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Photo of Old-Fashioned Marble Cake by Vibha Bhutada at BetterButter

Old-Fashioned Marble Cake

Vibha Bhutada
10 minutes
Prep Time
40 minutes
Cook Time
6 People
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ABOUT Old-Fashioned Marble Cake RECIPE

Believe it or not, marble cake is one of the very first cakes I ever made. Going down the memory lane, I still remember my mom's homemade lovely sponge cakes which were the highlight of our summer holidays and picnics as a child.

Recipe Tags

  • German
  • Egg-free
  • Easy
  • Baking
  • Dessert

Ingredients Serving: 6

  1. 1 1/4 cups all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 3/4 cup condensed milk
  5. 10 tbsp milk
  6. 1 tsp vanilla essence
  7. 4 tbsp melted butter
  8. 2 tbsp roughly chopped dark chocolate
  9. Softened butter to grease the pan
  10. flour (for dusting)


  1. Preheat oven to 180 C.
  2. Grease a loaf pan or a 6-inch cake pan with softened butter and dust it with some flour, shaking out the excess. Keep aside.
  3. Sieve the all-purpose flour, baking powder and baking soda in a deep bowl and keep aside.
  4. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
  5. Add the sieved all-purpose flour mixture and approx. 9 tbsp of milk and mix gently with the help of a spatula to make the vanilla sponge batter of a dropping consistency. Keep aside.
  6. Combine the dark chocolate and remaining 1 tbsp milk in a microwave-safe bowl and microwave on high for 30 seconds and mix well.
  7. Add 1/2 cup of vanilla sponge batter and mix very well to form a chocolate sponge batter.
  8. Divide the remaining vanilla sponge batter into 2 equal portions.
  9. Pour one portion of the vanilla batter into the prepared pan and spread it evenly.
  10. Drop half of the chocolate batter on top of the vanilla batter in spoonfuls.
  11. Use a knife or a skewer to swirl it around.
  12. Pour the remaining vanilla sponge batter on top of the chocolate sponge layer and spread it evenly.
  13. Add the remaining chocolate batter and swirl gently only on top, don’t go too deep. There is no rule for this, alternate the batter as much or as little as you would like.
  14. Bake in the oven for 40 minutes till the cake leaves the sides of the tin and is springy to touch.
  15. Remove the pan from the oven and let the cake cool in the pan for 20 minutes.
  16. Run a knife on the sides of the pan and invert the cake on a cooling rack.
  17. Let it cool completely before slicing.
  18. Cut into pieces and serve.

Reviews (3)  

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Sneha Gilla
Sneha Gilla   Jan-13-2017

Shereen Fatima
Shereen Fatima   Jul-15-2016

lovely memories vibha..looks so awesome!

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