Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Chef's Cooking Tips
- Use room temperature ingredients for a smoother batter.
- Gently swirl the two batters with a skewer or knife to create the marbled effect without overmixing.
- Avoid opening the oven door too often to keep the cake from sinking.
Ingredients 0/11
Ingredient Image
Reasons You'll Love It
This cake offers the perfect balance of rich chocolate and smooth vanilla flavors. Its beautiful marbled pattern makes it fun to look at and even better to eat. It’s a simple yet impressive dessert that pleases both kids and adults.
Step 1
Preheat your oven to 180°C and grease a medium-sized round cake tin.
Step 2
In a large bowl, whisk together the eggs, sugar, and vanilla essence until the mixture is light and fluffy.
Step 3
Gently fold in the flour, baking powder, oil, milk, and a pinch of salt until everything is just combined—try not to overmix.
Step 4
Scoop about two-thirds of the batter into another bowl, then stir in the cocoa powder and 2 tablespoons of milk until smooth.
Step 5
Pour the vanilla batter into the tin first, then dollop the chocolate batter on top in a circular pattern.
Step 6
Sprinkle chocolate chips over the top for a little extra yum.
Step 7
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Let the cake cool completely before slicing and serving.
289
people cooked this recipe
Great Ways To Serve
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side can add a nice touch of color and freshness. This cake also pairs well with a cup of coffee or tea.
Reheating And Storage
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. Thaw completely before serving.
Frequently Asked Questions
Can I use butter instead of oil in this cake?
Yes, you can substitute oil with melted butter in the same quantity for a richer flavor.
How do I know when the cake is fully baked?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Can I use self-raising flour instead of plain flour and baking powder?
Yes, just omit the baking powder if you use self-raising flour.
What can I use if I don’t have vanilla essence?
You can replace it with vanilla extract or leave it out for a milder flavor.
How do I prevent the batter from overmixing?
Fold the ingredients gently until just combined; a few lumps are okay.
Can I add nuts or dried fruit to the batter?
Yes, folded in gently, nuts or dried fruit can add extra texture and flavor.
Should I cover the cake while it cools?
It’s best to let it cool uncovered to avoid sogginess.
Can I freeze this cake after baking?
Yes, cool completely, wrap well, and freeze for up to 2 months.
