Marble cake is one of the best cakes ever. It is rich, moist, and buttery, with chocolate swirls, making every bite worth it. Marble cake is excellent with coffee or tea; you can eat it anytime for a quick, sweet bite. You’ll make the vanilla cake batter. Combining butter and vegetable oil adds flavour and moisture to the cake.

Butter adds the flavour you love in a vanilla cake, while oil adds the ever-important moisture. The butter, oil, and sugar are creamed together until nice and fluffy, and the eggs are added. This batter uses whole eggs, so there aren’t any egg yolks or whites left over that you’re either throwing away or trying to find a use for.

Next are the vanilla extract and buttermilk, which are added between the two dry ingredients. As for marbling the cake, when you add the cake batters to the pans, you don’t want to overdo it. There is too much marbling, and the chocolate can take over, so keep that in mind. Run a knife in a swirl through the cake in one direction once, then the opposite direction once, and that was it.

The final cake is covered in a delicious chocolate buttercream frosting, which finishes it off perfectly. However, you could totally use vanilla frosting as well. The great thing about Marble Cake is that there are many ways to go about it, and this recipe is pretty flexible.


  • 225g butter softened
  • 225g caster sugar
  • Four eggs
  • 225g self-raising flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder


  1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  2. Put 225g butter, 225g caster sugar, four eggs, 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
  3. Beat 225g butter and 225g caster sugar together, then add four eggs, one at a time, mixing well after each addition.
  4. Fold through 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract until smooth.
  5. Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mix in one of the bowls.
  6. Use two spoons to dollop the chocolate and vanilla cake mixes into the tin alternately.
  7. When all the mixture has been used up, tap the bottom of your work surface to ensure that there aren’t any air bubbles.
  8. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  9. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean.