Chocolate marble cake

Chocolate marble cake

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(272 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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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.
25th Apr, 2016
Brilliant cake recipe, I've made this loads, sometimes cover in chocolate ganache, always really yummy!
Class 142's picture
Class 142
11th Mar, 2016
Made this cake for mothers day, she really enjoyed it and cried a little because she said it remembered her of when my grandmother used to make it for her! Must have been brilliant. Very easy and simply to create! Will be making this again. I also took another one to church and majority of the people who tasted said it was lovely.
20th Feb, 2016
Have made it a couple of times and always turns out amazing!
18th Feb, 2016
The worst cake ever !! It's a total waste of time and money! Went straight in the bin ! I followed the instructions but the cake just sunk when i took it out of the oven and it turned out it's raw !! Not recommended at all !
18th Feb, 2016
That's the worst cake ever ! A waste of time and money. I just threw straight in the bin !! I followed the instructions and the cake sunk in the middle when i took it out of the oven and it turned out it's raw in the middle ! Not recommended at all !!
3rd Dec, 2015
I made this cake and it took approx 1 hour 15 mins to cook. The cake had risen in the oven but I was disappointed in the end result. When I took the cake out of the oven the cake sunk down even though it was cooked on the outside the inside was slightly uncooked at the base :( Any suggestions on how long I should have let the cake to bake in the oven?
reenie2015's picture
16th Oct, 2015
Done this at school, except we split the batter into 3. The third being mint with green color extract.


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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