This easy Mary Berry Marble Cake is a delightful treat that’s perfect for any occasion. With its beautiful swirls of creamy pink and chocolate flavors, this simple cake can be made using common ingredients you likely have on hand. Enjoy a slice with tea or coffee for a sweet afternoon indulgence!
Ingredients Needed
- 12 tbsp (6 oz / 170g) margarine (from fridge)
- 1½ cups (6 oz / 175g) superfine sugar
- 1½ cups (6 oz / 175g) self-rising flour
- 1 level tsp baking powder
- 3 large eggs
- 1 level tbsp cocoa powder
- 1 tbsp hot water
- A few drops of red food coloring
How To Make Marble Cake
- Preheat the oven: Preheat the oven to 350°F (Convection 320°F). Grease a deep 8-inch cake tin and line it with nonstick baking paper.
- Mix the batter: Measure the margarine, sugar, flour, baking powder, and eggs into a large mixing bowl. Beat with an electric mixer until well blended and smooth.
- Prepare the cocoa mixture: In another bowl, combine the cocoa powder with the hot water and stir thoroughly until blended and smooth. Add a third of the sponge mixture to this cocoa mixture and mix.
- Color the batter: Place half of the remaining sponge mixture into a third bowl and color it pink with the food coloring.
- Assemble the cake: Choose one of the mixtures and place tablespoons of it at regular intervals around the tin. Fill the gaps with the two other contrasting colors until all the mixture has been used. The cake will find its level as it bakes, so there is no need to smooth the top.
- Bake the cake: Bake in the preheated oven for 40–45 minutes, or until golden brown, well risen, and the top of the sponge springs back when lightly pressed with a finger.
- Cool and decorate: Turn out and leave to cool on a wire rack. Ice or decorate as desired.
Recipe Tips
- Sift the Cocoa Powder: Sifting the cocoa powder before mixing it with water prevents lumps, ensuring a smooth chocolate mixture that blends well into the batter.
- Don’t Overmix: After adding the eggs and dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and airy.
- Check for Doneness: To check if the cake is done, gently press the top with your finger. It should spring back. If it leaves an imprint, bake for a few more minutes.
How To Store Leftovers?
- Refrigerate: First, let the leftover Marble Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days.
- Freeze: To freeze, wrap the cooled Marble Cake in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place the cake in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 piece (approximately 56g)
- Calories: 175
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 32mg
- Sodium: 141mg
- Potassium: 73mg
- Total Carbohydrate: 27g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Fruit Cake Loaf
- Mary Berry Smoked Salmon Roulade
- Mary Berry Turkey And Ham Pie
- Mary Berry Leftover Turkey Pie
Mary Berry Marble Cake
Description
This easy Mary Berry Marble Cake is a delightful treat that’s perfect for any occasion. With its beautiful swirls of creamy pink and chocolate flavors, this simple cake can be made using common ingredients you likely have on hand. Enjoy a slice with tea or coffee for a sweet afternoon indulgence!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F (Convection 320°F). Grease a deep 8-inch cake tin and line it with nonstick baking paper.
- Mix the batter: Measure the margarine, sugar, flour, baking powder, and eggs into a large mixing bowl. Beat with an electric mixer until well blended and smooth.
- Prepare the cocoa mixture: In another bowl, combine the cocoa powder with the hot water and stir thoroughly until blended and smooth. Add a third of the sponge mixture to this cocoa mixture and mix.
- Color the batter: Place half of the remaining sponge mixture into a third bowl and color it pink with the food coloring.
- Assemble the cake: Choose one of the mixtures and place tablespoons of it at regular intervals around the tin. Fill the gaps with the two other contrasting colors until all the mixture has been used. The cake will find its level as it bakes, so there is no need to smooth the top.
- Bake the cake: Bake in the preheated oven for 40–45 minutes, or until golden brown, well risen, and the top of the sponge springs back when lightly pressed with a finger.
- Cool and decorate: Turn out and leave to cool on a wire rack. Ice or decorate as desired.
Notes
- Sift the Cocoa Powder: Sifting the cocoa powder before mixing it with water prevents lumps, ensuring a smooth chocolate mixture that blends well into the batter.
- Don’t Overmix: After adding the eggs and dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and airy.
- Check for Doneness: To check if the cake is done, gently press the top with your finger. It should spring back. If it leaves an imprint, bake for a few more minutes.
Mary Berry Marble Cake