Marble cakes are a simple concept, but such a satisfying bake, with that delightful reveal when you cut into the cake and expose the hidden pattern. They are made by dividing the base cake batter, and adding colouring or flavouring to one part of it, and then mottled by dolloping light and dark batter alternately into the same cake tin. They were a feature of my childhood, but feel a little passé now, which is a shame, as they’re well worth your baking energies. I think it’s time to bring them back.
Now, many marble cake recipes will simply use a basic pound cake recipe, and introduce a couple of tablespoons of cocoa powder to half of the batter. A pound cake recipe is an extremely useful one to have up your sleeve, but, for me, it isn’t the perfect cake recipe – and the cocoa powder doesn’t go far enough for me to create a flavour contrast.
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