01
Step 1
In a large bowl, beat the butter until it’s soft and creamy. Add the eggs one at a time, beating well after each addition.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Mix in the powdered sugar and vanilla extract until everything is smooth.
03
Step 3
Gradually add the flour and baking powder, stirring until just combined.
04
Step 4
Divide the batter into two bowls. In one bowl, mix in the cocoa powder and a little milk until smooth.
05
Step 5
Pour a layer of the plain batter into your baking tin, then add a layer of the chocolate batter. Keep alternating layers until all the batter is used.
06
Step 6
Use a toothpick or skewer to gently swirl the batters together for that marbled effect.
07
Step 7
Bake at 180°C (350°F) for about 25-30 minutes, or until a toothpick comes out clean. Let it cool before slicing.
08
Step 8
Enjoy a slice with your favorite cup of tea!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use room temperature ingredients to ensure the batter mixes smoothly.
- Don’t overmix the batter once you add the cocoa to keep the swirls distinct.
- Gently swirl the two batters with a skewer or knife for a marbled effect without blending them completely.
Why you’ll love it
This cake is a delightful mix of vanilla and chocolate flavors, creating a beautiful swirl that is as pleasing to the eye as it is to the palate. It’s moist, tender, and pairs perfectly with a warm cup of tea. Its simple but elegant appearance makes it a great choice for both everyday treats and special occasions.
Serving ideas
This cake is wonderful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh berries or a dusting of powdered sugar add a nice touch for presentation and flavor balance.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to three days to keep it fresh and moist. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month. Thaw at room temperature before serving.
