This Marble Cake turned out soft, fluffy, and delightfully moist, with a beautiful swirl of chocolate and vanilla in every bite. Each slice offered a buttery richness complemented by chocolate ribbons that created a stunning visual and a perfect balance of flavors. It’s ideal for pairing with coffee or tea, or enjoying anytime you crave a sweet, comforting treat. The combination of butter and vegetable oil ensures the cake is flavorful while staying moist, and using whole eggs makes the batter simple and fuss-free. A quick swirl of chocolate into the vanilla batter creates the signature marble effect, and topping it with chocolate or vanilla buttercream adds the final indulgent touch.
Marble Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, softened | 225g |
| Caster sugar | 225g |
| Eggs | 4 large |
| Self-raising flour | 225g |
| Milk | 3 tbsp |
| Vanilla extract | 1 tsp |
| Cocoa powder | 2 tbsp |
Instructions:
- Preheat oven to 180°C (fan 160°C) or gas mark 4. Grease a 20cm cake tin and line the base with greaseproof paper.
- In a food processor or mixing bowl, beat together butter and sugar until creamy. Add eggs one at a time, mixing well after each.
- Fold in self-raising flour, milk, and vanilla extract until smooth.
- Divide batter evenly between two bowls. Mix cocoa powder into one bowl to create the chocolate portion.
- Alternate dollops of chocolate and vanilla batter into the cake tin using two spoons. Tap the tin gently to remove air bubbles.
- Use a skewer to swirl the batters lightly, creating a marbled effect—avoid over-swishing so the chocolate doesn’t overpower the vanilla.
- Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean. Let cool before frosting or serving.
This Marble Cake is versatile, forgiving, and always delivers a moist, tender crumb with a gorgeous marbled finish.
