Marble cake is my favourite! And especially good when you love both chocolate and vanilla cakes and you find it difficult to choose which one to have!! This cake is very simple, with no real icing on top just a drizzle of both white and milk chocolate. You can cut this cake in half and fill/cover with a chocolate buttercream if you like, like this recipe by Sallysbakingaddiction!
No need for complicated recipes on this one, small amount of ingredients too which means no expensive shopping trip spending hours searching for crazy ingredients! Check it out below and give it a try. It goes perfect with a nice hot cup of tea!
230g Unsalted butter
230g Golden caster sugar
4 medium eggs(UK size)
230g Self-raising flour
3 tbsp Milk
1 1/2 tsp Vanilla extract
2 1/2 tsp Cocoa powder
100g Milk Chocolate
100g White chocolate
Pre-heat oven to 180°C/fan 160°C/350°F/Gas mark 4. Grease a 20cm round cake and line the bottom with parchment paper.
In a stand mixer or by hand, beat together the butter and sugar for around 5 minutes until light, fluffy and pale in colour.
In a glass or small bowl beat together the eggs. While stand mixer is on low speed, slowly dribble the beaten eggs into the butter mixture making sure not to curdle the mixture. If you are doing this by hand, pour a small amount of eggs into the bowl and make sure it is combined before adding more.
Sift over the flour and add the milk and vanilla and fold into the mixture until smooth and combined.
Divide the mixture between two bowls, by eye or weigh if you prefer to be precise. Stir the cocoa powder into one of the bowls and then you have both your vanilla and chocolate cake ready.
Using 2 spoons, dollop a spoonful of vanilla into the cake pan and then a spoonful of chocolate. Alternate between spoonfuls of each mixture until all the mixture has been used.
Make sure the base of the tin is evenly covered by tapping the baking pan on the work surface. Then, using a skewer or fork, swirl around the mixture a few times to create a marble effect.
Bake in the pre-heated oven for 45-55 minutes until a skewer or knife inserted comes out clean. Cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely.
Once cool, melt both the white chocolate and milk chocolate into separate bowls. Using a teaspoon, drizzle over the melted chocolate alternatively. This is optional but I like how the drizzle cools and creates a crust of chocolate on the cake.
Serve with warm custard or cream and a hot cup of tea for the perfect treat. Will keep for around 4-5 days in an airtight container.
* This cake can also be frozen for up to 3 months. Leave in fridge overnight to defrost and bring to room temperature before using.
* You can also flavour the non-chocolate part of the cake using orange extract instead of vanilla with 1 tbsp of orange zest too.