Marble Butter Cake
Jessie, I know you have always wanted me to do this marble butter cake. Sorry that I have taken such a long time as you know butter cake is not one of my favourites. Anyway, this is it and hope that your kids will like it. Guess KR will do this first as you have been pretty busy these days!
Ingredients:
100g butter (room temperature)
80g castor sugar
1/4 tsp salt
1/2 - 1 tsp vanilla essence or 1 tsp rum
2 eggs (room temperature)
2 tbsp milk
100g cake flour
30g corn starch
1 tsp baking powder
10g cocoa powder
5g icing sugar
2 tbsp warm milk
Method:
1. Line a loaf pan (17cm x 6.5cm) with baking paper. Preheat oven to 170C.
2. Sieve cocoa powder and icing sugar, then stir in the milk to get a smooth chocolate paste.
3. Cream butter, sugar, vanilla essence/rum and salt with electric egg beater till light and fluffy.
4. Beat in the eggs one at a time till well combined.
5. Stir in the milk.
6. Cream in the sieved flour mixture (cake flour, corn starch and baking powder) till smooth and well combined. I use my electric egg beater at lowest speed to do this part.
7. Divide batter into 2 portions and stir the chocolate paste into one of the portion.
8. Spoon the butter batter and chocolate batter alternatively into the loaf pan and bake at 170C for 40 - 50 minutes or till cooked.
Notes:
You may want to add in 2 tsp of grated orange zest for that added tangy flavour.
Labels: Cakes
posted by Florence @ 3:42 PM
24 Comments:
Oh, yeah, marble chocolate cake is always my favourite. Will try to bake it this evening.
JT
Hi Florence, I just chance upon your site and find it very interesting. You surely bake well. Any adivse on the type of oven to get?
Hi Kris,
Thank you for visiting my blog. :)
I would recommend an electric oven over the convection or fan oven. Ovens must have upper, middle or lower rack so that you can bake depending on the height of the item. Like chiffon, you need to bake in the lower rack 'cos it is a tall cake; for cookies and sponge the middle rack will do and for fast browning you can use the upper rack. These are my personal opinions only.
I am referring to table top ovens and not built-ins.
Hope this is of help to you! ^w*
Hi Florence,making butter cake is also not my favourite but I really love your cheesecakes.I had made your lemon cheesecake many times and friends have said it is very nice.Thanks, will try to make this butter cake.
Hi,
Thanks for dropping by. :)
So glad you liked the Chilled Lemon Cheesecake.
Hope you will enjoy the marble butter cake too! ^o^
Florence
Thanks for your recommendation. Will drop by your blog often.
thanks florence.. chance upon ur website and def will try the marble cake as that's my mom's fav.
Hi Florence
Tried the butter cake last weekend.
The cake texture is vey find and nice but the cake is dry. What do you think is the probelm??
Why do you add cornflour ??
Thanks
hi florence, i would like to ask u some questions....pl help....1>why after baking my cake, when i overturned it onto a cake board, the top layer of the cake sticks onto the board making it very ugly?2. when i make buns, why it is it looks sticky on the surface the next day? please help me to answer these 2 questions....thanks a lot
Hi,
Did you overturn your cake onto a cooling wire rack or a paper cake board?
Which bun recipe did you use? Did you apply anything on the bun before baking?
Hi Florence, thanks for replying...i after baked the cake will overturn onto a cake board (just like the one that the cake shop used to place their cakes to sell) i did ever try to turn onto a wire rack, but some of the cake top also stick onto the wire rack...the bun recipe i normally use bread flour alone and egg wash (egg yolk and water) before baking.... have a nice day....
Hai Florence i would like to ask u some questions so PLS help me.Recently we bought ELECTRICAL ONIDA MICRowave oven (20LIT).From that day i m trying to bake the cake but i failed every time.I wan to know in which mode we should bake the cake.IS it in convention or in the micro.AND what to add to get the fluffyness.And WHAT type of pan should we use, I'm using glass one .IS it ok if i use aluminium bowl.AND one more to ask what does the "LOWRACK"mean.PLS HELP ME IN THIS I wan to surprise my hubby with the home made CHRISTMAS cake.I THANK U IF U DO ME THIS FAVOUR.THANKS IN ADVANCE-----------sripriya
Hi sripriya,
I think you should use the convection mode.
To make the cake softer and fluffier, you should try the egg separation method. That is like the chiffon cake method. Cream butter with sugar, then add in the yolks. For the whites, beat with sugar till stiff peaks then fold white into butter mixture.
I'm not sure about baking in glass or aluminium, I usually use a metal cake pan.
If yours is a microwave cum oven then you don't have a choice of an upper or lower rack.
Hope this is of help and happy baking for the Christmas
HAI FLORENCE IM VERY THANKFUL FOR U R ADVICE thanks a lot. Is it ok if i dont have lowrack option to bake the cake.how can i get the brownish shade on the top if u help in this too i will b thankful.AND one more thing is it ok if i use vanaspati instead of butter here we dont get the butter.SORRY 4 troubling u again .thanks a lot in advance .AND UR the only one who responded immediately for the comments.thanks a lot, n thanks for this site.from today i m going to try ur reciepes to surprise my hubby.ok thank u waiting for u r reply.THANKS IN ADVANCE. :)
sripriya
Hi sripriya,
Yes, you can use vanaspati.
The brown color comes from the heat of the oven.
It's ok to bake without those rack, just put your bake in the oven and set the temperature correctly. If the top of cake is too brown, pls cover it with a piece of aluminium foil which is pricked with holes using a fork.
THANKS FLORENCE.THANK U A LOT.
AND IN ONE MORETHING I WANT UR HELP.I LOVE CHINESE DISHES A LOT N I USED TO COOK THEM WHEN I WAS FREE REALLY THEY ARE DELICIOUS.WE LOVE THEM.SO I WAN TO KNOW MORE DISHES BOTH IN VEG N NONVEG ITEMS.AND ONE MORETHING I WAS A CHUBBY GIRL,I CAME TO KNOW THERE ARE DISHES IN THE CHINESE TO GET RID OF OBESITY.IF U DONT MIND CAN U GIVE ME ANY SUGGESTIONS N SOME BLOGS IN THAT.THANKS FOR REPLYING.
FROM TODAY I M THE REGULAR USESR TO UR SITE .REALLY ITS SO GOOD.THANKS FOR THE SITE.N THANKS FOR EVREY THING
WAITING FOR UR REPLY.THANKS IN ADVANCE.
SRIPRIYA.
Hi florence,
I need a small help from u.I prepared ur cakes n they turned out well.I would like to know how to prepare a topping crem in the home.Here we dont get butter.so pls help me.
Hi
can u prefer any substitute for cream.:)
Hi,
How about chocolate ganache or maybe orange icing glaze???
Hi florence,i wan to know how to prepare cream for cakes without butter.cause here we dont get the butter or heavy cream.so can u prefer any substitute for the heavy cream.
hi florence,
if i was to use chocolate paste.. how much should i use?
thanks
elaine
elaine,
Are you referring to chocolate emulco?
You can try adding by teaspoonful and taste the batter to test for flavour.
hi,
thanks for the reply.. have made the cake yesterday.. its soft and nice... thnks for sharing the recipe...
thanks
elaine
can i leave out the icing sugar? as i dun have one. or is there any substitute for icing sugar.. and can i use 8 inch pan instead? thanks.
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