Recipes

Chocolate marble cake

By Emma Lewis

503 ratings 477

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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
Freezable

Nutrition: per serving

kcal fat saturates carbs

468 27g 16g 52g

low in
sugars fibre protein salt
31g 1g 6g 0.81g

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Marble cake
Bake our easy marble cake with choc…

Ingredients

225g butter, softened

225g caster sugar

4 eggs

225g self-raising flour

3 tbsp milk

1 tsp vanilla extract

2 tbsp cocoa powder

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

STEP 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.

STEP 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.

Recipe continues below advert

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

STEP 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.

STEP 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.

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

STEP 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.

Our Most Popular Alternative

Easy carrot cake

RECIPE TIPS

NOT QUITE WHAT YOU'RE LOOKING FOR?

Try one of our many other delicious chocolate
cakes: Easy chocolate cake, Ultimate chocolate
cake or Chocolate brownie cake.

Recipe from Good Food magazine, March 2008

Goes well with

Chocolate amaretti
puddings
10 ratings

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Comments, questions and tips

(477)

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Overall rating
503 ratings

hcrock
2 weeks ago

Impressed with how this came out, easy to me

too

Reply

krupali2009MrIT2fXj
1 month ago

It came out nice.

Reply

pauly_c Question
1 month ago

This comes out very well, always, but the top is

always cracked (like the video on this page). Can
that be helped? (I add a tsp of baking powder to
make it a little lighter, but it happens whether or
not I do that.)

Reply

goodfoodteam
1 month ago

Hi, thanks for your question. You can try

turning your oven down by about 10 de-
grees, also cook on the middle shelf (not
top shelf) as cakes are more likely to
crack when oven is too hot. Adding extra
baking powder could make it more likely
to crack as it rises more quickly - the
slower the rise,… More

hazelelucas
3 months ago

This cake is now a family favourite. Nice and

easy, moist and great flavour. It takes the full 55
minutes in my oven but well worth the wait.

Reply

RinaC0088
4 months ago

I found this recipe to be lacking in flavour. So I

think next time I'll be adding more cocoa powder
to the chocolate mix, more vanilla, and maybe a
hint of cinnamon and nutmeg. Also, leaving the
cake in as long as I did resulted in slightly burnt
edges and a dry bottom. So I'd leave it in for a…
More

Reply

Show more (472)

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