The Mary Berry Marble Cake is a beautiful, moist sponge cake with swirls of vanilla and chocolate that create a stunning marbled effect. This cake is not only visually impressive but also offers a delicious combination of chocolate and vanilla flavors in each bite. It’s perfect for tea time, birthdays, or a simple, satisfying treat any day.
Mary Berry Marble Cake
Mary Berry’s Marble Cake combines two classic flavors, vanilla and chocolate, in a single sponge cake. The batter is divided into two parts, with one half flavored with cocoa powder, and then both are swirled together to create a marbled effect. The result is a moist, light cake with a mix of chocolatey and vanilla goodness, often topped with a glaze or dusting of icing sugar.
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Why You Should Try This Recipe
- Eye-catching appearance: The marbled pattern is both classic and beautiful.
- Simple ingredients: Requires basic pantry ingredients and is easy to make.
- Moist and tender: This cake has a soft, moist texture thanks to the butter and eggs.
- Perfect for all occasions: Suitable for tea time, gatherings, or even as a dessert.
- Fun to make: Swirling the batter is a creative step that kids and adults alike enjoy.
Ingredients Needed to Make Mary Berry Marble Cake
For the Cake:
- Butter (175g, softened): Adds richness and moisture to the cake.
- Caster sugar (175g): Sweetens the cake.
- Self-raising flour (225g): Provides a light and fluffy structure.
- Baking powder (1 tsp): Ensures the cake rises properly.
- Eggs (3 large): Helps bind and add richness to the batter.
- Milk (2 tbsp): Loosens the batter for a smooth consistency.
- Vanilla extract (1 tsp): Adds a classic vanilla flavor.
- Cocoa powder (2 tbsp): For the chocolate portion of the cake.
Optional Topping:
- Icing sugar (for dusting) or chocolate glaze: For an elegant finish.
Instructions to Make Mary Berry Marble Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a 9-inch round or loaf cake tin with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for a smooth, fragrant batter.
Step 4: Add the Dry Ingredients
- Sift in the self-raising flour and baking powder. Gently fold into the mixture until combined.
- Add the milk to achieve a smooth batter consistency.
Step 5: Divide and Flavor the Batter
- Divide the batter evenly into two bowls. In one bowl, fold in the cocoa powder until fully incorporated to create the chocolate batter.
Step 6: Create the Marble Effect
- Spoon alternating dollops of vanilla and chocolate batter into the prepared cake tin.
- Using a skewer or knife, gently swirl through the batter to create a marbled effect. Be careful not to overmix, as this will blend the colors rather than create distinct swirls.
Step 7: Bake the Cake
- Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Add Topping (Optional)
- Once cooled, dust the cake with icing sugar or drizzle with a chocolate glaze for a finishing touch.
What Goes Well with Mary Berry Marble Cake?
- Whipped cream: Adds a light, airy contrast to the rich cake.
- Fresh berries: Raspberries or strawberries provide a tart counterpoint to the sweetness.
- Vanilla ice cream: Complements the flavors and adds a cool, creamy texture.
- Chocolate sauce: Drizzle over each slice for an extra chocolatey touch.
- Coffee or tea: Pairs perfectly with the flavors of vanilla and chocolate.
Expert Tips for Making the Best Mary Berry Marble Cake
- Use room temperature ingredients: Room temperature butter and eggs blend more smoothly, resulting in a tender cake.
- Don’t overmix the swirl: Swirl gently to create distinct patterns without blending the batters too much.
- Test for doneness: Insert a skewer or toothpick; if it comes out clean, the cake is ready.
- Add a glaze: For a more decadent finish, top with a chocolate or vanilla glaze.
Easy Variations of Mary Berry Marble Cake
- Orange chocolate marble cake: Add a teaspoon of orange zest to the vanilla batter for a hint of citrus.
- Nutty marble cake: Stir in a handful of chopped nuts, like almonds or walnuts, for added texture.
- Spiced marble cake: Add a pinch of cinnamon or nutmeg to the vanilla batter for a warm twist.
- Extra chocolate swirl: Mix in chocolate chips for an extra layer of chocolate in the cake.
Best Practices to Store Mary Berry Marble Cake
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage: If storing for more than 3 days, refrigerate the cake for up to 1 week. Allow to come to room temperature before serving.
- Freeze for later: Wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Best Practices to Serve Mary Berry Marble Cake
Serve at room temperature or slightly warmed, with optional toppings like whipped cream, berries, or a drizzle of chocolate sauce.
How Can I Make Mary Berry Marble Cake Healthier?
- Reduce sugar: Cut down on the caster sugar or use a natural sweetener.
- Use whole wheat flour: Substitute part of the self-raising flour with whole wheat flour for added fiber.
- Add fruits: Fold in mashed bananas or unsweetened applesauce for natural sweetness and moisture.
- Low-fat milk: Use low-fat milk to reduce the overall fat content.
Nutrition Value (per serving):
- Calories: 270
- Fat: 14g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 1g
FAQs
How do I make sure the marble effect is distinct in the cake?
To get a clear marble effect, gently swirl the chocolate and vanilla batters with a skewer or knife just once or twice. Avoid overmixing, as it can blend the colors rather than creating a distinct pattern.
Can I freeze Mary Berry Marble Cake?
Yes, marble cake freezes well. Wrap the cake or individual slices tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.
What is the best way to store marble cake to keep it moist?
Store marble cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 1 week. Let the cake come to room temperature before serving to enjoy its soft texture.
Can I add other flavors to Mary Berry Marble Cake?
Yes, you can add flavors like orange zest, almond extract, or even a touch of coffee to enhance the cake. Adding a teaspoon of orange zest to the vanilla batter, for example, creates a delightful citrus twist.
Final Words
The Mary Berry Marble Cake is a timeless, elegant cake that brings together the best of chocolate and vanilla in a single bite. With its soft, moist crumb and beautiful marbled appearance, this cake is sure to impress on any occasion. Enjoy it on its own or with a scoop of ice cream, and savor the rich flavors and delightful presentation!
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Mary Berry Marble Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Marble Cake combines two classic flavors, vanilla and chocolate, in a single sponge cake. The batter is divided into two parts, with one half flavored with cocoa powder, and then both are swirled together to create a marbled effect. The result is a moist, light cake with a mix of chocolatey and vanilla goodness, often topped with a glaze or dusting of icing sugar.
Ingredients
For the Cake:
- Butter (175g, softened): Adds richness and moisture to the cake.
- Caster sugar (175g): Sweetens the cake.
- Self-raising flour (225g): Provides a light and fluffy structure.
- Baking powder (1 tsp): Ensures the cake rises properly.
- Eggs (3 large): Helps bind and add richness to the batter.
- Milk (2 tbsp): Loosens the batter for a smooth consistency.
- Vanilla extract (1 tsp): Adds a classic vanilla flavor.
- Cocoa powder (2 tbsp): For the chocolate portion of the cake.
Optional Topping:
- Icing sugar (for dusting) or chocolate glaze: For an elegant finish.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a 9-inch round or loaf cake tin with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for a smooth, fragrant batter.
Step 4: Add the Dry Ingredients
- Sift in the self-raising flour and baking powder. Gently fold into the mixture until combined.
- Add the milk to achieve a smooth batter consistency.
Step 5: Divide and Flavor the Batter
- Divide the batter evenly into two bowls. In one bowl, fold in the cocoa powder until fully incorporated to create the chocolate batter.
Step 6: Create the Marble Effect
- Spoon alternating dollops of vanilla and chocolate batter into the prepared cake tin.
- Using a skewer or knife, gently swirl through the batter to create a marbled effect. Be careful not to overmix, as this will blend the colors rather than create distinct swirls.
Step 7: Bake the Cake
- Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Add Topping (Optional)
- Once cooled, dust the cake with icing sugar or drizzle with a chocolate glaze for a finishing touch.
