Chocolate marble cake

Chocolate marble cake

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(259 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 (383)

jmcguire's picture

Super quick to throw together and very tasty. Looked just like the photo. I baked it for 55mins and is still lovely and moist. I think I will try it with fun colours next time! Oh, and the whole house smelt FANTASTIC while it was baking :)

saffystarxx's picture

i have made this cake 4 times and every time i've made it, it has been a delight to eat. I would definetely recommend this yummy yet easy recipe!

ohyeahmarblecake's picture

Worked the trick will definitely be using it again.
Also, it is lovely with melted chocolate over it :)

cmariex's picture

All was going well until i removed my cake from the oven and left it to cool, when it proceeded to shrink and wrinkle up. Still really yummy though.

sharenewilson's picture

I loved this recipe. It was so easy and the cake turned out beautifully.

MrsG's picture

I made this the other day, I did make a couple of mistakes and I blame the husband entirely ;) slight misread of recipe and shortage of an ingredient led to adding another :/
I fell short with 188g butter, so added 2tbsp vegetable oil. Instead of a recommended pinch of baking powder, I added 1 tbsp. baking powder. For the cocoa powder, I used what I already had...Cadbury's drinking chocolate powder.
The cake turned out.....Absolutely beautiful! It didn't burst with all the baking powder and it wasn't dry, it was very yummy.
The only thing I will change next time would be the chocolate, as this time it didn't taste very chocolaty....I am getting the urge to experiment with the type of chocolate, I'm thinking choc caramel bars or something mmmmmmm
So yes this cake was easy to make (especially when you blitz all ingredients together at once in the mixer ;) and very yummy, even if you make mistakes lol
Will definitely be doing this again!

fawaz's picture

When you heat oven on 180c , check your cake after 35 min to dont over cock , cause min it's dry after 35 min exactly , then don't forget to leave it at Least 10 min to cool down then but it over cooling rack for 3 min aprox in room temperature .

fawaz's picture

It's perfect , tasty and light , I used a Hershey's unsweetened coco bowser ( very dilicious )

harriettsara's picture

DO THIS- instead of the 225g sr flour, do 150g SR flour and 50g ground almonds, 1 tbsp baking powder. This prevents the cake being dry.
I made a buttercream icing which was completely unnecessary as the cake was moist enough due to the groubd almond addition.

lozcat74's picture

As usual my children helped me make this. It was easy, turned out beautifully, tasted wonderful, lasted all of 5 minutes in this house. I'm baking every other day!

saffystarxx's picture

made this cake twicenand both times it was superb and looked just like the picture! the only concern that i have is maybe add more sugaR DEPENDING ON HOw much sweet tooth u have but apart from that its great.

pengyhigh1954's picture

Made this for my book club using 6 eggs and all ingredients increased pro rata. Baked in a ring mould. They all loved the moistness. A real classic.

bella_bath's picture

Delicious cake and so simple - I'm not a confident baker but this recipe is so straight forward. I split the mixture between two tins and sandwiched them both between jam and cream - takes away the worry of the sponge being dry and truly scrummy!

bronagh_mckay's picture

I made this cake for some friends and it went down really well. Very easy to make and looked just like the picture. It's the type of cake to have with a cup of tea in the afternoon. It isn't fancy enough to make for a birthday cake or a dessert.

bronagh_mckay's picture

I made this cake for some friends and it went down really well. Very easy to make and looked just like the picture. It's the type of cake to have with a cup of tea in the afternoon. It isn't fancy enough to make for a birthday cake or a dessert.

trlai1's picture

I've made this twice now, it's a great recipe! Thank you!

melanieall's picture

Great cake, I didn't alternate the two cake mixtures properly so my marbling effect wasn't very good but I will do that better next time. The cake tastes lovely and I will make it again. I used the quick everything mixed together option as my 5 year old was 'helping' me and I would also use that method again.

hstevenson's picture

I found this reciepe easy to make and tasted lovey and moist.

claudia_luna's picture

Lovely cake! I swapped the cocoa powder for melted dark chocolate and the flavour was lot more intense!
The cake came out a bit dry... might need to leave it less in the oven.

missy786's picture

I made this and it turned out really nice. Can i make it in a rectangle tin next time?


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