Marbled Chocolate Ring Cake (Inspired By Mary Berry)

This cake takes me back to childhood bake sales—those hypnotic swirls of chocolate and vanilla, that shiny icing glaze, and a slice that was always gone before the tea had cooled. It’s simple, nostalgic, and every time I make it, someone asks for the recipe.

The first time I tried this, I got a bit overzealous with the swirling. What should’ve been a marbled masterpiece turned into one big murky brown sponge. Lesson learned: less swirl, more art. Now I just draw a knife through a couple of times and leave it be. The result? A proper marbled beauty, both light and satisfying.

And let’s talk about the icing. It sets glossy and firm, and that final milk chocolate drizzle? Just enough to make it feel fancy without being fussy.

WHAT MAKES THIS RECIPE SPECIAL

• It’s an all-in-one batter – No need to cream butter and sugar separately.
• The marble effect is dead easy – Just two spoons and a quick swirl.
• The icing is rich but not overwhelming – Thanks to the dark chocolate + butter combo.

INGREDIENTS + WHY THEY MATTER

• Soft margarine (225g) – Makes the cake extra moist and mixes easily.
• Caster sugar (225g) – For a fine crumb and sweet lift.
• Self-raising flour (225g) – Gives a consistent rise every time.
• Cocoa powder (1½ tbsp) – Mixed with hot water to make a smooth chocolate paste—no lumps here.
• Plain chocolate (150g) – For a rich, glossy icing.
• Milk chocolate (50g) – Drizzled over the top for contrast and flair.

INGREDIENT SWAPS THAT HOLD UP

• Want it more buttery? You can use soft unsalted butter instead of margarine, but beat it well to ensure it’s soft enough to cream.
• No ring mould? Use a bundt tin or even a loaf tin. Just adjust baking time slightly and keep an eye out.
• Fancy a different flavour? Try adding orange zest to the vanilla portion—it pairs beautifully with the chocolate swirl.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Marble turned into mush	Swirled the batter too much	Just drag a knife through once or twice
Cake stuck in tin	Didn’t grease properly	Use melted butter + a dusting of flour
Icing too runny	Didn’t let it cool before pouring	Cool slightly before icing for better set

HOW TO MAKE MARY BERRY’S MARBLED CHOCOLATE RING CAKE

PREHEAT + PREP
Preheat the oven to 180°C/350°F/Gas 4. Grease a 1.75-litre (3-pint) ring mould thoroughly.

MAKE THE BATTER
In a large bowl, beat 225g soft margarine, 225g caster sugar, 4 eggs, 225g self-raising flour, and 2 tsp baking powder until smooth.

MARBLE IT
Spoon half the batter into the mould. Mix 1½ tbsp cocoa powder with 1½ tbsp hot water. Stir into remaining batter. Spoon the chocolate batter between the plain batter and swirl gently with a knife.

BAKE
Bake for 40 minutes or until the cake is risen and springy. Cool in tin for 5 minutes, then turn out onto a wire rack and let cool fully.

MAKE THE ICING
Melt 150g plain chocolate with 2 tbsp water and 100g butter over a pan of hot water. Stir until smooth. Pour over cooled cake and let set.

ADD THE DRIZZLE
Melt 50g milk chocolate and drizzle over the set icing using a piping bag or a snipped plastic bag. Let it set before slicing.

TIPS FROM MY KITCHEN

• Don’t overdo the swirling—a figure of eight motion with a knife is enough.
• Let the cake cool completely before icing, or it’ll slide right off.
• I store this under a cake dome at room temp—it keeps the icing glossy.

STORAGE + SERVING

• Room temp: Keeps well in an airtight container for up to 3 days.
• Freezer: Freeze the uniced cake wrapped in cling film and foil for up to 3 months. Defrost before icing.
• Serve with: A cup of strong tea, a scoop of vanilla ice cream, or just on its own—it doesn’t need much.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: Yes—just make sure it’s soft enough to blend smoothly.

Q: My marble effect didn’t show—what went wrong?
A: You probably overmixed it. Just a light swirl is all it takes.

Q: Can I make this in a regular round tin?
A: Absolutely. Just use a deep 20cm round tin and adjust the baking time by 5 minutes or so.

Try More Recipes:

• Mary Berry Chocolate Perfection Cake
• Mary Berry Chocolate Ganache Cake
• Mary Berry Feathered White Chocolate Cheesecake