Mary Berry Marble Cake

Mary Berry’s Marble Cake is made with margarine, superfine sugar, self-rising flour, baking powder, eggs, cocoa powder, hot water, and red food coloring. This delicious marble cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

This Marble Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Marble Cake Ingredients:

• 170g (6 oz/12 tbsp) margarine, from fridge
• 175g (6 oz/1½ cups) superfine sugar (caster sugar)
• 175g (6 oz/1½ cups) self-rising flour
• 1 tsp (1 level tsp) baking powder
• 3 large eggs
• 1 tbsp (1 level tbsp) cocoa powder
• 1 tbsp hot water
• A few drops red food coloring

How To Make Mary Berry Marble Cake?

1. Preheat the oven and prepare the tin: Preheat the oven to 180°C (350°F) or 160°C (320°F) for convection. Grease and line an 8-inch (20 cm) deep cake tin with nonstick baking paper.
2. Mix the sponge ingredients: In a large mixing bowl, combine the margarine, sugar, flour, baking powder, and eggs. Beat with an electric mixer until well blended and smooth.
3. Prepare the chocolate mixture: In a small bowl, mix the cocoa powder with hot water until smooth. Stir in a third of the sponge mixture until well combined.
4. Color the remaining sponge mixture: In another bowl, take half of the remaining sponge mixture and add a few drops of red food coloring, stirring until the color is evenly distributed.
5. Layer the cake mixture: Using tablespoons, alternate dropping spoonfuls of the three different mixtures (plain, chocolate, and pink) around the cake tin, filling the gaps as you go. There’s no need to smooth the top, as the cake will level itself during baking.
6. Bake the cake: Place the tin in the preheated oven and bake for 40-45 minutes, or until golden brown, well risen, and the top of the cake springs back when gently pressed.
7. Cool the cake: Turn the cake out onto a wire rack and leave to cool completely.
8. Decorate as desired: Once cooled, you can ice or decorate the cake as you like, or enjoy it plain with a cup of tea or coffee!

Recipe Tips:

• Use room temperature eggs and margarine: Cold ingredients don’t mix well. Make sure to let them warm up slightly before starting to ensure a smooth batter.
• Sift the flour and baking powder: This removes any lumps and ensures the cake is light and fluffy.
• Don’t overmix the batter: Once the ingredients are combined, stop mixing. Overmixing can make the cake dense and heavy.
• Check the cake with a skewer: To check if your cake is done, insert a skewer into the center. If it comes out clean, the cake is ready.
• Cool the cake completely before decorating: Decorating while the cake is warm can make the icing melt and run.

What To Serve With Marble Cake?

This soft and moist marble cake pairs well with fresh berries, whipped cream, vanilla ice cream, or a drizzle of chocolate sauce. It can also be served alongside a cup of tea, coffee, hot cocoa, or fruit compote for a delicious dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover marble cake cool completely to room temperature. Once cooled, place it in an airtight container or wrap it tightly with plastic wrap. Store it in the fridge for up to 3-4 days.
• Freeze: Let the cake cool to room temperature before wrapping it tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to 3 months. To thaw, leave the cake at room temperature for a few hours before serving.

Mary Berry Marble Cake Nutrition Facts

Serving Size: 1 slice (1/8 of cake)

• Calories: 347
• Total Fat: 19.2g
• Saturated Fat: 4.2g
• Cholesterol: 70mg
• Sodium: 418mg
• Potassium: 37mg
• Total Carbohydrate: 38.6g
• Dietary Fiber: 0.8g
• Sugars: 22.1g
• Protein: 3.9g ​

Try More Mary Berry Recipe:

• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Coconut and Jam Cake
• Mary Berry Lime and Polenta Cake