Chocolate marble cake

Chocolate marble cake

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(293 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/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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17th Mar, 2017
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.
15th Jan, 2017
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
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.
18th Oct, 2016
Cooked at gas mark 4, checked at 20 minutes, 30 and took out at 40. Was burnt by 20 minutes but not cooked, fully cooked by 40. Held its rise after being taken out. Scraped off the burnt top and sides and covered in icing sugar, looks fine, marble effect is good, taste is sort of ok, nothing special. Was easy enough to make.
4th Sep, 2016
The top and sides were burnt but I trimmed them off and all was ok. Sponge is moist and soft. Bit too sweet for my taste, next time I'll reduce sugar by 50g
12th Aug, 2016
I don't know what I did wrong but this came out awful! It sank and seemed to be raw in places, although I cooked it for the full time and the skewer came out clean. Given all the rave re oews I will try it again to see if I get a better result.
4th Aug, 2016
Amazing recipe, the cake was a refreshing change from my normal marble cake!
2nd Aug, 2016
Super easy recipe, came out beautiful!
17th Jul, 2016
Brilliant recipe, never lets me down and super easy to throw it all together!
10th Jul, 2016
Just made this cake for tea. I halved the recipe. It was so soft and all together a beautiful cake. Loved it.


10th Sep, 2013
Hi, does this recipe work without Baking Powder then? Its unusual its not included in the ingredients xx
goodfoodteam's picture
28th Feb, 2014
Hi Jade, thanks for getting in touch. As the commenter below says, the self-raising flour has a raising agent in it already so no need for any extra.
bakingqueenholliex's picture
17th Feb, 2014
not all cakes need baking powder! SELF- RAISING flour will make it rise. ASnd so will the eggs. This recipe is brilliant so don't worry about the baking powder not being in it as it will come out perfect anyway! xx


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