Pink marble sandwich cake served on a blue plate

Pink marble sandwich cake

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 10-12

Please the whole family with this fun pink marble sandwich cake. It's surprisingly easy to make – ideal for baking with children 

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal460
fat27g
saturates16g
carbs47g
sugars33g
fibre1g
protein6g
salt0.6g
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Ingredients

For the white chocolate layer

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until it's lump-free.

  • STEP 2

    Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other. 

  • STEP 3

    Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer. Do this carefully – if you overdo it, you won’t see the pattern. Smooth the tops with the back of a spoon. 

  • STEP 4

    Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.

  • STEP 5

    Meanwhile, to make the white chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate has melted into the cream and you’re left with a smooth, glossy mixture. Leave to cool completely in the fridge, stirring occasionally. 

  • STEP 6

    Sandwich the cakes together with the remaining raspberry jam and the white chocolate mixture, then generously dust the top with icing sugar. Slice and serve.

Goes well with

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    Overall rating

    Rating: 5 out of 5.6 ratings
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