This marble cake recipe is tried for tens of times now and every time I make it, its loved by everyone. You can put it in the oven after 10 minutes preparation so whenever I have some unexpected guests I just put it in the oven and preparing something else. This cake itself can be served with tea or coffee and it is so soft and tasteful that no bakery cake can beat it.
Preheat oven to 175c / 350f
Grease a 9 inch cake tin bottom or line it with butter paper.
Put all the ingredients (except coco powder) in a large bowl or a electric processor mixer bowl and mix it with an electric hand blender for 2-3 mins until smooth and well blended.
Put 3/4 of this batter into the cake tin, in the remaining 1/4th batter mix the coco powder and mix well with a spatula or a spoon.
Now pour the chocolate batter over the plain batter with help of the spoon in few places and use a toothpick or a knife give it a swirl.
Put it in the oven and cook it for 35-40 minutes until a toothpick inserted comes out clean. If its not cooked after 40 minutes, cook it for another 10 minutes till its thoroughly cooked from inside.
Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
If you do not have a hand blender then blend the sugar and butter first, beat until creamy, add eggs and beat until well blended and then add flour, milk and vanilla essence and mix.
If you want a smaller cake like loaf tin I’ve used, just take half the quantity and it would be enough.
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