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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8th Apr, 2012
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8th Apr, 2012
Made this for my husbands birthday (also Easter Sunday) - Bloomin' delish! I split the cake and deep filled with that well known hazelnut chocolate spread. A dusting of icing sugar, a candle and some well placed Easter chicks helped disguise the crack on the top....(!) Served just warm and gooey it felt like a very special treat whilst being simple enough for our 3 year old to help too.
4th Apr, 2012
easy and tasty, family loved it. looks impressive for such a quick recipe, would make again.
2nd Apr, 2012
This was super! Made it on Friday night for a friend's birthday on the Sunday - I was looking to make something that would keep well for the 2 days until I saw her and this recipe said it would so long as I kept it in an airtight container. Absolutely the case, it was delicious when they cut it on Sunday. I drizzled white and dark melted chocolate over the top in straight lines so they criss-crossed each other, but you could glaze it with anything if you wanted to jazz it up. I also found the cake tasty in itself - think you need to use strong chocoa powder. Very easy to make, I did it in the food processor and whole preparation took about 10 mins! Am making again this week for Easter!
1st Apr, 2012
Great cake so easy, I added a little fresh lemon juice and zest to the plain mix :-)
8th Mar, 2012
very easy cake to make but lovely results, everyone came back for seconds so it didn't last long
1st Mar, 2012
Brilliant recipe, I've never baked a cake before and found this incredibly easy to follow. Didn't find it at all dry, and may in fact use a little less butter next time. Cake was beautiful and fluffy and even looked like the picture!
1st Mar, 2012
Brilliant recipe, have never baked a cake before and was amazed at how easy this recipe was! My cake even looked like the picture. Only thing is that I may use a little less butter next time because contrary to what other people are saying, I didn't find this at all dry but actually a little greasy.
25th Feb, 2012
this was the best cake i have ever made and ever tried. i got a lot of positive feedback
18th Feb, 2012
So easy to make! Absolutely lovely, substituted the butter for 200mls sunflower oil and it worked perfectly.


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