Few recipes feel as nostalgic and satisfying as Mary Berry’s Marble Cake. This beautiful loaf, swirled with rich cocoa and light vanilla sponge, has been a beloved centerpiece at British teatimes for generations. As a long-time admirer of Mary Berry’s timeless recipes, I can confidently say this marble cake is an easy classic that still impresses today.
Whether you are hosting a special gathering or simply craving an “easy marble cake” for a cozy afternoon, this is the ultimate “Mary Berry chocolate and vanilla cake” to master. Plus, the delicate cocoa icing and white chocolate drizzle lift it from everyday bake to “special occasion cake” status without any fuss.
Why You’ll Love This Recipe
- Perfect balance of chocolate and vanilla flavors without overpowering sweetness
- Elegant marbled design with minimal effort
- Straightforward, foolproof method from the queen of British baking
- Rich chocolate icing and luxurious white chocolate drizzle for a polished finish
- Ideal for birthdays, celebrations, or a weekend treat
Ingredients
For the cake:
- 225g (8oz) butter, softened
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 2 level tsp baking powder
- 4 large eggs
- 2 tbsp milk
- ½ tsp vanilla extract
- 1½ level tbsp cocoa powder
- 2 tbsp hot water
For the icing:
- 25g (1oz) butter
- 15g (½oz) cocoa powder, sifted
- 1–2 tbsp milk
- 100g (4oz) icing sugar, sifted
- About 25g (1oz) white chocolate, melted
How To Make Mary Berry’s Marble Cake
- Preheat the oven to 160°C (Fan 140°C, Gas Mark 3).
- Grease and line a 900g (2lb) loaf tin with nonstick baking parchment.
- In a large bowl, beat together the butter, sugar, flour, baking powder, eggs, milk, and vanilla extract with a hand mixer until smooth.
- Divide the mixture evenly between two bowls.
- In a small bowl, mix the cocoa powder with hot water. Cool slightly, then stir it into one of the bowls of cake batter.
- Drop alternating spoonfuls of vanilla and chocolate batters into the prepared tin.
- Swirl gently with a skewer or knife for a marbled effect.
- Bake for 50 minutes to 1 hour, or until the cake is risen, firm, and pulling away from the sides.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- For the icing: melt the butter gently, stir in the cocoa powder, cook for 1 minute, then add the milk and icing sugar. Stir until smooth and glossy.
- Spread the cooled cake with chocolate icing, then drizzle with melted white chocolate.
- Allow the icing to set before slicing and serving.
Common Mistakes to Avoid
- Overmixing the cocoa batter: This can blur the marble effect.
- Incorrect oven temperature: Always preheat to ensure even rising.
- Opening the oven door too soon: It can cause the cake to collapse.
- Not greasing the tin properly: This can make removal tricky and messy.
- Rushing the cooling: Let the cake cool fully to avoid crumbling during icing.
Storage and Reheating Instructions
- At Room Temperature: Store in an airtight container for 2 to 3 days.
- In the Fridge: Keeps well for up to 7 days when sealed properly.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge.
To reheat, gently warm slices in a 250°F oven for 10 to 15 minutes or microwave on medium for 20 to 30 seconds.
FAQs
Q: Can you freeze Mary Berry’s Marble Cake?
A: Yes, wrap slices tightly in foil and freeze for up to 3 months. Thaw fully before serving.
Q: Why is my marble cake dense?
A: Overmixing or using ingredients straight from the fridge can make the batter heavy. Always use room temperature ingredients.
Q: What if my marble cake does not rise properly?
A: Make sure your baking powder is fresh and properly fold the batter to maintain air.
Q: Why is my marble cake dry?
A: Overbaking or using too much flour are common causes. Weigh your ingredients carefully.
Q: What is the best topping for marble cake?
A: Along with the chocolate and white chocolate drizzle, whipped cream, berries, or a dusting of icing sugar work beautifully.
Nutrition Facts (Per Serving)
- Calories: 195
- Sugar: 14g
- Fat: 7.6g
- Carbohydrates: 28g
- Protein: 3.5g
- Sodium: 218mg
Try More Recipes:
Mary Berry Marble Cake
Description
Swirled chocolate and vanilla sponge with a glossy cocoa icing and white chocolate drizzle: simple, elegant, and delicious.
Ingredients
For the icing:
Instructions
- Preheat oven to 160°C (Fan 140°C, Gas 3). Grease and line a loaf tin.
- Beat butter, sugar, flour, baking powder, eggs, milk, and vanilla until smooth.
- Divide batter. Mix cocoa and water into one half.
- Spoon batters alternately into tin. Swirl gently.
- Bake 50–60 minutes until risen and firm.
- Cool completely.
- Melt butter, mix cocoa, milk, and icing sugar to make icing.
- Ice cooled cake and drizzle with melted white chocolate.
- Let set before slicing.
Notes
- Overmixing the cocoa batter: This can blur the marble effect.
- Incorrect oven temperature: Always preheat to ensure even rising.
- Opening the oven door too soon: It can cause the cake to collapse.
- Not greasing the tin properly: This can make removal tricky and messy.
- Rushing the cooling: Let the cake cool fully to avoid crumbling during icing.