Neapolitan marble cake

Neapolitan marble cake

Boutique Baking
30cm cake, serving 16–20 slices
Georgia Glynn Smith

A delicious marble cake brings back fondest childhood memories. It not only tastes just like the one Grandma used to make, but looks very pretty inside when cut. I have revived this retro classic by adding a pale pink sponge swirl into the mix and using a traditional Bundt cake tin in a contemporary shape.


Quantity Ingredient

For the sponge

Quantity Ingredient
250g unsalted butter, softened, plus extra for greasing the cake tin
250g caster sugar
pinch salt
1 vanilla pod, seeds only
5 medium eggs
250g self-raising flour, sifted
25g cocoa powder
25ml milk
pink liquid food colour
plain flour, for dusting
icing sugar, for dusting

For the sugar syrup

Quantity Ingredient
150ml water
150g caster sugar


Quantity Ingredient
30cm kugelhupf or bundt cake tin


  1. Preheat the oven to 175°C. Prepare the cake tin by greasing with softened butter and dusting with plain flour.
  2. To make the sponge

    Place the butter, caster sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
  3. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of the flour. This will rebind the batter.
  4. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined.
  5. Divide the batter into three equal parts. Mix the first with a small amount of pink food colour to create a pale pastel shade. Mix the second with the cocoa powder and add the milk. Keep the third plain.
  6. Pour the pink batter into the bottom of the prepared cake tin, followed by the chocolate batter and then finally the plain batter.
  7. To ‘marble’ the mixture, gently fold through all three coloured layers with a fork or spatula.
  8. Bake for approximately 1 hour, depending on your oven. If you are using a deeper cake tin, the sponge will take longer to cook. To check if the sponge is cooked, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  9. To make the sugar syrup

    While the sponge is baking, prepare the sugar syrup for soaking. Place the water and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly.
  10. Once the sponge is baked, let it rest for approximately 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with sugar syrup while it is still warm; this allows the syrup to be absorbed faster.
  11. Once just warm, remove the sponge from the tin and leave to cool completely on a wire cooling rack.
  12. Dust the top of the cake with icing sugar before serving at room temperature.
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