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
