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This pound cake is rich and moist with lovely swirls of white and chocolate batters. Marble cakes may look complicated, but they actually start with a white batter. Once the batter is made it is divided in half and then melted semisweet chocolate is added to one half. The marbling is created by placing the white and chocolate batters alternately in a bundt pan and then running your knife through the two batters to blur the lines.


Self-raising flour
: 225g
Caster sugar
: 225g
: 225g
: 4
: 3 tbsp
Vanilla extract
: 2 tsp
: 2 tbsp

Chocolate And Vanilla Marble Cake


  • Start heating your oven up to 180C/350F/Gas 4
  • Mix the butter and sugar together in a large mixing bowl. Make sure you're left with no large lumps of butter or you'll end up with a very odd cake.
  • Add the eggs one at a time, mixing until the mixture is smooth after each one.
  • Add the milk and vanilla extract, making sure they're mixed in evenly.
  • Gradually add the flour, mixing at the same time, until the mixture is smooth.
  • Divide the mixture evenly between two bowls.
  • Add the cocoa to one of the bowls and thoroughly mix it in until the mixture is a uniform colour.
  • Grease the cake tin and line with greaseproof paper if you want to.
  • Use two spoons to add blobs of each of the mixtures to the tin alternately.
  • After each 'layer' of blobs, tap the cake tin firmly on the worktop/table, and slide it around slightly on the surface to remove any air bubbles.
  • You should get around 3 'layers' of blobs. If you want to, use a knife to slightly swirl the blobs into eachother to create a marbled effect.
  • Bake for 45 mins to an hour. When it's done you should be able to insert a skewer or knife through the centre of the cake and it will come out clean.