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“I made this at easter and took it round to my neighbours because they have to young children, it was much aprreiciated, it looks pretty to, so the girls will come running”
1hr 10mins

Ingredients Nutrition


  1. lightly grease 20cm ring pan, cover with grease paper.
  2. beat butter, essence and caster sugar in a small bowl with an electiric mixer until light and fluffy.
  3. add eggs.
  4. beating well.
  5. transfer to a large bowl and fold in sifted flour and milk in 2 batches.
  6. divide mixture evenly between 3 bowls.
  7. 1st bowl:
  8. tint mixture pink.
  9. 2nd bowl:
  10. stir sifted cocoa and extra milk.
  11. 3rd bowl:
  12. add extra milk.
  13. drop spoonfools of each mixture into pan.
  14. run knife through to give a marbled effect.
  15. bake in a moderate oven for about 40 minutes.
  16. stand 5 minutes.
  17. turn onto cooling rack.
  18. icing:
  19. beat butter with electric mixer until as white as possible.
  20. beat in sifted icing sugar and milk in 2 batches.
  21. divide mixture into 2 bowls.
  22. tinting one pink.
  23. drop spoonfools of each onto cake, use spatula to give marbled effect.

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