Marble Cake


If I think of a cake from my childhood, it is my mum’s marble cake made in the bread maker. It was one we had for our birthdays often.


Years on and now and then I make the same cake in the bread maker. But that bread maker has gotten pretty old and making cakes in it is no longer convenient as it involves a lot of cleaning to get it going. I haven’t tried making cakes in our newer bread makers, but it seemed silly to try it now with them being in constant use for making bread to feed five.


I was low on cooking chocolate (I know, big problem), and suddenly thought I would try and make a marble cake in the oven for a change, using cocoa powder. I found a recipe in the River Cottage Cakes Handbook and gave it a go.


It turned out to look very pretty. One of the joys of marble cake is that when yo cut into it, you always get a different funky pattern – it is never the same. Is it as good as the bread maker version? I’m not sure – the recipes to vary a bit and honestly it looks better as a loaf cake, but it doesn’t taste that bad at all!

I made few changes to the recipe: I used salted butter instead of unsalted as that was what was in reach, I used granulated sugar instead of caster and Greek yoghurt instead of buttermilk. Worked out pretty good.


Marble Cake

(Serves 10, 20cm/9inch cake tin)

  • 200g salted butter, softened
  • 250g granulated sugar
  • 3 eggs
  • 300g self-raising flour
  • 200ml Greek yoghurt
  • 25g cocoa powder
  • 2tsp vanilla extract
  1. Preheat the oven to 180C. Line a 20cm/ 9inch cake tin with baking parchment.
  2. In a large bowl, beat the butter and sugar together until light and creamy.
  3. Mix in the eggs, one at a time, adding a tbsp of flour with each one.
  4. Mix in the yoghurt, followed by the flour, making sure it is well combined.
  5. Scrape half of the mixture into a separate bowl. In one bowl, mix in the cocoa powder until well combined. In the other, mix in the vanilla extract.
  6. Place large spoonfuls of each mixture into the lined cake tin, alternating between chocolate and vanilla. Gently swirl the very top of the cake using a spoon to give the marble effect.
  7. Place in the centre of the oven and cook for about 50 minutes, or until a skewer inserted into the centre leaves clean.
  8. Leave to cool in the tin before turning out onto a wire rack to cool completely.
  9. Serve. Store in an airtight container for up to 3 days.


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