Chocolate marble cake

Chocolate marble cake

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(265 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 (391)

Squat Cobbler's picture

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.

toriaeley's picture

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.

Plummy83's picture

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

ladyruskin's picture

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.

Kathy12321's picture

Amazing recipe, the cake was a refreshing change from my normal marble cake!

Chelseasmith801's picture

Super easy recipe, came out beautiful!

Sugarpuff_'s picture

Brilliant recipe, never lets me down and super easy to throw it all together!

Pushpalim's picture

Just made this cake for tea. I halved the recipe. It was so soft and all together a beautiful cake. Loved it.

mintcake1's picture

Brilliant cake recipe, I've made this loads, sometimes cover in chocolate ganache, always really yummy!

Class 142's picture

Made this cake for mothers day, she really enjoyed it and cried a little because she said it remembered her of when my grandmother used to make it for her! Must have been brilliant. Very easy and simply to create! Will be making this again. I also took another one to church and majority of the people who tasted said it was lovely.

benish's picture

Have made it a couple of times and always turns out amazing!

ramroum_'s picture

The worst cake ever !! It's a total waste of time and money! Went straight in the bin ! I followed the instructions but the cake just sunk when i took it out of the oven and it turned out it's raw !! Not recommended at all !

ramroum_'s picture

That's the worst cake ever ! A waste of time and money. I just threw straight in the bin !! I followed the instructions and the cake sunk in the middle when i took it out of the oven and it turned out it's raw in the middle ! Not recommended at all !!

n33na's picture

I made this cake and it took approx 1 hour 15 mins to cook. The cake had risen in the oven but I was disappointed in the end result. When I took the cake out of the oven the cake sunk down even though it was cooked on the outside the inside was slightly uncooked at the base :(
Any suggestions on how long I should have let the cake to bake in the oven?

reenie2015's picture

Done this at school, except we split the batter into 3. The third being mint with green color extract.

Oripoyo's picture

Very easy and nice

glasgow's picture

Great recipe. Have made it a few times now & I can't understand the reviews that have said there's too much mixture. It works exactly.

paulawalsh's picture

Wonderful recipe. I make this time and time again. A firm family favourite.

daisy84x's picture

Loved this cake ! My kids helped and they really enjoyed making this cake and we're excited with the marbled result. Would recommend this recipe to anyone! Thank you loads!

katbarry71's picture

The recipe is awesome!!!


Questions (10)

kamranm's picture

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?

akosita's picture

I know this metric can I get the measurement in the USA.

goodfoodteam's picture
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

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?

Buckethead's picture

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?

Andiej79's picture

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?

goodfoodteam's picture

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.

JadeBarrett's picture

Hi, does this recipe work without Baking Powder then? Its unusual its not included in the ingredients xx

goodfoodteam's picture

Hi Jade, thanks for getting in touch. As the commenter below says, the self-raising flour has a raising agent in it already so no need for any extra.

bakingqueenholliex's picture

not all cakes need baking powder! SELF- RAISING flour will make it rise. ASnd so will the eggs. This recipe is brilliant so don't worry about the baking powder not being in it as it will come out perfect anyway! xx

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