Mary Berry Marble Cake Recipe

Mary Berry’s Marble Cake is a timeless classic that combines light vanilla sponge and rich chocolate batter, swirled together to create a beautiful marbled effect. This cake is as visually stunning as it is delicious, featuring a moist, buttery texture and a balanced sweetness that makes it perfect for both everyday indulgence and special occasions.

It’s a simple recipe with an elegant outcome—true to Mary Berry’s philosophy of easy, dependable baking. Whether you’re making it for afternoon tea, a family treat, or a party dessert, this cake always impresses with its striking pattern and irresistible flavour.

What is Mary Berry Marble Cake?

Mary Berry’s Marble Cake is a moist sponge made from a basic butter cake batter divided into two portions—one flavoured with cocoa and one left plain. The two batters are alternately spooned into a tin and gently swirled to create a marbled pattern. Once baked, it can be finished with a dusting of icing sugar or a smooth chocolate glaze.

Other Popular Mary Berry Recipes

• Mary Berry Drop Scones
• Mary Berry Chicken and Broccoli Stir Fry
• Mary Berry Dijon Chicken
• Mary Berry Chicken Noodle Soup
• Mary Berry Mediterranean Chicken Thighs

Why This Recipe is Worth Trying

• Visually stunning – The marbled pattern looks bakery-quality.
• Soft and moist texture – Perfectly balanced between light and rich.
• Simple ingredients – Easy to find and measure.
• Perfect for any occasion – Afternoon tea or birthdays alike.
• Long-lasting freshness – Keeps moist for several days.

Essential Ingredients to Make Mary Berry Marble Cake

• 225g self-raising flour
• 225g unsalted butter (softened)
• 225g caster sugar
• 4 large eggs
• 2 tbsp milk
• 2 tbsp cocoa powder
• ½ tsp baking powder
• 1 tsp vanilla extract

Optional glaze:

• 100g dark chocolate
• 2 tbsp double cream
• 1 tsp butter

Handy Kitchen Tools for Best Results

• Electric hand whisk or stand mixer
• Two mixing bowls
• Sieve
• Spatula
• 20cm round or loaf tin
• Skewer or toothpick for marbling

Step-by-Step Guide to Making Mary Berry Marble Cake

Step 1: Prepare the oven and tin

Preheat the oven to 180°C (160°C fan). Grease a 20cm cake tin and line the base with baking paper.

Step 2: Cream butter and sugar

In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. This step ensures a light and airy sponge.

Step 3: Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Fold in the flour

Sift in the self-raising flour and baking powder. Gently fold with a spatula, adding a splash of milk if the batter feels too thick.

Step 5: Divide and flavour the batter

Split the batter evenly into two bowls. In one bowl, mix in the sifted cocoa powder and an extra tablespoon of milk to loosen the texture.

Step 6: Create the marble effect

Spoon alternating dollops of vanilla and chocolate batter into the prepared tin. Once all the mixture is used, swirl lightly with a skewer or knife to create the marbled pattern. Don’t overmix or the colours will blend too much.

Step 7: Bake the cake

Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Add the glaze (optional)

Melt the chocolate, cream, and butter together over low heat until smooth. Pour over the cooled cake and spread evenly for a glossy finish.

What I Got Wrong (And How I Fixed It)

• Swirls disappeared – Overmixed the batters, so next time I used fewer strokes.
• Cake too dry – Reduced baking time slightly and checked with a skewer early.
• Uneven texture – Ensured butter was fully softened before mixing.

Healthier Ways to Make Mary Berry Marble Cake

• Replace butter with Greek yogurt or light margarine.
• Use less sugar or substitute with coconut sugar.
• Replace self-raising flour with wholemeal flour for fibre.
• Swap dark chocolate glaze with a dusting of cocoa and icing sugar.

Ingredient Substitutions for Mary Berry Marble Cake

• Self-raising flour → Plain flour + 1½ tsp baking powder.
• Cocoa powder → Melted dark chocolate for richer flavour.
• Caster sugar → Light brown sugar for a caramel note.
• Butter → Sunflower oil or dairy-free spread for a lighter texture.

Pairing Ideas: What to Serve With Marble Cake

• Fresh berries – Adds colour and freshness.
• Vanilla ice cream – A perfect warm-and-cold pairing.
• Whipped cream – Lightens the richness.
• Cup of tea or coffee – Classic afternoon tea combination.
• Chocolate sauce – For extra indulgence.

Expert Tips for Marble Cake Success

• Don’t over-swirl – Gentle movements create the best marble pattern.
• Use room temperature ingredients – Ensures smooth mixing.
• Tap the tin before baking – Removes air pockets for an even rise.
• Test doneness early – The cake should spring back lightly when touched.
• Cool completely before glazing – Prevents the glaze from melting off.

Creative Ways to Customize Marble Cake

• Add orange zest for a citrus-chocolate twist.
• Mix in espresso powder for a mocha variation.
• Add white chocolate chips for bursts of sweetness.
• Use almond extract for a nutty depth.
• Decorate with icing drizzle or chocolate curls for presentation.

Storing Marble Cake the Right Way

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate if glazed with cream or chocolate.
• Freeze (unfrosted) for up to 2 months. Defrost at room temperature before serving.

How to Reheat Marble Cake (If Needed)

• Microwave: Heat a slice for 10–15 seconds for a just-baked texture.
• Oven: Warm at 150°C for 5 minutes, wrapped in foil.

Nutritional Breakdown (per serving)

• Calories: ~390 kcal
• Protein: 6 g
• Carbohydrates: 45 g
• Fat: 20 g
• Fibre: 2 g
• Sugar: 28 g

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FAQs

How do you get a perfect marble effect in marble cake?

To create a perfect marble effect, spoon alternate dollops of vanilla and chocolate batter into the tin. Use a skewer or knife to gently swirl through the mixture once or twice—don’t overmix, or the colours will blend instead of marbling beautifully.

Why is my marble cake dry?

A marble cake becomes dry if it’s overbaked or if too little fat is used. Always check doneness 5 minutes before the recommended time and remove it as soon as a skewer comes out clean. Using softened butter and not overbeating the batter helps retain moisture.

Can I make Mary Berry’s marble cake without cocoa powder?

Yes, if you don’t have cocoa powder, you can use melted dark chocolate instead. Mix about 50g of melted chocolate into half the batter for the same rich flavour and marble effect.

How do I stop my marble cake from cracking on top?

Cracks usually form when the oven temperature is too high. Bake at a moderate 160°C fan (180°C conventional) and place the tin in the centre of the oven for even heat distribution.

Wrapping It Up

Mary Berry’s Marble Cake combines the best of both worlds—classic vanilla and rich chocolate—into one beautiful creation. It’s light, moist, and visually stunning, making it a perfect addition to your baking collection. With its easy method and timeless flavour, this cake never fails to impress guests or satisfy a sweet craving.