Classic Marble Cake (Soft, Moist, and Perfectly Swirled)
This classic marble cake combines the comforting flavor of vanilla with rich chocolate in one beautifully swirled loaf. Soft, buttery, and moist from edge to center, it’s the kind of cake that feels just right for everyday baking yet elegant enough to serve on special occasions. Each slice reveals a delicate marbled pattern, ensuring you get a balanced taste of vanilla and chocolate in every bite.
Marble cake is a timeless favorite because it brings together two beloved flavors without overpowering either one. The vanilla batter stays light and fragrant, while the cocoa portion adds depth and richness. When gently swirled together, the batters bake into a tender cake with a fine crumb and a golden crust.
This recipe is simple, reliable, and flexible. It works well as a snack cake, a tea-time treat, or a base for light frosting or glaze if you want something extra.
Why This Marble Cake Works So Well
Using softened butter creates a rich, classic cake flavor, while careful mixing keeps the crumb soft and fluffy. The cocoa is added to only part of the batter, which helps maintain a strong vanilla base while still delivering a deep chocolate contrast. Gentle swirling ensures a beautiful marble effect without blending the batters too much.
Ingredients
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 large eggs, at room temperature
- 225 g self-raising flour
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Instructions
- Preheat your oven to 180°C (160°C fan). Grease a 20 cm round cake tin and line the base with baking paper. Set aside.
- In a large mixing bowl, beat the softened butter and caster sugar together until pale, light, and fluffy. This step is important for creating a soft texture.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Sift in the self-raising flour and gently fold it into the mixture. Add the milk and vanilla extract, then mix just until smooth. Do not overmix.
- Divide the batter evenly between two bowls. In one bowl, sift in the cocoa powder and gently mix until fully combined.
- Spoon alternating dollops of vanilla and chocolate batter into the prepared cake tin. Continue until all the batter is used.
- Using a skewer or the tip of a knife, gently swirl through the batter once in one direction and once in the opposite direction. Avoid over-swirling to keep the marbled effect clear.
- Lightly tap the tin on the counter to remove any air bubbles, then place it in the oven.
- Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
This marble cake is delicious on its own, dusted lightly with powdered sugar, or served with a simple chocolate or vanilla frosting. It pairs beautifully with tea or coffee and keeps well for several days when stored in an airtight container.
Tips for Best Results
- Make sure all ingredients are at room temperature before starting.
- Use gentle folding motions once the flour is added to keep the cake tender.
- For a stronger chocolate flavor, you can add an extra teaspoon of cocoa powder without affecting texture.