Description
Classic Marble Sponge Cake swirled with chocolate and vanilla—soft, moist, and perfect for tea time, birthdays, or elegant dessert tables!
Ingredients
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225g (1 cup) unsalted butter, softened
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225g (1 cup) caster sugar
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4 large eggs
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225g (1¾ cups) self-raising flour
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3 tbsp milk
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1 tsp vanilla extract
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2 tbsp unsweetened cocoa powder
Instructions
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Preheat Oven:
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Preheat oven to 180°C (350°F).
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Grease and line a 20cm (8-inch) round cake tin with parchment paper.
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Make the Batter:
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Cream butter and sugar together until light and fluffy.
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Beat in eggs one at a time.
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Gently fold in flour, then stir in milk and vanilla until smooth.
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Divide and Flavor:
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Split batter evenly into two bowls.
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Mix cocoa powder into one bowl.
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Spoon vanilla and chocolate batter alternately into the cake tin.
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Swirl gently with a skewer or knife to create the marble effect.
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Bake and Cool:
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Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
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Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
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Serve:
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Dust with powdered sugar or glaze if desired.
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Slice and enjoy the beautiful swirled interior.
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Notes
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For extra richness, use a mix of dark cocoa powder and espresso powder in the chocolate batter.
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Great with coffee or a scoop of vanilla ice cream.
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Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
