marble bundt cake jewish recipe easy
Photo credit xtrekx via Getty Images

Easy Marble Cake Recipe

This 5-ingredient cake is ready in under an hour.

This recipe comes from the Rinkoff family, whose 100-year-old London family bakery is a British institution. The bakery was founded by Hyman Rinkoff, a Jewish Ukrainian immigrant, in 1911, and is now run by fourth- and fifth-generation family members. While the bakery has moved several times, it’s always stayed in London’s East End, where the majority of Jewish immigrants settled in the 1800s and early 1900s. Since then, most of London’s Jews have moved north, into more spacious, greener suburbs, but many happily still journey to Rinkoff’s for their nostalgic baked goods. Learn more about the fascinating history of Rinkoff bakery in this article.

Rinkoff’s Hamishe Cheesecake, the recipe for which great-grandfather Hyman brought over from Ukraine, is still the bakery’s most famous item. But their shelves are full of other delicious cakes, including celebratory layer cakes and contemporary gluten-free and vegan bakes. Still, the classics – cheesecakes, apple strudel, chocolate babka and marble cake, to name but a few – are the most beloved. 

This easy marble cake recipe calls for only five ingredients, and is a simplified version of the Rinkoff Bakery’s marble cake. It’s the recipe the family bake for themselves at home, and is sure to become a staple at your house, too. 

You’ll need a Bundt tin and a stand mixer or big bowl and eclectic whisk (or regular whisk, if you fancy an arm workout!) for this recipe, along with staple pantry ingredients. This five-ingredient cake comes together in an hour, and is perfect for whipping up for unexpected guests (it yields eight generous slices), or to make with kids, who will love swirling the cocoa-spiked batter into the plain yellow cake batter. 

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marble bundt cake jewish recipe easy
Photo credit xtrekx via Getty Images

Easy Marble Cake Recipe

This 5-ingredient cake is ready in under an hour.

  • Total Time: 0 hours
  • Yield: Serves 8


  • 225g (2 sticks) butter, at room temperature
  • 225g (1 cup) caster or granulated sugar
  • 225g (1¾ cups) self-raising flour
  • 4 eggs, at room temperature
  • 2 Tbsp cocoa powder


  1. Preheat oven to 180°C (160°C fan/350°F). 
  2. Mix the butter, sugar, flour and eggs in a stand mixer for 3-4 minutes until all is incorporated. If you don’t have a stand mixer, this can be done by hand or with an electric whisk.
  3. Split the batter equally into two bowls. In one of the bowls, add the cocoa powder and mix well.
  4. Grease the Bundt tin well with butter. 
  5. Pour the plain batter into the Bundt tin and then add the chocolate batter on top. Using a blunt knife or teaspoon, swirl them together.
  6. Bake for 45-55 minutes uncovered. Check if the cake is ready by testing with a skewer; if the skewer comes out clean, the cake is ready. 
  • Author: Jennifer Rinkoff
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Ashkenazi


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    • The Nosher

      Hi Ess, you can substitute margarine or any vegan butter.

  • Helen Hanan

    Please convert metric amounts. Can you use Crisco instead of butter?

    • The Nosher

      Hi Helen, alternative measurements added. This recipe hasn’t been tested using Crisco, please let us know how it turns out if you try it.

  • Mara

    Whais caster sugar? Would you convert grams into ounces or cup measurements, please?

    • The Nosher

      Hi Mara, alternative measurements added. Caster sugar is finely ground granulated sugar, though regular granulated sugar will work in this recipe. Enjoy!


    Is there a US measurement version? I would like to try this delicious looking / easy recipe!

    • The Nosher

      Hi Sharon, alternative measurements added. Enjoy!

  • Faith Joy Carol

    Will be making this delicious cake for Easter. Have to buy a bunt cake tin.

  • Leah Glogauer

    I would add a tsp vanilla essence….otherwise AMAZING…….

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