Marbled Butter Cake: A Classic Swirl of Flavor and Texture

Preheat the oven to 180°C (350°F). Grease and flour a loaf pan or cake tin.

In a large mixing bowl, cream the margarine and castor sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Add the oil, milk, and vanilla extract; mix well.

In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.

Gradually add the dry ingredients to the wet mixture, stirring gently to form a smooth batter.

Remove about one-third of the batter and mix in the cocoa powder until evenly blended for the chocolate portion.

Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a skewer or knife to swirl the two batters, creating a marbled effect.

Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips