Classic Marble Cake Recipe – Moist, Buttery, and Beautifully Swirled
Marble cake is a timeless classic that brings together the best of both worlds—rich vanilla and deep chocolate—in one gorgeous, buttery loaf. With its soft crumb, striking marbled design, and irresistible flavor, it’s the perfect cake for everyday indulgence or special gatherings. Whether enjoyed with a cup of tea or as an afternoon treat, this cake is sure to become a household favorite.
This version is ultra-moist thanks to a blend of butter and milk, and it’s topped off with a beautiful swirl of chocolate created right in the pan. You can serve it plain or go the extra mile with a silky chocolate or vanilla frosting.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Instructions
- Preheat and Prepare the Pan
Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a 20cm (8-inch) round cake tin with parchment paper. - Make the Cake Batter
In a large bowl or using a food processor, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. - Add the Dry Ingredients
Gently fold in the self-raising flour, then stir in the milk and vanilla extract until the batter is smooth and well combined. - Divide and Flavor
Divide the batter evenly into two bowls. Stir the cocoa powder into one of the bowls to create your chocolate mixture. - Layer and Marble the Cake
Using two spoons, alternate dollops of the vanilla and chocolate batters into the prepared tin. Once all the batter is used up, tap the tin lightly on the counter to remove air pockets. - Create the Marble Effect
Drag a skewer or butter knife through the batter in a swirling motion—once in one direction, then once in the opposite. Don’t overmix; a few swirls will do the trick! - Bake
Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil halfway through. - Cool and Serve
Let the cake cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely. Enjoy as-is, or frost with your favorite chocolate or vanilla buttercream.
Tips and Variations
- Add a glaze: Drizzle with melted chocolate or a simple sugar glaze for an elegant finish.
- For extra moisture, replace 2 tablespoons of the milk with sour cream or buttermilk.
- Make it a loaf: Bake in a loaf tin for a tea-time twist (adjust baking time accordingly).
This marble cake is a simple yet stunning dessert that’s easy to love and even easier to bake. Perfect for celebrations or a cozy weekend bake, it delivers every time.