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Pink marble sandwich cake served on a blue plate

Pink marble sandwich cake

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A star rating of 4.5 out of 5.9 ratingsRate
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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

  • 225g butter , at room temperature, plus extra for the tin
  • 225g golden caster sugar
  • 225g self-raising flour
  • 4 large eggs , lightly beaten
  • 4 tbsp seedless raspberry jam
  • a few drops of pink food colouring (optional)
  • 1 tsp vanilla extract
  • 1-2 tbsp icing sugar , for dusting

For the white chocolate layer

  • 200g white chocolate , chopped
  • 100ml double cream

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

Recipe from Good Food magazine, April 2020

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Overall rating

A star rating of 4.5 out of 5.9 ratings
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