Marble Cake Recipe

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.

Ingredients for marble cake recipe:

Tin size: 7 inches round / 6 inches square (2 tins)

340g butter

340g castor sugar

340g self raising flour

A pinch of salt

6 eggs

1 1/8 tsp baking powder

1 1/2 tbsp cocoa powder

10 1/2 tbsp milk

1 1/2 tsp vanilla essence

Ingredients and cake tin sizes for marble cake recipe:

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
Butter 340g 560g790g 1120g
Castor sugar 340g 560g790g 1120g
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
Eggs 6 10 14 20
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:

  • 560g butter
  • 560g castor sugar
  • 560g self raising flour
  • A pinch of salt
  • 1 7/8 tsp baking powder
  • 10 eggs
  • 5 tbsp cocoa powder
  • 17 1/2 tbsp milk
  • 2 1/2 tsp vanilla essence

11 inch round/10 inch square:

  • 790g butter
  • 790g castor sugar
  • 790g self raising flour
  • A pinch of salt
  • 2 5/8 tsp baking powder
  • 14 eggs
  • 7 tbsp cocoa powder
  • 24 1/2 tbsp milk
  • 3 1/2 tsp vanilla essence

13 inch round/12 inch square:

  • 1120g butter
  • 1120g castor sugar
  • 1120g self raising flour
  • A pinch of salt
  • 3 3/4 tsp baking powder
  • 20 eggs
  • 10 tbsp cocoa powder
  • 35 tbsp milk
  • 5 tsp vanilla essence

Note: Baking time for larger cakes may be slightly longer than smaller ones. 

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