• 250g unsalted butter, room temperature

  • 250g caster sugar

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 60ml sour cream

  • 250g self-raising flour

  • 30g cocoa powder

Marble cake

Prep: 15 mins

Cook: 40-45 mins




Before you start:

Wash hands
Put on apron
Tie hair back


  1. Pre heat your oven to 160 degrees Celsius. Generously grease a two sandwich cake tins.

  2. Beat butter until smooth, then gradually add sugar and beat until light and fluffy (about 5 minutes).

  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.

  4. Gradually add self-raising flour.

  5. Remove half the batter and place in a different bowl.

  6. To the remaining batter add the cocoa powder and beat until well combined.

  7. Take two spoons and use them to dollop the chocolate and vanilla batter into the tins alternately. Once all the mixture has been used up, tap the bottom of the tins on your work surface to ensure there aren't any air bubbles.

  8. Take a skewer or a knife and swirl it through the batter to create a marbled effect. Don't over mix.

  9. Bake for 40 - 45 minutes or until a toothpick inserted in the centre comes out clean.

  10. The cakes can be sandwiched together with chocolate buttercream, chocolate spread/icing, jam – whatever you like!

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