Chocolate marble cake

Chocolate marble cake

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(274 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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18th Oct, 2012
Looks good, but a bit bland...
17th Oct, 2012
Great marble cake, much better than the shop bought versions! I used golden caster sugar and put mine into a loaf tin, took about 57mins to cook. I think I did a few too many twirls with the skewer as mine mixed a bit too much, so wasn't much of a marble effect, next time I think I'll just do 1 twirl!
13th Oct, 2012
Never fails, tastes amazing.... Coook it!!
11th Oct, 2012
Very good Cake. Added only 3 eggs instead of 4 eggs and added 2 tbsp of milk. A little dry but good with coffee or tea.
10th Oct, 2012
Great, loved baking it with my step daughter as easy simple recipe and the girls at work loved it.
25th Sep, 2012
Absolutely delicious. So easy to make. Added a table spoon of rapeseed oil as recommended and was lovely and moist, no need for buttercream. Will be making again or sure.
25th Sep, 2012
Everyone loved it. Even my fussy two yr old. But I probably baked it a wee bit too long at 40 mins....the crust made the cake a tad dry....otherwise its perfection. Fuss-free and moist. A must-try. Thanks for sharing Emma. c",)
23rd Sep, 2012
really easy to make and quick too!! every thought it was really neat as it looks alot more comlicated than it is. didnt quite understand the oven temperatures though. :)
16th Sep, 2012
I had trouble getting the marble swirl effect as I didn't know how to do the dollops so turned out messy. This was a wonderful simple marble cake to bake. I recommend baking it in a loaf tin as doesn't work well in round tins.
5th Sep, 2012
Lovely cake, why not try them as cupcakes with chocolate or vanilla buttercream icing on really works well and much quicker to make.


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