Chocolate marble cake

Chocolate marble cake

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(272 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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PurpleHedgehog's picture
16th Apr, 2017
This is a great recipe! Cake came out perfectly and it's delicious. I used 3 eggs instead of 4 and it was fine. Just make sure that even if you're using a stand mixer or electric whisk to put the eggs in one at a time or else the mixture might curdle.
28th Mar, 2017
Really good recipe. I have a fan assisted oven. My cake was ready in 40 min, 160C. I preheat oven for 5-6 mins. Also I put 180g of sugar instead of still turned out delicious.
25th Mar, 2017
Love this recipe, my cake came out so fluffy and pretty ^ - ^
17th Mar, 2017
Easy and delicious. Forgiving recipe for a hit and miss baker and the marble slices are impressive. I lowered the baking temp a little from comments about burning.
15th Jan, 2017
Woo ow! This recipe is great. No regrets.. Have baked it for my granny. So yummmyyyyyy!!!. Thanks a lot. Give it a try you will not regret!
Squat Cobbler
21st Oct, 2016
The first cake I ever baked. I followed the recipe to a T, and the cake was wonderful. I made icing too ( another first ) and drizzled it all over the top, the family loved it...I baked it for 40 minutes at 160C, we have a fan assisted oven. I might knock a couple of minutes off next time, although our lass said is was perfect as is.
18th Oct, 2016
Cooked at gas mark 4, checked at 20 minutes, 30 and took out at 40. Was burnt by 20 minutes but not cooked, fully cooked by 40. Held its rise after being taken out. Scraped off the burnt top and sides and covered in icing sugar, looks fine, marble effect is good, taste is sort of ok, nothing special. Was easy enough to make.
4th Sep, 2016
The top and sides were burnt but I trimmed them off and all was ok. Sponge is moist and soft. Bit too sweet for my taste, next time I'll reduce sugar by 50g
12th Aug, 2016
I don't know what I did wrong but this came out awful! It sank and seemed to be raw in places, although I cooked it for the full time and the skewer came out clean. Given all the rave re oews I will try it again to see if I get a better result.
4th Aug, 2016
Amazing recipe, the cake was a refreshing change from my normal marble cake!


Charlotte Harcombe
29th Mar, 2017
I followed the exact instructions. However ended up with slightly too much do I make cupcakes with it and should the temperature and time change for my oven? Many thanks.
goodfoodteam's picture
30th Mar, 2017
Thanks for your questions. This will be the right amount of mixture for a standard 20cm round tin. A shallow tin or different tin size could be what led to leftovers, in which case cupcakes are a good solution. The oven temperature would stay the same. Cook for 15 - 20 mins. If you're cooking a cake at the same time as cupcakes, you need to make sure you whip the cupcakes out super fast so that you don't let the heat out of the oven and cause the cake to collapse.
28th Nov, 2014
It is the first time I ever wanted to cook a cake, It was delicious but the cake was so thick and I don't know why? Any tips?
21st Oct, 2014
I know this metric can I get the measurement in the USA.
goodfoodteam's picture
7th Nov, 2014
Hi there, thanks for your question, you can find good cup to gram convertors online. This recipe was tested in metric so we don’t have the conversions.
catplumb's picture
21st Sep, 2014
Think i only have a 7in cake tin, so was wondering if I could use a 2 lb loaf tin instead and how should I adjust the cooking time?
31st May, 2014
Hi everyone. Can you please tell me what size cake this mix will make? I'm after a 9 inch and 6 inch round that will be 3-4 inches high so would a double mix do? Thanks
18th Mar, 2014
I want to bake 2 cakes and layer it with something in between. Does anyone have any recommendations that will compliment this cake? I've tried Choc Ganache, but my family didn't like it too much. I'm looking for something cream based - i think?
Charlotte Harcombe
29th Mar, 2017
I would try Cream cheese icing from the Humming bird bakery. It is delish!
goodfoodteam's picture
31st Mar, 2014
How about a chocolate cream: whip together 300ml of double cream with 1 tsp of vanilla paste until just holding its shape. Melt 125g chocolate, allow to cool a little then fold into the double cream. You can leave it marbled or fold together entirely.


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