Chocolate marble cake

Chocolate marble cake

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(298 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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17th Feb, 2012
Great! I baked mine in a silicone Fluted Cake Mold (Gugelhupf). Sandwiched and covered it with a ganache.
12th Feb, 2012
We have made this so so many times, and its easy to do, and a real treat with a cup of tea..... only thing is it dont last gets eaten too quick!!!
10th Feb, 2012
sorry forgot to rate... 5 stars
10th Feb, 2012
totally brilliant, I added white and milk chocolate on the top, kids loved it. Was told however by my stepdaughter that it wasnt as good as the other one she had tasted made by someone else :o((
9th Feb, 2012
Simple and delicious! One of the few recipes I can get my 2 yrs old to join in. Absolutely love it. Thank you!
5th Feb, 2012
reminded me of England , if you thought it was a bit dry try adding a tiny tiny bit more milk or it might have been to high in the oven I put it on the bottom shelf and it was just perfect, nice and moist
1st Feb, 2012
This was so easy to make and extremely tasty!! I melted a large bar of gallaxy chocolate and popped it on the top of my cake... It's a yummy 10/10 from me :)
22nd Jan, 2012
I love this recipe. I throw it all in the bowl and mix together. No faffing about folding in etc. the family love it too!
9th Jan, 2012
I wonder why it was bit Oily...cake was so tasty and this was my first cake..can anyone tell me what can be the reason..? Thank you
10th Dec, 2011
I didn't make any icing but I did have a tub of Cadbury's chocolate spread in the cupboard so I used that all over the top of the cake. It was a resounding success as my family loved it & they keep asking me when I'm going to make it for them again! Was very easy to do, might add a bit of baking powder next time as it didn't rise as much as I would have liked.


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