Marble Sponge Cake

26th May 2024

Vanilla and chocolate marble sponge cake with piped vanilla buttercream in the middle and on top, decorated with alternate caramel nibbles and caramilk buttons.

Marble Sponge Cake Recipe

Prep Time: 50 minutes

Cook Time: 20 minutes

Cooling/Decorating Time: 1 hour

Total Time: 2 hours 10 minutes

Servings: 12

List of equipment needed:

Scales, 8 inch cake tins x2, Non stick parchment paper, Large bowls, Sieve, Electric mixer, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cooling rack, Palette knife, Cake tester, 2D piping nozzle, Piping bag.

Ingredients

For the vanilla sponge:

115g Baking butter
115g Caster sugar
2 Large eggs
1 tsp Vanilla extract
115g Self raising flour

For the chocolate sponge:

115g Baking butter
115g Caster sugar
2 Large eggs
15g Cocoa powder
100g Self raising flour

For the buttercream:

200g Block butter
400g Icing sugar
1 tsp Vanilla extract

For the decoration:

Chocolate buttons

Instructions

For the sponges:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare two 8 inch cake tins by greasing and lining.

Vanilla sponge:

In a large bowl, cream the butter and sugar together using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Next add the vanilla extract to the mix and combine.
Sieve the flour into the bowl and fold in gently using a spatula until combined.
Remove mixture using a spatula into a new bowl and place to one side.

Chocolate sponge:

Using the previous mixing bowl, cream the butter and sugar together using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Sieve the flour and cocoa powder into the bowl and fold in gently using a spatula until combined.
Equally split both mixtures between the cake tins by dolloping randomly and using the end of a teaspoon/cake tester, swirl together.
Bake for 20-25 minutes on the middle shelf. The cakes will be done once they are golden brown and coming away from the edge of the tins. Press gently to check, they should be springing to the touch.
Allow to cool before turning the sponges out onto a wired cooling rack.

For the buttercream:

In a large bowl, whisk the block butter until soft. Sieve half the icing sugar into the bowl and mix slowly to start with, then repeat with the remaining icing sugar.
Add the vanilla extract to the buttercream and mix until combined.
Place the buttercream into a piping bag with the 2D nozzle. If you don’t have a piping bag you can use a palette knife instead.
Put a small amount of buttercream in the center of the cake board or plate. Place one of the sponges on top. This should stop the cake from slipping off.
Carefully pipe or spread using a palette knife the buttercream onto the sponge starting from the outside working towards the center.
Place the second sponge carefully on top of the buttercream and repeat previous step on top of the cake.
Finally, alternate two types of chocolate buttons around the top circumference of the cake.

Store for 3 days in airtight containers.

Notes:

The chocolate buttons that we used in this cake/picture, were Cadbury’s Caramel Nibbles and Caramilk Buttons, but you could use any type of chocolate buttons.