If you are looking for a delicious and easy cake recipe that will impress your family and friends, look no further than Mary Berry’s marble cake. This cake is a classic British treat that combines chocolate and vanilla flavours in a beautiful swirl pattern. It is moist, fluffy, and rich, with decadent chocolate icing and a drizzle of white chocolate on top.
In this article, I will show you how to make this cake step by step, with tips and tricks from the legendary baker herself, Mary Berry.
What is a marble cake?
A marble cake is a cake that has two or more colours of batter swirled together to create a marbled effect. The most common colours are chocolate and vanilla, but you can also use other flavours and colours, such as lemon, orange, strawberry, or even rainbow. The marble cake is usually baked in a loaf tin or a bundt pan and can be topped with icing, glaze, or chocolate.
What is Mary Berry Marble Cake?
Mary Berry Marble Cake is a delicious and easy cake recipe that combines chocolate and vanilla flavours in a beautiful swirl pattern. It is moist, fluffy, and rich, with decadent chocolate icing and a drizzle of white chocolate on top. It is a classic British treat that is perfect for any occasion.
Why You Love this Recipe
- The cake is moist, fluffy, and perfectly balanced between chocolate and vanilla flavours
- It’s simple to make with common ingredients you likely have on hand
- Creating the marbled effect is fun and adds visual appeal
- The baking time is quick – ready in under an hour
- It’s a crowd-pleasing recipe loved by adults and kids alike
- The decadent chocolate icing puts it over the top
How to make Mary Berry’s marble cake recipe
Here are the ingredients and the steps to make Mary Berry’s marble cake recipe. You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement. You will also need a hand-held electric mixer, a small bowl, a skewer, a small pan, and a wire rack.
Ingredients Needed to Make Mary Berry Marble Cake
For the cake:
- 225g (8oz) butter, softened
- 225g (8oz) caster sugar
- 4 large eggs
- 225g (10oz) self-raising flour
- 2 level tsp baking powder
- 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 (optional)
Instructions to Make Mary Berry Marble Cake
To make the perfect Mary Berry Marble Cake, follow these pro tips from the legendary baker herself:
Step 1: Prepare the Pan
- Preheat the oven to 160°C/Fan 140°C/gas 3.
- Lightly grease the loaf tin and line the bottom with a circle of greaseproof paper.
Step 2: Make the Batters
- In a large bowl, beat the butter and sugar together with a hand-held electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Fold in the flour, baking powder, milk, and vanilla extract until the mixture is smooth.
- Spoon half of the mixture into another bowl and set aside.
- In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly.
- Add the cocoa powder mixture to one of the bowls of cake mixture and mix well until evenly blended.
Step 3: Bake the Cake
- Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface.
- Bake for 50 minutes–1 hour, until the cake is well-risen, springy to the touch and beginning to shrink away from the sides of the tin.
- Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely.
Step 4: Make the Icing
- Melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for 1 minute.
- Stir in the milk and icing sugar, then remove from the heat and mix thoroughly.
- If necessary, leave the icing on one side, stirring occasionally, to thicken.
Step 5: Finish the Cake
- Spread the cold cake evenly with the icing.
- Drizzle the melted white chocolate over the top if using.
- Leave to set before slicing and serving.
What Do I Serve With Mary Berry Marble Cake?
Mary Berry Marble Cake is a versatile cake that can be served with different accompaniments, depending on your preference and the occasion.
Here are some suggestions:
- Dust with powdered sugar or top with vanilla ice cream for added sweetness
- Pair with fresh berries like raspberries, blueberries, or strawberries
- Serve with whipped cream or vanilla custard
- Offer with hazelnut or vanilla coffee for dipping
- Add a dollop of chocolate or caramel sauce for more decadence
- Sprinkle with crushed nuts like pecans or walnuts for crunch
Drizzle with honey or caramel for extra flavour
- Serve with hot tea or coffee for an afternoon pick-me-up
Pro Tips to Make Perfect Mary Berry Marble Cake
- Use room temperature ingredients. Allow eggs, milk, and butter to come to room temperature before starting for best texture.
- Cream the butter and sugar thoroughly. Beat for at least 3-5 minutes until light and fluffy. This creates air pockets that make the cake light.
- Don’t overmix the batter. Gently fold in dry ingredients just until combined to avoid denseness.
- Alternate spoonfuls of batter evenly. Distribute chocolate and vanilla batters evenly for a symmetrical marbled effect.
- Swirl batters gently. Use a skewer or knife to lightly swirl batters in a folding motion. Don’t over-swirl or batters will blend together.
- Insert a skewer to check doneness. The cake is ready when a skewer inserted in the centre comes out clean.
- Allow the cake to cool completely before icing. This prevents icing from melting or sliding off.
- Use an offset spatula to ice the cake smoothly. Apply icing in an even layer over the top and sides for the best appearance.
- Add white chocolate drizzle while the icing is still wet. Drizzle will adhere better to moist icing.
- Store the cake in an airtight container. Keeps cake moist and fresh for up to 5 days at room temperature.
Variations of Mary Berry Marble Cake
You can also try some variations of Mary Berry Marble Cake, by using different flavours and colours for the batters.
Here are some ideas:
- Lemon and poppy seed: Replace the vanilla extract with lemon extract, and add 2 tbsp of poppy seeds to the vanilla batter. Replace the cocoa powder and hot water with lemon juice and zest, and add them to the other half of the batter. For the icing, use lemon juice instead of milk, and drizzle with lemon curd instead of white chocolate.
- Orange and chocolate: Replace the vanilla extract with orange extract, and add 2 tbsp of orange zest to the vanilla batter. Keep the cocoa powder and hot water for the chocolate batter. For the icing, use orange juice instead of milk, and drizzle with melted dark chocolate instead of white chocolate.
- Strawberry and cream: Replace the vanilla extract with strawberry extract, and add a few drops of pink food colouring to the vanilla batter. Keep the cocoa powder and hot water for the chocolate batter. For the icing, use cream instead of milk, and drizzle with melted white chocolate mixed with some strawberry jam.
How do I store Mary Berry Marble Cake Leftovers?
You can store Mary Berry Marble Cake leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze the cake for up to three months, either whole or in slices. Wrap the cake well with cling film and foil, and label it with the date. To thaw, leave the cake at room temperature for a few hours, or in the fridge overnight.
How do I reheat Mary Berry Marble Cake Leftovers?
You can reheat Mary Berry Marble Cake leftovers in the microwave or in the oven, depending on how much you want to reheat and how moist you want the cake to be.
Here are the steps:
- To reheat in the microwave, place a slice of cake on a microwave-safe plate, and cover it with a damp paper towel. Microwave for 10-15 seconds, or until warm. Be careful not to overheat, as this will dry out the cake.
- To reheat in the oven, preheat the oven to 160°C/Fan 140°C/gas 3. Wrap the cake or the slices in foil, and place them on a baking tray. Bake for 10-15 minutes, or until warm. This method will keep the cake moist and soft.
Nutrition value (per slice, based on 10 slices):
- Calories: 402 kcal
- Fat: 20.8 g
- Carbohydrates: 50.9 g
- Protein: 6.4 g
How do I make the cake more moist?
To make the cake more moist, you can add some sour cream or yogurt to the batter, or brush some simple syrup over the cake after baking. You can also cover the cake with a damp cloth while it cools, to prevent it from drying out.
Can I use a different pan for this recipe?
Yes, you can use a different pan for this recipe, as long as it has a similar volume and shape as the loaf tin. You can also use a bundt pan, a round cake pan, or a square cake pan, but you may need to adjust the baking time accordingly. To check if the cake is done, insert a skewer into the centre and see if it comes out clean.
How do I store and freeze this cake?
You can store this cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze the cake for up to three months, either whole or in slices. Wrap the cake well with cling film and foil, and label it with the date. To thaw, leave the cake at room temperature for a few hours, or in the fridge overnight.
Mary Berry’s marble cake recipe is a simple and delicious way to make a stunning cake that will wow your guests. It is easy to follow, uses basic ingredients, and has a lovely chocolate and vanilla flavour. You can make it for any occasion, such as a birthday, a tea party, or a weekend treat. Try it today and enjoy the compliments!