Chocolate & Vanilla Marble Cake

Preparation info

  • Makes one

    24 cm

    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a recipe from my mother’s Finnish friend, Iria. She and my mum say that every Finn has their own recipe for a classic stripey ‘tiger cake’. You can also make this with just vanilla and have a plain sponge cake — good for filling with jam and cream or covering with a chocolate icing — but most people love to see the two different colours in the cake. Children enjoy helping with this — they love licking the beaters and the chocolate and vanilla bowls.


  • 250 g(9 oz) butter, softened
  • 280 g(10 oz/ cups) caster (superfine) sugar
  • 4 eggs
  • 280 g(10 oz/ cups) plain (all-purpose) flour
  • teaspoons baking powder
  • 150 ml(5 fl oz) pouring (single) cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder


    Preheat the oven to 180°C (350°F/Gas 4). Grease and flour a 24 cm( inch) springform cake tin or a small bundt tin.

    Beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating well after each one goes in. Sift in the flour and baking powder and beat well, then beat in the cream so that you have a fluffy mixture. Divide the batter between two bowls, putting more than half into one bowl. To this add the vanilla and beat it in well. Sift the cocoa into the other half, whisking it in completely.

    Dollop most of the vanilla batter into the greased tin (you don’t have to entirely cover the bottom). Then dollop the chocolate batter in here and there, followed by the remaining few tablespoons of the vanilla batter. Use a skewer or the tip of a teaspoon to make a few swirls so that the two batters become a bit stripey. You don’t want them mixing together, but distinct white and brown patches swirling into each other.

    Bake for 50–60 minutes, or until a skewer poked into the centre comes out clean. Cool in the tin before turning out.