• (SBS Food)

Who doesn’t love a good marble cake? There is something so appealing and festive about the beautifully marbled swirl that appears when you cut off a slice.






Skill level

Average: 4.7 (225 votes)


  • 2 tsp melted butter, for greasing
  • ⅓ cup breadcrumbs
  • icing sugar, for dusting

Vanilla mixture

  • 300 g unsalted butter, softened
  • 280 g caster sugar
  • 2 tsp vanilla sugar (see Note)
  • 1 pinch salt
  • 5 eggs
  • 300 g (2 cups) plain flour
  • 1 tsp baking powder
  • 100 ml milk
  • 60 ml (¼ cup) Advokaat

Chocolate mixture

  • 100 g dark chocolate

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Cooling time 20 minutes

Preheat oven to 180˚C.

For the vanilla mixture, cream the butter, caster, vanilla sugar and salt in a bowl with an electric mixer. Gradually beat in and eggs, one at a time. Sift the flour with the baking powder and add to the mixure. Add milk.

For the chocolate mixture, melt dark chocolate in a water bath. Allow to cool and mix with one third of the vanilla mixture. Add Advokaat to the remaining vanilla mixture.

Grease a gugelhupf tin (approximately 2 litre, 22 cm diameter) with butter and sprinkle the inside with the breadcrumbs, rotating the tin to cover all surfaces. Spoon in the vanilla mixture and, with the back of a spoon, spread vanilla mixture up the sides a little to form a channel for the chocolate mixture. Spoon chocolate mixture into the channel and, using a fork, draw spirals through the mixture to form a marble pattern in the cake. Smooth slightly to even the batter.

Bake for 40 minutes, until a wooden skewer withdraws clean. Remove from the oven, allow to rest for 5 minutes, then turn out onto a wire rack. Remove the tin, allow the cake to cool and dust with icing sugar.



• Advokaat is a traditional Dutch liqueur made from eggs, sugar and brandy, available from most wine shops.


Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.