Butter cake is a must-learn cake for baking beginners, it is easy to make and is less likely to fail. Marble butter cake is a combination of traditional butter cake and chocolate butter cake. It is a great cake with 2 flavours in 1, which can at the same time satisfy the taste buds of elders who like rich butter flavour, as well as children who prefer rich chocolate flavour.
CHINESE VERSION: 大理石(云石)牛油蛋糕
Marble Butter Cake | MyKitchen101en
Ingredients:
- 280 g (2 cups) low protein flour (cake flour)
- 1 tsp baking powder
- 250 g (8.8 oz) butter (salted, softened)
- 100 g (½ cup) fine granulated sugar
- ½ tsp salt
- ½ tsp vanilla essence (optional)
- 4 egg yolks (grade A)
- 120 ml (½ cup) milk
- 10 g (1 tbsp + 2 tsps) cocoa powder
For meringue:
- 4 egg whites (grade A)
- 100 g (½ cup) fine granulated sugar
Instructions:
1 Mix and sieve together baking powder and low protein flour.
2 Combine butter, sugar, salt and vanilla in a mixing bowl, then beat over medium speed until light and fluffy.
3 Add in egg yolks gradually, beat until fully combined before adding another.
4 Add in ¼ part of sieved flour, mix until combined.
5 Add in ¼ part of milk, mix until combined.
6 Repeat the same steps until all flour and milk have been added, the continue folding until the batter is well mixed.
7 Preheat oven to 160°C/320°F (you may add a tray of water in the oven to increase the humidity, which can help preventing the cake surface from cracking and yields a moister cake).
8 In another clean mixing bowl, whisk egg whites until soft peak.
9 Add in sugar gradually, continue whisking until stiff peak (the peaks will point straight up and hold).
10 Continue whisking slowly for 1 minute to reduce the size of air bubbles (to reduce the holes in cake).
11 Add ⅓ part of meringue to batter, mix gently using balloon whisk.
12 Divide the remaining meringue into 2 batches, fold in gently using rubber spatula until well mixed.
13 Take out 300 g of batter, sieve in cocoa powder and mix well.
14 Pour plain batter and cocoa batter alternatively into an 8″ (20-cm) square baking pan (greased and lined).
15 Swirl the batter using icing spatula to create a marble effect for this marble butter cake, then drop the baking pan on table for 3-4 times to burst large air bubbles.
16 Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and continue baking for 10-15 minutes, or until fully cooked. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
17 The cake is done when the wooden stick inserted in the center of the cake comes out clean.
18 Let the cake cools in the baking pan for 10 minutes before unmoulding.
19 After unmoulding the Marble Butter Cake, let the cake cools on wire rack for 30-35 minutes before serving.
Marble Butter Cake
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Equipment
- 1 square baking pan 8" (20 cm)
Ingredients
- 280 g low protein flour (cake flour) 2 cups
- 1 tsp baking powder
- 250 g butter (salted, softened)
- 100 g fine granulated sugar ½ cup
- ½ tsp salt
- ½ tsp vanilla essence optional
- 4 egg yolks grade A
- 120 ml milk ½ cup
- 10 g cocoa powder 1 tbsp + 2 tsp
For meringue:
- 4 egg whites grade A
- 100 g fine granulated sugar
Instructions
- Mix and sieve together baking powder and low protein flour.
- Combine butter, sugar, salt and vanilla in a mixing bowl, then beat over medium speed until light and fluffy.
- Add in egg yolks gradually, beat until fully combined before adding another.
- Add in ¼ part of sieved flour, mix until combined.
- Add in ¼ part of milk, mix until combined.
- Repeat the same steps until all flour and milk have been added, the continue folding until the batter is well mixed.
- Preheat oven to 160°C/320°F (you may add a tray of water in the oven to increase the humidity, which can help preventing the cake surface from cracking).
- In another clean mixing bowl, whisk egg whites until soft peak.
- Add in sugar gradually, continue whisking until stiff peak (the peaks will point straight up and hold).
- Continue whisking slowly for 1 minute to reduce the size of air bubbles (to reduce the holes in cake).
- Add ⅓ part of meringue to batter, mix gently using balloon whisk.
- Divide the remaining meringue into 2 batches, fold in gently using rubber spatula until well mixed.
- Take out 300 g of batter, sieve in cocoa powder and mix well.
- Pour plain batter and cocoa batter alternatively into an 8″ (20-cm) square baking pan (greased and lined).
- Swirl the batter using icing spatula to create a marble effect, then drop the baking pan on table for 3-4 times to burst large air bubbles.
- Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and continue baking for 10-15 minutes, or until fully cooked. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- The cake is done when the wooden stick inserted in the center of the cake comes out clean.
- Let the cake cools in the baking pan for 10 minutes before unmoulding.
- After unmoulding, let the cake cools on wire rack for 30-35 minutes before serving.
Video
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Nutrition (per serving)
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OMG i am a great cake lover and this recipe came out soooo soft. Made the batter in 18 cupcakes without the water in the oven. Delicious. Thanks xx
I made this today, so moist and delicious!! The perfect marble cake recipe I’ve been looking for. Not those dry marble cake type.
Thank you so much!!
Hi, may I know high is the cake after bake?
About 2 inches ++
Hi, my cake only raise 1.5 inches++. May I know where goes wrong?
Is your baking pan bigger in size?
It is 9 inches square pan. Think should abt the same size as your pan
The baking pan used in the recipe is 8″ square pan (it is stated in the video at 3:18), the pan you use is bigger, thus it yields a shorter cake.
I use springform cake tin 6.7cm(H) x 24.2cm ,how much is needed all ingredients, This my first bake, Please advise Many thanks
24cm is about 9″, for 9″ round pan you can use the same amount of ingredient.
ok thank you very much
Amazing recipe everyone asking me for method to bake this cake
Is it only marble cake you use milk? Or is milk optional
You may try replacing with other liquid.
Is it necessary to add water in the oven ?
It will yield a moister cake without crack, you may omit it.
I remember my sweet Mom making this cake. …nice memory..
Hai,can I use plain flour please?
You may replace with 245 g plain flour + 35 g cornstarch.
I tried before, very nice
May I know what type of milk do you use?
You can use any milk, I use milk made from powdered milk.
Thank you for the recipe… Soo yummy , my kids love it ❤️
Thanks!! Hubby made it by follow recipe, so tasty & yummy ♡♡♡
Though the butter and egg white could not fluf – it turned out really really well… yes… really really really well. My favorite cake… first time to try and SUCCESS.
*I wonder how long does it last in the 35C heat room temperature and if it is possible to keep it in the fridge to last longer or freeze it?
Thank you so very much.
I always finish within 3 days if left at room temperature. You may try to keep it in the fridge to last longer, return to room temperature before serving.