Classic Marble Sponge Cake

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

1. Preheat Oven:
   Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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