Marble Cake
If you’re looking for a homemade Marble Cake that feels a little bit special without being overly complicated, this is such a lovely one to bake. With swirls of vanilla, chocolate and delicate rosewater throughout, finished with fluffy rosewater buttercream icing, it’s the kind of cake that always has people coming back for another slice.
Soft, fluffy and full of flavour, this cake looks beautiful once sliced with its marbled swirls running through the middle but it’s actually very simple to make. Perfect for Mother’s Day, birthdays, afternoon tea or family celebrations, it’s one of those cakes that feels homemade, comforting and just a little bit fancy all at once.
If you’re planning a special baking day, you might also love my Chocolate Cupcakes recipe for another homemade sweet treat that’s perfect for parties, celebrations and baking with the kids too.
Tips for the Best Marble Cake:
Spoon the batters in alternating layers for the best swirl effect
Use gel food colouring for a stronger pink colour without thinning the batter
Let the cake cool completely before icing so the buttercream stays fluffy
How to Store Marble Cake:
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
FAQ Section:
Can I make this marble cake ahead of time?
Yes. This cake is lovely made a day ahead and stored in an airtight container.
Can I freeze marble cake?
Yes. Freeze the uniced cake wrapped tightly for up to 2 months.
Can I leave out the rosewater?
Absolutely. You can simply make a classic vanilla and chocolate marble cake instead.
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Marble Cake
Ingredients
- 200g unsalted butter, softened
- 1 ½ cups caster sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 cups self-raising flour, sifted
- ¾ cup full cream milk
- Pink food colouring
- 1 teaspoon Rosewater essence
- 3 tablespoons cocoa powder
- Hot water
- 250g unsalted butter, softened
- 3 cups icing mixture, sifted
- 1-2 tablespoons thickened cream
- 1 teaspoon vanilla
- Pink food colouring
- ½ - 1 teaspoon rosewater essence
Instructions
- Preheat the oven to 150°C. Grease and line a 19cm round or square cake tin.
- Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Stir flour and milk in 2 batches until combined. Divide the mixture evenly between three bowls.
- Mix cocoa with a little hot water until you make a smooth paste. Pour the chocolate paste into one of the bowls and stir until they are well combined,
- In the second bowl, add rosewater essence and enough pink food colouring to achieve your desired colour, stir together.
- The third bowl is left plain.
- Alternately spoon the cake batters into the prepared tin. Using a butter knife, cut through the batter back and forth to create a marble effect.
- Bake in the oven for approximately 50-55 minutes, or until the cake springs back when lightly touched in the centre.
- Allow the cake to cool in the tin before inverting onto a cooling rack. Ice and decorate as desired.
- In a mixing bowl beat the butter for 3 minutes or until light and fluffy.
- Sift in the icing sugar and beat for 5-6 minutes or until light and fluffy.
- Add the vanilla and thickened cream and mix for another 1 minute.
- If making a pink icing, add the rosewater and pink colouring to the whole bowl and mix until well combined.
- If making various colours, spoon the vanilla buttercream into separate bowls and add the rosewater to the pink bowl. Gently mix each colour until combined.
Notes
- Once the cake has cooled, ice with desired colours.
- You can simple spread the icing over and decorate with edible flowers or sprinkles.
- You could also pipe some decorative designs on the cake using a few different colours.
- In the picture, I chose to pipe rosettes. I used a 1M piping nozzle for the rosettes and stars. Then I used the large round tip 1A for the blue blobs.
- The colours I used were from the 'Colour Mill' range. You can purchase these online or at Big W. You can also use any colours you have at home.
