Chocolate marble cake with slice taken out

Chocolate marble cake

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(313 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 eggs



    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/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.

  2. If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.

  3. If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.

  4. Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.

  5. Divide the mixture between 2 bowls. Stir 2 tbsp 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.

  6. 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.

  7. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

  8. 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, questions and tips

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23rd Sep, 2018
Great cake! I make it in loaf, round and cup cakes, turns out great every time. Nice and fluffy. I prefer to hold back on two tablespoons of sugar.
Liz Ekrem's picture
Liz Ekrem
14th Sep, 2018
Delicious & so quick & easy to make :-)
fionablandford's picture
21st Aug, 2018
Keep an eye on the time for this one but it's a good cake. Times vary between ovens. It can be dry but I mix the cocoa powder with a couple of spoons of boiling water and mix to a paste before adding to the cake mixture. This really helps with dryness..
18th Aug, 2018
Was slightly undercooked after 45min in new fan oven. Totally delicious though with a few drops of orange oil in the chocolate mixture and a handful of mini marshmallows.
3rd Jul, 2018
Such a great simplistic, basic cake recipe. Very quick to whip up, and you don't need any icing on it (yet it does still go well with icing). I have used this recipe inside of iced cakes and had many compliments. Also, when you have guests coming, it is the person tea and cakes treat to offer. It never fails to get compliments and it smells delicious.
22nd Dec, 2017
Great cake, very easy to make turned out perfect and my 4 year old helped!
6th Dec, 2017
I’m confused by the amount of positive comments. I made this cake and it turned out to be so dry that ended up throwing it in the bin. Maybe I did something wrong but it was definetely not overcooked. Wouldn’t make it again.
20th Sep, 2017
Very nice, a little dry but that's probably my own fault for not checking it often enough in the final stages of cooking.
13th Sep, 2017
I didn't have a cocoa power so used a hot chocolate powder instead. I swirled my cake too much and as a result it didn't come out as marble but I gave a piece to my friend and she enjoyed it.
16th Aug, 2017
Made this for my sister as she requested a marble cake. She doesn't really like cake that much, but she absolutely loved this! Really easy recipe, works like a charm! :)


Charlotte Harcombe
29th Mar, 2017
I followed the exact instructions. However ended up with slightly too much do I make cupcakes with it and should the temperature and time change for my oven? Many thanks.
goodfoodteam's picture
30th Mar, 2017
Thanks for your questions. This will be the right amount of mixture for a standard 20cm round tin. A shallow tin or different tin size could be what led to leftovers, in which case cupcakes are a good solution. The oven temperature would stay the same. Cook for 15 - 20 mins. If you're cooking a cake at the same time as cupcakes, you need to make sure you whip the cupcakes out super fast so that you don't let the heat out of the oven and cause the cake to collapse.
28th Nov, 2014
It is the first time I ever wanted to cook a cake, It was delicious but the cake was so thick and I don't know why? Any tips?
21st Oct, 2014
I know this metric can I get the measurement in the USA.
goodfoodteam's picture
7th Nov, 2014
Hi there, thanks for your question, you can find good cup to gram convertors online. This recipe was tested in metric so we don’t have the conversions.
catplumb's picture
21st Sep, 2014
Think i only have a 7in cake tin, so was wondering if I could use a 2 lb loaf tin instead and how should I adjust the cooking time?
31st May, 2014
Hi everyone. Can you please tell me what size cake this mix will make? I'm after a 9 inch and 6 inch round that will be 3-4 inches high so would a double mix do? Thanks
18th Mar, 2014
I want to bake 2 cakes and layer it with something in between. Does anyone have any recommendations that will compliment this cake? I've tried Choc Ganache, but my family didn't like it too much. I'm looking for something cream based - i think?
Charlotte Harcombe
29th Mar, 2017
I would try Cream cheese icing from the Humming bird bakery. It is delish!
goodfoodteam's picture
31st Mar, 2014
How about a chocolate cream: whip together 300ml of double cream with 1 tsp of vanilla paste until just holding its shape. Melt 125g chocolate, allow to cool a little then fold into the double cream. You can leave it marbled or fold together entirely.


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