Chocolate marble cake

Chocolate marble cake

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(294 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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satans_lil_sister's picture
19th Nov, 2014
Made a green (mint flavoured) and chocolate version for a charity bake sale. Didn't get to try any but it looked and smelt amazing!
22nd Oct, 2014
Perfect!! First time ever making this cake and turned out great and so wast to follow too.
21st Oct, 2014
I've followed this recipe to the letter. My cake is in the oven now, pouring over the edge of my 20cm cake tin. I thought there were way too many ingredients for recommended tin. Half as much would have done. No idea how I'm going to rescue it.
19th Oct, 2014
This was lovely. First marble cake I've ever made and I'll definitely be doing it again. I didn't have enough sugar for the recipe so I used 3 eggs and three quarters of all the other ingredients. It worked perfectly well. Looked and tasted beautiful.
22nd Sep, 2014
This is my all time favourite recipe!! I like to cut it in half horizontally and put whipped cream and chocolate Philadelphia in between :) amazing, thanx a lot :D
Julia M
1st Sep, 2014
I made this yesterday and it's great! I increased the mix by 25% to fill a 24cm tin and it turned out fine. (I made a smaller one too but this was a little overbaked and slightly dry so lesson learned.)
Shimoldeam's picture
13th Aug, 2014
Followed this to the letter and it was lovely
24th Jul, 2014
I've revised the recipe and made a healthier version using less butter and sugar. The cake turns out beautiful and tastes good! Click on the link below to check out the recipe.
14th Jul, 2014
what measurements shiould i use if i use a loaf tin
3rd Jul, 2014
This was the first cake ive ever made and it turned out well! However I found it too sweet and would put in less sugar next time. Thank you for giving me confidence in baking!


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