Paul Hollywood's marble cake recipe – a delicious recipe with unsalted butter, caster sugar, natural vanilla, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat your oven to 180C.
2
Line a 1kg loaf tin with baking parchment.
3
In a large bowl, beat the butter, 180g of the sugar and the vanilla extract together until the mixture is light and fluffy.
4
Beat in the eggs, one at a time, then sift the flour and baking powder over the mixture and fold in with 2 tbsp of the milk.
5
Spoon two-thirds of the mixture into the prepared loaf tin - it should three-quarters fill the tin.
6
Sift the cocoa over the remaining third of the mixture and fold in, together with the remaining 20g sugar and the last of the milk.
7
Spoon the chocolate mixture over the cake mixture in the tin, then run a fork through both mixtures, gently swirling the two together to create a marbled effect .
8
Bake for 55-70 minutes, until the cake shrinks slightly from the sides of the tin and a skewer inserted into the centre comes out clean, testing the cake after 55 minutes.
9
Remove the cake from the tin and leave to cool on a wire rack.
10
Once cooled, dust with icing sugar.
1024
kcal
Calories
49
g
Fat
133
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 g (7.1oz) unsalted butter, softened, 200 g (7.1oz) caster sugar, 1.5 tsp natural vanilla extract, 3 large eggs, and more.
Yes, Paul Hollywood's marble cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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