Chocolate marble cake with slice taken out

Chocolate marble cake

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(341 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 3 tbsp milk

    Milk

    mill-k

    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

Method

  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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Frantic Flapjack
30th Sep, 2019
5.05
This was a really good cake - light and moist. It took about 10-15 minutes more to cook than the recipe stated.
baking_beginner
6th Jul, 2019
4.05
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.
Doctor Trodie's picture
Doctor Trodie
2nd Jun, 2019
4.05
Looked amazing pretty easy to make but I wouldn't use 4 eggs next time, tasted very eggy, like pancakes but other than that will use recipe again.
Vintage07
20th May, 2019
4.05
This cake didn't last 4 days, but went in one day. My husband, 2 boys and I loved it. Its not very moist or very dry or very sweet, for us it was just right (we aren't chocolate cake fans). I threw it all in with the electric hand whisk and like someone recommended I added some hot water to the coco powder before adding it to the mixture. I have a gas oven so always bake longer than the recipes ask, so mine was done in about an hour and 10mins at gas mark 4/5.
galeboo
14th May, 2019
5.05
My husband and son thought this was store-bought. It was super easy to make and unbelievably delicious! Definitely a keeper.
CRx
11th Apr, 2019
5.05
This is a brilliant recipe. I was an absolute beginner in cooking and baking and decided to start with this in January of this year. I've made it around 4 times now and each time its absolute perfection and looks really smart like you've made much more of an effort! Highly recommend.
Isabella Linton's picture
Isabella Linton
20th Feb, 2019
4.05
A lovely recipe, tastes absolutely wonderful but for such a large cake and single tier, I had to bake it for 1 hour and 5 minutes before it was baked through - it was still slightly dense and could've done with a tad longer for a nice fluffy effect. However, my gas oven is also trash so well. :) Nicely complimented with a thin layer of vanilla buttercream (100g butter to 200g icing sugar). Wonderful!
charlottevanwyk...
23rd Sep, 2018
5.05
Great cake! I make it in loaf, round and cup cakes, turns out great every time. Nice and fluffy. I prefer to hold back on two tablespoons of sugar.
Liz Ekrem's picture
Liz Ekrem
14th Sep, 2018
5.05
Delicious & so quick & easy to make :-)
fionablandford's picture
fionablandford
21st Aug, 2018
4.05
Keep an eye on the time for this one but it's a good cake. Times vary between ovens. It can be dry but I mix the cocoa powder with a couple of spoons of boiling water and mix to a paste before adding to the cake mixture. This really helps with dryness..

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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
goodfoodteam
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.
kamranm
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?
akosita
21st Oct, 2014
I know this metric can I get the measurement in the USA.
goodfoodteam's picture
goodfoodteam
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
catplumb
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?
Buckethead
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
Andiej79
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
goodfoodteam
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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MouseBrown
22nd Jan, 2019
5.05
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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