The Mary Berry Marble Cake is a tasty treat that is ideal for serving on special occasions. It has a light sponge and a sweet chocolate icing topping. It only takes 50 minutes to bake to perfection and easily serves 10 people.
Try More Mary Berry Recipes:
💗 Why You’ll Love This Marble Cake Recipe:
- Timeless Flavor Combo: Vanilla and chocolate in perfect harmony.
- Easy to Make: Simple steps, common ingredients.
- Visually Stunning: Marbled pattern for a wow factor.
- Decadent Cocoa Icing: Rich and indulgent finish.
- Elegant Finish: Drizzled with melted white chocolate.
âť“ What Is Mary Berry’s Marble Cake Recipe?
Mary Berry’s Marble Cake is a delightful dessert that is made by swirling together vanilla and chocolate cake mixes. For extra flavor and decoration, it’s topped with melted white chocolate and chocolate icing.
đź“ś Mary Berry Marble Cake Ingredients
- 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 Marble Cake
- Set the temperature to 160 degrees Celsius (Fan 140 degrees Celsius, gas mark 3).
- Grease and line a 900-gram loaf tin with nonstick baking parchment, extending the paper up the long sides and over the base.
- In a large bowl, combine sugar, butter, flour, baking powder, eggs, milk, and vanilla extract. Beat with a hand mixer for about 2 minutes until smooth.
- Put half of the mixture in a separate bowl.
- In a small bowl, whisk together cocoa powder and hot water. Set aside to cool before adding to one of the bowls of cake mixture and thoroughly combining.
- Evenly distribute vanilla and chocolate cake mixtures in the prepared tin by spoonfuls until both are used up.
- Bake for 50 minutes to 1 hour, or until the cake has risen, is firm to the touch, and is pulling away from the sides of the tin.
- Let cool for a few minutes in the tin before turning out onto a wire rack to cool completely.
- To prepare the icing, melt the butter in a small saucepan, add cocoa powder, mix to combine, and let it cook over low heat for 1 minute.
- Add milk and icing sugar, stir until combined, then take off the heat. Set the icing aside, whisking occasionally to thicken.
- Ice the cake while it is still cold, then drizzle melted white chocolate all over it. Allow it to set.
đź’ Recipe Tips
- Room Temp Ingredients: Use room temperature butter and eggs.
- Gentle Folding: Mix cocoa gently for a distinct marble effect.
- Proper Greasing: Grease and line tin for easy removal.
- Even Distribution: Spoon batters evenly for a balanced look.
- Patient Cooling: Cool in the tin before transferring to avoid crumbling.
🍨 What Goes Well With Marble Cake?
Marble Cake combines well with a variety of toppings including whipped cream, ice cream, chocolate or caramel sauce, fruit compote, powdered sugar, nuts, and yogurt or sour cream.
🎚 How To Store Leftover Marble Cake?
- At Room Temperature: Leftover marble cake can be kept for 2 to 3 days at room temperature if wrapped in plastic wrap.
- In The Fridge: Preserve leftover marble cake in a tightly sealed container in the fridge for 5 to 7 days.
- In The Freezer: To freeze leftover marble cake for up to 3 months, wrap each slice in the foil and put them in a freezer bag. Refrigerate to thaw before serving.
🥵 How To Reheat Marble Cake?
- Oven: Set the oven temperature to 250 degrees Fahrenheit then arrange marble cake slices on a baking sheet and heat for 10 to 15 minutes.
- Microwave: Assemble marble cake slices on a microwave-safe plate and heat for 20 to 30 seconds on medium power until warm.
FAQs
Why is my marble cake dense?
Your marble cake may be dense due to too much liquid, too much sugar, or too little leavening, affecting the batter’s structure and the cake’s overall texture
What to do if the marble cake does not rise?
To fix a marble cake that doesn’t rise, gently fold the dry mix into the wet mix incrementally with a wooden spoon, promoting aeration for better rising.
Why is my marble cake mushy in the middle?
Your marble cake may be mushy due to occur if the oven door is opened before it has set. Maintain oven closure until the cake sets to avoid this issue.
Why is my marble cake so dry?
Your marble cake may be dry due to over-measuring flour, overmixing the batter, or overbaking.
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Mary Berry Marble Cake Nutrition Facts
Amount Per Serving
- Calories 195
- Total Fat 7.6g
- Saturated Fat 4.5g
- Trans Fat 0.3g
- Cholesterol 47mg
- Sodium 218mg
- Potassium 58.9mg
- Total Carbohydrates 28g
- Dietary Fiber 0.6g
- Sugars 14g
- Protein 3.5g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Marble Cake
Description
The Mary Berry Marble Cake is a tasty treat that is ideal for serving on special occasions. It has a light sponge and a sweet chocolate icing topping. It only takes 50 minutes to bake to perfection and easily serves 10 people.
Ingredients
For the icing:
Instructions
- Set the temperature to 160 degrees Celsius (Fan 140 degrees Celsius, gas mark 3).
- Grease and line a 900-gram loaf tin with nonstick baking parchment, extending the paper up the long sides and over the base.
- In a large bowl, combine sugar, butter, flour, baking powder, eggs, milk, and vanilla extract. Beat with a hand mixer for about 2 minutes until smooth.
- Put half of the mixture in a separate bowl.
- In a small bowl, whisk together cocoa powder and hot water. Set aside to cool before adding to one of the bowls of cake mixture and thoroughly combining.
- Evenly distribute vanilla and chocolate cake mixtures in the prepared tin by spoonfuls until both are used up.
- Bake for 50 minutes to 1 hour, or until the cake has risen, is firm to the touch, and is pulling away from the sides of the tin.
- Let cool for a few minutes in the tin before turning out onto a wire rack to cool completely.
- To prepare the icing, melt the butter in a small saucepan, add cocoa powder, mix to combine, and let it cook over low heat for 1 minute.
- Add milk and icing sugar, stir until combined, then take off the heat. Set the icing aside, whisking occasionally to thicken.
- Ice the cake while it is still cold, then drizzle melted white chocolate all over it. Allow it to set.
Notes
- Room Temp Ingredients:Â Use room temperature butter and eggs.
Gentle Folding:Â Mix cocoa gently for a distinct marble effect.
Proper Greasing:Â Grease and line tin for easy removal.
Even Distribution:Â Spoon batters evenly for a balanced look.
Patient Cooling:Â Cool in the tin before transferring to avoid crumbling.