Chocolate marble cake

Chocolate marble cake

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(283 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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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!
7th Nov, 2012
I tried to bake the cake today. The cake is a bit dry and hard on outer ring. The middle ipart dropped when I took it out from the oven. Can anyone give tips to prevent these?
1st Nov, 2012
Made this as a traybake for Halloween, split the mix into 3 and did one choc, one orange and one greeen. Topped with a choccy topping and Halloween sprinkles, children and adults both loved it, very easy :)
22nd Oct, 2012
Made this last week, I thought it was lovely, having read the comments saying it was dry i was a little worried but it was actually very moist and tasted brilliant.
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.


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