. My favourite so far and I'll definately make it again!

jazzdeol's picture

my first cake, and it was great, although i did add chocolate glaze... mmmm

pigmad95's picture

Really enjoyed making this cake, turned out really well. Would definately make it again.

morgangrove245's picture

can anyone help me please, I am new to this cooking, I have made this recipe twice now, exactly to the instructions and each time it has overspilled in the oven and ruined, please could someone advise me what I am doing wrong.

paulak's picture

I made this yesterday afternoon and half of it is gone. I used plain flour with 2tsp baking powder which worked perfectly and topped it with a chocolate glaze. I will definitely make this again.

chanusfoodies's picture

this was the first i made by myself-no help from my mother(except to heat the oven) and i also put a topping with dark chocolates melted with honey which was simply delicious!
the cake was soft and the topping was kind of chewy and the textures went very well. i also added some pineapple stew on the side to make it moist.
my entire family loved it and my cousin brother, who was the only fortunate cousin of mine to eat it, said it was the best he has tasted!

poshpause's picture

Froze half for next week - defrosted and tasted just as nicely as straight from the oven. A real winner, this one!

leandas2007's picture

Really easy to make, I made a Nigella sponge the other day and she replaced 25g flour with cornflower as she thinks it makes it lighter. So I did it for this one, used 5 medium eggs, no milk, 45 mins in oven. The result is a really light moist cake, will make again. Think I will reduce the amount of sugar slightly as it is a tad sweet for me, the kids love it tho. A winner!!

oatakire's picture

great cake. easy to bake too!

shazsull's picture

never ever fails very yummy xx

poshpause's picture

Fantastic!! I made a chocolate and orange version by adding half an orange's worth of juice and a whole orange's worth of zest to the "vanilla" mixture, just left out the vanilla flavouring. With a good old dusting of sugar on the top before it went into the oven, it came out with a lovely crusty crunchy top and tasted divine! This one's a keeper!

littlemisshappy145's picture

i ♥ this!!
i managed to tell my brother that i had used gone off eggs and so that explained why there were faint green parts of the cake !!!! a whole cake to me!!!
(i used green food colouring!!)
lovely cake, but could have been moistened a bit more

imabadpixie's picture

Made double the mixture for two cakes. They rose really nicely (my cakes never seem to rise in my gas oven!). I replaced 50g of flour with ground almonds (50g) which improved the dryness- still a bit dry though, but i think this is the nature of the cake. Added a little more milk.

Looks fantastic when cut though!

Will make again, as was a nice alternative to a normal sponge!


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