Marble cake recipes
Our top 3 of 4 Marble cake recipes
- 6oz Butter
- 6oz caster sugar
- 6oz self raising flour
- 3 eggs
- 2tbsp Vanilla essence
- 2tbsp cocoa powder
- 1.place all the ingredients except the cocoa powder in a large bowl and mix them together until smooth.
- 2.divide the mixture in half.
- 3.place large spoonfuls of one half the mixture into your baking tin and one in the middle.
- 4.mix the cocoa powder into the remaining mixture.
- 5.spoon the chocolate mixture into the spaces left in the cake tin.
- 6.carefully drag a round-bladed knife through the mixture to create a swirl effect. Do not overdo!
- 7.bake the cake in an oven for 30 minutes until well risen and springy.
- 8. leave in the tin to cool for 10 minutes.
- 9. put the cake onto a plate and cut into 20 squares.
- Large Dollop Softened Butter
- 225g Caster Sugar
- 3 Eggs
- 225g Self-Raising Flour
- 1 tbsp Milk
- Large Dollop Double Cream
- 2 tbsp Cocoa Powder
- 1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Beat the butter and sugar together, and then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
- 2. Divide the mixture between 2 bowls. Stir the cocoa powder into one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- 3. Bake the cake for 50 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
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- 4 oz self raising flour
- 4 oz butter
- 2-3 tbsp cocoa powder
- 2 eggs
- 4 oz caster sugar
- Oil or grease well the baking ring (I like to make this in a ring rather than in a normal shaped cake tin)
- Cream butter and sugar.
- Slowly add the two beaten eggs. If the mixture curdles, add a tablespoon of flour
- Add the flour and fold in gently.
- Divide the mixture in two.
- Add cocoa into one mixture and fold in well.
- Add both mixtures into the ring. I suggest adding spoonfuls in the container are various intervals.
- Take a skewer and swirl the mixture . Don't swirl too much otherwise the mixture will come out light brown - rather than having a lovely marbled effect. However do take care to touch the bottom of the baking container. The first time I made this, there was no marbled effect on the bottom.
- Bake at Number 6/200 degree for around 25 mins or until the sponge is firm and golden. My oven tends to cook quickly so I always check after 20 mins.
- Take out of the oven and let the cake cool in the container for 5 mins and then turn out.
- You might want to melt some dark chocolate and pour over the ringed cake for more grown up look.