Why not create a delightful treat for your next family gathering or party with this simple Chocolate and Vanilla Marble Cake? Not only will children enjoy the process of swirling the chocolate and vanilla sponge, but they'll also have fun drizzling the white and dark chocolate on top.
I was inspired to make this marble cake recipe after seeing something similar in one of Mary Berry's Cookbooks. This recipe is prepared as a tray bake and is large enough to serve a large family gathering or a children's party. Additionally, you can also create Rainbow Skittles Biscuits, Jam Thumbprint Biscuits and smaller versions of the Easy Homemade Pizza Dough (without Yeast) by adding your preferred toppings.
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Ingredients and Substitutions
This is just an overview of the ingredients I used with possible alternatives and why I may have used them. See the recipe card below for a complete list of ingredients and quantities.
- Flour - Self Raising flour is used in this recipe.
- Soft Brown Sugar - This is for extra flavour to complement the cocoa and chocolate. White Caster sugar is fine.
- Baking Powder - For extra lift, especially if adding cocoa powder.
- Vanilla Extract - Great for flavour
- Cocoa Powder - You add this after dividing the cake batter.
- Dark and White Chocolate - This is melted separately to create the drizzle effect on top.
- Milk - This gives the cake batter a dropping consistency.
- Eggs - Medium sized, free range and organic if possible.
- Butter - Unsalted. Margarine is fine, but the taste will differ.
Step By Step Instructions
To make this Chocolate Vanilla Swirl cake first, preheat the oven to 170 deg fan assisted. Grease and line a 10 inch (25cm) x 9 inch (23cm) baking tray with baking parchment.
Step 1: Beat together the butter and sugar until light and fluffy and paler in colour.
Step 2: Add the beaten eggs a little at a time adding a tablespoon of flour as you go along.
Step 3: Sieve together the remaining flour and baking powder and add to the butter sugar mixture along with the vanilla extract and 2 of the tablespoons of milk. Mix until well combined. Note: Leave the remaining tablespoon of milk for later.
Step 4: Spoon half the vanilla cake mixture into the prepared baking tin in dollops.
Step 5: Add the cocoa powder and the remaining tablespoon of milk to the remaining mixture that is left in the mixing bowl. Mix until well combined. Spoon the cocoa cake mixture in-between the vanilla cake batter.
Step 6: Using a cake skewer create a vanilla and chocolate swirl between the two flavours.
Step 7: Bake in the oven for 35 - 40 mins or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave in the tin for a few minutes to cool before turning out onto a cake rack to cool completely.
Step 8: Melt the white and dark chocolate separately in heatproof bowls over a pan of simmering water. Place in separate piping bags ready to drizzle over the Marble cake.
When the cake has cooled completely drizzle the melted chocolate over the cake in a zig zag pattern. Leave the chocolate to set or place the cake in the fridge for 10 mins to speed up the process.
If you're serving a children's party, it's best to cut the portions into small sizes. However, if it's a more mature gathering or a dessert, it would be a good idea to offer slightly larger portions, perhaps with the addition of a dollop of fresh cream or ice cream.
Storage
Store at room temperate in an airtight container.
Freezable. To freeze this Marble cake, it's recommended that you do so before drizzling the top with melted chocolate. Wrap the cake in greaseproof paper and place it in a freezer bag, where it can be stored for up to a couple of months. When you're ready to serve, allow the cake to come back to room temperature before adding the melted chocolate drizzle.
Cook's Tips
Tip 1 - Make sure the cake has cooled completely before drizzling the melted chocolate over the top or it may run down the side of the cake.
Tip 2: Do not overbake the Marble cake or it will become too dry.
FAQ
With either a palette knife or a cake skewer, begin swirling the two different cake batter mixes together using a circular motion.
More Party Recipes
If you are holding a large family gathering or organising a children's party, here are a few ricipes to add to the menu.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Subscribe to my Newsletter - Let's stay connected.
Recipe
Chocolate and Vanilla Marble Cake
Equipment
- 1 10inch (25cm) x 9inch (23cm) baking tray
- Baking Parchment
Ingredients
- 225 g Butter softened
- 225 g soft brown sugar White caster sugar is fine
- 4 medium eggs lightly beaten
- 275 g self raising flour
- ½ teaspoon baking powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ tablespoons cocoa powder
For the topping
- 50 g dark chocolate chopped
- 50 g white chocolate chopped
Instructions
- Preheat the oven to 170 deg fan assisted. Grease and line a 10inch (25cm) x 9inch (23cm) baking tray with baking parchment.
- Beat together the butter and sugar until light and fluffy and paler in colour.225 g Butter softened, 225 g soft brown sugar
- Add the beaten eggs a little at a time adding a tablespoon of flour as you go along.4 medium eggs lightly beaten
- Sieve together the remaining flour and baking powder and add to the butter sugar mixture along with the vanilla extract and 2 of the tablespoons of milk. Mix until well combined. Note: Leave the remaining tablespoon of milk for later.275 g self raising flour, ½ teaspoon baking powder, 3 tablespoons milk, 1 teaspoon vanilla extract
- Spoon half the vanilla cake mixture into the prepared baking tin in dollops.
- Add the cocoa powder and the remaining tablespoon of milk to the remaining mixture that is left in the mixing bowl. Mix until well combined. Spoon the cocoa cake mixture in-between the vanilla cake batter.1 ½ tablespoons cocoa powder
- Using a cake skewer create swirls between the two flavours.
- Bake in the oven for 35 - 40 mins or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave in the tin for a few minutes to cool before turning out onto a cake rack to cool completely.
- Melt the white and dark chocolate separately in heatproof bowls over a pan of simmering water. Place in separate piping bags ready to drizzle over the Marble cake.50 g dark chocolate, 50 g white chocolate
- When the cake has cooled completely drizzle the melted chocolate over the cake in a zig zag pattern. Leave the chocolate to set or place the cake in the fridge for 10 mins to speed up the process.
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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