Classic Chocolate-Vanilla Marble Cake
A timeless marble cake with rich chocolate and delicate vanilla swirls, perfect for afternoon tea or dessert.
- Prep15 min
- Cook45 min
- Total1h
- DifficultyEasy
- Servings10
This marble cake is a beloved classic that combines two favorite flavors in one beautiful loaf. The vanilla batter is light and fluffy, while the chocolate batter adds a deep, cocoa-rich contrast.
With just a few simple ingredients and a quick swirl technique, you can create an impressive cake that looks as good as it tastes. It's perfect for sharing with family and friends, whether for a special occasion or a cozy afternoon treat.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F (325°F fan, gas 4). Butter a 20cm springform cake tin and line the bottom with baking paper.
- In a large bowl, beat the softened butter and sugar together with an electric whisk until pale and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Sift the flour and baking powder into the butter mixture, then fold gently with a spatula until you have a smooth, thick batter.
- Divide the batter equally between two bowls. Into one bowl, stir in the cocoa powder and milk; into the other, stir in the vanilla extract. You should have one dark chocolate batter and one pale vanilla batter.
- Spoon alternating dollops of the two batters into the prepared tin. Tap the tin firmly on the work surface a few times to level the top.
- Use a skewer to gently swirl the batters together in a few places to create a marbled effect.
- Bake for 45-50 minutes, or until the cake is risen and a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Tips
- Ensure all ingredients are at room temperature for a smoother batter.
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
- Do not overmix the batter after adding the flour to keep the cake light.
Inspired by a recipe from Olive Magazine