Classic Marble Cake with Rich Chocolate Swirls
This moist, buttery marble cake combines the best of both vanilla and chocolate in a stunning swirled presentation. It’s the perfect treat with a cup of coffee or tea and a lovely centerpiece for any dessert table.
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 3 tbsp milk
- 1 tsp pure vanilla extract
- 2 tbsp unsweetened cocoa powder
Instructions:
- Preheat Oven: Set your oven to 180°C (160°C fan) or gas mark 4. Grease a 20 cm (8-inch) round cake tin and line the base with parchment paper.
- Prepare Batter:
- In a large mixing bowl, cream the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the self-raising flour, then stir in the milk and vanilla extract until the batter is smooth and lump-free.
- Divide & Flavor:
- Divide the batter evenly between two bowls.
- Stir the cocoa powder into one bowl to create your chocolate batter, leaving the other as vanilla.
- Layer & Swirl:
- Using two spoons, alternate dropping spoonfuls of each batter into the prepared tin.
- Once filled, gently tap the tin on the counter to eliminate air bubbles.
- Swirl a skewer or knife through the batter in a figure-eight motion to create a marbled effect—don’t overmix.
- Bake:
- Bake for 45–55 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Optional Topping:
Frost with chocolate buttercream for a decadent finish, or enjoy it plain with a dusting of powdered sugar.