This heavenly vanilla and cocoa sponge cake brings together the classic combination of light, airy texture and rich chocolate goodness.
A beloved Greek dessert that strikes the perfect balance between indulgence and sophistication, this recipe yields 10 generous slices of pure bliss.
With its impressive height and beautiful marbled appearance, it’s an ideal centerpiece for special occasions or a delightful weekend treat that pairs perfectly with your afternoon coffee.
Ingredients
- Cake Base:
- 1 cup butter, melted
- 1 cup sugar
- 5 eggs, room temperature
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 cups self raising flour, sifted
- 4 tablespoons unsweetened cocoa
- 6 tablespoons milk
- Glaze:
- 2 cups icing sugar
- 2 tablespoons water
- 1/2 tsp vanilla extract
Instructions
- Prepare the Base: Cream together melted butter and sugar until light and fluffy. Incorporate eggs one at a time, ensuring proper mixing.
- Mix Dry Ingredients: Add vanilla extract, salt, and gradually fold in the sifted flour while continuing to whisk for a fluffy consistency.
- Prepare Baking Tin: Grease your cake tin and dust with flour. Pour half of the vanilla mixture into the tin.
- Create Cocoa Mix: Warm the milk slightly and dissolve cocoa powder in it. Combine this with the remaining cake batter until well incorporated.
- Layer the Batters: Pour the cocoa mixture over the vanilla base and create swirls for a marbled effect.
- Bake: Place in a preheated oven at 175°C for approximately 1 hour. Test doneness with a wooden skewer – it should come out clean.
- Cool and Release: Allow cake to cool completely before removing from tin.
- Glaze (Optional): Combine icing sugar, water, and vanilla extract until smooth and glossy. Add more warm water if needed for desired consistency. Pour over cooled cake and spread evenly.
Baking Tips
The magic of this marble cake happens in the mixing! Make sure your butter is melted but not hot when you start – this helps create that lovely soft texture.
When you’re swirling the vanilla and cocoa batters together, use light, gentle movements.
Think of it as drawing peaceful waves with your spoon – too much mixing will blur the pretty marble pattern we’re after.
And here’s a handy tip: tap your cake tin gently on the counter a few times before putting it in the oven. This helps get rid of any air bubbles!
Storage Tips
Your marble cake will stay fresh and yummy for up to 4 days when kept in an airtight container at room temperature. Want to keep it longer?
You can wrap it well and freeze it for up to 2 months! If you’ve added the glaze, the cake is best enjoyed within 2-3 days, as the glaze might start to get a bit sticky. Just pop any leftover slices in a container with a lid, and you’re all set!
Serving Suggestions
This beautiful marble cake is a star on its own, but you can make it extra special! Try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
For breakfast or afternoon tea, pair it with a hot cup of coffee or milk. Love chocolate? Drizzle each slice with a little warm chocolate sauce.
You can also dust the top with powdered sugar instead of the glaze for a simpler, classic look.
Simple Substitutions
No self-raising flour? Use regular flour and add 2 teaspoons of baking powder. You can swap regular milk with plant-based options if you need to.
The vanilla extract can be replaced with almond extract for a nutty twist. For the glaze, lemon juice can replace water to add a zingy fresh taste.
Just remember – keeping the basic proportions the same is the key to a perfect cake!
Vanilla and Cocoa Sponge Cake
Equipment
- Cake tin
Ingredients
For the cake
- 1 cup butter melted
- 1 cup sugar
- 5 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 2 cups self raising flour
- 4 tablespoons unsweetened cocoa
- 6 tablespoons milk
For the glaze
- 2 cups icing sugar
- 2 tbsps water
- 1/2 tsp vanilla extract
Instructions
- Beat the melted butter with the sugar for a few minutes till, light and fluffy. Add eggs one at a time and let them absorb in the mixture.
- Add the vanilla, salt and gradually add the sifted flour. Carry on whisking to make a fluffy mix.
- Grease your cake tin and sprinkle with some flour. Pour half of the mixture in it while you prepare the cocoa flavored mix.
- Heat up the milk till warm to touch and dissolve the cocoa. Pour in the cocoa mix in the remaining cake mix. Stir with a spoon till the cocoa mix is thoroughly mixed in.
- Use a spoon to pour out the mix into the baking tin and lightly stir to entangle the cocoa mix with the vanilla base.
- Preheat oven at 175 C and bake for about 1 hour. Test if its done by slowly piercing with a thin wooden skewer. If the mix sticks on the skewer it needs to cook for a little while longer.
- Let it cool down, remove from the tin and serve.
- I you like to garnish the cake with glaze, then in a large bowl add all the ingredients and blend with a spoon to combine, until the glaze is smooth and and glossy. Add a little bit more hot water, if needed (the glaze should be like a thin cream). Top the cake with the glaze and even out.