Chocolate marble cake

Chocolate marble cake

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(276 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g butter, softened
    Butter

    Butter

    butt-err

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

  • 225g caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

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

  • 225g self-raising flour
  • 3 tbsp milk

    Milk

    mill-k

    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

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.

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Comments, questions and tips

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YukaL
13th Sep, 2017
3.8
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.
FoodieAnj
16th Aug, 2017
5.05
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! :)
Kathy12321
22nd Jul, 2017
5.05
Perfect cake, looked exactly like shown in the thumbnail.
LtLego
30th May, 2017
5.05
This is a simple, fuss-free and great recipe, especially for home bakers like me. The cake turned out delicious, and family and friends love it too!
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PurpleHedgehog
16th Apr, 2017
5.05
This is a great recipe! Cake came out perfectly and it's delicious. I used 3 eggs instead of 4 and it was fine. Just make sure that even if you're using a stand mixer or electric whisk to put the eggs in one at a time or else the mixture might curdle.
damdin
28th Mar, 2017
5.05
Really good recipe. I have a fan assisted oven. My cake was ready in 40 min, 160C. I preheat oven for 5-6 mins. Also I put 180g of sugar instead of 225....it still turned out delicious.
Cakeybaker
25th Mar, 2017
5.05
Love this recipe, my cake came out so fluffy and pretty ^ - ^
jlsouthey
17th Mar, 2017
5.05
Easy and delicious. Forgiving recipe for a hit and miss baker and the marble slices are impressive. I lowered the baking temp a little from comments about burning.
Tapiwa
15th Jan, 2017
5.05
Woo ow! This recipe is great. No regrets.. Have baked it for my granny. So yummmyyyyyy!!!. Thanks a lot. Give it a try you will not regret!
Squat Cobbler
21st Oct, 2016
5.05
The first cake I ever baked. I followed the recipe to a T, and the cake was wonderful. I made icing too ( another first ) and drizzled it all over the top, the family loved it...I baked it for 40 minutes at 160C, we have a fan assisted oven. I might knock a couple of minutes off next time, although our lass said is was perfect as is.

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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
goodfoodteam
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.
kamranm
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?
akosita
21st Oct, 2014
I know this metric can I get the measurement in the USA.
goodfoodteam's picture
goodfoodteam
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
catplumb
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?
Buckethead
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
Andiej79
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
goodfoodteam
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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