Step 1

Heat oven to 160C fan bake. Grease a 22cm springform cake tin and line the base with non-stick baking paper.

Step 2

Place softened butter and sugar in a bowl and beat until pale and creamy.

Step 3

Beat in vanilla essence and eggs, one at a time. Stir in sifted flour in two batches, alternating with the milk.

Step 4

Divide the mixture between three separate bowls. Beat cocoa powder into one portion, stir red food colouring into one portion and leave one portion plain.

Step 5

Drop large spoonfuls of the different mixtures into the prepared cake tin, alternating the colours. Drag and swirl a blunt knife through the mixtures to create a marble pattern.

Step 6

Bake for 1 hour or until a skewer inserted comes out clean. Cool in tin, then remove and spread with vanilla butter icing.

Step 7

To make vanilla butter icing, beat all ingredients together in a bowl until pale and creamy.