Marble Cake

Cake-baker extraordinaire and creator of Cocolicious cake company, Lucinda Hamilton, shares her deliciously different recipes for the perfect afternoon tea

Cake Couture
  • 250g unsalted butter softened
  • 275g caster sugar
  • 1tsp vanilla extract
  • 3 eggs
  • 340g self-raising flour
  • 180ml milk
  • 3tbsp raspberry coulis (or pink food colouring)
  • 4½ tbsp cocoa powder
  • 3tbsp extra caster sugar
  • 1½ tbsp milk Icing
  • 320g icing sugar
  • 40ml boiling water
  • pink food colouring

For the cake: 1 Preheat oven to 180°C and beat butter, sugar and vanilla in the mixer until light and creamy. 2 Add the eggs one at a time, beating well between each addition 3. Fold through the flour and milk 4. Divide mixture into 3 and keep one portion as it is 5. Sift the cocoa powder, extra sugar and milk through 2nd portion 6. Mix the raspberry coulis (or food colouring) into the 3rd portion 7. Grease and line a round cake tin and drop alternate spoonfuls of mixture into tin and swirl with a knife to get a marbled pattern 8. Bake for 45 mins until cooked through and cool on wire rack

For the icing: Mix icing sugar and water and colouring in a bowl until smooth. Spoon the icing over the cake and allow to cool


You can order a batch of Cocolicious’ special cookies, and lots of other delicious cakey treats directly from Loulou by emailing

  • recipes
  • pictures David Merewether