Who doesn’t love a good slice of cake? It’s the perfect treat for any occasion, whether it’s a birthday, anniversary, or just a lazy afternoon at home. And when it comes to classic cake recipes, Mary Berry is the undisputed queen. Her marble cake recipe is a timeless classic that’s loved by people of all ages.
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium eggs
- 225g self-raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 20cm round cake tin.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well between each addition.
- Sift in the flour and fold it in gently.
- Add the milk and vanilla extract and mix until the batter is smooth and creamy.
- Divide the mixture evenly between two bowls. Add the cocoa powder to one of the bowls and mix well.
- Spoon alternate spoonfuls of the vanilla and chocolate batter into the prepared tin.
- Use a skewer or knife to swirl the two batters together to create a marbled effect.
- Bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Per slice (based on 12 slices):
- Calories: 326
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 41g
- Sugar: 27g
- Fibre: 1g
- Protein: 4g
- Salt: 0.3g
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 10 minutes
- 20cm round cake tin
- Baking paper
- Mixing bowls
- Electric mixer (optional)
This cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for afternoon tea or as a dessert after dinner.
If you want to change things up a bit, try adding some chopped nuts or dried fruit to the batter. You could also swap the vanilla extract for almond extract for a different flavour.
If you don’t have self-raising flour, you can use plain flour with 2 teaspoons of baking powder added. You can also use margarine instead of butter if you prefer.
This cake will keep for up to 3 days in an airtight container at room temperature. It can also be frozen for up to 3 months.
- Make sure your butter is soft enough to cream with the sugar, but not so soft that it’s runny.
- Don’t overmix the batter once you’ve added the flour, as this can make the cake tough.
- Use a skewer or knife to swirl the two batters together, but don’t overdo it or the marbled effect will be lost.
- Make sure the cake is completely cool before slicing it, or it may crumble.
This recipe makes a 20cm round cake. If you want to make a larger or smaller cake, you’ll need to adjust the ingredient quantities accordingly.
Frequently Asked Questions
- Can I use margarine instead of butter?
- Yes, you can use margarine instead of butter if you prefer.
- Can I freeze this cake?
- Yes, this cake can be frozen for up to 3 months.
- What can I serve this cake with?
- This cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
The Mary Berry marble cake recipe is a classic for a reason. It’s easy to make, delicious to eat, and loved by people of all ages. Whether you’re an experienced baker or a novice in the kitchen, this recipe is sure to impress. So why not give it a try for your next special occasion or afternoon tea?