Marble Ring Cake

    50 minutes

    A marbled cake baked in a ring-shaped tin. If you don't have ring-shaped tin and alternative tin will work fine.

    5 people made this

    Serves: 12 

    • 4 eggs
    • 3 tablespoons vegetable oil
    • 1 1/2 cups (330g) caster sugar
    • 1 teaspoon vanilla sugar
    • 1 1/2 cups (185g) self-raising flour
    • 1 tablespoon cocoa powder

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 2 litre ring-shaped tin or similar.
    2. In a large bowl combine eggs, oil, caster sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside.
    3. Pour remaining batter into prepared tin. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the tin. Using a skewer or the tip of a knife to swirl the two batters to achieve a marbled effect.
    4. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (4)


    My cake seemed a little on the dry and crumbly side so I will have to adjust it a touch by adding a little more oil next time or even by reducing the baking time. I baked it 40 mins but as with all baking, variations are to be considered due to different ovens etc etc. Otherwise a lovely cake from Nada! Thanks!  -  03 May 2008  (Review from Allrecipes USA and Canada)


    I am giving this 4 stars because I made several changes based on the previous review. First, I used 1/4 c vegetable oil, regular granulated sugar, and instead of vanilla sugar, I used 1 tsp vanilla extract. I also added 1/2 tsp baking soda, 1/4 c. applesauce, and a few tablespoons of milk (but I didn't measure it exactly). I was happy with the result: it was a dense cake and not dry. I did not alter the baking time. I should mention also that I had a hard time getting a desired 'marble' effect. Perhaps, it would be better to swirl the two batters together and then pour into the pan.  -  25 Apr 2011  (Review from Allrecipes USA and Canada)


    I followed the other reviewer's suggestions - added 1/4 cup milk (equivalent to 4 tbsps) and 1/2 tsp. baking powder. Turned out perfect. And I used vanilla essence & regular granulated sugar. I mixed tbsp. cocoa powder with 1/4 cup of the batter, then added little bit by little bit more batter till I got a thick viscous pouring consistency. Then, I poured the main batter into the tube mould, then swirled the cocoa mixture by the spoonfuls all around. Came out of the oven with a nice swirl design  -  27 Sep 2011  (Review from Allrecipes USA and Canada)