I was craving for a simple cake without getting into the fuss of whipping gluten-free or a vegan allergen cakes…went back to my memory lane and thought of this marble cake which I used to whip quite regularly decades ago, and after experimenting with a tons of new things, sometimes you wanna go back to those simple pleasures which were so familiar.

When I first started baking as a little girl, marble cake was one of the first things I learnt from my mum. At times we would also play with colours to make those rainbow swirls in the cake. When I was whipping up this cake I had those flashbacks and vivid memories of the time I use to spend with my mum when I was a little girl. It’s truly such a family favourite and for a good reason! It’s a treat for all senses - it looked beautiful and tasted divine, with the classic flavours of chocolate and vanilla topped with the luscious chocolate buttercream frosting that’s as good as a warm and comforting hug!

I planned to serve and photograph it with icing, as soon as I pulled this cake out of the oven, the marble effect looked too captivating to not to capture. So I took the picture when it was still warm without any frosting ( swipe left to see that pic), but by the time it cooled and I frosted it, the sun moved and I got a bit stressed.... but it was actually fine, as the moment I clicked a shot, it looked gorgeous! “That’s the one” I said to myself, and sat down to enjoy this luscious and super delicious cake!

Though I must admit this isn’t the healthiest cake but it truly serves your indulgence cravings. I sooo enjoyed baking and digging into this heavenly cake - cutting the first slice and seeing the contrasting swirls is a true delight that you must experience too — learn how to make this amazingly delicious cake and enjoy those simple pleasures!!


PREP TIME: 20 minutes BAKE TIME: 25 minutes PASSIVE TIME: 2 hours FROSTING TIME: 20 minutes SERVES: 12-5 slices


For Cake:

  • 1 3/4 cup cake flour

  • 3 eggs, room temperature

  • 185g unsalted butter, room temperature

  • 1/2 cup whole milk/buttermilk, room temperature

  • 1 cup caster sugar

  • 2 tsp vanilla extract

  • 2 1/4 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 tbsp dutch process cocoa powder

For Chocolate Buttercream Frosting:

  • 125g unsalted butter, room temperature (soft but not sticking to fingers)

  • 1 1/2 cup confectioners sugar

  • 1/4 cup dutch process cocoa powder

  • 2 tbsp cold milk or cream

  • 1/6 tsp salt

  • 1 tsp vanilla extract


For Cake:

  1. Grease and line a 25cm long x 4cm wide loaf pan with parchment paper. Pre-heat the oven to 180°C.

  2. In a stand mixer fitted with paddle attachment, cream the butter, sugar and vanilla on medium high speed until light and fluffy, at least 3 minutes. Add eggs, one at a time while the mixer is still running, whisk well after each addition until well combined, at least 3-4 minutes. Add milk and blend on low speed to mix with butter mixture.

  3. Sift flour, baking powder and salt in a bowl. Remove bowl from the stand, and fold in half of the flour, once its well combined fold in rest of the flour until well combined.

  4. Take 1/3 of the cake batter in a bowl and fold in the sifted cocoa powder.

  5. In a prepared pan, pour half of the white batter, drop spoonful of the chocolate batter on top leaving a little gap in each spoonful of batter dropped. Cover it with rest of the white batter. With a clean table knife, create a swirling pattern by running it through the batter to create a marble effect. Do not over do it as your swirls will mix too much and your swirls will be lost.

  6. Bake it in pre-heated oven for 22-25 minutes or until the skewer comes out clean.

  7. Cool in pan for 10 minutes. Turn out on wire rack to cool completely before frosting.

For Chocolate Buttercream Frosting: