Diana's Desserts - www.dianasdesserts.com
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Marble Cake

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Servings: 12
"Brilliantly attractive cake for adults or kids"......Sarah

For Cake:
250g (9 oz./2 sticks Plus 1 tablespoon) butter, softened
1 tablespoon vanilla essence (extract)
275g (1 1/3 cups/10 oz.) castor sugar (granulated or superfine sugar)
3 eggs
335g (2 cups/12oz.) self-raising flour
180ml (2/3 cup/5 1/2 oz.) milk
Pink food colouring* (see note below)
2 tablespoons cocoa powder, sifted
1 tablespoon milk, extra

For Greasing Cake Pan:
Use either vegetable oil, olive oil, or butter or margarine

Pink Butter Frosting:
90g (3 oz./3/4 stick/6 tbsp.) butter
160g (6 oz.) icing sugar (confectioners' sugar)
1 tablespoon milk
Pink food colouring* (see note below)

For Cake:
1. Preheat oven to moderate (350 degrees F/180 degrees C). Grease a deep 22cm (8 to 9-inch) round cake pan; line base with baking paper (parchment paper).

2. With an electric hand mixer or stand mixer, beat butter, vanilla essence and sugar until light and fluffy; add eggs one at a time, beating until combined. On low speed of mixer, beat in flour and milk, in two batches.

3. Divide cake batter evenly among 3 bowls. Tint batter in one bowl pink by stirring through a few drops of colouring.

4. Blend sifted cocoa with the 1 extra tablespoon milk in a cup; stir into second bowl of cake batter.

5. Drop alternate spoonfuls of the three coloured batters into prepared pan.

6. Pull a skewer bakwards and forwards through cake batter several times for a marbeled effect. Smooth surface with metal spatula.

7. Bake cake in moderate oven (350 degrees F/180 degrees C)) for about 1 hour. Cool cake in pan for 5 minutes; then turn out onto wire rack and turn cake right side up to cool.

Once cake has cooled completely, spread Pink Butter Frosting over top of cake and if desired sprinkle chocolate jimmies over frosting and dust with cocoa powder, or just dust top of cake with icing (confectioners's) sugar for a simple but elegant presentation.

Makes 12 servings.

Pink Butter Frosting:
Beat softened butter in a small bowl until light and luffy; beat in icing sugar and milk, in two batches. Using wooden spoon, beat in a few drops of colouring to tint frosting pink! Spread over top of cake.

*Note from Diana's Desserts:
If you can't find pink food coloring, just add 3 to 4 drops (use an eye dropper; this works well) of red food coloring for the pink cake batter, and 3 or 4 drops of red food coloring for the frosting.


Nutritional Information
25.8 g fat
1988kJ (calories)

Photograph taken by Diana Baker Woodall© 2003

Submitted By: Sarah Fisher
Date: October 6, 2003


Reviewer: Lyana
My cake fell. End of review.


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