Marbled Ring Cake

    1 hour 30 minutes

    This is a very pretty ring cake with layers of vanilla and chocolate batter swirled through it. It's quite dramatic and very easy to make.

    163 people made this

    Serves: 14 

    • 2 cups (440g) white sugar
    • 250g butter, softened
    • 3 1/2 cups (430g) cake flour
    • 1 cup (250ml) milk
    • 1 1/2 teaspoons baking powder
    • 2 teaspoons vanilla essence
    • 1/4 teaspoon salt
    • 4 eggs
    • 1/4 cup (30g) unsweetened cocoa powder

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. In a large bowl with an electric mixer on low speed beat sugar and butter or margarine until blended. Increase speed to high and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt and eggs; beat at medium speed until well mixed. Increase speed to high and beat batter 4 minutes longer.
    2. Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork beat cocoa into batter in medium bowl until well blended.
    3. Grease a 25cm ring tin. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain a marbled effect.
    4. Bake at 180 degrees C for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Cool cake in pan and on a wire rack for 10 minutes. Remove cake from pan and cool completely.

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    Reviews in English (150)


    Very easy, and very tasty! Looks impressive too. I loved it, and si dod everyone else who tried it. I have just got a second on the oven that I'm baking as a birthday cake for a friend. I covered my first attempt in a chocolate icing (Hershy's recipe, worked a treat!) but it really doesn't need it.  -  17 Oct 2014


    I have done this cake twice. First time following the instructions to the letter and the result was OK, not great. The second time around I reduced flour quantity by half a cup and baked it for a little over 50 min and it was just fantastic. I was so proud of myself for baking such a delicious cake. I highly recommend it.  -  27 Nov 2006  (Review from Allrecipes USA and Canada)


    Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Beat in eggs one at a time, add vanilla. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Also, I used the whisk advise to creat a marbled effect. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to rate this recipe as is i wouldnt be able to because I didnt follow directions because in my book ingredients arent mixed that way and im not going to risk my ingredients Update: ok, so a day has past and this cake is definetly a 5. it is still moist. its covered only with plastic wrap. forgot to say i glazed this with a glaze found on this site: 1 cup semisweet chocolate chips, 1 (14 ounce) sweetened condensed milk. heat on medium heat stirring constantly until chocolate  -  27 Nov 2008  (Review from Allrecipes USA and Canada)