Marble cake
A classic marble cake with swirls of vanilla and coffee-chocolate sponge, baked until light, fluffy and perfectly risen.
Updated : 24 December, 2025
Easy
About 20 min.
Ingredients
175 grams
Butter
175 grams
Sugar
3
Eggs
0.5 teaspoon
Vanilla extract
225 grams
Self-raising flour
pinch
Salt
2 tablespoon
Milk
2 tablespoon
Cocoa powder
2 tablespoon
Coffee
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease and line either a 900g/2lb loaf tin or a 20cm/8in round cake tin.
Step 2
In a large mixing bowl, use an electric whisk to cream the butter and sugar together until very pale, light and fluffy. Gradually add the beaten egg, a little at a time, whisking well after each addition, then whisk in the vanilla extract.
Step 3
Sift the flour and salt into a separate bowl, then gently fold them into the butter and egg mixture until just combined.
Step 4
Divide the cake batter evenly into two bowls (around 350g per portion).
Step 5
Stir the milk gently into one portion of the batter until fully incorporated.
Step 6
In a mug, mix the cocoa powder and coffee together to form a smooth paste, then stir this into the second portion of batter until evenly mixed.
Step 7
Drop large spoonfuls of each mixture alternately into the prepared tin to create a marbled effect. Bake for 50-60 minutes, or until the cake feels springy and a skewer inserted into the centre comes out clean.
Step 8
Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack and allow it to cool completely before slicing.
Author note
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