Recipe Steps
- Preheat oven to 190°C/375°F/Gas 6. Line a 7 inch/18cm deep cake tin with greaseproof paper.
- Cream butter and sugar together until smooth. Gradually beat in the eggs.
- Gently stir in the flour and stir in the water.
- Divide the mixture between two small bowls. Add the extra flour and vanilla extract to one and stir to combine. Add cocoa to second bowl and also combine.
- Drop tablespoons of each mixture alternately into the prepared tin. Finally swirl top of mixture with knife.
- Bake for 40 minutes approx, until risen and firm to the touch when gently pressed.
- Remove from the oven. Leave in tin for ten minutes, then transfer to wire tray to cool. When cold store in an airtight container.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
