Chocolate marble cake with slice taken out

Chocolate marble cake

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(401 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


  • 225g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder


  1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.

  2. If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.

  3. If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.

  4. Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.

  5. Divide the mixture between 2 bowls. Stir 2 tbsp 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.

  6. 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.

  7. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

  8. 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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24th Jul, 2020
I agree with the other comments about only using 2 eggs. I also wrap the cake in foil for the last 15 mins of baking. However that could just be because my oven is too hot
florence's picture
6th Jul, 2020
I am 12 and made this cake it was amazing at my brother's party. make this :):):):):):):)
9th Jun, 2020
Lovely cake. Very light a fluffy. Very moist. I would only use 2/3 eggs next time not 4 taste a little eggy.
NGK Firm's picture
NGK Firm
21st May, 2020
18th May, 2020
I don't think you need 4 eggs to make this cake maybe 2-3. It made the cake abit dense. But Still tastes good.
Charlotte Lim's picture
Charlotte Lim
10th May, 2020
Just made this cake for mother's day as it's my mom's favourite cake! Her and my father enjoyed it and are looking forward to eating the leftovers for tomorrow already. I did cut down on the sugar by roughly 50g and find it's still nice and sweet. A very simple and straightforward recipe with decent results.
missflops's picture
30th Apr, 2020
Very easy cake to make. I creamed the butter and sugar together before adding the eggs and flour as I find this makes for a much lighter cake than the all-in-one method. Looks really pretty when it’s cooked and for a very simple cake, tastes good too. When you only have a few ingredients in the store cupboard, this is a nice treat for very little effort.
28th Nov, 2019
I found this cake very dense but the taste was ok.
Frantic Flapjack
30th Sep, 2019
This was a really good cake - light and moist. It took about 10-15 minutes more to cook than the recipe stated.
6th Jul, 2019
Changed the recipe by splitting the batter into three rather than two, and adding frozen raspberries into the third bit. I then used the “zebra cake technique”, to layer the chocolate, raspberry and plain layers, so that it had a really cool pattern when it was cut into. I would say the chocolate layer was a bit dry, so I’d consider trying the boiling water trick with the cocoa others have mentioned or just trying a different recipe if I was to make a marble cake again.


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.


22nd Jan, 2019
Excellent, reliable recipe! Have made it three times now and always comes out great. I added a little brewed coffee to the chocolate part and it worked a treat!
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