Chocolate and vanilla marble cake

This marble cake recipe is a sight to behold, with chocolate and vanilla sponge swirls creating a fun, simple and beautiful cake that delivers on flavour as well as appearance.

First published in 2016
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Ingredients

Metric

Imperial

Marble cake

Method

1
Preheat the oven to 170°C/gas mark 3. Line a 30cm loaf tin with baking paper
2
Whisk together the butter, sugar and vanilla essence until pale and fluffy
3
Whisk in the eggs a little at a time until fully incorporated
4
Gently fold in the flour in 2 stages, then place ⅓ of the mix into a separate bowl and fold in the cocoa powder
5
The mix should gently fall from a spoon when lifted – if it is a little thick let it down with the milk
6
Pour ¼ of the vanilla batter into the lined tin and spread out evenly. Pour ½ of the chocolate mixture on top in a swirling motion then cover with the remaining vanilla mixture
7
Finish with the rest of the chocolate mixture then use a metal skewer to swirl the chocolate through the vanilla to create the marbled effect
8
Bake for 45–50 minutes, until a metal skewer inserted into the middle of the cake comes out clean. Leave to cool on a wire rack before slicing and serving
First published in 2016
discover more:
share recipe:

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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