Marble Chocolate Cake

A soft, moist, buttery vanilla cake beautifully swirled with rich chocolate — this classic marble cake is perfect for tea time, dessert, or special occasions. The chocolate glaze on top makes it even more irresistible!

Below is a full, extended version of the recipe with tips to help you get the perfect texture every time.

🧈 Ingredients

For the Cake

2 cups (250g) all-purpose flour
Helps create a tender cake structure.
2 tsp baking powder
Ensures the cake rises well.
½ tsp baking soda
Adds extra lift, especially with the milk.
¼ tsp salt
Enhances the flavours of vanilla and chocolate.
¾ cup (170g) unsalted butter, softened
Soft butter creams better and gives a smooth batter.
1 cup (200g) sugar
For sweetness and moisture.
3 large eggs, room temperature
Room-temperature eggs incorporate better into the batter.
1 tsp vanilla extract
Enhances the flavor of the vanilla portion.
1 cup (240ml) milk, room temperature
Keeps the cake moist and soft.
3 tbsp unsweetened cocoa powder
Rich chocolate flavour for the marble effect.
2 tbsp hot water
Helps dissolve the cocoa for a smooth chocolate batter.

For the Chocolate Glaze

100g dark chocolate (or chocolate chips)
2 tbsp butter
2 tbsp heavy cream (or milk)

For Topping

A handful of chocolate chips for extra chocolatey goodness 🍫

👩‍🍳 Step-by-Step Instructions (Extended Version)

1. Prepare your Pan and Oven

Start by preheating your oven to 175°C (350°F). A properly heated oven ensures your cake bakes evenly.
Grease a loaf pan thoroughly and line it with parchment paper — this makes removing the cake effortless and prevents sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

flour
baking powder
baking soda
salt

Whisking combines the dry ingredients evenly so your cake will rise properly.

3. Cream Butter and Sugar

In a separate large mixing bowl:

Beat the softened butter and sugar together for 2–3 minutes until the mixture becomes pale and fluffy.

This step is important — creaming incorporates air, which helps the cake become light instead of dense.

Add eggs one at a time, mixing well after each addition.
Stir in the vanilla.

4. Combine Wet and Dry Ingredients

Add the dry ingredients to the creamed mixture gradually, alternating with the milk.
Start with the dry ingredients and end with the dry ones.

Mix gently and only until combined — overmixing can make the cake tough.

5. Make the Chocolate Batter

In a small bowl:

Mix the cocoa powder and hot water into a smooth paste.
Hot water helps bloom the cocoa, giving your chocolate portion a deeper flavour and darker colour.

Take about 1 cup of the plain batter and mix it with the cocoa paste — this will be your chocolate swirl.

6. Create the Marble Pattern

Pour half the vanilla batter into your loaf pan.
Add spoonfuls of chocolate batter in between.
Then pour in the remaining vanilla and chocolate batter alternately.

Take a skewer, toothpick, or butter knife and gently swirl the two batters together.
Don’t over-swirl — you want clear patterns, not blended batter.

7. Bake

Bake for 45–55 minutes, depending on your oven.
Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.

Allow the cake to cool completely in the pan before glazing. Warm cake will melt the glaze.