This Cake May Be Old-Fashioned But It’s Certainly Not Outdated!

This old-fashioned marble cake recipe does not use prepared cake mixes. Of course, not – it’s old-fashioned! I bet when our mothers and grandmothers were baking, there were no mixes available!

Baking a cake from scratch is not at all difficult, even though some people seem to think so. The instructions here are very simple, and you’ll have a beautiful cake ready sooner than you think. If you’d like, you can cover the cooled cake with sugar glaze or chocolate frosting.




1 cup Land O’ Lakes unsalted butter

1 cup Domino sugar

4 Eggland’s eggs

2 1/3 cup self-raising flour, sifted

1 tbsp condensed milk

1/4 cup water

1/2 tsp vanilla essence

2 tbsp Hershey’s cocoa, sifted

1/4 tsp baking powder

3 tbsp warm water

2 tbsps finely chopped mixed peel



Preheat the oven to 325F.

Line the base of a 8″ round cake pan with parchment paper and grease the sides and base.

Mix the cocoa powder and baking powder with warm water until smooth. Set aside.

Cut butter into small cubes. Place butter cubes and sugar in a mixing bowl. Beat at low speed until evenly combined. Increase speed to medium and beat for 5 minutes or until mixture is pale and creamy. Do not overbeat.

Add eggs one at a time beating for 1 to 2 mins in between each addition. The batter will be light and fluffy.

Mix together the condensed milk, water and essence. With a balloon wire whisk, fold in half of the sifted flour and milk mixture. Fold in remaining flour and milk. Do not beat or stir the mixture. Divide the mixture into 2 equal portions.

Fold in cocoa mixture into 1 portion. Do not over-mix. Add the mixed peel to the other portion.

Spoon alternate batters into the cake pan. Using a knife swirl the batters twice to achieve a marbled effect.

Bake in the preheated oven for 60-75 minutes until a skewer inserted in the center comes out clean. You can cover the cake surface with foil for the last 10 minutes to prevent over browning. Cool the cake in tin for 10 minutes before running a knife around the edge and turning it out to cool completely on a wire rack.




Quick tip: This cake is absolutely delicious on its own, but you can cover it with sugar glaze or chocolate frosting.