Go Back
Easy Swirled Marble Cake Recipe: Soft Vanilla and Chocolate Cake

Easy Swirled Marble Cake

A tender butter cake combining vanilla and chocolate batters in a simple, elegant swirl. Bake it as a 9-inch round cake or a 9 x 5-inch loaf for an easy afternoon treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (240 g) All-purpose/plain flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1 cup (225 g) Unsalted butter, softened
  • 1 1/4 cups (250 g) Granulated or caster sugar
  • 4 large Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3/4 cup (180 ml) Whole milk, room temperature
Chocolate Batter
  • 1/4 cup (about 21 g) Unsweetened cocoa powder
  • 1 to 2 tablespoons Extra milk, as needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (180°C), or 325°F (165°C) fan/convection. Grease a 9-inch round pan or 9 x 5-inch loaf pan and line the base with parchment.
  2. Whisk the flour, baking powder, and salt together in a medium bowl so the leavening and seasoning are evenly distributed.
  3. Beat the softened butter and sugar for 3–5 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter is combined, scraping down the bowl as needed.
  5. Transfer about one-third of the batter to a separate bowl. Stir in the cocoa powder and enough extra milk to keep the chocolate batter soft and close in consistency to the vanilla batter.
  6. Spoon alternating amounts of vanilla and chocolate batter into the prepared pan. Draw a skewer or thin knife through the batter in a few loose figure-eight or zigzag motions, taking care not to over-swirl.
  7. Bake for 40–50 minutes, until the cake is golden, springs back lightly, and a skewer inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for about 15 minutes, then turn it out onto a rack and cool completely before slicing.

Notes

Use room-temperature butter, eggs, and milk for a lighter, more even crumb. Keep the chocolate batter soft with 1 to 2 tablespoons of extra milk if needed, and use a center skewer to check doneness.