Mary Berry Marble Cake Recipe

Hi, readers! As a culinary enthusiast, I’ve been deeply inspired by the iconic Mary Berry. Her rich legacy stems from her rigorous training at The Cordon Bleu in Paris and Bath School of Home Economics. While the swinging ’60s had their own charm, Mary Berry’s rise as the cookery editor of Housewife magazine and later, Ideal Home magazine, made her a household name.

And if you’re a fan of classic British television, you might remember her delightful presence on “Afternoon Plus with Judith Chalmers” in the early ’70s. This was a period when, amid having three wonderful children, she still managed to churn out recipe books and be a face for the BBC’s culinary television series from her lovely home in Buckinghamshire. Taking a cue from her vast experience, today I want to share my own take on one of her classics: the Marble Cake.

Mary Berry Marble Cake Recipe Overview:

Mary Berry’s Marble Cake is an embodiment of love, tradition, and impeccable taste. This cake combines light and dark with a creamy vanilla base and rich cocoa, creating a dessert that’s both beautiful and delicious. This recipe promises a moist, fluffy texture, crowned with a creamy chocolate icing and a drizzle of white chocolate for an added touch of elegance. Perfect for afternoon teas or just when you crave something truly special. This cake bakes in 40–45 minutes and yields 10 slices.

Ingredients:

For the cake:

  • 225g butter, softened: Softened butter will ensure a smoother mixture and lend to the cake’s moist and fluffy texture.
  • 225g caster sugar: This fine sugar will easily blend with the butter, providing the cake its characteristic sweet touch.
  • 275g self-raising flour: The key to the cake’s rise and soft texture.
  • 2 level tsp baking powder: For that added lift.
  • 4 large eggs: They bind the ingredients together, creating a harmonious blend of flavors.
  • 2 tbsp milk: To add a touch of moisture and lightness.
  • ½ tsp vanilla extract: For that fragrant and rich vanilla undertone.
  • 1½ level tbsp cocoa powder: The dark counterpart in our marble mix.
  • 2 tbsp hot water: To ensure the cocoa blends seamlessly with the other ingredients.

For the icing:

  • 25g butter: To create a creamy base for the icing.
  • 15g cocoa powder, sifted: To introduce a rich, chocolaty flavor.
  • 1-2 tbsp milk: To get the desired consistency.
  • 100g icing sugar, sifted: For sweetness and a velvety texture.
  • about 25g white chocolate, melted: For a luxurious finishing touch.

Instructions:

  1. Preheat the Oven: Begin by preheating your oven to 180°C (160°C fan, gas mark 4). Also, grease and line a round cake tin (approximately 20cm in diameter) with parchment paper.
  2. Butter and Sugar: Cream melted butter and caster sugar in a large dish until frothy.
  3. Add Eggs and Dry Ingredients: Gradually add eggs, mixing well after each addition. Gently fold in
  4. Divide the Batter: Split the mixture into two equal parts. To one part, add the milk and vanilla extract, mixing until combined. In the other half, make a paste of cocoa powder and hot water and fold it into the batter until well integrated.
  5. Create the Marble Effect: Alternately spoon dollops of the vanilla and chocolate mixtures into the prepared cake tin. Using a skewer or the handle of a spoon, swirl the two mixtures together, creating a marbled effect. Be careful not to overmix.
  6. Bake: A skewer put into the center should come out clean after 40 to 45 minutes in the oven. After a few minutes on the baking sheet, cool on a wire rack.
  7. Prepare the Icing: While the cake cools, make the icing. Smoothly combine melted butter and sifted cocoa powder in a saucepan. Slowly incorporate the milk and icing sugar, continuously stirring until you have a glossy, spreadable consistency.
  8. Ice the Cake: Place chocolate icing on the cake after it cools. Drizzle the melted white chocolate on top, creating your desired pattern.

Also Try: Mary Berry Christmas Cake Recipe

FAQs:

Q: Can I use regular flour instead of self-raising flour?

Yes, if using regular flour, add an extra 1.5 tsp of baking powder to compensate for the rising agents in self-raising flour.

Q: How do I store the leftover cake?

You can keep leftover cake in an airtight jar at room temperature for 4 days.

Q: Can I sprinkle dark chocolate instead of white?

Absolutely! Dark chocolate will give a richer taste and contrast beautifully with the light-colored icing.

Q: How do I know when my cake is perfectly baked?

The cake should spring back when lightly pressed. Also, a skewer inserted into the middle should come out clean without any wet batter.

Q: Can I flavor or combine this recipe?

Certainly! Consider adding orange zest, nuts, or even dried fruits for an extra dimension of flavor.

Conclusion:

This Marble Cake, inspired by Mary Berry, is a harmonious blend of flavors and textures. Perfect for any occasion or a simple evening treat, its dual-toned elegance and mouth-watering taste are sure to impress. Bake in your apron and sleeves!

Marble Cake Recipe Mary Berry

Mary Berry Marble Cake Recipe

Cook Time 45 minutes
Course Dessert
Cuisine British
Servings 10 Slices

Ingredients
  

For the Cake:

  • 225 g butter softened
  • 225 g caster sugar
  • 275 g self-raising flour
  • 2 level tsp baking powder
  • 4 large eggs
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • level tbsp cocoa powder
  • 2 tbsp hot water

For the icing:

  • 25 g butter
  • 15 g cocoa powder sifted
  • 1-2 tbsp milk
  • 100 g icing sugar sifted
  • 25 g white chocolate melted

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 180°C (160°C fan, gas mark 4). Also, grease and line a round cake tin (approximately 20cm in diameter) with parchment paper.
  • Butter and Sugar: Cream melted butter and caster sugar in a large dish until frothy.
  • Add Eggs and Dry Ingredients: Gradually add eggs, mixing well after each addition. Gently fold in
  • Divide the Batter: Split the mixture into two equal parts. To one part, add the milk and vanilla extract, mixing until combined. In the other half, make a paste of cocoa powder and hot water and fold it into the batter until well integrated.
  • Create the Marble Effect: Alternately spoon dollops of the vanilla and chocolate mixtures into the prepared cake tin. Using a skewer or the handle of a spoon, swirl the two mixtures together, creating a marbled effect. Be careful not to overmix.
  • Bake: A skewer put into the center should come out clean after 40 to 45 minutes in the oven. After a few minutes on the baking sheet, cool on a wire rack.
  • Prepare the Icing: While the cake cools, make the icing. Smoothly combine melted butter and sifted cocoa powder in a saucepan. Slowly incorporate the milk and icing sugar, continuously stirring until you have a glossy, spreadable consistency.
  • Ice the Cake: Place chocolate icing on the cake after it cools. Drizzle the melted white chocolate on top, creating your desired pattern.

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