Ingredients
For the Batter:
250g unsalted butter, softened
200g granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
300g all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
100ml whole milk
3 tablespoons unsweetened cocoa powder (extra 2 tablespoons of milk for the chocolate part)
For the Chocolate Ripple Topping:
50g dark chocolate, melted
1 tablespoon heavy cream
Instructions
- Prepare for Baking
Preheat your oven to 180°C. Grease a deep 20cm round cake tin and line the bottom with parchment paper to ensure easy removal. - Cream the Base
In a large bowl, beat the softened butter and sugar together until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine Dry and Wet
Sift the flour, baking powder, and salt together. Gradually fold the dry ingredients into the butter mixture, alternating with the 100ml of milk. Mix until just combined—do not overmix, or the cake will be tough. - Create the Two Flavors
Divide the batter into two separate bowls. Keep one as Vanilla. In the second bowl, fold in the cocoa powder and the extra 2 tablespoons of milk to maintain a consistent texture. - The Marbling Technique
To get the look in the photo:
Drop large spoonfuls of the chocolate batter into the tin.
Drop vanilla batter directly on top of the chocolate spots.
Repeat until all batter is used.
Take a skewer or a thin knife and gently swirl it through the batters in a figure-eight motion. Stop early—over-swirling blends the colors into a muddy brown. - The Top Ripple
Mix the melted chocolate with the heavy cream. Drizzle this over the top of the raw batter and use the tip of a knife to create those concentrated dark swirls visible in the image. - Bake
Bake for 45–55 minutes. Test with a wooden skewer; if it comes out clean, it’s ready. Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
Pro Tips for Success
Room Temp Matters: Ensure your eggs and milk aren’t cold, or the butter will curd, affecting the rise.
The “Crumb”: To get that professional finish seen in the image, ensure your flour is sifted twice for an even, fine crumb.
Storage: This cake stays moist for up to 3 days if kept in an airtight container at room temperature.
