A timeless favorite, this Classic Marble Sponge Cake blends vanilla and chocolate batters into a soft, moist swirl—creating a beautiful and delicious treat that’s perfect for any celebration or afternoon tea.
Why You’ll Love This Recipe
- Classic flavor combination – Vanilla and chocolate in perfect harmony.
- Stunning appearance – Marbled swirls make for an eye-catching presentation.
- Soft and fluffy texture – The sponge is light, airy, and moist.
- Versatile treat – Great for birthdays, brunches, or a cozy tea break.
- Simple ingredients – Made with pantry staples and no fancy tools.
Ingredients
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar
- 4 large eggs
- 225g (1 3/4 cups) self-raising flour
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
Directions
- Preheat Oven:
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper. - Make the Batter:
In a large bowl, cream the butter and sugar until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Fold in the self-raising flour gently, then stir in the milk and vanilla until the batter is smooth. - Divide and Flavor:
Split the batter into two bowls. In one bowl, mix in the cocoa powder until fully incorporated.
Alternate spoonfuls of vanilla and chocolate batter into the cake tin.
Use a skewer or knife to gently swirl the two batters together for a marbled effect—don’t overmix. - Bake and Cool:
Bake for 45–55 minutes or until a skewer inserted in the center comes out clean.
Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. - Serve:
Dust with powdered sugar or glaze if desired, and slice to reveal the stunning marble inside.
Servings and Timing
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 8
Variations
- Lemon-Vanilla Marble: Replace cocoa with 2 tablespoons lemon zest and add a lemon glaze.
- Coffee-Chocolate: Replace vanilla with 1 teaspoon espresso powder for a mocha twist.
- Nutty Marble Cake: Add chopped walnuts or pecans for texture.
- Chocolate Chips: Mix mini chocolate chips into the chocolate batter for extra indulgence.
- Bundt Pan Option: Use a greased bundt tin for a more decorative presentation.
Storage/Reheating
- Room Temperature: Store covered at room temperature for up to 3 days.
- Refrigeration: Keeps well in the fridge for up to 5 days.
- Freezing: Freeze in slices wrapped in cling film for up to 2 months.
- Reheating: Briefly microwave a slice for 10–15 seconds for a warm treat.
FAQs
Can I use plain flour instead of self-raising?
Yes, just add 2 teaspoons of baking powder for every cup of flour.
How do I avoid overmixing the batters?
Use a light hand when swirling with a knife or skewer—just a few figure-8 motions.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and add a bit of xanthan gum if needed.
Is this cake overly sweet?
No, it has a balanced sweetness that complements both chocolate and vanilla.
Can I add frosting?
Yes! Chocolate ganache or vanilla buttercream works beautifully.
What kind of cocoa powder is best?
Use unsweetened natural cocoa powder for a rich chocolate flavor.
Can I double the recipe?
Yes, bake in a 9×13 inch pan and adjust baking time accordingly.
Can I bake it in a loaf tin?
Yes, just increase baking time by about 10 minutes and check with a skewer.
Can I use margarine instead of butter?
Yes, though butter gives a richer flavor.
How do I get even layers in the swirl?
Use an ice cream scoop or tablespoon to alternate batter amounts evenly.
Conclusion
This Classic Marble Sponge Cake is a delightful mix of elegance and simplicity, combining chocolate and vanilla in every moist, fluffy bite. Whether served at a tea party or as an everyday dessert, it’s sure to be a timeless favorite on your table.
Print
Classic Marble Sponge Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Classic Marble Sponge Cake swirled with chocolate and vanilla—soft, moist, and perfect for tea time, birthdays, or elegant dessert tables!
Ingredients
225g (1 cup) unsalted butter, softened
225g (1 cup) caster sugar
4 large eggs
225g (1¾ cups) self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
Instructions
Preheat Oven:
Preheat oven to 180°C (350°F).
Grease and line a 20cm (8-inch) round cake tin with parchment paper.
Make the Batter:
Cream butter and sugar together until light and fluffy.
Beat in eggs one at a time.
Gently fold in flour, then stir in milk and vanilla until smooth.
Divide and Flavor:
Split batter evenly into two bowls.
Mix cocoa powder into one bowl.
Spoon vanilla and chocolate batter alternately into the cake tin.
Swirl gently with a skewer or knife to create the marble effect.
Bake and Cool:
Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
Serve:
Dust with powdered sugar or glaze if desired.
Slice and enjoy the beautiful swirled interior.
Notes
For extra richness, use a mix of dark cocoa powder and espresso powder in the chocolate batter.
Great with coffee or a scoop of vanilla ice cream.
Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
