This marble cake recipe yields a very rich butter cake. The name marble cake came about because of the chocolate batter that is swirled in plain vanilla batter, creating a chocolate-vanilla marble effect.
This marble cake recipe is very simple to follow, and yields a deliciously rich butter cake.
Tin size: 7 inches round / 6 inches square (2 tins)
340g castor sugar
340g self raising flour
A pinch of salt
1 1/8 tsp baking powder
1 1/2 tbsp cocoa powder
10 1/2 tbsp milk
1 1/2 tsp vanilla essence
|Round tin sizes (2 tins)||7 inches||9 inches||11 inches||13 inches|
|Square tin sizes (2 tins)||6 inches||8 inches||10 inches||12 inches|
|Self raising flour||340g||560g||790g||1120g|
|Salt||a pinch||a pinch||a pinch||a pinch|
|Baking powder||1 1/8 tsp||1 7/8 tsp||2 5/8 tsp||3 3/4 tsp|
|Cocoa powder||1 1/2 tbsp||5 tbsp||7 tbsp||10 tbsp|
|Milk||10 1/2 tbsp||17 1/2 tbsp||24 1/2 tbsp||35 tbsp|
|Vanilla essence||1 1/2 tsp||2 1/2 tsp||3 1/2 tsp||5 tsp|
Preheat oven to 170 degrees Celsius.
Mix cocoa powder with half of the milk and leave aside.
In a separate bowl, beat butter and sugar till soft and creamy.
Add eggs, one at a time, beating well after each addition.
In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally add in vanilla essence and combine well.
Transfer 1/3 of the batter into a separate bowl and add the milk-cocoa mixture to it. Mix well.
Scoop the plain batter and chocolate batter alternately into 2 equal sized, well greased and floured cake tins.
And here is how to alternate the cake batter in your cake tin:
Scoop plain batter into a well greased and floured cake tin
Add chocolate batter scoops in between the plain batter
Continue with plain batter on top of the earlier chocolate batter
And then finish off with the chocolate batter
Cut through the batter with jam, first horizontally, then vertically.
This is how it looks after cutting through the batter
Level the top
Marble cake all baked and ready
Here are the calculated recipes for the following tin sizes (each recipe yields enough batter for 2 tins):
9 inch round/8 inch square:
11 inch round/10 inch square:
13 inch round/12 inch square:
Note: Baking time for larger cakes may be slightly longer than smaller ones.