Chocolate and Vanilla Marble Cake drizzled with generous amount of melted white and milk chocolate. A firm family favourite!
The theme for this month’s Bumpkin Betty Baking Club is family favourites. This has come at a perfect time for me. With our wedding being held at my childhood home, and all the preparations going on around the garden, I’m reminded of family times, and feeling very sentimental about my home. Back at my Mum’s getting ready for our wedding I was able to sit and have a good read through all my Mum’s classic family recipe books, the ones all our birthday cakes, Christmas cakes and party treats came from. The Supercook collection, and the Dairy Diary baking books. The Good House Keeping series, and the glossy cake books with their steam engine cakes and pram cakes baked for birthdays and captured in photographs of our childhoods.
I took a while to decide what I wanted to bake. Baking with my Mum and Grandmas is where I got my love for food and for being in the kitchen, and cakes and desserts were always an important part of family celebrations. My first thoughts were of the little butterfly cakes with their upturned sponge wings in a hollow filled with buttercream, or the cream horns I baked with my Grandma when I was little. Or I could have made Mum’s classic devil’s food cake or her towering many layered strawberry gateaux, a much requested choice at family parties. A raspberry trifle was made every Christmas to the delight of my Grandad, and my Mum’s home made sausage rolls, warm out of the oven, are still one of my all time favourite things to eat.
In the end though, I opted for a bake that didn’t even need a recipe book. This is the cake I remember my Mum baking whenever a cake was required for no special reason at all. The type of cake that could be cut and had with a cup of tea, or to finish off a weekend lunch. I even made it in the same ring shaped tin my Mum used to bake it all those years ago when we were little. I learnt to bake this as a child, and remember the recipe to this day. You know a recipe must be a family favourite when you know it by heart!
The marble cake stands the test of time and remains a favourite to this day. It didn’t take long for the whole cake to be gobbled up. Its sturdy enough to be cut into a thick wedge and be wrapped up as part of a packed lunch. Its one thats enjoyed by all generations, from little ones to Grandparents, making it the perfect cake for picnics and family occasions. Its moist and chocolatey, but not overly rich. I love the look of the cake when its sliced, with the chocolate sections and vanilla sections baked into each other. The chocolate drizzled on top adds an extra level of indulgence, but you can leave this off if you like and just sprinkle with a little bit of icing sugar as a finishing touch. I used a ring shaped bundt tin, but it works equally well baked in a round 8in spring form tin, or even a loaf tin. Just keep an eye on it as it bakes and adjust the baking time if needed.
– If you want to join the Bumpkin Betty Baking Club and bake along to a different theme each month you can sign up here.
– I’ve made this marble cake with butter and margarine before. Both work well so you can use whichever you have to hand.
– I used a bundt tin, but you can use an 8in round springform tin, or even a loaf tin if you like. Adjust the baking times accordingly.
- 225g butter or margarine, softened to room temperature
- 225g caster sugar
- 4 large eggs
- 225g self raising flour
- 1 teaspoon vanilla extract
- 50g cocoa powder
- 100g milk chocolate
- 100g white chocolate
- Preheat the oven to 180C/ 160C fan/ 350F.
- Well grease a bundt tin.
- In a large bowl, cream together the butter and caster sugar until light and fluffy.
- Add in 2 of your eggs along with half of the flour and beat to combine. Repeat with the remaining eggs and flour. Beat in the vanilla extract.
- Divide the mixture into roughly half and separate into two bowls, don't worry if its not too exact.
- Sift the cocoa powder into one half of the mixture, and mix until evenly combined.
- Begin by putting half the vanilla mixture into the bundt tin in evenly spaced blobs, leaving space in between for the chocolate mixture. Spoon half the chocolate mixture into these spaces. Alternate with more of both mixtures on top. If you want more of a swirl pattern here you can mix the two batters together by carefully swirling through a kitchen knife. I prefer to leave them in blobs.
- Bake for approximately 25 minutes, until the cake is risen, and an inserted skewer comes out clean.
- Cool completely, then turn out onto a wire rack.
- Melt the white chocolate and milk chocolate in separate bowls. I did this in the microwave, in 30 second blasts stirring in between. Drizzle the melted chocolate over the top of the cake and allow to set.
- Keeps for about 4 days in an air tight container.