Chocolate marble cake

Chocolate marble cake

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(267 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 egg



    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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5th Jul, 2013
i have made this cake 4 times and every time i've made it, it has been a delight to eat. I would definetely recommend this yummy yet easy recipe!
3rd Jul, 2013
FANTASTIC RECIPE!! Worked the trick will definitely be using it again. Also, it is lovely with melted chocolate over it :)
cmariex's picture
28th Jun, 2013
All was going well until i removed my cake from the oven and left it to cool, when it proceeded to shrink and wrinkle up. Still really yummy though.
24th Jun, 2013
I loved this recipe. It was so easy and the cake turned out beautifully.
24th Jun, 2013
I made this the other day, I did make a couple of mistakes and I blame the husband entirely ;) slight misread of recipe and shortage of an ingredient led to adding another :/ I fell short with 188g butter, so added 2tbsp vegetable oil. Instead of a recommended pinch of baking powder, I added 1 tbsp. baking powder. For the cocoa powder, I used what I already had...Cadbury's drinking chocolate powder. The cake turned out.....Absolutely beautiful! It didn't burst with all the baking powder and it wasn't dry, it was very yummy. The only thing I will change next time would be the chocolate, as this time it didn't taste very chocolaty....I am getting the urge to experiment with the type of chocolate, I'm thinking choc caramel bars or something mmmmmmm So yes this cake was easy to make (especially when you blitz all ingredients together at once in the mixer ;) and very yummy, even if you make mistakes lol Will definitely be doing this again!
23rd Jun, 2013
When you heat oven on 180c , check your cake after 35 min to dont over cock , cause min it's dry after 35 min exactly , then don't forget to leave it at Least 10 min to cool down then but it over cooling rack for 3 min aprox in room temperature .
23rd Jun, 2013
It's perfect , tasty and light , I used a Hershey's unsweetened coco bowser ( very dilicious )
15th May, 2013
DO THIS- instead of the 225g sr flour, do 150g SR flour and 50g ground almonds, 1 tbsp baking powder. This prevents the cake being dry. I made a buttercream icing which was completely unnecessary as the cake was moist enough due to the groubd almond addition.
12th May, 2013
As usual my children helped me make this. It was easy, turned out beautifully, tasted wonderful, lasted all of 5 minutes in this house. I'm baking every other day!
10th May, 2013
made this cake twicenand both times it was superb and looked just like the picture! the only concern that i have is maybe add more sugaR DEPENDING ON HOw much sweet tooth u have but apart from that its great.


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