Marble cake is a classic childhood cooking memory. We like to make the colours strong for maximum impact, as they may fade during baking. We’ve created this one in a bundt pan for easy elegance.
Looking for more bundt cake recipes?
Ingredients
Marble cake
Icing
Method
Marble cake
1.Preheat oven to 180°C/350°F. Grease a 24cm (9½in) bundt cake pan well; dust with a little extra flour, shake out excess.
2.Beat butter, sugar and vanilla in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Stir in sifted flour and milk, in two batches, until mixture is smooth.
3.Divide mixture into three bowls; tint one mixture pink. Blend sifted cocoa with extra milk in a cup; stir into second bowl of mixture. Leave remaining mixture plain. Drop alternate spoonfuls of mixtures into pan. Pull a skewer backwards and forwards through cake mixture to create a marble effect.
4.Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in pan for 5 minutes before turning onto a wire rack over an oven tray to cool.
5.Make icing. Pour icing over cold cake.
Icing
6.Sift icing sugar into a medium bowl; stir in enough of the milk until it is a drizzly consistency (icing is on the runnier side so it gives the cake a light coating).
Make the colours fairly strong for maximum impact, as they may fade during baking.
Store this cake in an airtight container at room temperature for up to 3 days. Uniced, the cake can be frozen for up to 3 months.
Note
