Chocolate marble cake

Chocolate marble cake

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(278 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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6th Dec, 2012
This is the first cake i ever baked and it turned out fab. Everyone loved it and have passed the recipie on a good few times. Its the cake that started my baking journey !!!
2nd Dec, 2012
I used this recipe in the Nordicware holiday tree bundt pan (the one used in nigellas recipe) and it came out excellently. I've used the recipe a few times now and always replace the milk with an extra egg. Excellent, quick and my family love it!
2nd Dec, 2012
yes this cake is so quick and tastes great. i added some Lindt chocolate orange to it in big chuncks and it tasted like a big slice of jaffa cake!!
1st Dec, 2012
So easy and so good
23rd Nov, 2012
very nice! boyfriend loved it, have made it twice now :)
22nd Nov, 2012
amazing its perfect everytime :)
15th Nov, 2012
This was nice.
15th Nov, 2012
Absolutely gorgeous cake!Didn't last very long!will be making this over and again- deffinitely a keeper!
11th Nov, 2012
Very easy to follow with perfect results. the only thing I added was milk cooking chocolate which gave it a lovely finish.
8th Nov, 2012
Love this recipe! Made this yesterday, wasnt sure if i had done it right as had to handbeat the mix but it turned out fab! I added a spoon of vegetable oil and a pinch of baking powder as per some of the other comments and it turned out perfectly moist :-) the brown sugar topping is also a fab idea!


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