Easter Marble Cake

  • 12 Portions


  • 250g butter, softened 
  • 395g can NESTLÉ Sweetened Condensed Milk
  • 2 tsp vanilla essence
  • 2 eggs
  • 2¼ cups (335g) plain flour
  • 1 tbsp baking powder
  • ¾ cup (190mL) milk
  • Pink food colouring
  • 1½ tbsp NESTLÉ Baking Cocoa
  • 1 tbsp milk, extra


  • 125g butter, softened
  • ¾ cup (120g) icing sugar mixture, sifted
  • NESTLÉ Docello Calypso, melted, cooled for 5 minutes 1 cup (150g)
  • 1 pkt (125g) mini solid Easter eggs, unwrapped


  1. Preheat oven to 150°C/130°C fan forced. Grease and line a 20cm round cake pan with baking paper.

2. Using an electric mixer, beat butter, NESTLÉ Sweetened Condensed Milk and vanilla until thick and creamy; add eggs, one at a time, beating well after each addition. Fold in sifted flour and baking powder, alternately with milk.


  1. Divide mixture among three bowls; using a few drops of pink food colouring, tint one pink; add NESTLÉ Baking Cocoa and extra milk into second mixture; leave the remaining mixture plain.

4. Drop alternate spoonfuls of mixtures into prepared pan. Swirl mixture with butter knife to create a marbled effect. Bake for 1¼ hours or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning out onto a wire rack to cool.


5. Meanwhile make Chocolate Frosting: using electric beaters, beat butter and icing sugar in a medium bowl until pale and creamy; add NESTLÉ Docello Calypso beat until smooth. Spread over top of cake. Decorate with Easter eggs.