Marble cake

(16 ratings)
Woman's Weekly Marble cake
Woman's Weekly Marble cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe First featured in an 1974 issue of Woman's Weekly, this chocolate marble cake is made in a ring mould for a change and we've added the yummy chocolate icing


  • 175g (6oz) butter
  • 175g (6oz) caster sugar
  • 3 large eggs, beaten
  • 250g (8oz) plain flour
  • 2 level tsp baking powder
  • 15g ( oz) cocoa powder
For the icing:
  • 200g bar dark chocolate
  • 300ml ( pint) double cream
  • 1.75 litre (3pint) ring mould 24cm (9 1/2in) diameter, buttered

If you don't have a ringmould, make this cake in a round or square tin of the same capacity.


  1. Set the oven to or 190C/375F/Gas mark 5. Beat the butter until softened, add the sugar and cream them together until light and fluffy in colour and texture.
  2. Gradually add eggs, beating well. Fold in the flour and baking powder, quickly and lightly, using a metal spoon. Spoon half the mixture into another bowl, sift in the cocoa powder and stir it in lightly.
  3. Spoon alternate amounts of chocolate and plain mixture into mould, so that when cake cooks it will have a marbled effect. Bake in centre of oven for 35-40 minutes, until its springy to the touch. Carefully loosen cake from sides of mould; turn it out on to a wire rack to cool.
  4. To make the icing: Melt the chocolate in a large bowl over a pan of simmering water. Stir in cream and let icing cool, without stirring too much, before spreading it over the cake with a palette knife. Leave in a cool place to set.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 473(kcal)
  • Fat 32.0g
  • Saturates 19.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(16 ratings)

Your comments


I love this recipe and use it for cupcakes too. I don't find it dry - don't over bake or over mix. I do add vanilla and you can be generous with butter and even eggs. I use the ganache choc icing for lots of cakes too!

Dry Cake

This recipe produced about a third of the mixture needed for the ring mould. Because the cake was so shallow it needed much less time to cook. There was also too much flour so the cake is very dry. But it marbled nicely, and the icing was delicious.

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