Mary Berry’s Marble Cake is a delightful dessert that combines swirls of vanilla and chocolate sponge in a visually stunning and flavorful treat. Perfect for any occasion, this moist and tender cake is sure to impress family and friends.

What is Mary Berry Marble Cake?

Marble cake is a classic dessert featuring a mix of vanilla and chocolate batters swirled together to create a marbled effect. Mary Berry’s version keeps it simple yet elegant, with a soft sponge and a rich chocolate flavor that complements the vanilla beautifully.

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Why You Should Try This Recipe

Visually stunning: The swirled pattern makes it a show-stopper.
Moist and tender: Perfect texture with every bite.
Simple ingredients: Uses pantry staples.
Kid-friendly: Fun to make and appealing to kids.
Versatile: Great as a tea-time treat, dessert, or celebration cake.

Ingredients Needed for Mary Berry Marble Cake

Self-raising flour: 225g (1¾ cups), sifted.
Butter: 225g (1 cup), softened.
Caster sugar: 225g (1 cup).
Eggs: 4 large.
Baking powder: 1 teaspoon.
Milk: 2 tablespoons.
Vanilla extract: 1 teaspoon.
Cocoa powder: 2 tablespoons.
Hot water: 1 tablespoon.

Kitchen Equipment Needed

Mixing bowls for batters.
Electric mixer or hand whisk.
20cm (8-inch) round or loaf cake tin, greased and lined.
Toothpick or skewer for creating swirls.

Instructions to Make Mary Berry Marble Cake

Step 1: Preheat the oven

Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) cake tin with parchment paper.

Step 2: Prepare the batter

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Combine dry ingredients

Sift the self-raising flour and baking powder into the mixture. Add the milk and gently fold everything together until you have a smooth batter.

Step 4: Separate the batter

Divide the batter evenly into two bowls. In one bowl, mix the cocoa powder with the hot water to form a paste, then fold it into the batter until fully combined. Leave the other bowl as vanilla batter.

Step 5: Layer and swirl

Spoon alternating dollops of the vanilla and chocolate batters into the prepared cake tin. Use a toothpick or skewer to gently swirl the batters together to create a marbled effect. Be careful not to overmix.

Step 6: Bake

Place the tin in the preheated oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Cool and serve

Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

What to Serve With Mary Berry Marble Cake

Tea or coffee: A classic pairing for a delightful snack.
Whipped cream: Adds a light, creamy touch.
Chocolate sauce: Drizzle for added indulgence.
Fresh berries: Complements the rich flavors.

Pro Tips for Making the Best Marble Cake

Use room-temperature ingredients: Ensures a smooth batter and even baking.
Don’t overmix: Gently swirl the batters to maintain distinct patterns.
Check doneness: Insert a skewer into the center to ensure it’s fully baked.
Grease the tin well: Prevents the cake from sticking.
Experiment with flavors: Try adding orange zest or almond extract for a twist.

What are the Variations of Mary Berry Marble Cake?

Coffee and vanilla: Replace cocoa with instant coffee for a mocha twist.
Chocolate and orange: Add orange zest to the vanilla batter for a zesty contrast.
Nutty marble cake: Mix chopped nuts into the batter.
Vegan version: Use plant-based butter, milk, and egg substitutes.
Gluten-free option: Swap self-raising flour with a gluten-free blend.

How Do I Store Mary Berry Marble Cake?

At room temperature: Store in an airtight container for up to 3 days.
In the refrigerator: Keeps for up to 5 days in a sealed container.
In the freezer: Wrap slices individually in cling film and freeze for up to 1 month.

Nutrition Value (per slice, based on 12 slices)

Calories: 250
Protein: 4g
Carbs: 30g
Fat: 12g

FAQs

How do I prevent marble cake from being dry?

To keep marble cake moist, ensure you don’t overbake it. Check for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs. Adding a little extra milk or a spoonful of yogurt to the batter can also help retain moisture.

Can I use a loaf tin instead of a round tin for marble cake?

Yes, you can bake marble cake in a loaf tin. Ensure the tin is greased and lined with parchment paper, and adjust the baking time slightly. Start checking for doneness around 45-50 minutes.

How do I get a good marbled effect on the cake?

To create a beautiful marbled effect, alternate spoonfuls of vanilla and chocolate batter in the tin, then use a skewer or toothpick to gently swirl the batter together. Avoid overmixing to keep the patterns distinct.

Can I freeze marble cake?

Yes, marble cake freezes well. Wrap the cooled cake or individual slices tightly in cling film and place them in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature before serving.

Final Words

Mary Berry Marble Cake is a timeless dessert that combines the best of vanilla and chocolate in one beautiful and delicious treat.

Try it today and enjoy the perfect swirl of flavors!

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